Crispy Coconut Shrymps

Crispy Coconut Shrimp


  • 2 packs of Happy Ocean Shrimps (300g)
  • Flaxseed & water in a ratio of 1:2 (alternatively: vegan egg substitute)
  • Panko flour
  • Coconut flakes
  • Sunflower oil for deep frying
  • Some lime


Add the crushed linseeds to water, mix in a blender and allow to swell briefly (alternatively, dissolve egg substitute in water). Then roll the shrimps in the linseed-water mix or the egg substitute.

Then put the panko flour and coconut flakes (in the mix 80%:20%) in a bowl, add some salt and pepper and roll the prepared shrimps in it until they are breaded all over.

Now put them in the deep fryer/pan with enough vegetable oil until the breaded shrimps are fried golden brown - season with a squeeze of lime and enjoy with a vegan aioli or simply on their own if you like.

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