Description
Enjoy a delightful plant-based twist with these Crispy Vegan Shrimp made from King Oyster Mushrooms. Coated in a flavorful seasoned panko crust and fried to golden perfection, these vegan shrimp offer a crunchy, savory bite that’s perfect for dipping in a zesty vegan yum yum sauce. A fun and easy recipe that brings the taste and texture of shrimp without any seafood, ideal for vegan and vegetarian diets.
Ingredients
Scale
Vegan Shrimp
- 2 cups King Oyster Mushrooms (sliced into ½ inch discs)
- 1 cup Soy Milk (or any non-dairy milk of your choice)
- ½ cup All Purpose Flour (for batter)
- 1 cup Panko Breadcrumbs (for coating)
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Smoked Paprika
- 1 teaspoon Sea Salt
- ½ teaspoon Ground Black Pepper
- ½ cup Sesame Oil (for frying)
For Serving
- 2 tablespoons Fresh Chopped Parsley (for garnish)
- 1 cup Vegan Yum Yum Sauce (for dipping)
Instructions
- Prepare Mushroom ‘Shrimp’: Cut off the tips of the King Oyster mushrooms and slice the stalks into ½ inch discs, revealing their thick, juicy texture that mimics shrimp. Carefully slice an S shape through the middle of each disc to create two shrimp-shaped halves that will resemble real shrimp when cooked.
- Make the Batter: In a mixing bowl, whisk together the soy milk and all-purpose flour until the mixture is smooth and free of lumps.
- Prepare the Coating: In a separate bowl, combine the panko breadcrumbs with onion powder, garlic powder, smoked paprika, sea salt, and ground black pepper. Mix thoroughly to evenly distribute the spices.
- Batter the Mushroom ‘Shrimp’: Dip each mushroom shrimp into the batter in batches, making sure they are well coated on all sides.
- Coat with Panko Mixture: Immediately transfer the battered pieces to the seasoned panko breadcrumb mixture. Roll each piece around to fully coat it with the breadcrumb mixture.
- Arrange for Frying: Place the coated mushroom shrimp pieces on a baking sheet in a single layer while you finish coating the rest.
- Heat the Oil: Pour enough sesame oil into a frying pan to generously cover the bottom. Heat the oil over medium-high heat until it shimmers, indicating it’s hot and ready.
- Fry the Mushroom Shrimp: Carefully place as many pieces as fit comfortably in the pan. Fry for about 1-2 minutes on each side until golden brown and crispy.
- Drain Excess Oil: Transfer the fried vegan shrimp to a baking tray lined with paper towels to absorb excess oil and maintain crispiness.
- Serve: Optionally garnish with fresh chopped parsley and serve with vegan yum yum sauce for dipping. Enjoy your crispy vegan shrimp while warm.
Notes
- King Oyster mushrooms are preferred due to their firm texture that mimics shrimp; avoid using more delicate mushrooms for this recipe.
- Ensure oil is hot before frying to achieve a crispy crust and prevent sogginess.
- Work in batches when frying to avoid overcrowding the pan, which lowers oil temperature and results in less crispy coating.
- For gluten-free option, substitute all-purpose flour and panko with certified gluten-free alternatives.
- Leftovers can be stored in an airtight container and reheated in an air fryer or oven to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Vegan
