![Honey Coconut Shrimp](http://shop.greatergoods.com/cdn/shop/articles/cocoshrimp_2_copy.jpg?v=1718735259)
Dive into this sweet and savory coconut shrimp recipe!
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.