Honey-Pepper Coconut Shrimp
★★★★☆
Ingredients
- 1/2 cup honey
- 1/4 cup granulated sugar
- 1 tsp finely grated lemon zest plus 2 Tbsp fresh lemon juice
- 1 tsp black pepper, divided
- 3 cups all-purpose flour, divided
- 1 tsp kosher salt
- 2 large eggs, lightly beaten
- 1 cup water
- 2 tsp baking powder
- 2 cups sweetened shredded coconut
- 2 cups panko breadcrumbs
- 1 pound peeled and deveined tail-on raw medium shrimp
- Vegetable oil, for frying
Instructions
- 1. In a saucepan, combine honey, sugar, lemon zest and juice, and 1/2 tsp black pepper. Bring to a simmer over medium-high heat, stirring constantly. Simmer, stirring constantly, until sugar dissolves, about 2 minutes. Remove from heat and set aside.\n2. Combine 2 cups flour, salt, and the remaining 1/2 tsp black pepper in a shallow bowl.\n3. In a separate bowl, whisk together eggs, water, baking powder, and remaining 1 cup flour until just combined.\n4. Combine coconut and panko in a third bowl.\n5. Dredge each shrimp in the flour mixture, shaking off excess. Dip into egg batter, letting excess drip off. Dredge in coconut mixture, pressing lightly to adhere. Place on a baking sheet lined with parchment paper. Freeze shrimp until firm, about 30 minutes.\n6. Pour oil to a depth of 3 inches into a Dutch oven. Heat over high heat to 325°F (160°C). Fry shrimp in batches until golden brown, 3-4 minutes per batch. Transfer to a paper towel-lined plate to drain. Let cool slightly, about 2 minutes.\n7. Drizzle with honey mixture. Serve with Mango-Habanero Aioli.
Wine Pairing: Fruity White