A drizzle of syrupy honey glaze, infused with black pepper and lemon, adds a tart-sweet bite to these Honey-Pepper Coconut Shrimp:
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.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.
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.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.