1 pound peeled and deveined tail-on raw medium shrimp
For the honey syrup:
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.
For the shrimp:
Preheat oven to 400 degrees
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.
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, being sure not to overlap.
Bake shrimp at 400 degrees for 15 minutes, until browned. Place on a serving tray and drizzle 1/4 honey syrup over shrimp and then top with zest of one lime. Serve remaining sauce in dish for dipping.
If you give this recipe a try with our wildflower honey share it with us on @slatevalleyfarms on instagram! We love seeing what you create with our honey.
Recipe created for Slate Valley Farms by Jessica Sheridan