🌱 Vegan 5-Ingredient “Coconut Shrimp”
🍤 Ingredients (veganized):
1½ lbs vegan shrimp (see options below)
2 tbsp ground flaxseed + 6 tbsp water (egg replacer)
¼ tsp black pepper
½ tsp salt
2 cups unsweetened shredded coconut
🛒 Vegan Shrimp Options:
You can use any of these:
Store-bought vegan shrimp (brands like Sophie’s Kitchen, All Vegetarian, or The Plant Based Seafood Co.)
Hearts of palm or king oyster mushroom stalks, cut into shrimp-sized pieces (homemade alternative)
🔪 Instructions:
- Make the flax “eggs”
In a small bowl, mix 2 tbsp ground flaxseed with 6 tbsp water.
Let sit for 5–10 minutes until thickened.
- Prep the vegan shrimp
If using frozen vegan shrimp, thaw completely and pat dry.
If using hearts of palm or mushrooms, slice into chunky shrimp-like pieces and season lightly.
- Set up dredging station
In one bowl: stir together the flax egg with salt and pepper.
In another bowl: add the unsweetened shredded coconut.
- Coat the shrimp
Dip each vegan shrimp piece into the flax mixture, coating well.
Press into shredded coconut, ensuring it sticks all over.
Set aside on a plate or tray.
- Cook the shrimp
Option A: Pan-Fry (crispiest)
Heat 2–3 tbsp of neutral oil (or coconut oil) in a pan over medium heat.
Fry the coated vegan shrimp for 2–3 minutes per side, until golden brown.
Drain on paper towels.
Option B: Bake
Preheat oven to 425°F (220°C).
Place shrimp on a parchment-lined tray. Spray lightly with oil.
Bake for 12–15 minutes, flipping halfway.
Option C: Air Fryer
Preheat air fryer to 400°F (200°C).
Spray or brush shrimp lightly with oil.
Air-fry for 8–10 minutes, turning halfway.
🍍 Serving Ideas:
Great with sweet chili sauce, mango dipping sauce, or a quick lime vegan mayo.
Serve with rice, slaw, or in tacos for a tropical twist.