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Crispy Vegan Shrimp Recipe: Easy Homemade You’ll Crave Tonight

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This crispy vegan shrimp is proof that plant-based eating doesn’t mean giving up the foods you love. It’s crunchy, savory, and so convincing that even seafood lovers ask for the recipe.

Ingredients

Scale
  • 1 can (14 oz) hearts of palm, drained and rinsed (or 8 oz konjac shrimp, rinsed)
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon nori flakes or crumbled nori sheet
  • ½ teaspoon smoked paprika
  • ¼ teaspoon Old Bay seasoning (optional)
  • 1 tablespoon lemon juice
  • 6–8 round rice paper wrappers
  • ½ cup all-purpose flour (or chickpea flour for gluten-free)
  • ½ cup cold sparkling water or seltzer
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup panko breadcrumbs (use gluten-free panko if needed)
  • Oil for frying (vegetable, canola, or avocado)
  • Lemon wedges (for serving)
  • Dipping sauce of choice (cocktail sauce, sweet chili, or sriracha mayo)
  • Fresh parsley or cilantro for garnish

Instructions

  1. Drain and rinse the hearts of palm. Slice them into pieces that look like shrimp – about 1½ inches long, slightly tapered at one end. If they’re very thick, slice them in half lengthwise first.
  2. Place the hearts of palm in a bowl with the soy sauce, nori flakes, smoked paprika, Old Bay, and lemon juice. Toss gently to coat. Let them marinate for 10 minutes.
  3. Set up your breading station: In the first bowl, whisk together the flour, cold sparkling water, salt, and pepper until smooth. In the second bowl, place the panko breadcrumbs. In the third, have a clean plate or tray for the finished pieces.
  4. Fill a shallow dish with warm water. Dip one rice paper wrapper in the water for about 5 seconds – it should be pliable but not completely soft. Lay it flat on a clean surface. Place 2-3 marinated hearts of palm pieces in the center, then fold the sides over and roll tightly like a tiny burrito. Repeat with all pieces.
  5. Dip each wrapped “shrimp” into the batter, letting excess drip off. Then roll it in the panko, pressing gently so the crumbs stick. Place on a tray.
  6. Heat about 1 inch of oil in a large skillet over medium-high heat until a breadcrumb sizzles immediately (around 350°F). Working in batches, carefully place the breaded shrimp in the hot oil. Fry for 2-3 minutes per side, until deep golden brown and crispy. Use tongs to flip them gently.
  7. Transfer to a wire rack or paper towels to drain. Sprinkle with a pinch of salt while still hot. Serve immediately with lemon wedges and your favorite dipping sauce.

Notes

Don’t skip the marinating step – it transforms the hearts of palm. Soak rice paper for 5-7 seconds only. Keep batter ice cold. Don’t crowd the pan. For extra crunch, double-fry: first at 325°F for 2 minutes, rest 2 minutes, then fry at 375°F for 1 minute.

Nutrition

Keywords: vegan shrimp, crispy vegan shrimp, plant-based seafood, hearts of palm recipe, vegan appetizer, easy vegan recipe

Find it online: https://emacrave.com/crispy-vegan-shrimp-recipe-easy-homemade-youll-crave-tonight/