• 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.