Coconut Crusted Vegan Shrimp

 

Hearts of palm “shrimp” coated in a crispy, toasted coconut crust — golden, sweet, and irresistibly crunchy. Serve with a sweet chili dipping sauce for the perfect party appetizer.

Prep Time: 20 mins | Cook Time: 15 mins | Total Time: 35 mins | Servings: 4

Ingredients

• 2 cans (14 oz each) hearts of palm, drained and cut into “shrimp” shapes
• 1 cup unsweetened shredded coconut
• ¾ cup panko breadcrumbs
• ½ cup all-purpose flour
• ½ cup unsweetened plant milk (oat or coconut)
• 1 tablespoon cornstarch
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon cayenne pepper
• 2 tablespoons coconut oil or neutral oil (for baking/frying)

Dipping sauce:

• Sweet chili sauce or mango dipping sauce

Instructions

1. Prep the hearts of palm: Drain and pat dry the hearts of palm. Cut thicker pieces in half lengthwise to create shrimp-like shapes. Pat very dry with paper towels — this step is critical for crispiness.
2. Set up the breading station: In one shallow bowl, whisk together flour, garlic powder, salt, and cayenne. In a second bowl, whisk plant milk with cornstarch. In a third bowl, combine shredded coconut and panko breadcrumbs.
3. Bread the shrimp: Dredge each piece first in flour, then dip in the milk mixture, then press firmly into the coconut-panko mixture to coat all sides. Place on a lined baking sheet.
4. Cook: Preheat oven to 400°F (200°C). Drizzle or brush with coconut oil and bake for 12–15 minutes, flipping halfway, until deep golden and coconut is toasted. For extra crunch, air-fry at 380°F for 10–12 minutes.

Tip: Pressing the coconut coating firmly onto each piece ensures it adheres and crisps evenly.

1. Serve: Serve immediately with sweet chili sauce, a wedge of lime, and fresh cilantro.

Notes

Gluten-Free Option: Use gluten-free panko and a GF flour blend for a completely gluten-free version.

Storage: Best served fresh. Store leftovers in the fridge for up to 2 days and re-crisp in the air fryer at 375°F for 4–5 minutes.

Serving Ideas: Perfect as an appetizer, in tacos with slaw, or on top of a tropical rice bowl.

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