Vegan Shrimp Recipe
This one’s for my vegan friends! And while I’m not vegan myself, I do enjoy eating less meat and more plant-forward recipes throughout the week for balance. This Chili Lime Vegan Shrimp recipe (in an easy bowl form, of course) is true healthy dinner perfection!
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Vegan “Shrimp” & Sauce
- King Oyster Mushrooms – or really any type of mushrooms! King oyster has the closest “shrimp” shape, but any mushrooms work great.
- Vegetable broth
- Fresh Lime Juice
- Vegan Worcestershire Sauce
- Dried Seaweed/Sushi Nori
- Old Bay Seasoning
- Sea Salt
- Chili Powder
- Garlic Cloves
- Vegan Butter
- Cooked Jasmine Rice
- Frozen Corn
- Fresh Cilantro
- Lime Zest, optional, as garnish
How to Make Vegan Shrimp
You would not believe how good this vegan shrimp recipe tastes! It’s like eating real shrimp. With these easy steps, it truly is possible to enjoy vegan seafood. Here’s how to make next-level vegan shrimp!
- Prepare the “shrimp” by cutting off the brown caps and hard bottom inch, slicing the king oyster mushroom stems into circles, and cutting the circles into the shape of shrimp.
- Make a marinade with vegetable broth, lime juice, Worcestershire, seaweed, old bay seasoning, salt, chili powder, and garlic.
- Simmer the marinade for 10 minutes and then separate half of it into a separate dish to use as a marinade.
- Place the chopped mushroom shrimp into the marinade and let it sit for 10 minutes.
- Add vegetable broth and cornstarch-water slurry to the remaining marinade in the pot to create a sauce, and simmer until thickened.
- Lightly fry the marinated mushroom “shrimp” in vegan butter until golden brown, flipping them and sprinkling with paprika.
- Cook the remaining marinated mushroom pieces the same way as the “shrimp.”
How to Make Chili Lime Vegan Shrimp Bowls
Here’s how to make these Chili Lime Vegan Shrimp Bowls:
- Saute the frozen corn in a large skillet.
- Serve the corn with cooked vegan “shrimp” over cooked rice, diced tomatoes, avocado, and cilantro.
- Drizzle with the prepared sauce and enjoy!
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Tips For This Recipe
- I think it’s important to include the seaweed for an umami fish-like flavor, but if one didn’t have it on hand, the recipe would still work without it!
- Not feeling the bowls? Feel free to just make the shrimp and dip in a cocktail sauce, vegan tartar sauce, add to salads, make vegan shrimp tacos, or make vegan shrimp scampi!
- Not all Worcestershire sauce is vegan, so specifically look for a vegan version if you want to make this recipe vegan.
- Want to take these up a notch? Add some panko breadcrumbs or coconut shreds to the “shrimp” before cooking in the skillet for a crunchy texture!
How to Store
This recipe is best served fresh! But if you have leftover vegan shrimp, you can store the bowls (without the avocado) in an airtight container for 2-3 days in the refrigerator. Move to the freezer and store for up to 3 months!
More Vegan Dinner Recipes
- Roasted Beets Bowls with Turmeric Tahini Sauce
- Vegan Chipotle Chickpea Tacos
- Roasted Sweet Potato Black Bean Salad
- The BEST Vegan Chili Recipe
- Buffalo Chickpea Bowls
- 5-Ingredient Vegan Enchiladas
Did you make this recipe? Be sure to give it a rating below and tag your photos @jar.of.lemons!
Chili Lime Vegan Shrimp Bowls
Vegan "Shrimp" & Sauce
- 2 large king oyster mushrooms (about 6 ounces)
- 1 1/4 cup vegetable broth
- 1/4 cup fresh lime juice (juice of about 2 limes)
- 1 Tablespoon vegan Worcestershire sauce
- 1 large sheet dried seaweed or sushi nori (folded into a small square)
- 1 teaspoon old bay seasoning
- 1 teaspoon salt
- 1 teaspoon chili powder
- 2 medium garlic cloves (finely minced)
- 2 Tablespoons unsalted vegan butter
- 1/4-1/2 teaspoon paprika
- 2 teaspoons cornstarch (mixed with 2 teaspoons water)
- 2 cups cooked jasmine rice (or 1 cup dry rice cooked according to directions)
- 1 medium tomato (diced)
- 1 cup frozen corn
- 1 medium avocado (cubed)
- 2 Tablespoons chopped fresh cilantro
- lime zest, as garnish
- Cut the brown caps off the top of the king mushroom as well as the hard bottom inch or so (add mushroom caps to marinade later).
- Slice the mushroom stems into rounds about 1/2 inch thick. Then cut the circles into the shape of a shrimp. Save the excess mushroom pieces that got cut off so as not to waste them, and add them to the marinade later too.
- To a small pot add 3/4 cup vegetable broth, lime juice, Worcestershire, seaweed, old bay seasoning, salt, chili powder, and minced garlic.
- Mix together and bring to a boil over high heat. Immediately, reduce the heat to low and simmer for 10 minutes.
- Remove the seaweed from the pot of liquid and discard.
- Pour half of the marinade (about 1/4 cup) into a shallow bowl or baking dish and leave the remaining marinade in the pot to make a sauce later.
- Place the chopped mushroom “shrimp” (and extra mushroom cuts) into the shallow bowl of marinade and carefully toss until the mushrooms are coated and the liquid is fully absorbed. Allow to sit for 10 minutes.
- Meanwhile, set the small pot with the remaining marinade (from Step 6) over medium heat. Add 1/2 cup more vegetable broth and the cornstarch-water slurry. Whisk as the mixture simmers and thickens into a sauce, about 2-3 minutes. Then, turn off the heat, transfer to a bowl and set aside for later.
- Add the vegan butter to a large nonstick skillet and heat over medium heat until melted.
- Add in the marinated shrimp-shaped mushrooms (this is about half the mushrooms since you’ll have the random mushroom cuts to cook too). Cook on one side for 3-4 minutes or until golden brown. Then flip each “shrimp” and sprinkle with a bit of paprika and cook for an additional 2-3 minutes. Transfer “shrimp” to a plate to cool. Cook the remaining marinated mushroom pieces the same way as mentioned above. Tip: Reduce the heat to medium-low at any point if the butter starts to burn.
- Once all “shrimp” are cooked and the skillet is empty, add the frozen corn and cook for about 5 minutes until charred. Add 1-2 teaspoons of oil to the pan if there isn’t any left behind from the “shrimp”.
- Divide the cooked rice, tomato, avocado, and cooked “shrimp” between 2 bowls. Sprinkle with cilantro, lime zest, and drizzle with sauce. Enjoy!
- When I cut the mushrooms into the Shrimp shapes, there were so many leftover mushroom pieces; it felt wasteful to throw them out especially since these are pricier mushrooms. So I included them in the recipe. Hope that’s cool with you! They can be left out, but I figured 1) why waste 2) more of the mushrooms in the bowls the better since it’s not a real protein. Maybe suggest hiding the imperfect mushroom pieces at the bottom of the bowl for extra delicious texture & flavor, and put the shrimp shaped mushrooms on top.
- I used the Earth Balance Vegan Buttery Sticks in this recipe to make it vegan.
- For broth I used the Organic “Imagine” brand Vegetable Broth.
- I felt that the bowl needed a sauce to bring it all together, so I doubled the marinade and used it to make a sauce and it was so delicious!
- I think it’s important to include the seaweed for an umami fish-like flavor, but if one didn’t have it on-hand, the recipe would still work without it!
- Make note in the recipe that not all worcestershire sauce is vegan, so specifically look for a vegan version if you want to make this recipe vegan