Easy vegan coconut-crusted garlic “shrimp”
Easy Vegan Coconut Crusted garlic shrimp - this 35-minute easy vegan breaded shrimp recipe is better than real shrimp. It’s quick to make, very simple, and delivers bold delicious flavors. Featuring juicy king oyster mushrooms as our shrimp, garlic, and spices all fried to perfection with a crunchy golden coconut crust. Enjoy these plant based gluten free breaded shrimp as a main course like spicy vegan shrimp tacos (yum!), serve as an irresistible appetizer with a creamy garlic dip, or make it a tasty side dish topped over steamy rice and roasted veggies. There are so many options and they’re all out of this world tasty.
Ingredients
- 8 Oz (225g) King Oyster Mushrooms
- ½ cup (120ml) Plant Milk use your favorite non-dairy milk
- ½ cup (60g) Coconut Flour or Chickpea Flour
- 1 cup (120g) Sweetened Coconut Flakes
- 1 tsp Paprika or Smoked Paprika
- 1 tsp Italian Seasoning
- ½ tsp Garlic Powder
- ¼ tsp Salt
- ¼ tsp Ground Black Pepper
- ¼ tsp dried Chili Flakes
For serving
- 1 handful Fresh Parsley chopped
- 1-2 Lemons cut into wedges
- Dip of your choice
Instructions
- Rinse the mushrooms and cut the tips off. If the mushroom stems are very thick, and you want your “shrimp” to be thinner, simply cut the mushrooms into halves lengthwise.
- Now, add the plant milk, salt, paprika, garlic powder, Italian seasoning, a pinch of chili flakes, and coconut flour to a mixing bowl and whisk to combine.
- Pour the sweetened coconut flakes onto a plate. Dip the oyster mushrooms into the plant milk mixture and coat on all sides. Transfer directly to the coconut flakes plate and roll the shrimp to cover on all sides. Place the breaded shrimp on a baking sheet while you continue coating the rest of the mushrooms.
How to fry vegan coconut shrimp
- Pour vegetable oil into a frying pan until the pan is covered with a small layer of oil.Heat to medium-high heat.
- Gently place the coconut “shrimp” in the pan, adding only as much vegan shrimp as will comfortably fit without the pan becoming too crowded. There should be a finger-width space between each piece.
- Fry the vegan shrimp for around 5 minutes on each side until golden brown.Continue frying in batches until all the shrimp are fried.
- Note: add more oil as needed while cooking. The shrimp will soak up a good amount of oil.Once fried, gently transfer the coconut-crusted shrimp to a baking tray lined with paper towels to allow the paper to absorb any excess oil.Serve and enjoy.