vegan shrimp

This vegan shrimp is so good it will knock your socks off. It tastes even better than the &#39;real thing&#39;. King oyster mushrooms are breaded, crumbed and then fried to crispy, golden brown perfection. Serve with vegan yum yum sauce for a seriously crowd-pleasing appetizer.

Vegan Shrimp

King Oyster Mushrooms ((226 grams))

Soy Milk ((120 milliliters)

All Purpose Flour ((63 grams))

Panko Breadcrumbs

Onion Powder

Garlic Powder

Smoked Paprika

Sea Salt

Black Pepper

Tablespoons Sesame Oil (or more as needed, for frying)

Parsley

Vegan Yum Yum Sauce

Cut the tips off the oyster mushrooms and slice the stalks into 1/2 inch discs.

Then slice an S shape cut through the middle of each disc, leaving two shrimp shaped halves.

Add soy milk and all purpose flour to a mixing bowl and mix together.

In a separate bowl add Panko breadcrumbs, onion powder, garlic powder, smoked paprika, sea salt and ground black pepper and mix together.

Dip the mushroom shrimp in batches into the batter, making sure it is well coated.

Then transfer it to the breadcrumbs and roll the shrimp in the breadcrumbs making sure they are well coated on all sides.

Transfer them to a baking sheet and then continue with the rest of the mushroom shrimp until it&#39;s all battered and coated in breadcrumbs.

Add just enough sesame oil to your frying pan so that the bottom is well coated and heat on medium high heat.

When the oil is hot, add only as much vegan shrimp as will comfortably fit, making sure the pan isn&#39;t too crowded, there should be space between each piece.

Fry for around 1-2 minutes on each side until golden brown. Repeat with the next batch of vegan shrimp, adding more sesame oil as needed.

Once fried, place the vegan shrimp pieces on a baking tray lined with paper towels, so that any excess oil can be absorbed.

Quick, easy and dairy-free. This healthy shrimp pasta is so creamy and full of flavor! 

Easy Homemade Vegan Shrimp Alfredo Sauce With Cashews (Gluten-Free &amp; Dairy-Free) Olive Garden Inspired

Raw Cashews (- soaked, drained & rinsed (in 2 cups of water))

Plant-based Milk (- we prefer Almond or Oat Milk)

Garlic (- peeled)

Lemon Juice

Onion

Jalapeño

Nutritional Yeast

Salt

Rosemary

Konjac Root Shrimp

Gluten-Free Pasta

Place cashews in heat proof bowl. Bring 2 cups of water to boil. Cover with boiling water. Soak for 2 hours. Drain cashews (Could soak overnight too, but heat helps break down cashews to get a smoother sauce)

Prepare Cashews

Preheat oven to 350 degree

Place shrimp on a parchment lined sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer.

Roast for 10 minutes then flip konjac vegan shrimp and cook for another 10 minutes.

Prepare gluten-free pasta according to package directions about 10 - 12 minutes

Prepping For Cooking Shrimp And Pasta

Add drained cashews, garlic, jalapeño, lemon juice, onion, nutritional yeast, rosemary, salt, pepper and plant-based milk to a food processor or high-powered blender and blend until smooth about 10-12 minutes

Prepare Vegan Gluten-Free Alfredo Sauce

Add sauce to small microwave bowl and heat for few minutes until warm

Add gluten-free pasta to bowl, cover with sauce, add plant-based shrimp and enjoy

Assemble

Top 2 vegan shrimp recipes from across the web

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Easy Homemade Vegan Shrimp Alfredo ...

Top 2 vegan shrimp recipes from across the web

The most viewed vegan shrimp recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Shrimp

Easy Homemade Vegan Shrimp Alfredo ...

The most viewed vegan shrimp recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine