Chili Lime Vegan Shrimp Bowls

Top shot photo of chili lime vegan shrimp bowl with fork.

Chili Lime Vegan Shrimp Bowls

Chili Lime Vegan Shrimp Bowls that are SO full of flavor! Made with oyster mushrooms sauteed in a chili lime sauce with corn, tomatoes, and avocados over fluffy cooked rice. Top it all off with a next-level sauce drizzle, fresh cilantro, and lime zest! This recipe is actually really easy to make and perfect for busy weeknight dinners. Every bite is so delicious!

Course Dinner, Lunch, Dinner, Appetizer

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15

Cook Time 30

Total Time 45

Servings Bowls

Calories 648kcal

Author Christine McMichael

Ingredients

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

Bowls

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

Instructions

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!

Video

Notes

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

Nutrition