This vegan coconut shrimp recipe is a must-try! If you’re craving seafood after going plant-based, this dish is for you!

If you haven’t seen the Seaspiracy documentary, I highly recommend it! And if you have, you might be looking to replace those familiar seafood flavors with a vegan alternative. Don’t worry, I got you!

I have already developed vegan versions of other seafood recipes, such as this watermelon ahi tuna or this carrot salmon lox. And now, it’s time for the veganized coconut shrimp! Can you guess the secret ingredient?

This vegan coconut shrimp is made using HEARTS OF PALM! Heart of palm, also known as palm cabbage, is a vegetable harvested from the inner core and growing bud of some types of palm trees. In vegan cooking, it is often used to replicate the texture of seafood such as shrimp, calamari or crab meat. You can find these at most standard grocery stores in the international isle. Palm hearts are excellent on their own in curries and stir-fries, and are actually very nutritious and high in protein!

Why You’ll Love This Recipe

  • This is a perfect recipe for those of you who crave seafood after transitioning to veganism.
  • If you’re having a party, this vegan coconut shrimp makes an elegant yet satisfying snack.
  • It’s so versatile! You can enjoy this vegan shrimp with your favorite dip, as a salad topping, or as a delicious addition to a stir-fry.
  • It’s a super-quick recipe that takes less than half an hour to make!

How to Make This Recipe

Start by emptying your hearts of palm out of the can and draining the liquid. Slice your palm hearts into circles, punching out the “center” with a utensil (such as apple corer) to create shrimp shapes.

Next, you’re going to prepare the batter and coating. In one bowl, combine plant milk and lemon juice. In another, combine panko breadcrumbs, coconut flakes, and old bay seasoning. Finally, the third bowl is going to have cornstarch.

Take each piece of palm hearts, dredge it in cornstarch, followed by the plant milk mixture, and finally the panko mix. Make sure each piece is well-coated. Transfer your “shrimp” to a parchment-lined baking sheet. Give them a little spray with oil.

Bake at 400F for approximately 18 minutes, until the shrimp are crispy on the outside. Enjoy with your favorite dip, or incorporate these vegan coconut shrimp into another dish!

Hack It!

  • If you don’t have access to the old bay seasoning, you can make it yourself!
  • For a gluten-free version of this recipe, search for gluten-free panko breadcrumbs or you can even use cornmeal or ground oats.
  • Try this vegan coconut shrimp as a topping for your salad, one of the components in a stir-fry, or a lovely addition to a wrap.
  • This recipe can also be made in an air fryer for that extra crisp!

Other Recipes You’ll Love

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The Recipe: Vegan Coconut Shrimp

A veganized version of the old favorite, crispy coconut shrimp
4.75 from 12 ratings

Ingredients

  • 1 can hearts of palm, drained
  • ½ cup cornstarch
  • 1 cup plant-based milk
  • 1 tbsp lemon juice
  • 1 cup panko
  • ¼ cup coconut flakes, unsweetened
  • 1 tbsp old bay seasoning

Equipment

Instructions 

  • Slice your palm hearts into circles, punching out the “center” with a utensil to create shrimp or calamari shapes.
  • Prepare your batter and coating. In one bowl have the cornstarch, in the next – plant milk and lemon juice, and in the third bowl – panko, coconut flakes, and old bay seasoning.
  • Dredge pieces of pal hearts in cornstarch, followed by the plant milk and lemon juice, and finally the panko mix. Transfer to a parchment-lined baking sheet. Give them a little spray with oil.
  • Bake at 400F for approximately 18 minutes, until crisp.
Calories: 744kcal, Carbohydrates: 118.7g, Protein: 17g, Fat: 22g, Saturated Fat: 13.5g, Polyunsaturated Fat: 4.3g, Monounsaturated Fat: 2.2g, Sodium: 572.2mg, Potassium: 628.5mg, Fiber: 8.2g, Sugar: 11.9g, Vitamin A: 1034.3IU, Vitamin C: 23.7mg, Calcium: 487.9mg, Iron: 6.5mg