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Crispy Vegan Hearts of Palm Shrimp - vegan shrimp - Vegan shrimp: make crispy hearts of palm that mimic the texture and flavor of fried shrimp. Perfect as an ap

Crispy Vegan Hearts of Palm Shrimp

Vegan shrimp: make crispy hearts of palm that mimic the texture and flavor of fried shrimp. Perfect as an appetizer or side dish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 (14-ounce) can hearts of palm, drained (7.7 ounces drained weight)
  • 3 tablespoons all purpose flour, divided
  • 1/4 cup non-dairy milk
  • 1/4 to 1/2 cup panko breadcrumbs
  • 1/2 to 1 teaspoon Old Bay seasoning, plus a couple shakes more
  • Avocado oil for shallow frying (or your preferred high heat oil), or oil spray if air frying

Method
 

  1. Pat dry the drained hearts of palm with a clean kitchen towel.
  2. Cut the hearts of palm into 3/4 to 1-inch long pieces on a cutting board.
  3. Prepare a breading station: 2 Tablespoons of flour on one plate, 1 Tablespoon of flour mixed with non-dairy milk in a bowl, and 1/4 cup panko breadcrumbs with 1/2 teaspoon Old Bay seasoning on another plate.
  4. Bread each heart of palm piece by rolling in flour, then dipping in milk mixture, and finally coating in seasoned panko breadcrumbs. Set aside on a clean plate.
  5. Heat about a half inch of avocado oil in a non-stick skillet over medium-high heat until a dropped breadcrumb bubbles immediately.
  6. Fry the breaded hearts of palm in batches for about 4 minutes, rotating until golden brown on all sides. Adjust heat as needed for subsequent batches.
  7. Once browned, transfer the fried hearts of palm to a clean, towel-lined plate to drain excess oil.
  8. Shake more Old Bay seasoning over the hot 'shrimp' and serve immediately with cocktail sauce for dipping.
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Notes

- Ensure the hearts of palm are very dry before breading; excess moisture leads to soggy results. Pat them thoroughly with a kitchen towel.
- Monitor oil temperature carefully. If the oil is too cool, the 'shrimp' will be greasy; too hot, and the breading will burn before the inside warms. I've found a consistent medium-high heat works best.
- For make-ahead, bread the hearts of palm and freeze them on a baking sheet. Once solid, transfer to a freezer bag and fry directly from frozen, adding a few extra minutes to the cooking time.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.