Vegan Spicy Shrimp
Satisfy your craving for bold and flavorful seafood alternatives with this Vegan Spicy Shrimp recipe, a plant-based twist on the classic dish that’s as delicious as it is creative. Crafted from tender king oyster mushrooms, these faux shrimp are marinated in a savory blend of vegetable broth, soy sauce, smoky paprika, and nori flakes to achieve a delightful seafood-esque taste. A quick skillet fry ensures the perfect golden texture, while a zesty, spicy glaze featuring cayenne, black pepper, and optional sriracha delivers a fiery kick. Ideal as a protein-packed addition to tacos, pasta, or served solo as a mouthwatering appetizer, this recipe is a must-try for vegans and spice lovers alike. Ready in just 30 minutes, it’s a satisfying, cruelty-free way to enjoy the flavors of shrimp without compromise!
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Recipe Information
Ingredients
- 8 oz King oyster mushrooms
- 1 Nori sheet
- 1 cup Vegetable broth
- 2 tbsp Soy sauce
- 2 tbsp Olive oil
- 1 tsp Garlic powder
- 1 tsp Smoked paprika
- 0.5 tsp Cayenne pepper
- 0.5 tsp Ground black pepper
- 1 tbsp Cornstarch
- 2 tbsp Water
- 1 tbsp Fresh lemon juice
- 1 tsp Sriracha (optional)
Instructions
Clean the king oyster mushrooms and slice the stems into 1/4-inch thick rounds. Cut each round into semi-circles to mimic shrimp shapes.
Using scissors, cut the nori sheet into small flakes. This will add a subtle seafood-like flavor.
In a medium bowl, combine vegetable broth, soy sauce, nori flakes, garlic powder, and smoked paprika. Add the mushroom slices to the marinade, ensuring they are fully submerged. Marinate for 15 minutes.
In a small bowl, whisk together cornstarch and water to create a slurry. Set aside.
Heat olive oil in a large skillet over medium-high heat. Remove the mushrooms from the marinade (do not discard it) and pat them dry with a paper towel.
Add the mushrooms to the skillet and cook for 2-3 minutes on each side until lightly browned.
Add the remaining marinade to the skillet, along with the cornstarch slurry. Stir well and simmer until the sauce thickens and coats the mushrooms, about 2 minutes.
Season with cayenne pepper, black pepper, and fresh lemon juice. If desired, stir in sriracha for extra spiciness.
Serve hot as a protein alternative in dishes like tacos, pasta, or on their own as an appetizer.
Nutrition Facts
Calories |
505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1854 mg | 81% | |
| Total Carbohydrate | 45.0 g | 16% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 7.7 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1393 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
