Vegan Shrimp Recipe

I reimagined shrimp with king oyster mushrooms in my Vegan Fried Shrimp, a bold plant-based riff that flips expectations for appetizer menus.

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I never expected king oyster mushrooms to pass for shrimp, yet they do, every time. Coated in Old Bay seasoning they somehow capture that briny, nostalgic vibe that makes people do a double take.

I bring these to parties and watch folks argue if it is actually seafood, while I smile and refuse to reveal the trick. It’s my secret showstopper for Vegan Party Recipes and it always sparks the same question: how did you make that taste so close?

Seriously, everyone wants the story, and I love keeping them guessing, its my thing.

Ingredients

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King oyster mushrooms: meaty texture, good source of fiber and B vitamins, mimic shrimp chew.
Nori or seaweed: adds salty ocean flavor, iodine and minerals, tiny protein boost.
Soy sauce or tamari: brings umami saltiness, adds sodium and small protein, savory depth.
Old Bay or seafood seasoning: aromatic spices, low calories, creates seafood like flavor profile.
Lemon juice: bright acidic tang, adds freshness and balances richness, vitamin C.
Cornstarch or arrowroot: for crisp coating, mostly carbs, keeps exterior light and crunchy.
Panko breadcrumbs: airy crunch, adds carbs and texture, not much nutrition but satisfying bite.

Ingredient Quantities

4 to 6 large king oyster mushrooms about 1 lb (450 g)

2 tbsp soy sauce or tamari (low sodium ok)

1 sheet nori crumbled or 1 tbsp dried seaweed flakes

1 tbsp Old Bay seasoning or seafood seasoning

1 tsp smoked paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp ground black pepper

1 tbsp lemon juice

1 tsp maple syrup or sugar

1 tsp toasted sesame oil (optional)

3 tbsp neutral oil (vegetable or canola)

1/2 cup all purpose flour (or gluten free 1 to 1)

1/2 cup cornstarch or arrowroot starch

1/2 cup panko breadcrumbs or gluten free panko

1/2 cup unsweetened plant milk OR 3 tbsp aquafaba

Salt to taste

Dipping sauce: 1/2 cup vegan mayo, 1 to 2 tbsp sriracha, 1 tbsp lemon juice, 1 tsp soy sauce, pinch sugar

How to Make this

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1. Clean the king oyster mushrooms and slice them into shrimp-like pieces: cut each mushroom lengthwise into 3 or 4 long strips about 1/2 inch thick, then make shallow crosswise score marks on the curved side so they can “curl” and look like shrimp when cooked.

2. Make the marinade: whisk 2 tbsp soy sauce or tamari, 1 sheet crumbled nori (or 1 tbsp dried seaweed flakes), 1 tbsp Old Bay or seafood seasoning, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp black pepper, 1 tbsp lemon juice, 1 tsp maple syrup (or sugar) and 1 tsp toasted sesame oil if using. Toss the mushroom pieces in the marinade until well coated and let sit 10 to 20 minutes.

3. While they marinate, mix the dipping sauce: stir 1/2 cup vegan mayo with 1 to 2 tbsp sriracha, 1 tbsp lemon juice, 1 tsp soy sauce and a pinch of sugar. Taste and adjust, set in fridge.

4. Set up a breading station: bowl A = 1/2 cup all purpose flour (or gluten free 1-to-1) with a pinch of salt, bowl B = 1/2 cup unsweetened plant milk OR 3 tbsp aquafaba whisked, bowl C = 1/2 cup cornstarch (or arrowroot) combined with 1/2 cup panko breadcrumbs (or gf panko).

5. Remove mushrooms from the marinade, let excess drip off and pat slightly with a paper towel so they hold coating better. Do not rinse.

6. Coat the mushrooms: dredge each piece in bowl A (flour), then dip in bowl B (milk or aquafaba), then press into bowl C (cornstarch + panko). Place on a tray and let sit 5 minutes so the coating adheres.

7. Heat a skillet over medium-high with 3 tbsp neutral oil (vegetable or canola). Fry the coated mushrooms in a single layer for 2 to 3 minutes per side until golden and crisp, flipping carefully. Don’t overcrowd the pan, do batches if needed and add a little more oil between batches if it gets dry.

8. Transfer to a paper towel-lined plate and salt to taste while hot; squeeze a little extra lemon juice if you like a brighter finish. The scoring will help them curl and look like real shrimp.

9. Serve immediately with the sriracha-mayo dipping sauce. Tip: if you want extra crunch, flash them under a hot oven broiler for 1 minute after frying, and for gluten free option use gf flour and gf panko.

Equipment Needed

1. Cutting board and a sharp chef’s knife, for slicing and scoring the mushrooms
2. Three mixing bowls, one each for marinade, wet dip, and flour/cornstarch + panko
3. Whisk or fork and a small spoon, to mix the marinade and sauce
4. Measuring cups and spoons, for accurate seasoning and liquids
5. Shallow plates or a rimmed tray, to hold coated mushrooms while they rest
6. 10 to 12 inch skillet (cast iron or nonstick), for frying in batches
7. Tongs or a slotted spatula, to flip and lift the mushrooms safely
8. Paper towels and a plate, for draining and salting the fried mushrooms

FAQ

Q: How do I make king oyster mushrooms look and feel like shrimp?

A: Slice the stems lengthwise into long pieces about half to one inch thick, then gently pull or shred the edges with a fork to create stringy texture. Score the surface with the tines of a fork so it curls a bit when cooked. Marinate in the soy, nori, lemon and seasonings for at least 10 to 20 minutes, then bread and fry or air fry until golden. Youll get a chewy, slightly firm bite that mimics shrimp.

Q: Can I make this recipe gluten free?

A: Yes. Use gluten free all purpose flour or a rice flour blend, and swap in gluten free panko. Arrowroot works fine instead of cornstarch. Keep the same ratios and dredging method and you should get the same crunch.

Q: Plant milk or aquafaba which binder works better?

A: Aquafaba gives a lighter, crispier coating so use three tablespoons if you got it. Unsweetened plant milk (half cup) works well too and is easier to find. Either will hold the flour and starch so the panko sticks.

Q: What oil temp and cooking method makes the crispiest results?

A: For shallow frying use medium high heat so the oil is hot but not smoking, about 350 to 365 F if you use a thermometer. Dont crowd the pan. For air frying try 400 F for eight to ten minutes, flipping halfway. For oven bake try 425 F for twelve to fifteen minutes, turn once. Drain on a rack, not paper, so the crust stays crisp.

Q: Why did my vegan shrimp turn soggy and how do I fix it?

A: Sogginess usually means too much moisture, crowding the pan, or undercooked coating. Fix it by patting mushrooms dry before marinating, using a little more starch in the flour mix, double coating if needed, and giving pieces space while frying. Recrisp leftovers in the oven or air fryer rather than the microwave.

Q: How long can I store leftovers and can I freeze them?

A: Store in the fridge for two to three days in an airtight container. To reheat crisp, bake at 375 F for eight to ten minutes or use the air fryer. Freezing is possible but texture may suffer. If you freeze, flash freeze on a tray first so pieces dont stick, then transfer to a bag and bake from frozen a bit longer.

Vegan Shrimp Recipe Substitutions and Variations

King oyster mushrooms: oyster mushrooms (same texture if sliced thick), shiitake or portobello stems shredded for chew, hearts of palm (canned, shred to mimic shrimp), konjac chunks or firm tofu if you want extra chew
Soy sauce/tamari: coconut aminos (less salty, a bit sweeter), Bragg’s liquid aminos, 1 tsp miso dissolved in a splash of water, low sodium veggie broth + pinch of sea salt
Panko breadcrumbs: gluten free panko, crushed cornflakes or rice crackers for extra crunch, crushed tortilla chips or crisped polenta/cornmeal for a rustic crust, ground almonds for low carb
Cornstarch/arrowroot: tapioca starch (1:1), potato starch (1:1, very similar), rice flour or all purpose flour (use more flour than starch so batter isnt too thin), a tiny pinch of xanthan gum to help bind if needed

Pro Tips

1. Let the mushrooms soak up the marinade longer if you can, 30 to 40 minutes is fine, but dont leave them for hours or they’ll turn soggy. A little extra time adds flavor deep into the stems.

2. Score the curved side deep enough so they curl, but not all the way through, and keep your slices the same thickness so they cook evenly. If slices are uneven some will be limp while others are rubbery.

3. For the coating press the panko/cornstarch mix onto each piece so it really sticks, then let them rest 5 to 10 minutes before frying so the crust bonds. If you want extra crunch try a quick second dip in the aquafaba or milk then more panko, but dont make the crust so thick it hides the mushroom.

4. Get the oil hot enough before you add mushrooms test with a small scrap it should sizzle right away, if it doesnt the pieces will absorb oil and get greasy. Fry in small batches, drain on a rack (not just paper towel) and salt while still hot; a 30 to 60 second broil at the end will add extra crispness if you want it.