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Ingredients
- 1/2 cup honey
- 1/4 cup granulated sugar
- 1 teaspoon finely grated lemon zest plus 2 tablespoon fresh lemon juice
- 1 teaspoon black pepper, divided
- 3 cups all-purpose flour (about 12 3/4 ounces), divided
- 1 teaspoon kosher salt
- 2 large eggs, lightly beaten
- 1 cup water
- 2 teaspoons baking powder
- 2 cups sweetened shredded coconut
- 2 cups panko
- 1 pound peeled and deveined tail-on raw medium shrimp
- Vegetable oil
- Mango-Habanero Aioli
Description
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Combine honey, sugar, lemon zest and juice, and 1/2 teaspoon black pepper in a medium saucepan; bring to a simmer over medium-high, stirring constantly. Simmer, stirring constantly, until sugar dissolves, about 2 minutes. Remove from heat, and set aside.
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Stir together 2 cups flour, salt, and remaining 1/2 teaspoon black pepper in a shallow bowl until thoroughly combined. Whisk together eggs, 1 cup water, baking powder, and remaining 1 cup flour in a separate bowl until just combined. Stir together coconut and panko in a third bowl.
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Dredge 1 shrimp in salted flour mixture; shake off excess. Dip into egg batter; let excess drip off. Dredge in coconut mixture, pressing lightly to adhere. Place on a baking sheet lined with parchment paper. Repeat process using remaining shrimp. Freeze shrimp until firm, about 30 minutes.
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Pour oil to a depth of 3 inches into a Dutch oven; heat over high to 325°F. Working in about 3 batches, fry shrimp in hot oil until golden brown, 3 to 4 minutes per batch. Transfer cooked shrimp to a plate lined with paper towels to drain. Let cool slightly, about 2 minutes. Drizzle with honey mixture. Serve with mango-habanero aioli.