Pat the shrimp dry and place in a shallow bowl. Drizzle with the lemon juice. Let stand for 15 minutes. Mix 1 cup of the flour, paprika and 1 teaspoon salt in a shallow bowl. Combine the remaining 1 cup flour, 1 tablespoon salt, beer and coconut in a bowl and mix well. Dredge the shrimp in the flour mixture. Dip the floured shrimp in the batter and coat well. Fry in hot oil in a skillet until golden brown. Combine the orange marmalade and honey in a bowl and mix well. Spoon into a small serving bowl. Serve shrimp with orange honey mixture and lemon wedges.