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Preheat oil to 350°F.
Place shrimp, green onions and garlic into a large mixing bowl and toss together. Set Aside.
Pour water into medium pot and add butter and salt and bring to a boil.
Once mixture has come to a boil, add flour and quickly stir with a wooden spoon, until dough forms. Continue to stir over medium heat, for about 3 minutes.
Place dough into a stand mixer fixed with a paddle attachment and run on medium speed, allowing steam to escape.
Once most of the steam has disappeared add the egg, one at a time, scraping down the sides of the bowl after each addition.
Fold pepper into the pate a choux (the doughy/battery mixture).
Fold the shrimp mixture into the pate a choux until fully incorporated.
Once oil is hot, add tablespoon sized balls of the shrimp mixture into the oil (you’ll have to do this in batches); make sure not to crowd the pan/fryer.
Fry each fritter for 4 to 6 minutes, flipping halfway if necessary. Drain on a paper towel and season lightly with salt. Serve immediately with spicy honey drizzle.