1. Prepare the Honey Pepper Sauce

In a saucepan, bring honey, granulated sugar, lemon zest, lemon juice, and 1/2 teaspoon of black pepper to a simmer and stir until the sugar dissolves. Then, set aside for later.

2. Set Up Your Breading Station

In one bowl, combine 2 cups of flour with kosher salt and the remaining 1/2 teaspoon of black pepper.

In another bowl, whisk eggs, water, baking powder, and the remaining 1 cup of flour.

In a third bowl, mix shredded coconut and panko breadcrumbs.

3. Breading the Shrimp

First, pat the shrimp dry with a paper towel. Then, dredge each shrimp in the seasoned flour, shaking off any excess.

Next, dip the shrimp into the egg mixture, ensuring they are well-coated.

Finally, press each shrimp into the coconut and panko mixture, making sure they are fully coated. Press lightly to help the coating adhere.

4. Frying the Shrimp

Heat about 3 inches of vegetable oil in a Dutch oven over medium-high heat until hot (about 325°F).

Fry the shrimp in batches, making sure not to overcrowd the pan. Cook for about 2-3 minutes or until golden brown and cooked through.

Remove the shrimp with a slotted spoon and place on a paper towel-lined plate to drain any excess oil.

5. Make it Drizzle

Drizzle the honey pepper sauce over the crispy coconut shrimp or serve it on the side for dipping.