How to Make Delicious Coconut Shrimp Finger Food

Finger foods come in various forms, and one of the most loved varieties is Coconut Shrimp Finger Food, made with shrimp—a delicious seafood choice.

Ingredients for Coconut Shrimp Finger Food

• 450g large shrimp, peeled with tails on

• 31g all-purpose flour

• 1/2 teaspoon garlic powder

• 2 large eggs, beaten

• 135g sweet shredded coconut

• 30g breadcrumbs

• Olive oil or coconut oil (for frying)

• 1 lemon, cut into wedges for serving

For the Dipping Sauce:

• 63g sweet chili sauce

• 85g apricot jam or preserves

Instructions for Coconut Shrimp Finger Food

1. Prepare the Shrimp:
   Rinse the shrimp under cold water and pat them dry with paper towels. Set up three shallow bowls: In the first, combine 1/4 cup flour, 1/2 teaspoon garlic powder, and 1/2 teaspoon salt. In the second, crack and beat the eggs. In the third, mix 1/2 cup shredded coconut with 1/2 cup breadcrumbs.

2. Coat the Shrimp:
   Dip each shrimp into the flour mixture, then the beaten eggs, and finally coat it with the coconut-breadcrumb mixture. Arrange the coated shrimp on a plate. Repeat with the remaining shrimp. Once all shrimp are coated, chill them in the refrigerator until ready to fry.

3. Fry the Shrimp:
   Heat a large skillet over medium heat and add enough oil to cover the bottom (about 1/4 inch deep). Once the oil is hot, add the shrimp and fry for about 2 minutes on each side, until golden brown and cooked through, with the shrimp turning pink inside. Be sure to leave space between the shrimp in the pan and avoid covering it with a lid.

4. Prepare the Sauce:
   In a small bowl, combine 1/4 cup sweet chili sauce with 1/4 cup apricot jam or preserves.

5. Serve:
   Serve the fried shrimp with the dipping sauce on the side. Optionally, squeeze fresh lemon juice over the shrimp just before eating.

Professional Tips for Making Coconut Shrimp Finger Food

• Fresh Ingredients:
  Always use fresh and organic vegetables. Fresh ingredients are key to elevating the flavor of your coconut shrimp, giving it an unbeatable taste.

• Control the Heat:
  When frying the shrimp, avoid using high heat. Always cook on medium heat to prevent the coconut from burning. This tip is especially important when preparing hot finger foods.

• Creative Serving:
  Serve your coconut shrimp creatively using a special tray or dish for finger foods to make it look more professional.

• Storage:
  If you have leftovers, transfer them to an airtight container and store them in the refrigerator.
  Never place hot shrimp directly in the fridge—let them cool down first before storing them.

• Garnishing:
  Enhance the presentation of your coconut shrimp by serving it with fresh vegetables or herbs. This adds both visual appeal and extra flavor to the dish.