I was never a big seafood fan. Despite being Italian we didn’t eat a lot of, probably because my mom hated it. However, one thing we always loved was coconut shrimp. This vegan coconut “shrimp” is made with cauliflower!
I know this probably sounds silly but vegan seafood kind of grosses me out. Probably because I didn’t ever like seafood too much. Rcently I watched Seaspiracy and it got me thinking…I need to veganize some more vegan seafood recipes. Just because I didn’t love seafood doesn’t mean I should slight you all in vegan seafood recipes. I really like cauliflower for this recipe because it is a good size and can look somewhat shrimp-ish. Instead of deep frying this is an air fried version. I promise this air fried vegan coconut “shrimp” will be something you love.
Cauliflower Time
Before anyone gets upset the texture of cauliflower and shrimp are of course different. It would be silly to assume that they would be the same. But cauliflower has a rather bland taste and when marinated and then breaded it takes on all the flavor you are looking for. I prefer to use unsweetened coconut flakes for this, so I can control the sweetness in the dish. If you would rather use a sweetened coconut you definitely can but then skip out on the sugar later on.
It is best to let the cauliflower marinate for as long as you can prior to breading. So this is great to leave overnight or for a few hours. These are also great because you can bread them and then freeze the until you are ready and want to eat them! So, if you want to save them for another time that works great as well. These are not hard to make but can be a bit time intensive as you are individually breading each piece of cauliflower. I like to dip them in sweet chili sauce and add a bit of lime juice. These could also pair really well with some sort of vegan aioli!
Why Air Fry?
I love air frying. This shouldn’t be a shock if you have been hanging around this blog for a bit. I am OBSESSED. Most people think air frying isn’t very different from baking and I do get it, I used to think the same. The air fryer and oven pretty much work the same way BUT because the air fryer is smaller I find it gets everything way crispier and crunchier than the oven can. I also like that you don’t need to wait for it to preheat, you just pop everything in the tray and go. These air fried vegan coconut “shrimp” got perfectly crispy and golden just through air frying! They were crunchy and everything I dreamed of and wanted. I use a Ninja Air Fryer but there are so many amazing brands out air fryers out there.
Air Frying Tips
- Don’t overcrowd basket – make sure there is room in between the pieces to help air flow.
- Use a cooking oil spray. If you are oil free and don’t want to do this you can skip but this helps to give it a feeling as if it were deep fried.
- Try not to open the basket. I know it’s tempting but let it do it’s thing.
- All air fryers work a little differently so you may need to adjust timing.
FAQ’s and Possible Troubles
- Can I make this gluten free? Sure! Just use gluten free breadcrumbs.
- Can I bake these? Of course. You will need to play around with temperatures and cooking times just make sure to keep an eye on them. I would start with 425°F (218°C) for 15 to 20 minutes flipping half way.
- Can I deep fry these? You certainly can! Just be sure that your oil is at 350°F (176°C) and use an oil like vegetable, canola or peanut oil.
- My breading fell off, what did I do wrong? It is important to give these time to freeze. I recommend a half hour, if you are in a rush, but if you have the time definitely give these at least an hour. When you pick them up the breading should be pretty solid and not as mushy.
- I like a finer breading, what should I do? If you prefer the breadcrumbs and coconut to be smaller just pop the breading ingredients into a blender and do it that way. I personally like the big coconut flakes.
- What are the best breadcrumbs to use? Definitely, go with panko if you can and make sure they are vegan friendly.
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Air Fried Vegan Coconut “Shrimp”
Equipment
Ingredients
- ½ head cauliflower (8.75 ounces/250g) cut into florets
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
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
Instructions
- Cut cauliflower into small florets. Think about keeping them about the size of shrimp. Keep a bit of stem to help with the "shrimp" shape.
- In a medium bowl combine all the ingredients for the marinade and mix together with a spoon or fork.
- Place cauliflower in bowl and mix around to coat the pieces. Let it marinate in the refrigerator for at least 30 minutes but 2+ hours is ideal. Occasionally, stir with spoon or shake container.
- Meanwhile, combine the breading ingredients on a large plate.
- When ready to bread the cauliflower remove from the liquid and place in a separate bowl. Do not drain liquid you need it.
- Place a piece of the cauliflower in the marinade allow excess liquid to drip off, then coat in the breading. Dip one more time back in marinade and then back into breadcrumbs again. Set on a separate plate. Repeat until all are coated. Note: If you are finding the breadcrumb mixture starts to get too wet, add in additional 1 to 2 tablespoons of breadcrumbs.
- Once they are all coated chill in the freezer for at least a half hour or until you are ready to eat them. If waiting a while after 1 hour remove from the plate and store in a sealed container.
- When ready take the coconut "shrimp" out from the freezer and spray generously with a cooking oil spray. This will help to crisp them up very well.
- Place in the air fryer and air fry at 400°F (204°C) for 15 minutes, or until crunchy and golden.
- Enjoy warm immediately and serve with sweet chili sauce. Garnish with lime wedges, green onion, and sesame seeds if you like.
Video
Notes
- Some panko breadcrumbs measurement for a ½ cup is 30g, the one I used is 34g just make sure to use a ½ cup.
- These can be frozen and enjoyed at a later date after step 7 then continue on with cooking when ready.
- Everyones air fryer runs differently so feel free to adjust the temp if you know yours runs slightly hotter or cooler.
- To reheat cooked leftovers place in the air fryer at 350°F (176°C) for about 5 minutes.
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What temperature do you air-fry these at? 🧄 Thank you.
oh thank you for bringing that to my attention! it is 400F however all air fryers work differently, so you may need to adjust the temp according to yours if you know it runs slightly hotter or colder!
When placing the cauliflower back in marinade after first breading it all fell off into the marinade.
Hi Candy, some will naturally fall off but doing the double coating ensures they are get two chances to get coated nicely. It should just be a quick dip back in the marinade not letting it sit there. If you ever want to make them again you can just coat it once in the breadcrumbs/coconut.
Definitely on my Christmas Eve menu I”m amazed at your ideas and creations and they are so tasty
Thank you so much! That means a lot!