First combine the ingredients: Honey, sugar, lemon zest and juice (and if you like some extra black pepper), then bring to medium heat on the stove top until it reaches simmering point.

Stir constantly while cooking or else things will get sticky!

Next let that mixture cool off before pouring

Mix together 2 cups of flour with salt and pepper in one bowl

Whisk together eggs and water and baking powder and remaining 1 cup of flour to create an egg batter in a second bowl

Stir pork rinds with shredded unsweetened coconut flakes in a third bowl until well combined.

Dredge shrimp in salted flour mixture and shake off the excess. (BOWL 1)

Dip it into egg batter, let the extra drip off (BOWL 2)

Dredge it through coconut mix to coat on both sides pressing lightly so that they adhere well. (BOWL 3)

Place them all onto a baking sheet lined with parchment paper spaced out evenly.

Freeze for about 30 mins to firm them up.

Pour enough oil in your pan to cover shrimp, about 3 inches. *Do not put shrimp in yet!

Bring oil to about 325 degrees on high heat

Carefully drop shrimp in and fry until golden brown, about 3-4 minutes.

Remove from oil and sit on a baking sheet lined with paper towels to absorb excess oil.

Let cool for about 2 minutes before drizzling with honey mixture.

Serve with mango-habanero aioli and enjoy!