Vegan Shrimp
This vegan shrimp is so good it will knock your socks off. It tastes even better than the 'real thing'. King oyster mushrooms are breaded, crumbed and then fried to crispy, golden brown perfection. Serve with vegan yum yum sauce for a seriously crowd-pleasing appetizer.
Servings: 4
Calories: 275kcal
Ingredients
- 8 ounces King Oyster Mushrooms (226g)
- ½ cup Soy Milk (120ml) or other non-dairy milk
- ½ cup All Purpose Flour (63g)
- 1 cup Panko Breadcrumbs
- ½ teaspoon Onion Powder
- ½ teaspoon Garlic Powder
- ½ teaspoon Smoked Paprika
- ¼ teaspoon Sea Salt
- ¼ teaspoon Ground Black Pepper
- 4 Tablespoons Sesame Oil or more as needed, for frying
For Serving (Optional):
- Fresh Chopped Parsley
- Vegan Yum Yum Sauce
Instructions
- Cut the tips off the oyster mushrooms and slice the stalks into ½ inch discs.
- Then slice an S shape cut through the middle of each disc, leaving two shrimp shaped halves.
- Add soy milk and all purpose flour to a mixing bowl and mix together.
- In a separate bowl add Panko breadcrumbs, onion powder, garlic powder, smoked paprika, sea salt and ground black pepper and mix together.
- Dip the mushroom shrimp in batches into the batter, making sure it is well coated.
- Then transfer it to the breadcrumbs and roll the shrimp in the breadcrumbs making sure they are well coated on all sides.
- Transfer them to a baking sheet and then continue with the rest of the mushroom shrimp until it's all battered and coated in breadcrumbs.
- Add just enough sesame oil to your frying pan so that the bottom is well coated and heat on medium high heat.
- When the oil is hot, add only as much vegan shrimp as will comfortably fit, making sure the pan isn't too crowded, there should be space between each piece.
- Fry for around 1-2 minutes on each side until golden brown. Repeat with the next batch of vegan shrimp, adding more sesame oil as needed.
- Once fried, place the vegan shrimp pieces on a baking tray lined with paper towels, so that any excess oil can be absorbed.
Notes
- Sesame oil for frying: The amount of oil you'll need will depend on the size of your pan. You just want the bottom of the pan to be comfortably coated with oil. In our 11-inch round frying pan, it took 2 tablespoons of sesame oil to comfortably coat the bottom of the pan and we added more as we went, using 4 tablespoons in total.
- Oven baked: If you'd prefer to oven-bake them then preheat the oven to 400°F (200°C) and bake them on a parchment lined baking sheet for 15-20 minutes until lightly browned and crispy.
- Gluten-free: To make a gluten free version of this vegan shrimp, use a gluten free all purpose flour blend and gluten free breadcrumbs.
- Storing: Keep leftover vegan shrimp in an air-tight container in the fridge for up to 3 days.
- Reheating: They can be reheated in the oven at 350°F for 10-15 minutes until heated through, or better yet, in the air fryer until hot and crispy.
- Nutritional information is for the shrimp only and excludes vegan yum yum sauce.
Nutrition
Serving: 1Serve | Calories: 275kcal | Carbohydrates: 28g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Sodium: 281mg | Potassium: 340mg | Fiber: 3g | Sugar: 2g | Vitamin A: 267IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 2mg