Honey-Pepper Coconut Shrimp

• 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

1. 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.
2. 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.
3. 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.
4. 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.