Seriously, shrimp was one of those things I really enjoyed in my pre-vegan days! I am all about turning classics into vegan delights. I have been playing with this vegan shrimp recipe for a while and it is seriously SO GOOD!!
Featuring king oyster mushrooms that have the most amazing meaty texture and a breadcrumb that packs a punch, this recipe is one you will want to keep coming back to!
Vegan Shrimp Recipe
This vegan shrimp recipe is so easy to make, It only requires a handful of ingredients and takes minimal amount of time.
Southern fried shrimp is an all time favourite American dish and this recipe mocks the flavours and textures perfectly, but it feels much healthier to eat!
If you haven’t seen king oyster mushrooms before they are quite tall and fat. The stalks are like a big cylinder.
It’s worth noting they may have different names in different geographical locations. They are also known as king trumpets, French horns, king browns and trumpet royals.
What you will need to do is cut thick slices from the stalk, turn it over and through the middle of the circle shaped slice of mushroom, cut an ‘S’ shape the wrong way around. This will create two vegan ‘shrimp’ shapes.
Best Vegan Shrimp Recipe
Once you have cut through as many shrimp as you would like to make, the next thing you need to do is bread them!
I lined 3 small bowls up, the first with flour, the second with activated flax seed and the third with my bread crumb mix.
I dipped each shrimp into the flour and then the wet flaxseed. Flaxseed is a binder, just like egg. It works fantastically at sticking everything together.Buy flaxseed here. Add around 1/4 cup of water with the flaxseed.
Next you need to dip the vegan shrimp into the breadcrumb mix. The breadcrumbs mix is super easy to make, Blend some prepared breadcrumbs with Old Bay Seasoning mix.
I usedBlue Dragon Panko breadcrumbsto mix withOld Bay Seasoning. Old Bay has a great flavour, it certainly packs a punch and has a kick to it.
The next thing you’ll need to do is bake the vegan shrimp in the oven for around 20 minutes. You can also fry these if you prefer but I like to keep it clean personally and they still taste great. Another great option is using an air fryer.
How To Make Vegan Shrimp
Bake on a pre-heated medium to high heat on the middle shelf of the oven. King oyster mushrooms cook super quickly and get soft mega quick.
Don’t forget to line your tray with baking paper!
These cooking ingredients are a guide as every oven is different with varying strengths. Make sure they are sizzling hot when you take them out of the oven but not burnt.
Here is a full list of these vegan shrimp ingredients:
- 5 King oyster mushroom stalks
- Old Bay Seasoning
- 1/4 cup of plain flour
- 1 cup of Panko breadcrumb flakes
- 3 tbsp of flaxseed activated in warm water
Utensils required:
- Chopping board
- Sharp knife
- 3 small bowls for the crumbing
- Baking paper
- Baking tray
Once the shrimp is cooked serve immediately piping hot. You can serve it as finger food or maybe inside a Po Boy sandwich. You could also add it to a bed of salad to make the perfect vegan shrimp salad recipe.
This vegan shrimp is so delicious as a finger food with a dipping sauce. For the sauce, you can use mayonnaise if you prefer but I Iove punchy sauce with this so I made up my own vegan shrimp sauce.
If you want to keep it simple you can buy a shop bought one of course. For example avegan jalapeño mayo.
However if your keen to make your own keep on reading. For my vegan shrimp sauce recipe.
- Vegan mayonnaise
- Paprika powder
- Onion powder
- Hot sauce
- Tomato puree
- Cider vinegar
All you need to do is simply blitz these ingredients together and you have yourself an amazing vegan shrimp dipping sauce.
Storage
King oyster mushrooms do not keep incredibly well when reheated so I personally feel these need to be eaten when cooked. Of course if you make the sauce you can keep that in an air tight container for 5-7 days in the refrigerator.
Garnish
If you are serving the vegan shrimp as a finger food, add some wedges of lemon or lime to the platter along with the dipping sauce. Sprinkle some finely sliced green end of spring onions to brighten up the plate.
Yield: 4
This vegan shrimp recipe is super easy and only takes a few minutes to prepare. It is literally the best vegan shrimp recipe I have EVER tried. Perfect for finger food with a dipping sauce or could be served in a sandwich or on top of a salad. The options fo this vegan shrimp recipe are endless!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Ingredients
- 5 King oyster mushroom stalks
- 2 tbsp of ground flaxseed
- 3 tbsp of plain flour
- 1/4 cup of panco breadcrumbs
Instructions
- Cut the stalks off the king oyster mushrooms. Cut 3-4 ciricle disks from each stalk. Turn the disk over and cut an S the wrong way around through the middle of the disk to create two vegan 'shrimp' shapes.
- Once you have cut all of the mushrooms up, prepare your breadcrumb mix.
I used Blue Dragon breadcrumbs, they are the flaky type rather than fine breadcrumbs. I used these so I could blend them with the old bay seasoning and create a realy flavourful crumb. So all you need to do is blend the Old Bay and the breadcrumbs together. - In three bowls, add flour to the first, flaxseed activated with water to the next and your prepared breadcrumbs to the last.
- To activate the flaxseed, mix into 1/4 cup of warm water. stir it up and allow the flax to soak some of the water. This is often referred to as a 'flax egg'.
- Line a baking tray and preheat the oven at this stage to a medium to high heat.
Next roll each 'shrimp' in flour and get good coverage. Move on to do the same thing with the flaxseed. The flaxseed will bind the breadcrumbs to the vegan shrimp. Finally roll in the breadcrumbs and add all of the shrimp to the baking tray and bake for approx 20 minutes until sizzling hot. - Serve piping hot with a dipping sauce or in a sandwich!
- Check out notes below for a vegan shrimp sauce recipe.
Notes
To make the Vegan Shrimp Sauce you will need:
1 tbsp of old bay seasoning1/2 cup of vegan mayonnaise
1 tsp of paprika
1 tsp of onion powder
1 tbsp of cider vinegar
1 tsp of hot sauce ( or to preference)
1 tbsp of tomato puree
All you need to do is blitz it together and serve! It can store in the fridge for 5 -7 days in an air tight container.
King oyster mushrooms do not keep incredibly well when reheated so I personally feel these need to be eaten when cooked. Of course if you make the sauce you can keep that in an air tight container for 5-7 days in the refrigerator.
If you are serving the vegan shrimp as a finger food, add some wedges of lemon or lime to the platter along with the dipping sauce. Sprinkle some finely sliced green end of spring onions to brighten up the plate.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Ninja Food Chopper Express Chop with 200-Watt, 16-Ounce Bowl for Mincing, Chopping, Grinding, Blending and Meal Prep (NJ110GR)
Blue Dragon Panko Breadcrumbs (Economy Case Pack) 4.2 Oz Box(Pack of 6)
Old Bay Seasoning, For Seafood, Poultry, Salads, and Meats, 2.62 Oz
Cento Tomato Puree, 28-Ounce Cans (Pack of 12)
McCormick Culinary Onion Powder, 20 oz
Bragg Organic Apple Cider Vinegar With the Mother– USDA Certified Organic – Raw, Unfiltered All Natural Ingredients, 128 ounce
McCormick Gourmet, Paprika, 1.62 oz
Frank's RedHot Original Cayenne Pepper Sauce, 32 fl oz
Spectrum Essentials Organic Ground Premium Flaxseed, 24 Oz
Hellmman's Vegan Dressing and Sandwich Spread, Carefully Crafted 24 oz (pack of 2)
Nutrition Information:
Yield:
4Serving Size:
1
Amount Per Serving:Calories: 132Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 84mgCarbohydrates: 22gFiber: 6gSugar: 3gProtein: 8g
Make sure to check out some of our other recipes:
Vegan lobster roll
V-Tuna Sandwich
Vegan tuna melt
Vegan yum yum sauce
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