20g Protein Coconut Shrimp Recipe
This vegan 20g protein coconut shrimp brings sweet crunch, savory balance, and solid protein in every bite.It works for party plates, quick dinners, or flexing healthy indulgence effortlessly.
Ingredients
- Vegan shrimp soy or konjac based: 240 g
- Desiccated coconut unsweetened: ½ cup
- Breadcrumbs panko style: ¼ cup
- All-purpose flour: 2 tbsp
- Plant milk: ¼ cup
- Salt: ½ tsp
- Black pepper: ¼ tsp
- Paprika: ½ tsp
- Oil for shallow frying: 3 tbsp
- Lime juice: 1 tsp
Instructions
- Pat vegan shrimp dry using 240 g evenly.
- Mix flour, salt, pepper, and paprika in one bowl.
- Pour plant milk into a second bowl.
- Combine coconut and breadcrumbs in a third bowl.
- Coat shrimp in flour mix, then dip into plant milk.
- Roll shrimp in coconut mixture, pressing gently.
- Heat oil in a pan over medium heat.
- Fry shrimp 2–3 minutes per side until golden.
- Drizzle lime juice and serve immediately.
Notes
Nutritional Values (Per Serving)
- Calories: 420 kcal
- Total Fat: 18 g
- Saturated Fat: 8 g
- Carbohydrates: 34 g
- Fiber: 6 g
- Protein: 20 g
Vitamins & Minerals (Per Serving %)
- Vitamin B12: 40%
- Iron: 24%
- Zinc: 22%
- Phosphorus: 26%
- Potassium: 18%
Additional Notes / Tips to Enhance the Flavor
Serve with sweet chili sauce for playful contrast.Bake at 200°C for 15 minutes when frying feels dramatic.
Add lime zest if brightness matches the mood.