Description
This Vegan Shrimp recipe uses king oyster mushrooms to mimic the texture and appearance of shrimp. Coated in a flavorful batter and crispy panko breadcrumbs, then pan-fried to golden perfection and served with a delicious vegan Yum Yum sauce, it's a perfect plant-based alternative that’s quick to prepare and irresistibly tasty.
Ingredients
Mushroom Shrimp
- 8 ounces King Oyster Mushrooms (226g)
- 1/2 cup Soy Milk (120ml) or other non-dairy milk
- 1/2 cup All Purpose Flour (63g)
- 1 cup Panko Breadcrumbs
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Smoked Paprika
- 1/4 teaspoon Sea Salt
- 1/4 teaspoon Ground Black Pepper
- 4 Tablespoons Sesame Oil (or more as needed, for frying)
- Fresh Chopped Parsley, for garnish
Sauce
- Vegan Yum Yum Sauce (store-bought or homemade, quantity as desired for serving)
Instructions
- Prepare Mushrooms: Cut the tips off the king oyster mushrooms and slice the stalks into 1/2-inch discs. Then, slice an S-shaped cut through the middle of each disc, creating two shrimp-shaped halves that mimic real shrimp.
- Make Batter: In a mixing bowl, combine the soy milk and all-purpose flour. Whisk them together until you achieve a smooth batter with no lumps.
- Prepare Breadcrumb Mixture: In a separate bowl, mix together the panko breadcrumbs, onion powder, garlic powder, smoked paprika, sea salt, and ground black pepper evenly.
- Batter the Mushrooms: Dip the mushroom shrimp pieces in the batter in batches, making sure each piece is thoroughly coated.
- Coat with Breadcrumbs: Transfer each battered piece into the breadcrumb mixture, rolling them so every side is well coated in the seasoned panko breadcrumbs.
- Arrange for Frying: Place the breaded mushroom shrimp on a baking sheet and repeat the battering and coating process for all pieces.
- Heat Oil: Add enough sesame oil to coat the bottom of a frying pan and heat it over medium-high heat until hot but not smoking.
- Fry the Mushroom Shrimp: Carefully add a batch of mushroom shrimp to the pan, making sure not to overcrowd and leaving space between pieces. Fry each side for 1 to 2 minutes or until golden brown and crispy.
- Drain Excess Oil: Remove the fried mushroom shrimp and place them on a baking tray lined with paper towels to absorb any excess oil. Repeat frying with remaining batches, adding more sesame oil as needed.
- Serve: Garnish the vegan shrimp with fresh chopped parsley and serve hot alongside vegan Yum Yum sauce for dipping.
Notes
- Using king oyster mushrooms is key to mimicking the shrimp texture due to their firm and meaty consistency.
- Ensure the oil is hot enough before frying to achieve a crispy crust and avoid sogginess.
- Do not overcrowd the pan during frying; this helps maintain oil temperature and even cooking.
- Vegan Yum Yum sauce adds a creamy, tangy flavor complementing the crispy mushroom shrimp perfectly.
- Make sure to slice the mushrooms into shrimp-like shapes to enhance presentation and eating experience.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Vegan, American-inspired
