Vegan Vegetarian Shrimp
Dive into the world of plant-based culinary creativity with this Vegan Vegetarian Shrimp recipe, an irresistible alternative to seafood that’s perfect for vegans, vegetarians, or anyone looking for an eco-friendly twist on classic shrimp. Made with king oyster mushrooms as the star ingredient, these plant-based "shrimp" are carefully shaped and marinated in a flavorful blend of Old Bay seasoning, garlic powder, soy sauce, and a touch of maple syrup for a sweet-savory kick. The addition of nori provides a subtle ocean-like flavor, while softened rice paper is wrapped around each piece to mimic the delicate, translucent texture of shrimp. Pan-fried to golden perfection, these crispy bites can be served as a crowd-pleasing appetizer with dipping sauce or enjoyed in stir-fries, salads, or pastas. Quick to prepare in under 35 minutes, this innovative dish is a must-try for anyone exploring the art of vegan meat substitutes.
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Recipe Information
Ingredients
- 4 large stalks King oyster mushrooms
- 8 sheets Rice paper sheets
- 1 sheet Nori sheets
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Old Bay seasoning
- 1 tablespoon Soy sauce
- 1 teaspoon Maple syrup
- 2 tablespoons Neutral oil (like vegetable or grapeseed oil)
- 1 cup Water
Instructions
Slice the stems of the king oyster mushrooms into 1/2-inch thick rounds. Use a small cookie cutter or a sharp knife to shape each round into a crescent or 'shrimp' shape. You can save the trimmings for soups or stir-fries.
Cut the nori sheet into small strips that are long enough to wrap around the base of each mushroom crescent. This will mimic the dark band seen on shrimp.
In a shallow dish, mix the garlic powder, paprika, Old Bay seasoning, soy sauce, maple syrup, and water to create a marinade.
Submerge the mushroom crescents in the marinade and let them soak for 10-15 minutes to absorb the flavors.
Soak a rice paper sheet in warm water for a few seconds, until softened. Cut the rice paper sheet into strips about 1 inch wide.
Wrap a small strip of rice paper around the middle of each mushroom crescent. The rice paper will mimic the translucent exterior of a shrimp and hold everything together.
Heat the neutral oil in a large skillet over medium heat. Once hot, add the wrapped mushroom crescents to the skillet and cook for 2-3 minutes on each side, until the rice paper crisps up and turns golden.
Remove the vegan shrimp from the skillet and place on a plate lined with a paper towel to cool slightly.
Serve warm as an appetizer with your favorite dipping sauce or add to dishes like stir-fries, pastas, or salads.
Nutrition Facts
Calories |
988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.1 g | 5% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 988 mg | 43% | |
| Total Carbohydrate | 218.0 g | 79% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 8.8 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 127 mg | 10% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1464 mg | 31% | |
*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.
