Mix mustard and honey in small bowl. Set aside. Mix flour, salt and pepper in shallow dish.
Mix the eggs and beer in shallow dish. Dredge the shrimp in flour mixture. Dip in egg mixture. Dredge in coconut, pressing firmly to coat well.
Pour oil to a depth of 1/2 inch in skillet. Heat to 350. Fry shrimp a few at a time in hot oil for 1 to 2 minutes on each side or til golden brown. Drain on paper towels. Serve with honey mixture. Garnish with fresh Italian parsley sprigs.
Makes 6 to 8 servings