How to Make the Best Vegan Shrimp Recipe

Vegan shrimp are made from king oyster mushroom stalks, sliced into rounds, cut with an S-shaped nick so they curl, then dipped in flour, a flaxseed wash and panko before frying or baking. They come out crunchy and golden, and the same pieces work in a shrimp cocktail with a ketchup and horseradish sauce.

Vegan Shrimp Fried Calamari

This vegan variation of calamari-shrimp will certainly satisfy your seafood cravings. It tastes like something coming out of the sea and it’s so easy to prepare. I name it “calamari-shrimp” because it tastes and feels like real seafood. These come out nicely crunchy and golden brown, and yes, I’m tempted to make another portion of these now.

Fried shrimp was one of these foods that I really loved to devour back in my meat-eating days and I’m a big fan of turning classic comfort foods into vegan delicacies. I’ve been experimenting with this vegan shrimp version for quite some time and it’s so good.

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Including king oyster mushrooms which have the meatiest and richest consistency and breadcrumbs for extra crunch, this is a recipe you’ll be making again and again.

Are vegan shrimp good for you?

Plant-based shrimp is vegan and carries the fibre and nutrients of the mushrooms it is made from. Vegan seafood is becoming more popular each year. Oyster mushroom vegan shrimps are a good source of fibre, though bear in mind they are still crumbed and fried here. Store-bought vegan shrimps are handy too, like Sophie’s Kitchen’s Breaded Vegan Shrimp, though it is worth reading the packet, as ingredients and claims vary by brand and by country.

Vegan Shrimp Recipe

This vegan shrimp version is simple to prepare and you only need minimal ingredients and time to make it.

Southern-style fried seafood is a classic American comfort dish and this recipe mimics the tastes and textures of original seafood greatly, but it feels a tad lighter.

Ingredients

• 5 king oyster mushroom stalks
• 3 tbsp plain flour
• 2 tbsp ground flaxseed
• ¼ cup (15 g) panko breadcrumbs
• Sesame oil (for frying)

Directions

For Baking Method

1. 1. Trim the stalks of the oyster mushrooms off and slice each stalk into 3-4 rounds. Flip the rounds over and cut an “S” shape irregularly through the centre of each round to make a shrimp-like shape.
   2. Once you have sliced all the oyster mushrooms, make your breadcrumb layer. I used Blue Dragon breadcrumbs as they are flakier and crunchier compared to ordinary thin breadcrumbs. I mixed them up with an old bay spice blend to add some flavour. Thus, you only need to get some flaky breadcrumbs and old bay seasoning.
   3. Add the flour into one bowl, add the flaxseed powered by the water in a second bowl, and finally add the prepared breadcrumbs to the last bowl.
   4. To prepare the flaxseed, combine ¼ cup (60 ml) warm water and whisk it to enable it to absorb some of the liquid. This will serve as your “egg” wash.
   5. Line a baking tray with parchment paper and preheat your oven at medium-high heat. Then coat each mushroom “shrimp” into the flour and make sure all sides are covered. Repeat the same step with the flaxseed wash and finally coat in the breadcrumb mixture. Add the mushroom “shrimps” onto the baking tray and cook for 20 minutes or so until golden brown and very hot.
   6. Serve sizzling hot with the dipping sauce or as a sandwich filler.
   7. Go to the note section below for a vegan shrimp dip recipe.

Frying Vegan Shrimp

1. Heat on medium heat. Add enough sesame oil to the frying pan to coat the bottom.
2. Once the oil has gotten hot, only add as many vegan shrimp as you can comfortably fit in the pan.
3. Fry the shrimp for about 1-2 minutes each side until they are golden brown. Continue with the next batch, adding more sesame oils as necessary.
4. After the shrimp has been fried, transfer them to a baking sheet lined with paper towels. This will allow any oil that remains to be absorbed.

Tips For Frying Vegan Shrimp

• • Your oil must be hot enough. The vegan shrimp should be able to sizzle when you add it to the hot oil. Do not add the shrimp to the hot oil too soon. Wait until it is hot.
  • Leave some space for shrimps in the pan. You should leave a little space between each piece of vegan shrimp. This will allow them to become crispy and golden all the way.
  • Fry each side for 1-2 minutes. Because each piece is small, they don’t require to be fried for too long. They can be fried for about 1-2 minutes each side.

• Spread them on a baking sheet covered with paper towels. This allows any oil to soak up the paper towels.

Dipping Sauce

To prepare the vegan dipping sauce for the “shrimps”, you’ll have to mix:

• ½ sp hot (sriracha) sauce
• ½ tsp paprika
• 1 tbsp ACV vinegar
• 1 tbsp tomato puree
• 1 tsp onion powder
• 1 tbsp tomato puree
• 1 tbsp old bay seasoning

You simply mix all these spices together and serve them. You may keep them in a fridge for 5-7 days in a sealable container.

These mushroom “shrimps” do not hold up well when reheated so it’s best to make them just before serving and eating them. The sauce, of course, can be kept for up to a week in the fridge.

How do you make a vegan shrimp cocktail?

To make a vegan shrimp cocktail you can simply fry the shrimp in some sesame oil and then let them cool.

• Mix 1/3 cup (80 ml) of ketchup and 2-3 tbsp of ground horseradish together. Stir well.
• The cocktail sauce should be placed in a bowl or fancy dish. Add the shrimp substitute to the top.

Notes

1. Sesame oil to fry: The size of your pan will determine how much oil you need. The bottom of your pan should be well-oiled. It took me 2 TBSP of sesame oils to coat our 11-inch (28 cm) round pan. We added more oil as needed, totalling 4 tablespoons.
2. Oven-baked Preheat oven to 400F (200C). Bake them for 15-20 minutes on parchment-lined baking sheets until golden and crispy.
3. Gluten-free Use a gluten-free all-purpose flour blend or gluten-free breadcrumbs to make this vegan shrimp gluten-free.
4. Storing: For up to three days, keep leftover vegan shrimp in an airtight container in your refrigerator.
5. Reheating: You can either heat them in the oven at 350F (175C) for 10-15 minutes or in the air fryer until they are hot and crispy.

Which store-bought vegan shrimp are worth buying?

If you’re feeling a bit lazy and want to save some time, you can always use store-bought vegan shrimp.

Frozen vegan shrimp brands like Sophie’s Kitchen or Plant-Based Seafood Co. are worth a look. Also, you may find good vegan shrimps in Asian grocers but they need to be prepared before being eaten. Although there are no instructions on how to cook the shrimp, the texture and taste are greatly improved by adding butter and garlic to the pan.

• For about 3-5 minutes, pan fry the shrimp in 1 tablespoon of vegan butter.
• You can also put them directly in the pan from the freezer. You don’t need to first thaw shrimp.
• You can add 1 to 2 cloves of minced fresh garlic in the final minute of cooking for more flavour.

Frequently Asked Questions

How do you make vegan shrimp from scratch?

Slice king oyster mushroom stalks into rounds, cut an S-shape through the middle of each one so it curls like a prawn, then coat in plain flour, a flaxseed and water wash, and seasoned breadcrumbs. Fry for one to two minutes a side, or bake at 200C for 15 to 20 minutes until golden and crisp.

What are the best vegan shrimp brands available?

Sophie’s Kitchen, Plant-Based Seafood Co. and Loving Hut all make frozen versions, and Asian grocers often stock konjac-based prawns that come cheaper. Availability varies a lot between countries, so in Australia you are more likely to find konjac prawns in an Asian supermarket than the US brands. Check the packet, as some ranges include egg or fish-derived flavouring.

Can vegan shrimp be baked instead of fried?

Yes. Bake at 400°F (200°C) for 15 to 20 minutes on a lined tray until golden and crispy, turning them once about halfway through. Baked pieces come out a little drier and less rich than fried ones, so a light spray of oil before they go in helps the crumb colour up. Serve them straight away, as they soften as they sit.

What are vegan shrimp made from?

Home-made versions are usually king oyster mushroom stalks, which have a dense, snappy texture close to prawn. Commercial ones tend to use konjac, a root starch that gives a springy bite, sometimes blended with seaweed for a seafood flavour, or soy and pea protein. Some also use potato or tapioca starch to firm up the texture.

How does vegan shrimp compare to regular shrimp?

Mushroom and konjac versions contain no cholesterol and bring some fibre, which prawns do not. That said, once you crumb and fry anything the oil counts, so the baked version is the lighter of the two. Shop-bought vegan prawns vary widely in salt and oil, so compare the nutrition panel if that matters to you.

Final Thoughts

This vegan shrimp recipe is a flavourful and versatile plant-based seafood alternative that satisfies any seafood craving. With easy options for frying, baking, or making a vegan shrimp cocktail, you can enjoy this dish in various ways. Whether you’re trying “vegan shrimp from scratch” or experimenting with “king oyster mushroom vegan shrimp,” this recipe is simple to follow and delivers good results. Perfect for those seeking “vegan prawns” or “konjac vegan shrimp,” it is worth a try for anyone looking to explore plant-based seafood recipes. Enjoy these crispy and tasty vegan shrimp as a starter, snack, or main dish.

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