Georgia Pecan Crusted Shrimp

  • From Jeff Gurney
  • Yields 4 Servings


    • 1 pound shrimp, peeled and de-veined
    • 2 cups water
    • 1/2 cup light brown sugar
    • 1 tablespoon baking powder
    • Cinnamon to taste
    • Flour (about 2 cups)
    • 4 cups of ground Georgia Pecans
    • Cooking oil (heated to 350 degrees)


Heat oil in a fry-safe pot. Combine water, brown sugar, baking powder and cinnamon; whisk until thick and smooth. Dredge shrimp in flour, dip in batter and roll in ground pecan pieces. Drop into oil for approximately 4 minutes. Drain on paper towels. Serve immediately.