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Southern Sweet Potato Pecan Shrimp

Deep-fried, pecan-encrusted shrimp are served with a savory-sweet Marshmallow-Bourbon Sauce.
Prep Time 15 minutes
Cook Time 3 minutes
Servings 12


  • 1 lb. Pioneer® Sweet Potato Pancake Mix
  • 3 cups Bourbon
  • 36 oz. Marshmallow cream
  • 6 tbsp. Corn syrup
  • 6 cups Lemon-lime soda
  • cups Corn starch
  • 12 oz. Pecans, chopped fine
  • 3 lb. Shrimp, peeled, deveined, pat dried, tails preserved


  • Heat bourbon in a skillet and ignite. Turn off heat and allow flame to burn off alcohol. Add marshmallow cream and corn syrup to pan and allow to soften. Transfer to a metal bowl and whisk until smooth. Set aside.
  • Pour soda into a large bowl. Add Pioneer® Sweet Potato Pancake Mix and whisk until fully blended.
  • Create 3 stations using 3 shallow dishes. Place corn starch in the first container, pancake batter in the second container, and the pecans in the third container.
  • For each order, dredge desired number of shrimp per serving in corn starch, then pancake batter (shake off excess), and then in pecans.
  • Fry for approximately 2 minutes or until done.
  • Serve with Marshmallow-Bourbon dipping sauce.