Vegetarian Coconut Macadamia Nut Shrimp
Dive into a unique twist on a seafood classic with this Vegetarian Coconut Macadamia Nut Shrimp recipe, perfect for plant-based enthusiasts who crave bold tropical flavors. Tender hearts of palm are transformed into shrimp-like bites, coated in a crispy, golden layer of finely chopped macadamia nuts and unsweetened shredded coconut for a luxurious texture and nutty sweetness. A light batter made from club soda, all-purpose flour, and cornstarch ensures the perfect crunch, while deep frying achieves a restaurant-quality finish. Ready in just 35 minutes and ideal for serving warm with your favorite dipping sauce, this vegetarian recipe is a crowd-pleasing appetizer or entrée with irresistible tropical flair. Perfect for those searching for plant-based shrimp alternatives or creative coconut recipes!
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Recipe Information
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
Instructions
Drain and rinse the hearts of palm, then cut them into 1/2-inch thick rounds to resemble shrimp size pieces.
Place the macadamia nuts in a food processor and pulse until finely chopped. Transfer them to a mixing bowl.
Add the shredded coconut to the bowl with the macadamia nuts and mix until combined.
In a separate large bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt.
Pour the club soda into the flour mixture and whisk until a smooth batter forms.
Heat the vegetable oil over medium heat in a large skillet or a deep pot until it reaches 350°F (175°C).
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.
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.
Use a slotted spoon to transfer the cooked pieces to a paper towel-lined plate to drain excess oil.
Serve the vegetarian coconut macadamia 'shrimp' warm with your choice of dipping sauce.
Nutrition Facts
Calories |
5007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 525.5 g | 674% | |
| Saturated Fat | 116.3 g | 582% | |
| Polyunsaturated Fat | 269.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5759 mg | 250% | |
| Total Carbohydrate | 110.3 g | 40% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 8.9 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 306 mg | 24% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1487 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
