Add the ketchup, horseradish, vinegar, and hot sauce (if using), to a medium bowl and mix well to combine.

To a medium bowl, add the vegetable broth, lemon juice, miso paste, parika, garlic powder, and salt and whisk well to combine. Add the soy curls and stir to coat. Let the soy curls soak for about 10 minutes until they are softened.

Assemble the bowls: You will need three medium bowls. In bowl 1: whisk together the flour, salt, and pepper. In bowl 2: mix the warm water with the chia or flax (this will thicken in about 10 minutes). In bowl 3: mix together the coconut and panko.

Coat the soy curls: when you are ready to assemble the vegan shrimp, working with a few soy curls at a time, remove them from the marinade (do not squeeze them out, you want the soy curl to hold some of the marinade). Dredge the soy curls in the flour bowl and shake off excess. Next drop them in the chia mixture and toss to coat. Finally, toss them in the coconut panko mixture, then set them aside on a plate. Repeat with all of the soy curls until you have used up all of your ingredients. Note 1: The chia or flax mixture can get thick as you work, so feel free to mix in more water to the mixture as needed so that it is easy to work with.Note 2: the coating will stick to your fingers so I find it easiest to dedicate a pair of chopsticks to each bowl to make coating the soy curls easier and preventing it from sticking to your fingers.

To fry the soy curls: in a large skillet or non-stick frying pan, pour enjoy oil to generously coat the bottom of the pan. Heat the oil over medium-high heat, and when hot, carefully add the coconut-coated soy curls in a single layer, giving space around each soy curl. You will likely need to work in batches. Fry the soy curls on one side until golden brown, then carefully flip over and fry the other side until the soy curls are browned all over (2 - 4 minutes per side). Drain the fried soy curls on a paper towel and repeat with the remaining batches. Serve the vegan shrimp hot with the cocktail sauce.