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Vegan Coconut Shrimp

Print Recipe
A veganized version of the old favorite, crispy coconut shrimp
Course Salad, Side Dish, Snack
Cuisine Caribbean
Keyword coconut shrimp, vegan, vegan seafood, vegan shrimp
Prep Time 10 minutes
Cook Time 18 minutes
Calories 744
Author Cat Gavriusova

Equipment

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

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.

Nutrition

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