This vegan “squid/fried shrimp” recipe has just the right amount of seasoning to resemble real fried calamari and shrimp. They are also incredibly crispy and tasty.
Vegan Fried Calamari-Shrimp
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 delicious.
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.
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 healthier.
- 5 king oyster mushroom stalks
- 3 tbsp plain flour
- 2 tbsp ground flaxseed
- ¼ cup panko breadcrumbs
- 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 center of each round to make a shrimp-like shape.
- 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 flavor. Thus, you only need to get some flaky breadcrumbs and old bay seasoning.
- 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.
- To prepare the flaxseed, combine ¼ cup warm water and whisk it to enable it to absorb some of the liquid. This will serve as your “egg” wash.
- 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.
- Serve sizzling hot with the dipping sauce or as a sandwich filler.
- Go to the note section below for a vegan shrimp dip recipe.
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.