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Honey-Pepper Coconut Shrimp
  • ½ cup honey
  • ¼ 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 ¾ 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
Note: Ingredients may have been altered from the original.
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