How to make coconut shrimp

by Meghan on May 17, 2017 29

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These Baked Coconut Shrimp are golden, crispy and full of flavor. These are the BEST baked coconut shrimp I have ever made! Find out how to make this easy and healthy coconut shrimp recipe!

How to make coconut shrimp

The Best Baked Coconut Shrimp

How to make coconut shrimp

I don’t mean to toot my own horn, but these really are the best baked coconut shrimp. I love coconut shrimp. But I wanted to create a healthy baked coconut shrimp recipe to make at home. I wanted to make sure they really were the best baked coconut shrimp ever. So I sacrificed for you, my dear readers, and I made many, many batches of coconut shrimp.

How to make coconut shrimp

SO many batches of coconut shrimp! It was a rough time ?. But after trying about six different versions, I can confidently tell you that this right here is a recipe for the best ever baked coconut shrimp. And guess what? It has beer in it. BEER BATTERED BAKED COCONUT SHRIMP! Don’t worry, it’s only half a beer, so you can drink the other half. Don’t let the crispy, delicious coconut shrimp fool you though – this is actually a recipe for healthy coconut shrimp. I based this on a weight watchers recipe I’ve been making for years!
How to make coconut shrimp

If, for some reason, you don’t want to use beer in the recipe, some of the versions I made just use egg as the second coating. You could do that if you want, but I’m telling you right now, this version tastes better. The beer just gives it so much extra flavor. I usually like to dip my coconut shrimp in sweet chili sauce or my peanut sauce, but I actually didn’t think this needed a dipping sauce.
How to make coconut shrimp

Tips for crispy baked coconut shrimp

  • Toast the coconut/panko mixture before coating. This helps it get extra golden and crunchy.
  • Pat the shrimp dry before coating. This helps them get crispier and also keeps them from getting too much flour stuck to them, which isn’t the best tasting.
  • Bake directly on a baking sheet brushed with oil. I usually line my baking sheets with foil, but I found that it deterred them from getting crispy.
  • Garlic in the batter! HUGE flavor booster.
  • Serve right away!

Make these Coconut Shrimp for your next get together or date night! And if you try them, be sure to let me know in the comments!

This post may contain affiliate links. Please read the disclosure policy.

How to make coconut shrimpHow to make coconut shrimp

These Coconut Shrimp make an irresistible appetizer that’s tender on the inside, and crispy, sweet and crunchy on the outside. They’re mouthwateringly delicious and the first to go at a party!

How to make coconut shrimp

Coconut Shrimp is a popular dish from the menu at Red Lobster and Outback Steakhouse. The shrimp is rolled in a mix of shredded coconut and panko breadcrumbs and then deep fried to golden perfection.

It’s one of my favorite shrimp appetizers along with Bang Bang Shrimp and Teriyaki Shrimp.

How to Make Coconut Shrimp

If you’ve tried this recipe before, you know that the most challenging part is getting the coconut coating to stay on the shrimp during the deep fry and get the perfect golden crisp. The secret is to r efrigerate the coated shrimp for 20-30 minutes before deep frying to allow the coating to adhere to the shrimp. It make a huge difference!

How to make coconut shrimp

Step 1: Prepare the Shrimp

Thaw your shrimp if they are still frozen, and then pat dry with paper towels to remove excess moisture.

Step 2: Arrange 3 Bowls for Coating the Shrimp

You’ll need 3 large cereal bowls for the coconut shrimp coating ingredients:

  1. Flour mix : All-purpose flour mixed together with salt and pepper
  2. Beaten egg : Two eggs lightly beaten
  3. Coconut mix : Sweetened shredded coconut with panko bread crumbs

The flour mix serves as a foundation layer to help the beaten egg stick to the shrimp more easily, while the beaten egg helps bind the coconut mixture.

Step 3: Coat the Shrimp

Holding the shrimp by tail, dredge first in the flour mix, shake off excess flour and then dip in beaten egg. Finally dredge in the coconut panko mix and place the coated shrimp on a sheet pan lined with wax paper.

Refrigerate for 30 minutes. The chilling process is important as it allows the coating stay on shrimp during deep frying.

Step 4: Fry the Shrimp

In a deep fryer or medium saucepan, add 2-3 inches of oil and heat to 375°F.

Fry shrimp in batches, for about 2 minutes until golden brown. Remove shrimp with slotted spoon and place on a cooling rack.

How to make coconut shrimp

Panko Bread Crumbs – The Secret to a Crispy and Crunchy Texture

Coating your shrimp with shredded coconut and panko bread crumbs gives your Coconut Shrimp an extra crispy and crunchy texture that everyone loves.

Panko is a larger, sturdier bread crumb hailing from Japanese cuisine and is available in most grocery stores or online.

The Ratio Between Coconut and Panko Bread Crumbs

I used 1:1 ratio between coconut and bread crumbs, but you can use more shredded coconut if you prefer a sweeter flavor. You can use as much as 3: 1 ratio between coconut and crumbs without scarifying the results.

Panko Bread Crumbs v.s Regular Bread Crumbs

I recommend using Panko as it works better than regular bread crumbs for this recipe, as Panko is made from bread without crusts. It gives you a better look and do not absorb as much oil in the frying process.

Dipping Sauce for Coconut Shrimp

You can serve it with bottled Thai Sweet Chili sauce or your favorite dipping sauce.

Tips and Secrets for Making Coconut Shrimp

  • Thaw your shrimp properly before cooking. Leave the tail on for a fantastic look when they are cooked.
  • Add Panko Bread Crumbs to your shredded coconut. After coating the shrimp, make sure to chill them for about 30 minutes before frying.
  • Use a deep pot to fry the shrimp if you don’t have a deep fryer. This will avoid the coating stuck to the bottom of the pan.
  • Make sure to bring the oil to the right temperature (375 F) and work in batches. Deep fry the shrimp for only 2 to 3 minutes until they are golden brown. Avoid overcooking the shrimp will make them chewy and tough.

Make Ahead Tip

Refrigerate : You can leave the coated shrimp in the fridge for up to 4 hours. When it’s time to eat, all you need to do is to quickly fry them.

Freeze : Place fried coconut shrimp in a zip-lock bag, seal tight and they freeze well for up to 2 months. When you need to serve them, the best option is baking them at 350°F for 10 minutes.

Can I Bake Coconut Shrimp?

Yes, Baked Coconut Shrimp is super easy to make and healthier than Fried Coconut Shrimp. You get all the flavor without the added calories from deep frying.

Heat the oven to 425°F, and place the coated shrimp on a baking sheet with parchment paper. Spray with oil, and bake for about 10 minutes or until shrimp turn golden brown. Here’s a guide to different methods for cooking shrimp.

Unlock the secret to restaurant-quality coconut shrimp.

Plump and tender shrimp delicately coated in coconut flakes — that’s a treat no one can resist. Stop saving your coconut shrimp cravings for the restaurant; these easy delicacies can be made at home and served as an appetizer or entree, for the fanciest dinner parties and most-basic weeknight dinners alike.

If you’re not already a die-hard coconut shrimp fan, this how-to will show you the way.

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1 PREPARE INGREDIENTS

How to make coconut shrimp

Begin by placing your flour mixture, frothy egg whites and coconut flakes into shallow dishes or pie plates. Next, make sure the ingredients are in the order of coating (flour, egg whites, coconut) — creating an assembly line. This makes the whole process a lot easier and a little less messy.

For this recipe, you’ll want to buy raw, jumbo shrimp that have been de-veined for this recipe. Choosing tail-on shrimp is also helpful during prep and handy for dipping when it’s time to eat.

Before you begin the coating process, thoroughly rinse the shrimp in cold water. Make sure to remove any remaining veins or external shells, and leave the tails intact.

2 LIGHTLY COAT SHRIMP IN FLOUR MIXTURE

How to make coconut shrimp

Lightly coat the rinsed shrimp in the flour mixture. Shake off any excess flour.

3 DIP COATED SHRIMP IN EGG WHITES

How to make coconut shrimp

After the shrimp have been lightly coated in the flour, dip them into the frothy egg whites.

4 COAT SHRIMP WITH COCONUT

How to make coconut shrimp

Next, coat the shrimp in the coconut flakes. The egg whites will help the coconut stick to the shrimp.

How to make coconut shrimp

Once the shrimp are evenly coated with coconut, place them on a baking sheet or rack.

5 FRY SHRIMP

How to make coconut shrimp

Heat the vegetable or canola oil, over medium-high heat, to approximately 325 degrees F. You’ll want to use a deep skillet or, if available, a deep fryer.

Once oil is at temperature, gently place the coated shrimp into the hot oil. Working with 5 to 6 shrimp at a time is ideal; the shrimp will cook evenly, the skillet or fryer will not become overcrowded, and it will be easier to keep the oil at a consistent temperature.

How to make coconut shrimp

Once the shrimp are golden brown on the edges, flip them over. The shrimp will cook quickly — approximately 60 to 90 seconds for the first side and only 30 to 60 seconds for the other.

How to make coconut shrimp

Once the shrimp are golden brown on both sides, promptly remove them from the oil. Transfer the shrimp to a baking sheet or platter lined with paper towels to absorb excess oil.

While the remaining shrimp cook, feel free to keep the shrimp warm in a preheated oven, set at approximately 225 degrees F.

6 SERVE & ENJOY

How to make coconut shrimp

Place the shrimp on a platter for everyone to enjoy. These coconut shrimp are fantastic served with a traditional cocktail sauce, or you can go with a sweeter mango chutney. Even a pineapple salsa would be great!

Erin, the “E” in Delightful E Made, delights in sharing the best of all that she cooks, bakes, creates and loves. She has a true joy for being in the kitchen and making things for the people around her. Follow her on Facebook, Pinterest and Instagram.

If you are looking for the creamier version of Chinese coconut shrimp served in certain buffet restaurants, please check out the Creamy Buffet Style Coconut Shrimp.

As the summer is right around the corner, I, like many fellow New Yorkers, look forward to a vacation somewhere away from the city. Lately I’ve been day-dreaming about an exotic gateway to a tropical island where I will do nothing but relaxing on a white sand beach by a deep blue ocean. When I get tired I will just sit back on a beach chair to sip my mojito and snack on a serving of Chinese buffet style coconut shrimp. That’s right you heard it! My dream specially calls for the Chinese style coconut shrimp which is one of my favorite American Chinese dishes.

Anyway back to reality, I know I won’t be on that white sand beach anytime soon but I’ll probably be as happy to eat this coconut shrimp dish on my couch while I watch my favorite show. I know sometimes I am just too easy to be pleased ?

How to make coconut shrimp

I was never big on American Chinese food but once upon a time I was a regular patron to Chinese buffet restaurants. As a poor college student, Chinese buffet was my way of getting a satisfying meal on a budget. Although every buffet offers a large selection of dishes, I am rather selective to what goes on to my plates. My main targets are always the seafood especially shellfish and good fish dishes. I also like good stir-fried and barbecued dishes.

Over time, the coconut shrimp emerged as one of the winners. Unlike the traditionally breaded and fried crunchy coconut shrimp, the Chinese style is shrimp in creamy white coconut sauce. If you’ve had it you know this is some serious yummy shrimp I am talking about. If you enjoy a sweet and tropical seafood dish, this will be perfect for you. Cut back the sugar if you prefer but seriously if you’ve already gone this far why not just finish it all the way ?

P.S. if you dig this coconut shrimp dish you might also like another famous American Chinese classic called Crab Rangoo (cheese wonton)

*Update – due to popular demand, I have posted the second coconut shrimp recipe featuring the sweet and creamy coconut sauce.

Chinese Buffet Style Coconut Shrimp – Ingredients

How to make coconut shrimp

1 lb Medium shrimp
1 small Broccoli
1 cup Coconut cream
2 tbsp Sugar
2 tbsp Mayonnaise
Shredded coconut
½ cup of bread crumb and 1 tbsp of corn starch, combined

For Shrimp marinade:
½ tsp Salt
1 tsp Cooking wine
½ tbsp ground pepper
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Chinese Buffet Style Coconut Shrimp – Step By Step

1. Peel and devein the shrimp. Mix with the marinade and set aside for at least 15 minutes. Can be done ahead of the time.

How to make coconut shrimp

2. Cut the broccoli into small chunks. Blanch in boiling water until the color starts to shine. About 2 minutes.

How to make coconut shrimp

3. Slightly cover the shrimp with bread crumb and corn starch mix. Fried over medium heat until the shrimp turns golden outside. About 2-3 minutes. If you don’t want to waste a lot of oil, you can do fry in batches.

How to make coconut shrimp

4. Remove the excess oil on a paper towel.

How to make coconut shrimp

5. In a sauce pan, combine the coconut cream and sugar over medium heat. Mix until all sugar dissolves.

How to make coconut shrimp

6. Add the mayo and fried shrimp. Mix until the shrimp is well glazed. Serve on top of cooked broccoli with a sprinkle of shredded coconut.

How to make coconut shrimp

PS: I notice that there are different versions of this Chinese buffet style coconut shrimp but this is the version I enjoy the most. You can also substitute the shrimp with Chicken to make a coconut chicken dish.

If you also enjoy Chinese buffet please share your favorite buffet dish.

This post may contain affiliate links. Read our disclosure policy.

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Flawlessly delicious Coconut Shrimp! It’s crisp and coconut-y fried shrimp that’s perfect for entertaining or an island style dinner. Pair it with the suggested mango sauce for the best finish.

How to make coconut shrimp

Island Style Coconut Shrimp!

This classic coconut shrimp tastes equally as good as the coconut shrimp you’ll get in Hawaii! We found ourselves going back to the same restaurant 3 times to order it so I had to figure out how to make it at home.

The shrimp itself calls for a few basic dredging ingredients then of course a generous amount of shredded coconut, and some panko for crunch.

And it’s taken up a notch with a sweet, salty and tangy mango dipping sauce. It really is the ultimate sauce to serve with this shrimp!

When you pair the two together people will love them so much they’ll quickly disappear before your eyes.

No one can resist the tempting flavor and the perfect layering of textures. You get tender shrimp surrounded by a crispy light crunch, and it’s finished with a seriously smooth sauce for dipping.

Though it boasts of a cheery summertime vibe this is easily something you’ll crave year round!

Wondering what to serve with coconut shrimp to complete the dinner? Here are some ideas:

  • Black Bean and Corn Salad
  • Coconut Rice (my go-to choice)
  • Coleslaw
  • Fresh fruit (something tropical like mangoes, papayas, pineapple, guava and kiwi)
  • Mango Black Bean Quinoa Avocado Salad
  • Mango Salsa and Tortilla Chips

How to make coconut shrimp

How to make coconut shrimp

Coconut Shrimp Recipe Ingredients

  • Extra large shrimp: This is 21/25 count shrimp. It’s the preferred size to use here. Not too big, not too small.
  • All-purpose flour: Flour is used to help the eggs stick to the shrimp. You could try with whole wheat flour.
  • Eggs: Don’t skip these, they are critical in getting the coconut to adhere to the shrimp.
  • Finely shredded coconut: I prefer to use unsweetened though sweetened should work just as well. I recommend the fine shred over medium shreds, it browns more evenly and coats better. I like to use Bob’s Red Mill.
  • Panko bread crumbs: Don’t substitute standard bread crumbs, they don’t offer near the same texture.
  • Vegetable oil: This is used for deep frying. Peanut oil is another good option.
  • Salt and freshly ground black pepper

Mango Sauce Ingredients

  • Mango: Fresh is best but frozen and thawed will work too.
  • Lime juice: Only use fresh lime juice, bottled has an off flavor.
  • Honey: You’ll love that mango, honey and lime pairing. You could try brown sugar if you’re out of honey.
  • Sriracha: This is spicy! You can adjust to desired heat level.
  • Coconut extract: I have made this sauce with and without this. Both are great, but if you are looking for that extra bit of coconut flavor then add it.
  • Garlic: A little will go a long way since it’s added raw, don’t overdo it.

See below for full recipe with amounts.

How to make coconut shrimp

How to Make Coconut Shrimp (and Deep Fry)

Tip: Make the mango sauce first so it’s ready to go and the shrimp can be served warm. Simply blend all the sauce ingredients in a food processor then thin with a little water or coconut water as desired.

  1. Peel and devein shrimp before beginning, leave tales on.
  2. Heat oil in pan: Pour vegetable oil into a 12-inch (and deep) saute pan or a pot and heat to 350 degrees over medium heat. While oil is coming up to heat coat the shrimp.
  3. Prepare dredging ingredients in separate dishes: Pour flour into one shallow and season it with salt and pepper. In a second dish, whisk eggs. In a third dish, toss together panko and coconut.
  4. Dredge shrimp in flour: Working with one shrimp at a time and holding it by the tail end, dredge shrimp in flour coating on all sides but the tail. Tap or gently shake excess flour off.
  5. Dip shrimp in eggs: Transfer shrimp to egg and coat on all sides but the tail end, lift and let excess egg run off.
  6. Coat shrimp in coconut mixture: Transfer shrimp to shredded coconut mixture, scoop some of the mixture over the shrimp then press to get the mixture to stick well on both sides.
  7. Set each on baking sheet while preparing the remaining: Align prepared shrimp on an 18 by 13-inch baking sheet, repeating process until all of the shrimp are coated.
  8. Deep fry shrimp until browned: Fry 9 shrimp at a time in 350 degree oil about 2 minutes, turning once halfway through to brown evenly.
  9. Drain shrimp: Use a spider or tongs to remove shrimp and transfer cooked shrimp to paper towel lined baking sheet to drain. Season lightly with salt and pepper.
  10. Repeat process: Repeat process with remaining shrimp. Serve with mango sauce.

How to Keep Warm

Shrimp can be kept warm in oven on an unlined baking sheet at 200 degrees for up to 10 minutes.

How to make coconut shrimp

How to Bake Coconut Shrimp

If you’d prefer to bake the shrimp rather than fry, follow these steps:

  1. Prepare the shrimp and coat as directed in the flour, eggs and coconut mixture.
  2. Align on a baking sheet.
  3. Spray the shrimp with a fair amount of olive oil cooking spray, turn and spray opposite side.
  4. Bake in preheated oven about 10 minutes or until shrimp are just cooked through.

Can You Freeze Them?

Yes, coconut shrimp can be frozen. Let it cool completely then store in an airtight container in the freezer up to 2 months.

This incredibly easy to make Chinese buffet style Creamy Coconut Shrimp is a super tasty 15 minute dinner! The tender shrimp is quickly sautéed in coconut oil, stirred into the sweet coconut sauce, then topped with fresh lime zest for a tangy combination!!

How to make coconut shrimp

Delicious Creamy Coconut Shrimp is a super easy dinner based on the buffet style entree served at Chinese-American restaurants!

Creamy Coconut Shrimp Recipe

If you love a quick weeknight dinner like me, you’ll love this flavorful but simple shrimp dinner! Start your rice and peel the shrimp for this creamy coconut shrimp, and have dinner ready and on the table in just 20 minutes!

The creamy coconut milk sauce has a hint of coconut with a sweetness that is complimented by the fresh lime zest. Add a lime wedge on the side when serving this soon-to-be family favorite meal!

How to Make Creamy Coconut Shrimp

Prepare your raw shrimp ( thawed, if using frozen shrimp ) and heat a large skillet or frying pan with the coconut oil to medium high heat. Add the shrimp and sauté for 2 to 3 minutes, or until the shrimp are opaque and cooked through. Transfer your cooked shrimp to a plate, and set aside.

Add the full fat, unsweetened coconut milk to the skillet along with finely minced garlic and ginger, lime juice and zest, sugar and salt. Bring the sauce to a full rolling boil over medium high heat, then reduce the heat to low and simmer for 5 to 6 minutes to thicken the sauce.

Once the sauce has thickened, return the shrimp to the coconut sauce and continue to simmer for an addition 2 to 3 minutes to warm the shrimp.

Remove from heat when done, and serve immediately. I serve my creamy coconut shrimp over either rice or cauliflower rice, and garnish with freshly zested lime as well as a lime wedge. Toasted unsweetened shredded coconut is also a wonderfully complimentary flavor!

How to make coconut shrimp

If you love the flavors of shrimp and coconut, try out my Air Fryer Coconut Shrimp too!

Vegan Coconut Shrimp

This vegan coconut shrimp recipe is a must-try! If you’re craving seafood after going plant-based, this dish is for you!

How to make coconut shrimp

If you haven’t seen the Seaspiracy documentary, I highly recommend it! And if you have, you might be looking to replace those familiar seafood flavors with a vegan alternative. Don’t worry, I got you!

I have already developed vegan versions of other seafood recipes, such as this watermelon ahi tuna or this carrot salmon lox. And now, it’s time for the veganized coconut shrimp! Can you guess the secret ingredient?

This vegan coconut shrimp is made using HEARTS OF PALM! Heart of palm, also known as palm cabbage, is a vegetable harvested from the inner core and growing bud of some types of palm trees. In vegan cooking, it is often used to replicate the texture of seafood such as shrimp, calamari or crab meat. You can find these at most standard grocery stores in the international isle. Palm hearts are excellent on their own in curries and stir-fries, and are actually very nutritious and high in protein!

Why You’ll Love This Recipe

  • This is a perfect recipe for those of you who crave seafood after transitioning to veganism.
  • If you’re having a party, this vegan coconut shrimp makes an elegant yet satisfying snack.
  • It’s so versatile! You can enjoy this vegan shrimp with your favorite dip, as a salad topping, or as a delicious addition to a stir-fry.
  • It’s a super-quick recipe that takes less than half an hour to make!

How to Make This Recipe

Start by emptying your hearts of palm out of the can and draining the liquid. Slice your palm hearts into circles, punching out the “center” with a utensil (such as apple corer) to create shrimp shapes.

How to make coconut shrimp

Next, you’re going to prepare the batter and coating. In one bowl, combine plant milk and lemon juice. In another, combine panko breadcrumbs, coconut flakes, and old bay seasoning. Finally, the third bowl is going to have cornstarch.

How to make coconut shrimp How to make coconut shrimp How to make coconut shrimp

Take each piece of palm hearts, dredge it in cornstarch, followed by the plant milk mixture, and finally the panko mix. Make sure each piece is well-coated. Transfer your “shrimp” to a parchment-lined baking sheet. Give them a little spray with oil.

How to make coconut shrimp

Bake at 400F for approximately 18 minutes, until the shrimp are crispy on the outside. Enjoy with your favorite dip, or incorporate these vegan coconut shrimp into another dish!

How to make coconut shrimp

Hack It!

  • If you don’t have access to the old bay seasoning, you can make it yourself!
  • For a gluten-free version of this recipe, search for gluten-free panko breadcrumbs or you can even use cornmeal or ground oats.
  • Try this vegan coconut shrimp as a topping for your salad, one of the components in a stir-fry, or a lovely addition to a wrap.
  • This recipe can also be made in an air fryer for that extra crisp!

Other Recipes You’ll Love

  • Vegan Ahi Tuna
  • Vegan Tuna Salad Wrap
  • Oyster Mushroom Tacos
  • Vegan KFC Chicken Tenders
  • Crispy Vegan Bacon

Love this recipe? Check out PlantGenie – a customizable digital meal planner with a database of over 450 plant-based recipes and an auto-generated shopping list. With PlantGenie, eating plant-based has never been so easy!

Vegan Coconut Shrimp

This vegan coconut shrimp recipe is a must-try! If you’re craving seafood after going plant-based, this dish is for you!

How to make coconut shrimp

If you haven’t seen the Seaspiracy documentary, I highly recommend it! And if you have, you might be looking to replace those familiar seafood flavors with a vegan alternative. Don’t worry, I got you!

I have already developed vegan versions of other seafood recipes, such as this watermelon ahi tuna or this carrot salmon lox. And now, it’s time for the veganized coconut shrimp! Can you guess the secret ingredient?

This vegan coconut shrimp is made using HEARTS OF PALM! Heart of palm, also known as palm cabbage, is a vegetable harvested from the inner core and growing bud of some types of palm trees. In vegan cooking, it is often used to replicate the texture of seafood such as shrimp, calamari or crab meat. You can find these at most standard grocery stores in the international isle. Palm hearts are excellent on their own in curries and stir-fries, and are actually very nutritious and high in protein!

Why You’ll Love This Recipe

  • This is a perfect recipe for those of you who crave seafood after transitioning to veganism.
  • If you’re having a party, this vegan coconut shrimp makes an elegant yet satisfying snack.
  • It’s so versatile! You can enjoy this vegan shrimp with your favorite dip, as a salad topping, or as a delicious addition to a stir-fry.
  • It’s a super-quick recipe that takes less than half an hour to make!

How to Make This Recipe

Start by emptying your hearts of palm out of the can and draining the liquid. Slice your palm hearts into circles, punching out the “center” with a utensil (such as apple corer) to create shrimp shapes.

How to make coconut shrimp

Next, you’re going to prepare the batter and coating. In one bowl, combine plant milk and lemon juice. In another, combine panko breadcrumbs, coconut flakes, and old bay seasoning. Finally, the third bowl is going to have cornstarch.

How to make coconut shrimp How to make coconut shrimp How to make coconut shrimp

Take each piece of palm hearts, dredge it in cornstarch, followed by the plant milk mixture, and finally the panko mix. Make sure each piece is well-coated. Transfer your “shrimp” to a parchment-lined baking sheet. Give them a little spray with oil.

How to make coconut shrimp

Bake at 400F for approximately 18 minutes, until the shrimp are crispy on the outside. Enjoy with your favorite dip, or incorporate these vegan coconut shrimp into another dish!

How to make coconut shrimp

Hack It!

  • If you don’t have access to the old bay seasoning, you can make it yourself!
  • For a gluten-free version of this recipe, search for gluten-free panko breadcrumbs or you can even use cornmeal or ground oats.
  • Try this vegan coconut shrimp as a topping for your salad, one of the components in a stir-fry, or a lovely addition to a wrap.
  • This recipe can also be made in an air fryer for that extra crisp!

Other Recipes You’ll Love

  • Vegan Ahi Tuna
  • Vegan Tuna Salad Wrap
  • Oyster Mushroom Tacos
  • Vegan KFC Chicken Tenders
  • Crispy Vegan Bacon

Love this recipe? Check out PlantGenie – a customizable digital meal planner with a database of over 450 plant-based recipes and an auto-generated shopping list. With PlantGenie, eating plant-based has never been so easy!