Craving that perfect balance of spicy, sweet, and crispy? We’ve got you covered with a sensational plant-based twist on a classic comfort food! This Vegan Hot Honey “Shrimp” recipe delivers all the flavor and texture you love, without any animal products. It’s an exciting way to enjoy a familiar dish while embracing the goodness of plant-based eating.
We’ve swapped traditional shrimp for tender, flaky hearts of palm, which wonderfully mimic the texture of seafood. Coated in a seasoned, crispy dredge and tossed in a vibrant, homemade hot “honey” sauce made with agave nectar, this dish is an absolute crowd-pleaser. Perfect for a weeknight meal or a fun appetizer, these plant-based bites are sure to impress!
Enjoy the irresistible crunch and flavor of these plant-based hot honey bites.
Why Choose Vegan “Shrimp”?
Opting for plant-based alternatives like hearts of palm offers a delicious way to enjoy your favorite textures and flavors while benefiting from a diet rich in vegetables. Hearts of palm are naturally low in calories and fat, and a good source of fiber, supporting digestive health. By choosing plant-based, you’re also making a conscious choice that is kinder to the planet.
The Vegan Hot “Honey” Sauce
Our hot “honey” sauce replaces traditional honey with agave nectar or maple syrup, ensuring it’s 100% vegan. Agave nectar is a fantastic plant-based sweetener that provides a similar viscosity and sweetness to honey, creating that signature glossy coating. Combined with your favorite hot sauce and a touch of vegan butter, it’s a sweet, spicy, and tangy dream!
Ingredients
For the Vegan “Shrimp” Marinade
- 1.5 lb hearts of palm (canned, drained, rinsed, patted dry, cut into shrimp-like pieces)
- 1 cup unsweetened plain plant-based milk (e.g., almond, soy)
- 1 tbsp apple cider vinegar (to make vegan “buttermilk”)
- 1 flax egg (1 tbsp ground flaxseed meal + 3 tbsp water, whisked and rested 5 min) OR commercial vegan egg replacer for 1 egg
- 3 tbsp hot sauce
- 2 tsp Old Bay Seasoning
- 1 tsp garlic powder
- 1 tsp cayenne pepper
- 1 tsp onion powder
- 1 tsp paprika
- Salt and black pepper to taste
For the Dredge
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 tsp Old Bay Seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- Salt and pepper to taste
For the Hot “Honey” Sauce
- 2 tbsp vegan butter
- 1/2 cup hot sauce
- 1/2-2/3 cup agave nectar or maple syrup (adjust to sweetness preference)
- Splash apple cider vinegar
Other
- Neutral oil, for frying (canola, vegetable, avocado oil)
- Vegan ranch for dipping
- Fresh chopped parsley, for garnish (optional)
Instructions
- Prepare Vegan “Buttermilk” and Egg: In a large bowl, combine the plant-based milk and 1 tbsp apple cider vinegar. Let sit for 5 minutes to curdle and create vegan “buttermilk.” Prepare your flax egg by whisking ground flaxseed meal with water and letting it sit for 5 minutes to thicken.
- Marinate the “Shrimp”: To the vegan “buttermilk” mixture, whisk in the flax egg (or commercial vegan egg replacer), 3 tbsp hot sauce, Old Bay Seasoning, garlic powder, cayenne pepper, onion powder, paprika, salt, and black pepper. Add the cut hearts of palm and toss until fully coated. Cover and marinate for at least 30 minutes, or up to 4 hours in the fridge for best flavor.
- Prepare the Dredge: In a separate shallow bowl, combine the flour, cornstarch, Old Bay Seasoning, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper. Whisk well to combine.
- Dredge the “Shrimp”: Remove the hearts of palm from the marinade, letting any excess liquid drip off. Press each piece firmly into the flour mixture, ensuring it’s completely coated. For extra crispiness, place the coated “shrimp” on a wire rack for 10 minutes before frying. This helps the coating adhere better.
- Fry the “Shrimp”: Heat about 2-3 inches of neutral oil in a deep skillet or pot to 350°F (175°C).
- Working in batches to avoid overcrowding, carefully add the dredged hearts of palm to the hot oil. Fry for 2–3 minutes, flipping halfway through, until golden brown and crispy.
- Using a slotted spoon, transfer the fried “shrimp” to a wire rack or a paper towel-lined plate to drain excess oil.
- Make the Hot “Honey” Sauce: In a small saucepan over medium-low heat, melt the vegan butter.
- Whisk in the 1/2 cup hot sauce and agave nectar/maple syrup until glossy and well combined. Simmer for 1–2 minutes, then add a splash of apple cider vinegar for an extra tang.
- Coat and Serve: Toss the fried “shrimp” in the hot “honey” sauce until evenly coated, or drizzle the sauce over the top if you prefer maximum crispiness.
- Garnish with fresh chopped parsley if desired, and serve immediately with a side of vegan ranch for dipping. Enjoy your spicy, sweet, and perfectly crispy Vegan Hot Honey “Shrimp”!
