Magic Vegan Shrimp: Crispy & Quick Recipe

I still remember the first time I tried making vegan shrimp at home. It felt overwhelming at first, but using king oyster mushrooms made all the difference. This crispy vegan shrimp recipe has become my go-to for a quick dinner or a finger-licking appetizer that takes just about an hour. Plus, it’s kinder to the planet and perfect for busy weeknights.

Why You’ll Love These Crispy Vegan Shrimp

• Achieve a foolproof crispy texture that rivals traditional shrimp, thanks to the perfect blend of breading and frying.
• Versatile cooking options: enjoy them deep-fried, air-fried for a healthier option, or baked without losing crunch or flavor.
• A quick recipe that fits right into your busy schedule while impressing friends and family alike.
• Ethically made with king oyster mushrooms, lowering your environmental impact compared to seafood.

The Magic Behind the Texture: King Oyster Mushrooms for Vegan Shrimp

King oyster mushrooms offer a fibrous, meaty texture that’s uniquely suited to mimic traditional shrimp. Their thick stems hold up well during frying and absorb flavors beautifully. Unlike konjac or vegan sausage, these mushrooms maintain a natural chewiness without becoming rubbery or mushy. The mushrooms’ ability to be shaped into shrimp-like pieces makes them superior for this recipe, giving you a satisfying bite every time.

Expert Tips for Perfect Vegan Shrimp Success

• Choose firm, large king oyster mushrooms with thick stems for best results.
• Maintain oil temperature between 325-350°F to ensure a golden, crispy exterior without greasy shrimp.
• Avoid overcrowding the frying pot to prevent oil temperature drops and soggy coating.
• Use a thermometer to check oil temperature accurately—it’s the key to consistent frying results.
• For beginners, set up your breading station neatly to stay organized and efficient.

Ingredients for Your Perfect Vegan Shrimp

For the King Oyster Mushroom “Shrimp”

• 4 large king oyster mushroom stems, sliced into scallop-sized pieces and soaked in warm water for about 15 minutes

For the Breading

• 1/2 cup white rice flour
• 1 1/2 cup soy milk
• 1 tsp coconut or apple cider vinegar
• 1 tsp JUST Egg (optional)
• 3/4 cup all-purpose flour
• 1/4 cup cornstarch
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 cups panko, plus more if needed
• Canola or grapeseed oil, for frying

For the Bang Bang Sauce

• 1 cup vegan mayo
• 1/2 cup sweet chili sauce
• 2 tablespoons sriracha
• Juice from one lime

Step-by-Step Instructions: How to Make Vegan Shrimp

1. Prepare the Mushrooms
   Slice the king oyster mushroom stems into thick scallop-sized rounds. Visualize a wavy line resembling the yin-yang symbol’s dividing curve right through each round, then carefully cut along this line to split each piece into two shrimp-like shapes. The cuts don’t have to be symmetrical; slight variations enhance a natural look. Soak the shaped mushrooms in warm water for about 15 minutes.
2. Set Up Your Breading Station
   Place the rice flour in one bowl. In a second bowl, add the panko. In a third bowl, whisk together the soy milk, vinegar, and JUST Egg. In a separate smaller bowl, combine the all-purpose flour, cornstarch, garlic powder, and onion powder, then gently mix those dry ingredients into the wet batter mixture. Adjust with a bit more soy milk if the batter is too thick, being careful not to overmix.
3. Prepare the Wet Batter
   Whisk the soy milk, vinegar, JUST Egg, and dry flour mixture until smooth. The batter should coat but not overwhelm the mushrooms.
4. Heat the Oil
   Pour several inches of canola or grapeseed oil into a small cast iron pot or deep fryer. Heat the oil to a steady 325-350°F.
5. Batter and Fry the Vegan Shrimp
   Remove mushroom pieces from the water and press each into the rice flour. Dunk into the wet batter, allowing excess to drip off. Press gently into the panko until coated evenly. Fry mushrooms in small batches (3-4 pieces) in hot oil until they turn golden, about 3-4 minutes per batch. Drain briefly on paper towels while frying remaining batches.
6. Make the Bang Bang Sauce
   In a bowl, combine the vegan mayo, sweet chili sauce, sriracha, and fresh lime juice. Whisk until smooth and creamy. Adjust seasoning to taste, adding more sriracha for extra heat or lime juice for brightness.
7. Serve Immediately
   Plate the crispy vegan shrimp alongside the bang bang sauce for dipping. Enjoy while hot for the best texture and flavor.

Cooking Methods Compared: Fried, Air-Fried, or Baked Vegan Shrimp?

Troubleshooting Your Vegan Shrimp: Common Issues & Quick Fixes

• If your shrimp turn soggy: Ensure oil temperature stays within 325-350°F and avoid overcrowding the fryer.
• If coating is uneven or falls off: Press mushrooms firmly into rice flour and panko; do not rush dipping or frying.
• If batter is too thick or gluey: Thin with a bit more soy milk, but avoid overmixing to keep it light.
• If flavor feels flat: Don’t skip garlic and onion powders in the breading; consider adding a pinch of salt or smoked paprika.

Make-Ahead & Freezing Guide for Vegan Shrimp

• Prep Ahead: Slice mushrooms and soak as directed; mix dry and wet batter components separately.
• Freezing: Bread the mushrooms fully but do not fry. Freeze them on a tray until firm, then store in an airtight bag for up to 1 month.
• Cooking From Frozen: Fry directly from frozen, adding a minute or two to cooking time for golden, crispy shrimp.
• Reheating: Reheat in a hot oven or air fryer to restore crispiness; avoid microwaving to prevent sogginess.

Serving Suggestions & Perfect Pairings for Vegan Shrimp

Beyond the bang bang sauce, try these dipping options and other sauces:

• Classic tartar sauce with vegan mayo and pickles
• Zesty cocktail sauce with ketchup and horseradish
• Sweet chili lime sauce for a fresh kick
• Spicy vegan mayo with added sriracha

Pair your vegan shrimp with sides like:

• Creamy coleslaw
• Crispy fries or sweet potato wedges
• Fluffy rice pilaf
• Roasted seasonal vegetables

Beyond Appetizers: Creative Ways to Use Vegan Shrimp

• Vegan Shrimp Tacos: Toss with cabbage slaw and avocado crema in soft tortillas.
• Shrimp Scampi: Sauté in garlic butter with lemon, toss over pasta.
• Curries: Add crispy shrimp to coconut milk curry for texture contrast.
• Stir-Fries: Stir-fry with fresh veggies and soy glaze for speedy and easy dinners.
• Salads: Top fresh greens with vegan shrimp for protein-packed meals.

Exploring Store-Bought Vegan Shrimp Brands

Here are a few popular options to consider:

• Mind Blown™: Chewy texture, great for frying or stir-fry.
• Vegan Zeastar: Mild flavor, perfect for curries and pasta.
• Sophie’s Kitchen: Firm and flavorful, often used in upscale vegan dishes.

Each offers unique textures and flavors, so pick based on your preferred dish and cooking method.

Frequently Asked Questions About Vegan Shrimp

Conclusion

I hope this vegan shrimp recipe brings you as much joy and confidence as it has me. It’s a delicious, quick, and stress-free way to enjoy seafood flavors without compromise. If you make it, please drop a comment, ask any questions, or share your photos—I love hearing from you! Don’t forget to subscribe for more fast, comforting vegan recipes that fit perfectly into busy lives. Happy cooking!

Vegan Shrimp

These crispy vegan shrimp, made from king oyster mushrooms, offer a delightful plant-based alternative to a classic appetizer. Served with a zesty homemade bang bang sauce, they are perfect for snacking or as a party dish.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 12 minutes mins

Total Time 47 minutes mins

Servings: 4 servings

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 4 large king oyster mushroom stems sliced into scallop-sized pieces and soaked in warm water for about 15 minutes
• 1/2 cup white rice flour
• 1 1/2 cup soy milk
• 1 tsp coconut or apple cider vinegar
• 1 tsp JUST Egg (optional)
• 3/4 cup AP flour
• 1/4 cup cornstarch
• 1 TB garlic powder
• 1 TB onion powder
• 2 cups panko plus more if needed
• canola or grapeseed oil for frying

Bang Bang Sauce

• 1 cup vegan mayo
• 1/2 cup sweet chili sauce
• 2 TB sriracha
• lime the juice from one lime

Equipment

• Bowls
• Whisk
• Cast iron pot or deep fryer
• Paper towels

Method

 

Prep Vegan Shrimp

1. Slice king oyster mushroom stems into thick rounds, then cut each round along a wavy line to create two shrimp-like pieces.
2. Prepare three separate bowls: one with rice flour, one with a whisked mixture of soy milk, vinegar, JUST Egg, AP flour, cornstarch, garlic, and onion powders, and a third bowl with panko.

Make Bang Bang Sauce

1. In a small bowl, whisk together vegan mayo, sweet chili sauce, sriracha, and the juice from one lime to create the bang bang sauce.

Cook Vegan Shrimp

1. Heat canola or grapeseed oil in a small cast iron pot or deep fryer to 325-350 degrees F.
2. Batter the mushroom pieces in small batches by first pressing them into rice flour, then dipping them into the wet batter, and finally coating them thoroughly in panko.
3. Carefully drop the battered mushrooms into the hot oil and fry until golden brown, then transfer to paper towels to drain.
4. Serve the fried vegan shrimp immediately with the prepared bang bang sauce.

Notes

The wavy cuts don’t need to be perfectly symmetrical, as slight variations make the shrimp look more natural. Avoid overmixing the wet batter to maintain a light texture. Fry in small batches to maintain oil temperature and ensure even cooking. The optional JUST Egg helps with binding the batter.