The Best Coconut Vegan Shrimp

This delicious vegan shrimp is going to blow your mind! It looks so much like real shrimp and has a delicious seafood-y taste thanks to a secret ingredient. These coconut crusted vegan shrimps are also surprisingly easy to make and can be ready in less than 30 minutes!

Why this recipe works

Vegan seafood alternatives are harder to find than vegan chicken or beef, but the good news is you can make it at home in no time!

Some vegan shrimp recipes use mushrooms but to truly mimic shrimp, I knew I needed to get creative in the kitchen.

Much like my vegan steak recipe, this recipe uses vital wheat gluten to create a meaty texture. To make it more shrimp-like I added tofu. Lastly, my favorite type of shrimp was always coconut-crusted so I knew I had to make a delicious breading to finish it off!

You're going to love this plant-based shrimp recipe! It's:

• crispy
• deliciously addictive
• easy to make in a few short steps
• ready in 30 minutes
• makes an impressive appetizer or main dish
• looks so much like real shrimp!

Ingredient notes

Reference the recipe card at the bottom for exact measurements.

Vital wheat gluten—Vital wheat gluten is high protein which provides the meaty shrimp texture. Unfortunately this can't be substituted which means this recipe cannot be gluten-free.

Old Bay seasoning—helps create the seafood flavor.

Kelp granules—the secret ingredient that takes this plant based seafood to the next level with a truly delicious seafood-like flavor! Don't have kelp granules? No worries, this recipe is still delicious without them!

Beet juice—adds the must-needed pink shrimp color. I use the juice from a can of beets. Just make sure not to use pickled beets.

How to make vegan shrimp

This step by step walk-through shows the process of making coconut vegan shrimp. Exact times and temperatures are available in the recipe card at the bottom.

Start by adding the shrimp ingredients to a blender or food processor except for the vital wheat gluten. Blend until smooth.

In a large bowl, add the blended mixture along with the vital wheat gluten and mix until it just comes together. Transfer to a flat surface and knead for a few minutes.

Flatten out the dough to ½ inch then divide into 10 even pieces. Roll each piece between your hands to form a log, then curl the log into a crescent shape to look like shrimp. Set aside.

Combine the Panko breadcrumbs with the shredded coconut in a small bowl.

Dip each vegan shrimp in the flour then dip into the milk. Finally dredge each piece in the Panko coconut mixture, covering thoroughly.

If using an air fryer, place each vegan shrimp evenly spread out in the air fryer basket. Cook at 375F for 5-6 minutes, flip and cook for another 5-6 minutes until golden. If desired, spray with oil for crispier, more golden result.

If regular frying, cover bottom of pan with oil and heat on medium-high. Carefully add the shrimp in a single layer and fry until golden. Flip and fry on the other side until golden (about 2-4 minutes per side.

Remove from oil and transfer to a paper towel to remove excess oil.

By oven, bake on a lined baking sheet at 400F for 20 minutes until golden, flipping halfway.

How to store

Keep these vegan shrimps in an airtight container in the refrigerator for up to 5 days.

These are best reheated in the air fryer or oven to preserve crispiness. Otherwise they reheat easily in the microwave too.

What to serve with

This easy vegan tartar sauce is a great dipping sauce for these vegan shrimps. They make an excellent appetizer or main dish together.

Want to turn it into a meal? Make these vegan coconut shrimps in place of the tofu to make delicious vegan shrimp tacos.

Expert Tips and FAQ's

Make sure not to over knead the dough or it may become too tough to roll and shape. Don't knead for more than a few minutes.

Is vegan shrimp real shrimp?

A lot of store-bought vegan shrimps can look very convincing, but there is no actual shrimp in vegan shrimp.

What is vegan shrimp made out of?

Many homemade vegan shrimp recipes use mushrooms or vital wheat gluten to recreate the shrimp shape, along with seasonings and coatings to recreate the look and flavor.

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📖 Recipe

The Best Coconut Vegan Shrimp

This delicious vegan shrimp is going to blow your mind! It looks so much like real shrimp and has a delicious seafood-y taste thanks to a secret ingredient. These coconut crust vegan shrimps are also surprisingly easy to make and can be ready in less than 30 minutes!

5 from 7 votes

Print Pin Rate

course: Appetizer, Main Course

cuisine: American

servings: 4 people

prep time: 15 mins

cook time: 12 mins

total time: 27 mins

Author: Rachel

Ingredients

US CustomaryMetric

Vegan Shrimp:

• ▢ ¾ cup vital wheat gluten
• ▢ ¼ block firm tofu
• ▢ 2 tablespoons beetroot juice
• ▢ 1 tablespoon lemon juice
• ▢ 1 tablespoon white miso paste
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon old bay seasoning
• ▢ 1 teaspoon ground paprika
• ▢ ½ teaspoon kelp granules
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon black pepper
• ▢ 2 tablespoons water

Coconut Coating:

• ▢ ½ cup whole wheat flour
• ▢ ½ teaspoon salt
• ▢ ½ cup unsweetened shredded coconut
• ▢ ½ cup Panko breadcrumbs
• ▢ ½ cup unsweetened non-dairy milk

Instructions

• Start by adding the shrimp ingredients to a blender or food processor except for the vital wheat gluten. Blend until smooth.
  ¼ block firm tofu, 2 tablespoons beetroot juice, 1 tablespoon lemon juice, 1 tablespoon white miso paste, 1 teaspoon garlic powder, 1 teaspoon old bay seasoning, 1 teaspoon ground paprika, ¼ teaspoon black pepper, 2 tablespoons water, ½ teaspoon salt, ½ teaspoon kelp granules
• In a large bowl, add the blended mixture along with the vital wheat gluten and mix until it just comes together. Transfer to a flat surface and knead for a few minutes.
  ¾ cup vital wheat gluten
• Flatten out the dough to ½ inch then divide into 10 even pieces and roll each piece between your hands to form a log. Curl the log into a crescent shape to look like shrimp.
• Combine the Panko breadcrumbs with the shredded coconut in a small bowl. Place the flour and salt in a second bowl and the milk in a third bowl.
  ½ cup whole wheat flour, ½ cup unsweetened shredded coconut, ½ cup Panko breadcrumbs, ½ cup unsweetened non-dairy milk, ½ teaspoon salt
• Dip each vegan shrimp in the flour first, then into the milk. Finally dredge each piece in the Panko-coconut mixture, covering thoroughly.

Cooking Options:

• If using an air fryer, place each vegan shrimp evenly spread out in the air fryer basket. Cook at 375°F for 5-6 minutes, flip and cook for another 5-6 minutes until golden. If desired, spray with oil for crispier, more golden result before cooking.
• If regular frying, cover bottom of pan with oil and heat on medium-high. Carefully add the shrimp in a single layer and fry until golden. Flip and fry on the other side until golden; about 2-4 minutes per side. Remove from oil and transfer to a paper towel to remove excess oil.
• For baking, spread out on a lined baking sheet at 400°F for 20 minutes until golden, flipping halfway.

Notes

Recipe serves 4 as an appetizer or 2 as a main dish.

Store in an airtight container in the refrigerator for up to 5 days.

These are best reheated in the air fryer or oven to preserve crispiness. Otherwise they reheat easily in the microwave too.

Nutrition Per Serving

Sodium: 842mg Calcium: 137mg Vitamin C: 4mg Vitamin A: 385IU Sugar: 4g Fiber: 5g Potassium: 246mg Calories: 294kcal Saturated Fat: 7g Fat: 11g Protein: 25g Carbohydrates: 27g Iron: 3mg

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