6 Delicious Coconut Crusted Vegan Shrimp Recipes

6 Delicious Coconut-Crusted Vegan Shrimp Recipes

6 Delicious Coconut-Crusted Vegan Shrimp Recipes

I love seafood, but I don't want to hurt any living being, let alone eat them. So, for me, the coconut-crusted vegan shrimp are a perfect match. This dish is excellent for a delicious and easy meal. The result is a delicious and savoury dish that will please vegan and non-vegan people and those who love seafood like me.

6 Delicious Coconut Crusted Vegan Shrimp Recipes

How To Make The Best Coconut-Crusted Vegan Shrimp

There are a few different ways to make coconut-crusted vegan shrimp. The most important factor for this dish is the sauce.

Recipe 1: Vegan Shrimp With Soy Curls 

Ingredients For the Cocktail Sauce (optional):

  • ½ cup ketchup
  • 3 tablespoons horseradish
  • 1½ tablespoon apple cider vinegar
  • hot sauce to taste (optional)

Ingredients For The Soy Curls Vegan Shrimp

  • 1 cup vegetable broth
  • 1 tablespoon lemon juice
  • 1 tablespoon white miso paste
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • 2 oz (1 cup) dry soy curls

Ingredients For The Coconut Panko Coating

  • ½ cup all-purpose flour (I use coconut flour for gluten-free)
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ cup warm water (plus more if needed)
  • 4 teaspoons ground chia or ground flax seeds
  • 1 cup unsweetened shredded coconut
  • ¾ cup panko bread crumbs (gluten-free if preferred)
  • light oil for frying (such as vegetable or coconut oil)

Instructions For The Cocktail Sauce

Add the ketchup, horseradish, vinegar, and hot sauce (if using), to a medium bowl and mix well to combine.

Instructions For Tthe Soy Curls Shrimps

  1. Whisk the vegetable broth, lemon juice, miso paste, paprika, garlic powder, and salt in a medium mixing basin.
  2. Stir in the soy curls to coat them.
  3. Allow the soy curls to soak for 10 minutes or until softened.

Instructions To Make The Coconut Panko Coating

  1. Assemble the bowls: You will need three medium bowls.
  2. In bowl 1: Combine the flour, salt, and pepper in a mixing bowl.
  3. In bowl 2: combine the chia or flaxseed with the heated water (this will thicken in about 10 minutes).
  4. In bowl 3: Combine the coconut and panko in a mixing bowl.

Instructions To Coat The Soy Curls Vegan Shrimps

  1. Working with a few soy curls at a time, take them from the marinade when you're ready to construct the vegan shrimp (do not squeeze them out, you want the soy curl to hold some of the marinades).
  2. Dredge the soy curls and shake off any excess using the flour bowl.
  3. After that, throw them in the chia mixture to coat them.
  4. Finally, toss them in the coconut panko mixture and place them on a plate to cool.
  5. Repeat with the remaining soy curls until all of your ingredients are gone.

Recipe Notes

  • Because the chia or flaxseed combination can thicken as you work, feel free to add extra water as needed to make it easier to work with.
  • Because the coating will adhere to your fingers, I find it simplest to set aside a pair of chopsticks for each bowl to make coating the soy curls easier and prevent them from sticking.

Instructions To Fry The Soy Curls Vegan Shrimp

  1. Pour enough olive oil to generously coat the bottom of a large skillet or nonstick frying pan.
  2. Heat the oil over medium-high heat, then gently stack the coconut-coated soy curls in a single layer, leaving space between each one.
  3. You'll likely have to work in batches.
  4. Fry the soy curls till golden brown on one side, then carefully flip and fry the other side until the soy curls are fried all over (2 – 4 minutes per side).
  5. After draining the fried soy curls on paper towels, repeat with the remaining batches. Serve the vegan shrimp with the cocktail sauce while it's still hot.

Recipe Notes

Soy Curl Tips

  • I like to handpick the dried soy curls from the package for this recipe to achieve the most shrimp-like forms.
  • To approximate shrimp shapes, I use soy curls that are longer and curlier in shape.
  • Make meals like my soy curl tacos, lemon garlic soy curls, or Jerk BBQ soy curls using the leftover soy curls. It doesn't matter if the soy curl parts are smaller or broken in these recipes.

Air fryer / Oil-Free Version

  1. Follow all of the instructions for preparing the vegan shrimp in an air fryer to make the soy curls.
  2. Preheat your air fryer to 370F (190C) instead of cooking in oil in a pan.
  3. Lightly coat the bottom of the air fryer basket with spray oil (omit if oil-free).
  4. Place the coconut-coated soy curls in a single layer in the basket, spacing them out so that air can circulate each one.
  5.  You'll have to work in groups. For about 6 minutes, air fry the soy curls until they are crunchy and faintly browned around the edges.
  6. They will not turn a deep golden brown as they would if fried in oil, but they will still be deliciously crispy! Serve with the cocktail sauce and the rest of the soy curls.


  • Calories: 497kcal
  • Carbohydrates: 43g
  • Protein: 13g
  • Fat: 31g
  • Saturated Fat: 15g
  • Polyunsaturated Fat: 6g
  • Monounsaturated Fat: 10g
  • Trans Fat: 1g
  • Sodium: 1244mg
  • Potassium: 338mg
  • Fiber: 9g
  • Sugar: 12g
  • Vitamin A: 532IU
  • Vitamin C: 6mg
  • Calcium: 115mg
  • Iron: 4mg

Air Fried Vegan Coconut-Crusted Shrimp

Recipe 2: Air Fried Vegan Coconut-Crusted Shrimp

Equipment: Air Fryer

Ingredients For The Vegan Shrimp

  • ½ head cauliflower (8.75 ounces/250g) break into florets

Ingredients For The Marinade

  • ¾ cup nondairy milk (180ml) unsweetened and unflavored
  • ½ lemon juiced
  • ⅛ teaspoon black pepper
  • ½ teaspoon salt
  • ½ tablespoon garlic powder
  • ½ tablespoon paprika

Ingredients For The Breading

  • ½ cup panko breadcrumbs (34g)
  • ¼ cup unsweetened coconut flakes (30g)
  • 2 tablespoons organic cane sugar
  • ¼ teaspoon paprika
  • ⅛ teaspoon salt
  • Cooking spray for coating cauliflower pieces


  1. Cauliflower should be cut into tiny florets. Consider keeping them to the size of a shrimp. Keep a small amount of stem to aid in the “shrimp” shape.
  2. Incorporate all of the marinade ingredients in a medium mixing bowl and stir to combine using a spoon or fork.
  3. Place the cauliflower in a mixing dish and toss it around to coat it. Allow at least 30 minutes of marinating time, but 2+ hours is best. Stir with a spoon or shake the jar now and then.
  4. Meanwhile, on a large plate, combine the breading ingredients.
  5. Remove the cauliflower from the liquid and place it in a separate basin to bread. Draining fluids is not a good idea because you'll need them later.
  6. Place a piece of cauliflower in the marinade and let the excess liquid runoff before breading it. Once more, dip in the marinade and then back into the breadcrumbs. Place on a different platter. Repeat until all of the items have been covered. Note: If the breadcrumb mixture becomes too wet, add 1 to 2 tablespoons more breadcrumbs.
  7. Once they've all been coated, place them in the freezer for at least a half-hour or until ready to eat. After 1 hour, remove from the plate and store in a tight container if waiting longer.
  8. Remove the coconut “shrimp” from the freezer and generously spray with a cooking oil spray when ready. This will help them crisp up nicely.
  9. Place in an air fryer and cook for 15 minutes, or until brown and crunchy.
  10. Serve immediately while still heated, with sweet chilli sauce on the side. If desired, garnish with lime wedges, green onion, and sesame seeds.

Recipe Notes

  • Some panko breadcrumbs are 30g per ½ cup; however, I used 34g, so be sure to use 1/2 cup.
  • After step 7, these can be frozen and enjoyed later, then continue cooking when ready.
  • Reheat cooked leftovers in the air fryer for about 5 minutes at 350°F (176°C).

Air Frying Tips

  • Don’t overcrowd the basket – make sure there is room between the pieces to help airflow.
  • Use a cooking oil spray. If you are oil-free and don’t want to do this, you can skip it, but this helps to give it a feeling as if it were deep-fried.
  • All air fryers work a little differently, so you may need to adjust timing.

Recipe 3: With Tofu Vegan Shrimp

Recipe 3: Vegan Shrimp With Tofu 

Ingredients For The Vegan Shrimp With Tofu 

  • 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

Ingredients For The 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


  1. Add the shrimp ingredients to a blender or food processor except for the vital wheat gluten. Blend until smooth.
  2. Mix the mixture with the ¾  cup of vital wheat gluten in a large mixing bowl until it almost comes together. Knead the dough for a few minutes on a flat surface.
  3. Flatten the dough to a thickness of 12 inches, then divide it into 10 equal pieces and roll each one into a log with your hands. Curl it into a crescent shape to make the log look like shrimp.
  4. In a small mixing dish, combine the Panko breadcrumbs and shredded coconut. In a second bowl, combine the flour and salt, and in a third bowl, combine the milk.
  5. Each vegan shrimp is floured first, then dipped in milk. Finally, completely coat each item with the Panko-coconut mixture.

Cooking Options

  1. If using an air fryer, evenly distribute each vegan shrimp in the air fryer basket. Cook for 5-6 minutes at 375°F before flipping and cooking for another 5-6 minutes until golden. Spray with oil before cooking if you want a crispier, more golden outcome.
  2. Cover the bottom of the pan with oil and heat on medium-high if you're doing regular frying. In a single layer, carefully add the shrimp and cook until golden. Flip and fry until brown on the other side, about 2-4 minutes per side. Remove from the oil and dry with a paper towel to absorb any excess oil.
  3. Spread out on a prepared baking sheet and bake for 20 minutes, or until brown, flipping halfway through.

Recipe Notes

  • This recipe serves 4 people as an appetizer; and 2 as a main meal.
  • Refrigerate for up to 5 days if stored in an airtight container.
  • To keep them crisp, reheat these in the air fryer or oven. Otherwise, they may be reheated in the microwave with ease.

Nutrition Per Serving

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

With Heart of Palm Vegan Shrimp

Recipe 4: Vegan Shrimp With Heart Of Palm 


  • 1 can heart of palm, drained
  • ½ cup cornstarch
  • 1 cup plant-based milk
  • 1 tbsp lemon juice
  • 1 cup panko
  • ¼ cup coconut flakes, unsweetened
  • 1 tbsp old bay seasoning


  • chopping board
  • knife
  • apple corer (or similar)
  • bowls
  • Baking Sheet
  • baking parchment
  • cooking spray


  1. Slice your palm hearts into circles and punch out the “core” with a fork to make shrimp or calamari shapes.
  2. Prepare the batter as well as the coating. Cornstarch goes in one bowl, plant milk and lemon juice in another, and panko, coconut flakes, and old bay seasoning in the third.
  3. Dredge the palm heart pieces in cornstarch, then in the plant milk and lemon juice, and then in the panko mixture. Place on a baking sheet lined with parchment paper. Apply a light coat of oil on them.
  4. Preheat oven to 400°F and bake for 18 minutes, or until crisp.

Nutrition Facts

  • Calories: 744kcal
  • Carbohydrates: 118.7g
  • Protein: 17g
  • Fat: 22g
  • Saturated Fat: 13.5g
  • Polyunsaturated Fat: 4.3g
  • Monounsaturated Fat: 2.2g
  • Sodium: 572.2mg
  • Potassium: 628.5mg
  • Fibre: 8.2g
  • Sugar: 11.9g
  • Vitamin A: 1034.3IU
  • Vitamin C: 23.7mg
  • Calcium: 487.9mg
  • Iron: 6.5mg

Recipe 5: Coconut-Crusted Vegan Shrimp With Creamy Chilli Lime Sauce


  • 1 block extra firm tofu
  • 3/4 cups corn or tapioca starch
  • 1½ cups panko bread crumbs (not all brands are vegan)
  • 1 cup unsweetened shredded coconut
  • ½ cup vegan plain yogurt (I use Kite Hill)
  • ½ cup coconut milk from the can
  • 1 teaspoons salt
  • 1½ teaspoons garlic
  • 1½ teaspoons onion powder
  • 1½ teaspoons all-purpose seasoning (we use a greek seasoning)
  • oil for frying

Ingredients For The Creamy Chilli Lime Sauce

  • ⅓ cup vegan mayo
  • 3 tablespoons sweet chilli sauce
  • juice from ½ lime


  1. Drain the tofu after removing it from the package. Wrap the tofu in a clean kitchen towel or paper towels and set it on a stack of books or a heavy pan. Allow the tofu to sit for 15 minutes to absorb any excess liquid.
  2. Half the tofu block then cut each half into 1/2-inch strips. Break off the strips with your hands to make small tofu nuggets.
  3. Whisk the yogurt and milk together in a medium mixing basin.
  4. In a separate dish, whisk together 1/2 cup starch and all seasonings.
  5. Combine the bread crumbs and coconut in a separate bowl.
  6. To begin, combine the tofu, starch, and seasonings in a mixing bowl.
  7. After that, whisk in the tofu with milk and yogurt. The tofu should absorb all of the liquid. However, it will be a sticky mess. Toss in the remaining 1/4 cup of cornstarch with the tofu.
  8. Pick up a tiny handful of tofu and throw it around in the breadcrumbs with your hands (I promise, it's just easier). You can separate clumped-together tofu with your hands by sifting it between your fingers. Place the coated tofu on a plate and repeat the process until all tofu has been coated.
  9. In a high-sided skillet, heat a couple of inches of oil. This is when my cast iron comes in handy. Place a wire cooling rack on a baking sheet lined with paper towels while the oil heats. This is where the completed tofu will be placed to cool.
  10. Once the oil is hot, carefully add the tofu to the pan in small batches (you can poke a chopstick into the oil, and if tiny bubbles form around the stick, the oil is ready). Move the tofu about with a slotted spoon for a few minutes to ensure that all sides are nice and crispy. Remove the tofu and lay it on a wire cooling rack once browned and crisped. Repeat with remaining tofu.
  11. If creating the Creamy Chili Lime, combine all ingredients in a mixing bowl and chill in an airtight container. Serve with a side of your choice and a dip.

Recipe 6: Vegan Shrimp With Oyster Mushrooms 

Ingredients For The Vegan Shrimp

  • 100 grams oyster mushrooms (or king oyster mushrooms)
  • 2 cups coconut milk
  • 2 tbsp vegan egg replacement
  • 1 cup breadcrumbs
  • ¾ cup all-purpose flour
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp paprika
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • 1 cup unsweetened shredded coconut

Ingredients For The Cocktail Sauce

  • ½ cup ketchup
  • 2 tbsp horseradish (or more to taste)
  • 1 tbsp lemon juice

Instructions For The Vegan Shrimp

  1. Preheat the oven to 400 degrees Fahrenheit (204C).
  2. Wash and dry the oyster mushrooms before slicing them into shrimp shapes.
  3. Pour the coconut milk into a mixing dish and whisk in the egg replacer. Allow it to thicken for a few minutes. Combine the breadcrumbs, shredded coconut, flour, and spices in a separate bowl.
  4. Toss each mushroom piece in the coconut milk, then in the flour mixture to coat it completely.
  5. Place a parchment paper or silicone liner on a baking sheet and arrange all of the coated mushrooms on it. Bake for 25-30 minutes, or until the outside is crisp. Allow a few minutes for the shrimp to cool before serving.

Instructions For The Cocktail Sauce

  1. You can also use king oyster mushrooms instead of oyster mushrooms.
  2. Use gluten-free breadcrumbs and gluten-free all-purpose flour or almond flour to make these mushroom shrimp gluten-free.
  3. You can substitute another dairy-free milk for coconut milk.
  4. You may need to adjust the cooking times somewhat depending on how large or little your mushrooms are sliced (the larger they are, the more time they will need to cook).

Recipe Notes

  • You can also use king oyster mushrooms instead of oyster mushrooms.
  • Use gluten-free breadcrumbs and gluten-free all-purpose flour or almond flour to make these mushroom shrimp gluten-free.
  • You can substitute another dairy-free milk for coconut milk.
  • You may need to adjust the cooking times somewhat depending on how large or little your mushrooms are sliced (the larger they are, the more time they will need to cook).

How To Serve Coconut-Crusted Vegan Shrimp

Serve the coconut-crusted vegan shrimp hot with the cocktail sauce. Chimichurri, marinara or garlic butter, or creamy red pepper cashew dip will also make yummy sauces for dipping if you want to try something other than the cocktail sauce.

Coconut-Crusted Vegan Shrimp Cooking Tips

When cooking coconut-crusted vegan shrimp, be sure to use a sugar-dissolved seafood sauce. This sauce will add a delicious and savoury flavour to the dish. You can find this sauce at most grocery stores.


And that’s just shrimp! In this blog post, we’ll look at the best way to create coconut-crusted vegan shrimp. As with any dish, there are different ways to make it perfect, and as such, this is just a starting point. If you want to create the best vegan shrimp, start by cooking for the vegan crew and getting their input!

I trust you enjoyed this article about the 6 Delicious Coconut-Crusted Vegan Shrimp Recipes. Please stay tuned for more blog posts to come shortly. Take care!




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