Directions
In a bowl, combine flour, salt and pepper. Mix in the seltzer (or ice water) and 1/2 cup of the shredded coconut. Let sit in the refrigerator while you prep the shrimp for at least 1/2 an hour.
Heat enough vegetable oil in a saucepan to completely cover the shrimp when they are put in. Dip the shrimp in the batter and then dredge in the coconut. Fry until lightly browned flipping over just once (about 1 minute per side). Drain on paper towels. Serve with Honey Mustard sauce.
(Skip the 1/2 hour in the refrigerator if you can't wait to enjoy your shrimp.)