Nashville Hot Grilled Shrimp for a blending of two delicious recipes. When you love the flavors of Nashville Hot Chicken but are craving shrimp you do what any normal person would do, and you mix the two together. I used large, deveined shrimp for this recipe. They were seasoned with my Nashville Hot seasoning right before placing them over the coals in a grill basket. Once they finished cooking I served them up with some jalapeño ranch! Y’all know it’s all about the sauce for me. Alright, let’s dive in!
Nashville Hot Tip – Shells on Your Grilled Shrimp
As I mentioned above, I used large and deveined shrimp for this Nashville Hot Grilled Shrimp recipe. You will likely also notice that I left the shell on for the cooking process. When it comes to cooking with fire, especially using a grilling basket to cook over the coal like I am for this recipe, leaving the shells on is usually a good idea.
This is for a variety of reasons. One of them being the protection the shell provides to the meat as it cooks. It helps it cook a little slower and prevents the outside from becoming too charred. It also helps hold the juices in and keeps the shrimp meat tender. One final benefit, did you know the shell also intensifies the shrimp flavor when it’s left on the shrimp throughout the cooking process. Yes, it’s true! So, leave that shell on you shrimp loving people!
Grilling and Chillin’ – But Nashville Hot Style
Before taking my shrimp to the grill I seasoninged them with some of my Nashville Hot seasoning. To do this, place all the shrimp in a large bowl. Lather them with oil and then pour the Nashville Hot Seasoning on top of them. I then mixed the seasoning around by hand to ensure each shrimp received an even coating.
From here, we take them to the coals! I used my handy, dandy grilling basket to hold my shrimp over the flames. I really love this tool when it comes to cooking a variety of smaller food items over the fire. It holds them all together, but still allows me to set the food directly on top hot coals. The food gets the flame kissed smokiness that I love, and makes it easy to add and pull things from the fire all at once.
Flip the shrimp as they continue to cook and pull them from the fire once they are no longer translucent. From here, I placed the cooked shrimp in a large bowl. I then poured melted butter, honey and some more Nashville Hot seasoning on top of all the shrimp. Now, we toss. Toss until you can’t toss no more… Actually, just toss until they all have received an even coating of the butter, honey and seasoning.
Time to Serve this Nashville Hot Grilled Shrimp
The shrimp is now ready to eat! However, why serve shrimp by itself when you could serve it with a dipping sauce. I often ask myself why I would serve anything without a sauce. Not that it needs the sauce, it doesn’t. It’s just an easy way to add a whole other flavor profile to the same meal. Dynamic, I know. For the jalapeño ranch sauce, all you have to do is mix it all together in a blender. Easy and delicious, you’re welcome.
Alright, now serve up that Nashville Hot Grilled Shrimp with you jalapeño ranch! Best enjoyed with friends and family. Cheers!
Nashville Hot Grilled Shrimp because if it's good on chicken, it'll be even better on shrimp!
- 2 lbs of Shrimp shell on deveined
- 2.5 tbsp of Nashville Hot Seasoning
- 1 tbsp of Canola Oil
- Chopped Scallions for garnish
- 2 tsp of Nashville Hot Seasoning
- 2.5 tbsp of Melted Butter
- 1.5 tbsp of Honey
- ¼ cup of Pickled Jalapeños + Brine
- ⅛ cup of Buttermilk
- 3 tbsp of Sour Cream
- 2 tbsp of Mayonnaise
- 2 tbsp of Parsley
- 1 tbsp of Dill
- 2 medium Limes juice
In a blender, add the ingredients for the Jalapeno Ranch. Blend until smooth, then add to a bowl or mason jar. Let sit in the fridge until ready to use.
Add your shrimp to a food safe bowl then lather with canola oil. Season generously with the Nashville Hot Seasoning and set aside to start your fire.
Preheat your grill for direct cooking at high temperature (around 400F). Add your grill grate or grill basket over the coals 2-3 minutes before cooking to preheat.
Add the shrimp to the grill over the fire to cook for 1.5 minutes per side or until they are no longer translucent. Once the shrimp are done, pull them off and place them into a bowl. Drizzle into the bowl the melted butter, honey and more Nashville Hot Seasoning. Toss the shrimp until they are evenly coated.
Garnish the shrimp with scallions and serve with the ranch on the side. Enjoy!
Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek’s fire cooking journey. He’s a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he’s cooking up, it’s guaranteed to be so freakin’ delicious!