Vegan Coconut Shrimp

Vegan Coconut Shrimp is a delightful plant-based twist on a classic appetizer, featuring crispy, golden-brown coconut-coated cauliflower that mimics the texture of shrimp. Served with a zesty dipping sauce, this dish is perfect for impressing guests or enjoying a cozy night in.

Ingredients

• Cauliflower florets - 200 grams
• Unsweetened shredded coconut - 50 grams
• All-purpose flour - 30 grams
• Cornstarch - 20 grams
• Plant-based milk - 100 ml
• Garlic powder - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Vegetable oil - for frying
• Lime juice - 1 tablespoon
• Sriracha - 1 tablespoon
• Maple syrup - 1 teaspoon

Steps

1. Prepare the cauliflower by cutting it into bite-sized florets.
2. In a bowl, mix all-purpose flour, cornstarch, garlic powder, paprika, salt, and black pepper.
3. Gradually whisk in the plant-based milk until a smooth batter forms.
4. Place the shredded coconut in a separate shallow dish.
5. Heat vegetable oil in a frying pan over medium heat.
6. Dip each cauliflower floret into the batter, then coat with shredded coconut, pressing lightly to adhere.
7. Fry the coated florets in the hot oil for about 3-4 minutes on each side until golden brown and crispy.
8. Once cooked, transfer the coconut shrimp to a paper towel-lined plate to drain excess oil.
9. In a small bowl, mix lime juice, Sriracha, and maple syrup to create a dipping sauce.
10. Serve the Vegan Coconut Shrimp hot with the dipping sauce on the side.

Nutrition

• Calories: 280
• Protein: 5 g
• Carbs: 40 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 10 g
• Unsaturated Fat: 2 g
• Water: 0.2 L

Health Benefits

• Low in cholesterol and saturated fat, making it heart-healthy.
• Rich in dietary fiber, supporting digestive health.

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