• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Pure and Simple Nourishment

  • About
    • Meet Dr. Erin Carter
    • My Food Philosophy
    • Press and Publications
    • Contact
  • Free Resources
  • Recipes
    • Breakfast
    • Main Course
    • Dessert
    • Sauces and Dips
    • Side Dish
    • Drinks
    • Vegetables
    • Snack
    • Meat and Fish
    • Recipe Wrap-Ups
    • SCD
    • GAPS
    • Whole30
    • AIP
    • Vegan
    • Paleo
    • Dairy-Free
    • Gluten-Free
    • Low FODMAP
    • Refined-Sugar-Free
  • Health
    • Health Information
    • Book Club
  • Nutrition
  • Beauty
    • Beautycounter
    • Skin Care
  • Fitness
    • Fitness Information
    • Weekly Workouts
  • Favorites
    • Books
    • Tools
    • Food
    • Skincare
  • My Books
    • Healthy Living 101
    • Pure and Simple Paleo Desserts
    • The Complete Paleo Food Guide
    • How To Save Money On The Paleo Diet
  • Work With Me
    • Services
    • Meal Plans
    • Skin Care Quiz
    • Contact
Home / Course / Side Dish / Vegan Shrimp

Vegan Shrimp

July 2, 2021 Leave a Comment

5 shares
  • Share
  • Yummly
  • Tweet
Jump to Recipe Print Recipe

You will love this vegan shrimp recipe! The shrimp are made from scratch using Oyster mushrooms, and then topped with a delicious breaded coating to make these vegetarian shrimp taste just like traditional fried shrimp or coconut shrimp. Served with a homemade shrimp cocktail sauce this dish is a crowed pleaser that even non-vegans will love!

A vegan shrimp being dipped into a bowl of shrimp cocktail sauce | Vegan Shrimp Recipe

Why you will love this recipe:

  • It’s seasoned just like regular shrimp, so these vegetarian shrimp end up tasting almost identical to the real thing. Oyster mushrooms provide the perfect texture and a crispy coating gives them an amazing crunch, just like traditional fried shrimp or coconut shrimp.
  • Everyone loves this vegan shrimp recipe, even avid seafood-lovers! I’ve served this appetizer at a few functions and they are always a hit.
  • This vegan shrimp substitute can be baked, fried, or cooked in your air fryer and are so versatile depending on what cooking method you prefer.
  • The homemade shrimp cocktail sauce takes these mushroom shrimp to the next level!
  • You can easily make this shrimp recipe gluten free since everything is made from scratch.

Key ingredients and substitutions:

  • A vegan egg replacer – this is key for making this recipe work. I’ve tried making these shrimp without it and the breading just doesn’t stick to the mushrooms the same way. I recommend either Bob’s Red Mill Vegan Egg Replacer, Neat plant based egg replacer or Follow Your Heart VeganEgg.
  • Oyster mushrooms or king oyster mushrooms – this is what is used for the “shrimp” in this recipe. And the texture is so similar to real shrimp!
  • Coconut milk – this is used to help the coating stick to the mushrooms. I recommend using full fat coconut milk. 
  • All purpose flour – this is part of the delicious coating for these shrimp. You can use gluten free all purpose flour instead if you are gluten free. You could also use almond flour. 
  • Bread crumbs – another key ingredient for the delicious shrimp coating. You can substitute this with gluten free bread crumbs too. 
  • Spices – the combination of salt, pepper, onion powder, garlic powder and paprika blend perfectly to give these shrimp the most incredible flavour. 

Taste and texture: 

These taste so good! Both the taste and the texture is similar to coconut shrimp. The mushrooms have a similar texture to real shrimp, and the breaded coating gives these plant based shrimp a nice crisp texture when you first bite into them. Plus the seasonings give this recipe such a delicious flavour!

How to make this recipe: 

To make these in the oven: 

Step one:

First, preheat your oven to 400 degrees Farhenheit. 

Step two:

Next, wash and dry the oyster mushrooms and slice the mushrooms so they resemble a shrimp shape.

Step three:

Then put the coconut milk into a bowl and whisk in the egg replacer. Let it sit for a couple minutes to thicken. In another bowl combine the breadcrumbs, flour and spices.

Step four:

Now dip each mushroom piece into the coconut milk and then in the flour mixture to coat it completely.

Step five:

Lastly, place a piece of parchment paper on a baking sheet and lay all the coated mushrooms on the baking sheet. Bake for 25-30 minutes, until crisp on the outside. Let the shrimp cool for a few minutes before serving.

To make these in an air fryer:

Step one:

Spray the trays or basket of your air fryer with a little oil (to prevent the shrimp from sticking).

Step two:

Place the coated shrimp on the trays or in the basket or your air fryer and cook for 13-15 minutes at 400F.

** Note: I love cooking them this way as the mushroom shrimp turn out extra crispy and there is no need to fry them in oil!

To fry these on the stovetop:

Step one:

Place a pan on the stove on medium-high heat and fill the pan with enough oil so that it’s ~1/2 inch high in the pan once melted (I like coconut oil personally).

Step two:

Once melted, add the coated mushrooms and cook for 3-5 minutes per side (how much time you need will depend on the size of your shrimp).

Step three: once cooked, place the shrimp on a rack and allow them to cool.

** Note: if you cook them this way, be careful when flipping the mushroom shrimp – if you flip them too quickly some of the coating may come off. I find rolling them over gently in the oil when frying them works best. I personally find this way of cooking them to be the most finicky and would recommend either the baking method or air fryer method instead.

Chef’s tips: 

  • Instead of making your own shrimp cocktail sauce you could easily buy a pre-made one.
  • Depending on how large or small you cut your mushrooms, you may have to alter the cooking times of this recipe slightly (the larger they are the more time they will need to cook).
  • Store these shrimp in an air tight container in the fridge for up to 3 days if you don’t eat them right away. 

Variations and add ins: 

  • Instead of oyster mushrooms you can also use king oyster mushrooms
  • To make this mushroom shrimp gluten free use gluten free breadcrumbs and either gluten free all purpose flour or almond flour.
  • Instead of coconut milk you can use another dairy free milk such as almond milk, cashew milk, oat milk, or soy milk.
A vegan shrimp made from mushrooms in a bowl of shrimp cocktail sauce garnished with parsley | Vegan Shrimp Recipe

Frequently asked questions:

How is plant based shrimp made? 
This plant based shrimp recipe is made from oyster mushrooms or king oyster mushrooms and then given a delicious breaded coating to make these shrimp taste just like real coconut shrimp. 
 
What is vegan shrimp made of?
Homemade vegan shrimp recipes are often made from different vegetables including oyster mushrooms or king oyster mushrooms, while most store bought brands use soy curls, konjac powder or soy protein.
 
What is horseradish?
Unlike the name implies, horseradish has nothing to do with horses, so it’s safe for vegans to eat. Horseradish is actually a plant, and prepared horseradish is a condiment made from the large, white root of the horseradish plant. The grated root can be used fresh, or it can be dried or powdered. The leaves of the plant are also edible.
 
Can vegans eat seafood?
No, vegans don’t eat any seafood, which is why this vegan shrimp recipe uses mushrooms instead of real shrimp or other fish. You’d be amazed how many vegetables can be used to make vegan seafood recipes. Besides mushrooms I’ve seen other recipes use heart of palm and even cauliflower!

Other vegan recipes you will love:

  • The best vegan Caesar salad dressing
  • Vegan mascarpone
  • Vegan apple pie bars
  • Easy Vegan sun-dried tomato pasta
  • Vegan pumpkin risotto

SINCE YOU MADE IT THIS FAR WE ARE BASICALLY BEST FRIENDS SO BE SURE TO FOLLOW ME ON INSTAGRAM, PINTEREST AND FACEBOOK WHERE I SHARE EVEN MORE RECIPES AND HEALTHY LIVING TIPS! AND DON’T FORGET TO LEAVE THIS RECIPE A STAR REVIEW BEFORE YOU GO!

Vegan Shrimp Recipe
4.75 from 8 votes
Print

Vegan Shrimp

This vegan shrimp tastes just like the real thing! With a perfect crunchy coating you'll fool all your friends with this shrimp made from mushrooms.

Course Appetizer, Side Dish, Snack
Cuisine Vegan
Keyword fast food, finger food, plant based shrimp
Prep Time 10 minutes
Cook Time 25 minutes
Servings 6
Calories 316 kcal

Ingredients

Shrimp Ingredients

  • 100 grams oyster mushrooms (or king oyster mushrooms)
  • 2 cups coconut milk
  • 2 tbsp vegan egg replacement
  • 1 cup breadcrumbs
  • 3/4 cup all purpose flour
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp paprika
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder

Shrimp Cocktail Sauce Ingredients

  • 1/2 cup ketchup
  • 2 tbsp horseradish (or more to taste)
  • 1 tbsp lemon juice

Instructions

Shrimp Instructions

  1. Preheat your oven on to 400F.

  2. Wash and dry the oyster mushrooms and then slice the mushrooms so they resemble a shrimp shape.

    oyster mushrooms
  3. Add the coconut milk to a bowl and whisk in the egg replacer. Let it sit for a couple minutes to thicken. In another bowl combine the breadcrumbs, flour and spices.

    breading for shrimp
  4. Dip each piece of mushroom into the coconut milk and then in the flour mixture to coat it completely.

    easy vegan recipes
  5. Place a piece of parchment paper or silicone liner on a baking sheet and lay all the coated mushrooms on the baking sheet. Bake for 25-30 minutes, until crisp on the outside. Let the shrimp cool for a few minutes before serving.

    coated mushrooms

Shrimp Cocktail Sauce Instructions

  1. While the shrimp are cooking, combine all the sauce ingredients in a bowl, and stir well until smooth.

    shrimp dip

Recipe Notes

  1. Instead of oyster mushrooms you can also use king oyster mushrooms.
  2. To make this mushroom shrimp gluten free use gluten free breadcrumbs and either gluten free all purpose flour or almond flour.
  3. Instead of coconut milk you can use another dairy free milk.
  4. Depending on how large or small you cut your mushrooms, you may have to alter the cooking times slightly (the larger they are the more time they will need to cook).
Nutrition Facts
Vegan Shrimp
Amount Per Serving
Calories 316 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 15g94%
Sodium 737mg32%
Potassium 376mg11%
Carbohydrates 36g12%
Fiber 2g8%
Sugar 6g7%
Protein 7g14%
Vitamin A 138IU3%
Vitamin C 5mg6%
Calcium 100mg10%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Pin this recipe for later:

how to make vegan shrimp

RECOMMENDED RECIPES

Vegan Sun-Dried Tomato Pasta

Turtle Cookie Bars

Whole30 and Paleo Sloppy Joes

DISCLAIMERS: The statements made on this website have not been approved by the Food and Drug Administration or Health Canada. The information is not intended to diagnose, treat, cure, or prevent disease. You assume full responsibility for how you use this information. Always consult with your physician or other health professionals before making any diet or lifestyle changes. This post may contain affiliate links whereby if you purchase these products I receive a small percentage of the sale price. This allows me to keep the blog running and I thank you for allowing me to do that!

Previous Post: « Vegan Blueberry Cheesecake
Next Post: Carnivore Diet Food List »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hi friends! I'm Dr. Erin Carter

I'm a physician by day and health and wellness blogger by night. I believe that real food and healthy living are medicine and that eating healthy shouldn't be boring or restrictive. Here you'll find many easy and delicious recipes and tons of healthy living tips! Meet Dr. Erin Carter

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Reader Faves

How To Heal Keratosis Pilaris With Diet

Slices of gluten free chocolate chip banana bread stacked on top of one another

Gluten Free Chocolate Chip Banana Bread

Whole30 Cauliflower Alfredo Sauce (Paleo, AIP, Vegan, GAPS, SCD, low carb)

Why You Should Soak And Dehydrate Nuts And Seeds (And How To Do It)

Whole30 Cilantro Lime Dressing

How I Healed My Keratosis Pilaris (KP) Naturally

Join the List

Leave your email to be sent subscriber exclusive deals, recipes and other goodies

We won't send you spam.
Unsubscribe at any time.

My Ebooks

My Ebooks

My Favorite Safe Beauty Products

My Favorite Safe Beauty Products

Footer

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Copyright © 2022 Pure & Simple Nourishment

5 shares
5 shares