Vegetarian Coconut Macadamia Nut Shrimp
Transform your plant-based dining with this imaginative Vegetarian Coconut Macadamia Nut "Shrimp" recipe! Perfectly golden and irresistibly crispy, this dish swaps traditional shrimp for tender hearts of palm, delivering a seafood-inspired texture without any seafood at all. Coated in a luscious blend of finely chopped macadamia nuts and unsweetened shredded coconut, each bite boasts a satisfying crunch and nutty sweetness. The batter—light and airy, thanks to a touch of club soda—ensures the perfect crispy coating when fried to perfection. Ready in just 35 minutes, this vegan-friendly delight is ideal as an appetizer, party snack, or even a main course. Pair it with your favorite dipping sauce for a show-stopping dish that’s perfect for both vegetarians and omnivores alike. Whether you're hosting a meatless Monday or simply craving a creative, indulgent treat, this recipe is sure to dazzle!
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Ingredients
- 14 oz can Hearts of Palm
- 1 cup Unsweetened Shredded Coconut
- 0.5 cup Macadamia Nuts
- 0.5 cup All-Purpose Flour
- 0.25 cup Cornstarch
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
- 1 cup Club Soda
- 2 cups Vegetable Oil
Directions
Step 1
Drain and rinse the hearts of palm, then cut them into 1/2-inch thick rounds to resemble shrimp size pieces.
Step 2
Place the macadamia nuts in a food processor and pulse until finely chopped. Transfer them to a mixing bowl.
Step 3
Add the shredded coconut to the bowl with the macadamia nuts and mix until combined.
Step 4
In a separate large bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt.
Step 5
Pour the club soda into the flour mixture and whisk until a smooth batter forms.
Step 6
Heat the vegetable oil over medium heat in a large skillet or a deep pot until it reaches 350°F (175°C).
Step 7
Dip each heart of palm piece into the batter, allowing any excess to drip off. Then roll it in the coconut and macadamia nut mixture to coat evenly.
Step 8
Gently place the coated hearts of palm into the hot oil and fry for about 2 to 3 minutes, or until golden brown. Do this in batches to avoid overcrowding the skillet.
Step 9
Use a slotted spoon to transfer the cooked pieces to a paper towel-lined plate to drain excess oil.
Step 10
Serve the vegetarian coconut macadamia 'shrimp' warm with your choice of dipping sauce.
Nutrition Facts
| Serving size | (1321.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5007.2 |
| Total Fat 525.5g | 0% |
| Saturated Fat 116.3g | 0% |
| Polyunsaturated Fat 269.8g | |
| Cholesterol 0mg | 0% |
| Sodium 5759.0mg | 0% |
| Total Carbohydrate 110.3g | 0% |
| Dietary Fiber 31.6g | 0% |
| Total Sugars 8.9g | |
| Protein 27.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 305.9mg | 0% |
| Iron 10.1mg | 0% |
| Potassium 1487.4mg | 0% |
Source of Calories