Hey there! I’ve been experimenting with vegan seafood alternatives for years, and I’m super excited to share my foolproof guide on making delicious vegan shrimp that’ll blow your mind Whether you’re vegan, trying to reduce seafood consumption, or just curious about plant-based cooking, this recipe is a game-changer!
Why Make Your Own Vegan Shrimp?
Before diving into the recipe. here’s why making vegan shrimp at home is awesome
- Cost-effective: Way cheaper than store-bought vegan shrimp
- Customizable: Control the flavors and textures
- Fresh and natural: No artificial preservatives
- Fun to make: Great cooking project for weekends
- Environmentally friendly: Helps reduce ocean exploitation
Key Ingredients You’ll Need
For the “Shrimp” Base:
- King oyster mushrooms (the star ingredient!)
- Warm water (for soaking)
For the Breading:
- White rice flour
- Plant-based milk (soy or almond)
- Apple cider vinegar
- All-purpose flour
- Cornstarch
- Garlic powder
- Onion powder
- Panko breadcrumbs
- Cooking oil (canola or grapeseed)
- Old Bay seasoning (optional but recommended!)
Step-by-Step Instructions
1. Prep the Mushrooms
- Cut off mushroom tops and save for another dish
- Slice stems into 1/2-inch thick rounds
- Create shrimp shapes by cutting an S-curve through each round
- Soak in warm water for 15 minutes
2. Make the Batter
- Mix plant-based milk with vinegar in a bowl
- In another bowl, combine:
- All-purpose flour
- Cornstarch
- Garlic powder
- Onion powder
- Old Bay seasoning
3. Set Up Your Breading Station
Create three stations:
- Rice flour
- Wet batter mixture
- Panko breadcrumbs
The Breading Process
1. Coat mushroom piece in rice flour2. Dip in wet batter3. Roll in panko breadcrumbs4. Repeat with remaining piecesCooking Methods
Deep Frying (Best Results)
- Heat oil to 325-350°F
- Fry in small batches (3-4 pieces)
- Cook until golden brown (about 2-3 minutes)
- Drain on paper towels
Air Fryer Method
- Preheat to 375°F
- Spray with oil
- Cook 8-10 minutes
- Flip halfway through
Baking Option
- Preheat oven to 400°F
- Line baking sheet with parchment
- Bake 20 minutes, flipping halfway
Pro Tips from My Kitchen
- Don’t skip the soaking step! It makes mushrooms more tender
- Keep oil temp steady for even cooking
- Work in small batches when frying
- Make extra – they disappear fast!
- Season your panko for extra flavor
Serving Suggestions
Serve your vegan shrimp with:
- Cocktail sauce
- Vegan tartar sauce
- Bang bang sauce
- Lemon wedges
- Fresh parsley
Storage Tips
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigerator | 3 days | In airtight container |
| Freezer | 1 month | Not recommended but possible |
| Reheating | – | Air fryer works best! |
Troubleshooting Common Issues
-
Breading falling off?
- Make sure mushrooms are dry before coating
- Press breading firmly
- Don’t skip the flour step
-
Not crispy enough?
- Oil might not be hot enough
- Don’t overcrowd while frying
- Check oil temperature regularly
Final Thoughts
I gotta tell ya, making vegan shrimp at home is totally worth it! The texture is amazing, and you can adjust the seasonings to your taste. Plus, it’s super fun to watch people’s faces when they try it and can’t believe it’s not real shrimp!
FAQ
Q: Can I use different mushrooms?
A: King oyster mushrooms work best, but regular oyster mushrooms can work too.
Q: Is this gluten-free?
A: Not as written, but you can use GF flour and breadcrumbs.
Q: How many servings does this make?
A: About 4 servings as an appetizer, 2-3 as a main dish.
Remember, practice makes perfect! Don’t worry if your first batch isn’t restaurant-perfect – they’ll still taste amazing!
What’s wrong with conventional shrimp?
It’s not just the US that loves to eat shrimp. Shellfish is also loved in the UK (where it’s more likely to be referred to as prawn, despite the fact it is technically a different species), and across Europe, particularly in the south. Japan and China (the world’s largest seafood consumers) are also two massive markets for shrimp.
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But, alongside China, some of the biggest producers of shrimp are India, Ecuador, Thailand, Indonesia, Bangladesh, and Vietnam—and the US, Japan, and the European Union are three of the top importers. But all of this comes at a significant environmental cost.
Over the last 30 years or so, shrimp farming in Vietnam has driven the loss of most of its mangrove forests. In Thailand, research suggests that from 1975 to 2004, around 50 to 65 percent of mangroves were lost to shrimp farming.
This is a major problem, because, as highly efficient carbon sinks, mangroves (semi-aquatic trees that grow in coastal water) are essential in the fight against the climate crisis.
But, due to shrimp farming, other forms of agriculture, and the timber industry, the world has already lost 35 percent of them.
The process of clearing mangroves also emits significant amounts of carbon dioxide—more than that of the entire country of Myanmar, according to one study. Plus, further research suggests that because of this impact, eating one kilogram of shrimp could result in four times the greenhouse gas emissions of the same amount of beef.
Most of the shrimp on the market (around 90 percent in the US) come from farms in Asia or Central America, but, while it is in decline, wild shrimp fishing remains a substantial industry. In 2019, for example, Georgia fishers caught more than 2.6 million pounds of shrimp. But this kind of shrimping also comes with its own set of environmental problems.
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To catch wild shrimp, trawlers drag nets across the bottom of the ocean. But, as they are unable to distinguish between a shrimp and another marine species, this results in a lot of bycatch. According to the Turtle Island Restoration Network, shrimp nets are the number one killer of sea turtles.
All environmental problems aside, there is another big problem with the shrimp industry: animal sentience.
But on farms, they are often subjected to brutal mutilations, like eyestalk ablation. This is when the eyestalks of a breeding shrimp or prawn (which regulate the animals’ ovaries) are removed to improve egg production.
Crustacean Compassion, a non-profit organization dedicated to the welfare of animals like crabs, lobsters, and shrimp, states that “the practice is a violent solution to the fertility problems caused by captive conditions.” It notes that the procedure is not only painful but also impacts shrimp’s sensory perception and immune systems.
4 The Plant Based Seafood Co.
Like Good2Go Veggie, The Plant Based Seafood Co. was created by seafood industry professionals. After witnessing “unacceptable” practices, mother-and-daughter duo Shelly Van Cleave and Monica Talbert decided to move into vegan seafood, and they haven’t looked back. The brand’s hand-battered Mind Blown Coconut Shrimp, which is also gluten-free, is the perfect taco ingredient. Alternatively, you could enjoy it in a salad, with a sweet chili dip, or with a little bit of Dijon mustard. FIND IT HERE
Launched in 2020, ISH is committed to creating vegan seafood products with sustainability, human health, animals, and the environment in mind. The company’s flagship product, Shrimpish, is made with green coconut, konjac, and soy protein to ensure a superb taste and nutritional value without causing harm to the planet. Shrimpish hasn’t hit store shelves just yet, but it’s already making the rounds at select restaurants and venues and is already wowing diners. FIND IT HERE
If you love to take on new challenges in the kitchen, you could skip the branded options and instead make vegan shrimp from home. Whether you’re a tofu-lover, a fan of mushrooms, or enjoy experimenting with different meat substitutes, there are multiple ways to put your own stamp on this shellfish-free treat.
Anything You Can Cook, I Can Cook Vegan