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Best Vegan Shrimp Recipe
This homemade vegan shrimp recipe is made with mushrooms and wrapped in a crunchy seasoned coating!
It has a very similar texture to shrimp, and the addition of some old bay seasoning helps add that seafood flavor.
These shrimp are so perfect as appetizers or even the main course.
They are so fun and easy to make at home and I can’t get enough of them!Fried vegan shrimp is truly the ultimate comfort food, and making them at home is not only cheaper but so convenient.
You only need a few basic pantry ingredients and you can have the best snack for any occasion.
Vegetarian Seafood Recipe for Shrimp
WHAT DOES VEGAN SHRIMP TASTE LIKE?
Mushrooms already have that umami, or savory, flavor that makes them the perfect meat substitutes as is. The addition of some seasoning and a little technique makes them taste very similar to real shrimp, but totally vegetarian!
CAN I MAKE THIS GLUTEN-FREE?
To make this recipe gluten-free, simply swap out the flour and breadcrumbs for gluten-free versions!
CAN I BAKE THE SHRIMP INSTEAD OF FRYING THEM?
To bake the shrimp instead, cook them at 400°F for about 20 minutes, or until browned. I would also carefully flip them halfway through.
- King Trumpet Mushrooms – You can also use king oyster mushrooms, or oyster mushrooms in their natural shape, totally up to you! Any sort of mushroom will really work for this recipe, but the king mushrooms are by far the best in terms of texture!
- Almond Milk – Any kind of dairy-free milk will work, just be sure it’s unsweetened and unflavored!
- All-Purpose Flour – All-purpose is the best option for this recipe.
- Panko Breadcrumbs – Panko breadcrumbs are perfect for coating these shrimp, it’s really flaky and gets super crunchy.
- Cornstarch – This helps add even more crunch to the shrimp – if you don’t have any it’s okay to skip this, but I love the texture it adds.
- Old Bay Seasoning – This helps to add a seafood taste to the shrimp.
- Oil for Cooking – Any neutral vegetable oil will work fine.
- To Serve – I love serving these shrimp with marinara, freshly chopped parsley and lemon wedges.
How to Make Vegan Shrimp from Scratch
Making the Plant Based Shrimp
For the mushrooms, cut off the tops and just a little off from the bottoms. Cut the stem into 1/2 inch thick discs.
Then, make an S shape on the flat side of the discs and cut into shrimp shapes. Repeat with remaining mushrooms and set aside.
Mix together the almond milk and flour in one bowl and the breadcrumbs and Old Bay seasoning in another.
Dip the shrimp pieces in cornstarch and rub off the excess. Then place in the almond milk/flour mixture, evenly coat and then shake off excess.
Finally press into breadcrumbs and evenly coat generously. Repeat with remaining shrimp and set aside.
Frying and Serving Imitation Shrimp
Heat an inch of oil in a pot over medium heat until hot – you can test the temperature by dropping a couple breadcrumbs into it, and if they sizzle it’s ready!
Adding a couple shrimp at a time, fry on both sides until golden brown, this will likely only take 30-60 seconds but watch for the color. Then, carefully remove with a strainer spoon and place on a wire rack or over paper towels to catch any excess oil. Repeat with remaining shrimp!
The best way to serve this shrimp is immediately (be careful they will be hot!).
Serve with your favorite marinara sauce, freshly chopped parsley and lemon wedges for squeezing – it’s the perfect combination of flavors!
I recommend eating this shrimp shortly after making them. However, you can store leftovers in an airtight container in the fridge for a couple days, then re-heat them in the oven at 350° for about 15 minutes, or use an air fryer.
You can prepare the mushrooms beforehand and then bread and fry when needed.
The Best Fried Shrimp Substitute
Mock meats at grocery stores are often hit or miss for me – sometimes they’re good and other times the texture is not so great.
Whenever I can, I like to use vegetables or other simple replacements like tofu instead for my vegan meats.
Mushrooms are an easy choice because of their texture and versatility.
Oftentimes, I find that technique has more to do with the final outcome of mock meats, and this easy, fool-proof recipe does not disappoint!
This recipe is:
- Vegan & Vegetarian
- Easy to Make
Try these other vegan meatless recipes!
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- 8 oz. King Trumpet Mushrooms
- 1/2 Cup Almond Milk (unsweet, unflavored)
- 1/2 Cup All-Purpose Flour
- 1 Cup Panko Breadcrumbs
- 1/4 Cup Cornstarch
- 2 Tsp Old Bay Seasoning
- Oil for Cooking
- Marinara Sauce
- Fresh Parsley
- Lemon Wedges
- For the mushrooms, cut off the tops and just a little off from the bottoms. Cut the stem into 1/2 inch think discs. Then make an S shape on the flat side of the discs and cut into shrimp shapes. Repeat with remaining mushrooms and set aside (see video for example).
- Mix together the almond milk and flour* in one bowl and the breadcrumbs and old bay seasoning in another.
- Dip the shrimp pieces in cornstarch and rub off the excess. Then place in the almond milk/flour mixture, evenly coat and then shake off excess. Finally press into breadcrumbs and evenly coat generously. Repeat with remaining shrimp and set aside.**
- Heat an inch of oil in a pot over medium heat until hot. You can test the temperature by dropping a couple breadcrumbs into it, and if they sizzle it's ready!
- Adding a couple shrimp at a time, fry on both sides until golden brown, this will likely only take 30-60 seconds but watch for the color. Then, carefully remove with a slotted spoon and place on a wire rack or over paper towels to catch any excess oil.
- Repeat with remaining shrimp, then serve with marinara, freshly chopped parsley and lemon wedges!
*You want this to be a thick milk consistency (see video for example), you can add a little more milk if needed.
**I like to use one hand for mixing into the wet and the other hand or mixing into the breadcrumbs. This helps the process so faster and be less messy!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 272Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 1mgSodium: 653mgCarbohydrates: 47gFiber: 4gSugar: 6gProtein: 7g