Vegan Crispy Coconut Shrimp
Ingredients
- 1 lb 24 *vegan shrimp *Large grocery chains don’t carry, so I bought at a local vegan supermarket. You can also order off Amazon.
- 1/2 cup shredded coconut
- 1/2 cup Panko crumbs
- 3 tbsp all-purpose wheat flour
- 5 tbsp of “*JUST Egg” *liquid vegan egg product
- pinch salt
- small bunch of cilantro
- non-stick spray
- For Dipping Sauce:
- Sweet Chili Sauce - the brand I used was “Gramma’s”
- Homemade version:
- 1/2 cup apricot preserve
- 1 tbsp rice vinegar
- 3/4 tsp crushed red pepper flakes
Instructions
- Preheat oven to 400 degrees. Spray non-stick baking sheet with cooking spray
- Combine shredded coconut flakes and Panko crumbs
- Pour 5 tbsp of “JUST Egg” into small bowl
- Put all-purpose wheat flour onto a plate
- Lightly salt all shrimp, then dip the vegan shrimp in the flour, then into the “JUST Egg” product, then in the coconut/Panko crumb mixture.
- Chop the cilantro into very fine pieces then sprinkle on top of the vegan shrimp
- Place the dipped vegan shrimp onto the baking sheet with the cooking spray and then lightly coat the top of the vegan shrimp with spray
- before placing in the oven. Place on the middle rack and bake for about 6 minutes until cooked through and then turn onto other side for
- another 3-4 minutes.
- Remove from oven and place on platter with the dipping sauce in the middle.
- Enjoy!
Notes
(Make sure vegan shrimp is thawed. To thaw, place shrimp in a bowl of water and let sit for 5-10 minutes)
Tried this recipe?Let us know how it was!