Name: Vegan Shrimp
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Vegan Fusion
Ingredients: 2 large king oyster mushrooms; 1/4 sheet nori (seaweed), crushed; 1 tablespoon soy sauce; 1 tablespoon lemon juice; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon paprika; 1/2 teaspoon Old Bay seasoning; 1/4 cup water; 1/2 cup all-purpose flour; 1/2 cup plant-based milk; 1 cup breadcrumbs (panko preferred); 1/2 teaspoon salt; Oil for frying

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A delicious and creative seafood alternative, this Vegan Shrimp recipe uses king oyster mushrooms to mimic the texture of real shrimp. Coated in a crispy breading and infused with ocean-inspired flavors from nori and Old Bay seasoning, this dish is perfect for frying, sautéing, or tossing into stir-fries and tacos. Whether I’m preparing a quick appetizer or a satisfying main course, this plant-based shrimp always impresses.

Vegan Shrimp

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the shrimp:

2 large king oyster mushrooms

¼ sheet nori (seaweed), crushed

1 tablespoon soy sauce

1 tablespoon lemon juice

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon paprika

½ teaspoon Old Bay seasoning

¼ cup water

For breading:

½ cup all-purpose flour

½ cup plant-based milk

1 cup breadcrumbs (panko preferred)

½ teaspoon salt

Oil for frying

Directions

I start by slicing the stems of the king oyster mushrooms into thick rounds, about ½ inch wide. Using a paring knife, I trim each slice to resemble a shrimp shape.

In a medium bowl, I whisk together the water, soy sauce, lemon juice, garlic powder, onion powder, paprika, Old Bay seasoning, and crushed nori to create the marinade.

I soak the mushroom shrimp shapes in the marinade for at least 20 minutes, allowing them to fully absorb the flavors.

Next, I prepare a breading station with three bowls: flour in one, plant-based milk in the second, and a mix of breadcrumbs and salt in the third.

I take each marinated mushroom piece and coat it in flour, dip it in the milk, and then roll it in the breadcrumbs.

I heat oil in a skillet over medium heat. Once it’s hot, I fry the breaded mushroom shrimp until golden brown, about 2–3 minutes on each side.

I remove the shrimp from the oil and let them drain on a paper towel-lined plate.

I serve them right away with vegan tartar sauce, cocktail sauce, or fresh lemon wedges.

Servings and Timing

Servings: 4

Prep Time: 20 minutes

Cooking Time: 10 minutes

Total Time: 30 minutes

Calories per serving: ~210 kcal

Variations

I sometimes add a dash of smoked paprika or cayenne to the marinade for a spicy twist.

For a gluten-free version, I use gluten-free flour and breadcrumbs.

When I want a lighter version, I bake the breaded mushrooms at 400°F (200°C) for 20 minutes, flipping halfway through, instead of frying.

I toss the vegan shrimp into rice bowls, noodle dishes, or tacos to change things up.

For a soy-free option, I substitute coconut aminos for soy sauce.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven or air fryer at 375°F (190°C) for 5–8 minutes until they’re hot and crispy again. I don’t recommend microwaving, as it can make them soggy.

FAQs

What are king oyster mushrooms, and why use them?

King oyster mushrooms have thick, meaty stems that closely resemble the texture of shrimp. I like using them because they hold their shape well and soak up marinades beautifully.

Can I make vegan shrimp ahead of time?

I prep the mushroom shapes and marinade ahead of time, but I recommend breading and frying just before serving to keep them crispy.

Is there a baking or air-frying option?

Yes, I can bake them at 400°F (200°C) for about 20 minutes or air fry them at the same temperature for 10–12 minutes, flipping halfway through.

What sauces go well with vegan shrimp?

I serve mine with vegan tartar sauce, cocktail sauce, sriracha mayo, or just a squeeze of lemon for brightness.

Can I freeze vegan shrimp?

I prefer not to freeze them after frying, but I sometimes freeze the marinated, unbreaded mushroom pieces and bread them right before cooking.

Conclusion

This Vegan Shrimp recipe is one of my favorite ways to enjoy seafood-inspired comfort food in a plant-based way. With a crispy coating, rich umami flavor, and endless ways to serve it, this dish is perfect for impressing guests or treating myself to something special. I hope it becomes a regular on your table too.

📖 Recipe:

Vegan Shrimp

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Author: Cheryl
Total Time: 30 minutes
Yield: 4 servings
Diet: Vegan

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Description

A creative, plant-based take on shrimp made from king oyster mushrooms. Marinated with ocean-inspired flavors and fried to crispy perfection, it's a satisfying vegan seafood alternative perfect for appetizers or mains.

Instructions

Slice the stems of the king oyster mushrooms into ½-inch thick rounds. Trim each piece to resemble shrimp shapes using a paring knife.
In a bowl, whisk together water, soy sauce, lemon juice, garlic powder, onion powder, paprika, Old Bay seasoning, and crushed nori to make the marinade.
Soak the mushroom shrimp shapes in the marinade for at least 20 minutes.
Set up a breading station with three bowls: one with flour, one with plant-based milk, and one with breadcrumbs mixed with salt.
Coat each marinated mushroom piece in flour, dip in milk, and roll in breadcrumbs.
Heat oil in a skillet over medium heat. Fry the breaded mushrooms for 2–3 minutes per side until golden brown.
Remove from oil and drain on a paper towel-lined plate.
Serve immediately with vegan tartar sauce, cocktail sauce, or lemon wedges.