INGREDIENTS
1 cup jasmine rice
1/4 cup honey
1 lemon
1/2 tsp. cayenne pepper
1 lb. tail-on shrimp, peeled and deveined
Kosher salt
Freshly ground black pepper
1 cup all-purpose flour
1 large egg, beaten with 1 TBSP. water
1 cup panko bread crumbs
1 cup unsweetened shredded coconut
Vegetable oil, for frying
2 green onions, chopped
DIRECTIONS
Prepare rice according to package instructions.
In a small sauce pan over medium-high heat, combine honey, 1 tsp. lemon zest, 1 tsp. lemon juice and cayenne pepper.
Bring to a boil and simmer for 1 minute.
Turn off heat and cover with lid to keep warm.
Season shrimp with salt and pepper, then dredge in flour, dip into egg mixture, and dredge in bread crumb and shredded coconut mixture.
Shake off any excess and set aside.
In a large cast-iron skillet over medium-high heat, heat 2-inches of oil to 350-degrees.
Working in 2 to 3 batches, fry shrimp and turn evenly to brown all sides, 3 to 4 minutes.
Transfer to paper-towel lined plate and season with salt immediately after frying.
Serve shrimp with rice, garnish with green onions and drizzle with warm, spicy honey.
