This vegan “shrimp” captures the familiar flavor and crunch of the classic appetizer using oyster mushroom stalks. Sliced to mimic shrimp, the mushrooms are dipped in a simple flour-and-non-dairy-milk batter, seasoned with Old Bay, coated in Panko breadcrumbs, and quickly fried until golden and crispy. Serve with a tangy vegan sriracha mayo for a crowd-pleasing snack that even non-vegans will love.
Why This Recipe Works
- Shrimp-like texture and seasoning. King oyster mushroom stalks provide a firm, meaty bite while Old Bay seasoning recreates the familiar seafood profile. The crispy Panko coating adds irresistible crunch.
- Great for everyone. This version appeals to vegans and meat-eaters alike — a convincing, tasty alternative to fried shrimp.
- A perfect dip elevates it. A simple vegan sriracha mayo enhances the flavors and balances the crunch with creamy spice.
Key Ingredients
King Oyster Mushroom Stalks – These stalks have a dense, slightly chewy texture that mimics shrimp when sliced. Use the caps elsewhere or save them for another recipe.
Flour – A basic all-purpose flour mixed with non-dairy milk forms the batter. Use gluten-free flour if needed.
Panko Breadcrumbs – Light and airy, Panko yields a crisp, golden exterior. Look for gluten-free Panko if you require it.
Vegan Mayonnaise – Any brand works for the sriracha mayo. If you aren’t strictly vegan, regular mayo can be used instead.
Chef’s Tips
- Fry carefully. These pieces are small and cook fast — about 2 minutes per side until golden.
- Give them space. Leave about 1/4 inch between pieces while frying to prevent sticking and ensure even browning.
- Adjust the heat. Start with 1/2 tablespoon of sriracha for a mild mayo, then add more to taste.
More Vegan Recipes You’ll Love
- Vegan Latkes
- Vegan Crème Brûlée
- The BEST Vegan Chocolate Chip Cookies
- Vegan Potato Soup
- Vegan Biscuits and Gravy
- Easy Vegan Cottage Cheese
- Vegan Buffalo “Chicken” Dip
- Vegan Mushroom Gravy
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Vegan Shrimp
15 minutes
5 minutes
20 minutes
Cheryl Malik
4
servings
Ingredients
For the Vegan Shrimp
- 8 ounces king oyster mushroom stalks
- 1/2 cup almond milk (or other non-dairy milk)
- 1/2 cup all-purpose flour (or gluten-free flour)
- 1 cup Panko breadcrumbs (use gluten-free Panko if needed)
- 2 teaspoons Old Bay seasoning
For the Vegan Sriracha Mayo
- 1/4 cup vegan mayonnaise
- 1/2–1 tablespoon Sriracha, to taste
- 1/2 teaspoon lemon juice
- 1 clove garlic, minced
- Salt, to taste
- Vegetable oil for frying
Equipment
- Small bowls (2)
- Large pan
Instructions
-
Slice king oyster mushroom stalks into 1/2-inch discs. For each disc, make a curved cut so the piece resembles a shrimp (think of a yin-yang shaped slice).
-
In a bowl whisk together the non-dairy milk, flour, and a pinch of salt until smooth. In a separate bowl combine Panko and Old Bay seasoning.
-
Dip each mushroom piece into the flour-and-milk batter, then press into the seasoned Panko until well coated.
-
Heat 1/2-inch oil in a large pan over medium-high heat. Fry coated pieces about 2 minutes per side, or until golden brown. Drain on paper towels.
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Whisk together vegan mayonnaise, sriracha, lemon juice, minced garlic, and salt to make the sriracha mayo. Serve alongside the vegan shrimp.
Notes
- Non-dairy milk: Any plant milk works — almond, soy, oat, or even water in a pinch.
- Gluten-free option: Use gluten-free flour and Panko to make this recipe gluten-free.
- Baked alternative: Bake at 400°F for 15–20 minutes, flipping halfway, for a lower-oil option.
Recipe yields about 4 servings. Nutritional values are estimates and may vary based on ingredient brands and portion sizes.
Nutrition Information
| Calories: 234 kcal
| Protein: 6 g
| Fat: 11 g
| Total Carbs: 28 g
| Fiber: 3 g
Nutrition and serving counts are estimates and will vary with portion size and ingredient brands.
Cheryl Malik