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–+ servings
Servings: 3 portions
  • 10.58 oz Mini King Oyster (also known as King Trumpet) mushrooms
  • 1/2 cup all-purpose flour
  • 1 cup unsweetened shredded coconut
  • 3/4 cup panko bread crumbs
  • 2 tsp salt or to taste
  • 1/2 tsp ground black pepper
  • neutral vegetable oil to spray or stove-fry (depending on how you choose to make them)

Dipping Sauce

  • 1/3 cup Kite Hill unsweetened almond milk yogurt
  • 1/3 cup Thai sweet chili sauce
You need very few ingredients to make a family-style large platter of golden, succulent, and crunchy vegan shrimp. This recipe features an American finger-food classic with a vegan zing paired with a bright and creamy Thai dipping sauce. Make a large plate and watch them fly off the platter – your guests will be impressed!
King Oyster mushrooms have meaty and dense stems, a slightly chewy texture, and an intense umami flavor, making them a versatile and popular substitute to replace shrimp in various recipes. King Oysters are also known as King Trumpet or French Horn mushrooms. They grow to be as large as 8-inches (20cm) long and 2-inches (5cm) in diameter, so I use the minis for this recipe because they have a perfect size to replace shrimps. If the minis are not available for you, use the large ones, you will just need to cut them into smaller pieces.
It is common to confuse Oyster Mushrooms (come in clusters) with King Oyster Mushrooms (come individually trimmed) – they are different in shape, texture, and flavor. Stick to King Oyster Mushrooms for this recipe for optimal results. They are popular Korean, Japanese, and Chinese cuisine ingredients, so you can find them in Asian grocery stores if not available in larger grocery store chains near you.
Alternatively to the creamy and spicy dipping sauce, you can serve the vegan coconut shrimp plain with a squeeze of lemon juice. I strongly encourage you to try this creamy dipping sauce; it will give a nice spicy kick to your coconut vegan shrimps. You will find the store-bought Thai sweet chili sauce in Asian markets or the Asian isles of major grocery stores, sometimes labeled as Thai sweet chili sauce or simply sweet chili sauce.
This recipe provides you with three ways to make vegan shrimps; you can either bake them or fry them to perfection. My favorite methods are the Air Fryer or Oven-baked; they come up extra crispy and crunchy.
  • Whisk the almond milk yogurt with the Thai sweet chili sauce until well combined. Pour it into the dipping sauce bowl, cover it, and store it in the fridge.
  • Usually, King Oyster mushrooms come trimmed and clean. Be careful when handling them because their caps are fragile and will come off easily. Halve or slice the larger mushrooms lengthwise to make them about the same thickness so that they will cook evenly. Some pieces will be longer, which is OK; you want to keep the thickness as uniform as possible.

Build your breading station; start with two medium-size bowls:

  • Place the all-purpose flour in one bowl, add 1 teaspoon of salt, black pepper, and whisk to combine. Gradually pour ¾ cup of water and whisk until well combined and smooth.
  • Combine shredded coconut, panko, and 1 teaspoon of salt in the second bowl and stir to combine.
  • Working with one piece of mushroom at a time, dredge in the flour mixture, fish it with a fork and slightly shake off any excess. Then dip it in the coconut mixture to coat evenly. Fish it out using a second fork and transfer the breaded mushroom to a baking sheet. Work all the mushroom pieces and spread them out onto the lined baking sheet. Take it to the fridge for 15 minutes.

Cooking methods:

  • Oven-Baked: Preheat the oven to 400°F (204°C). Spray the vegan shrimp with neutral vegetable oil. Bake for 20 minutes or until golden brown. Serve hot with the dipping sauce.
  • Air Fryer: Pre-heat Air Fryer to 400°F (204°C). Spray the vegan shrimp with neutral vegetable oil. Working in batches, place them in the Air Fryer basket, making sure they are at least. Serve hot with the dipping sauce.
  • Stove-Top Frying: Pour enough oil to cover the bottom of a large non-stick skillet over medium-high heat, 375°F (190°C). Working in batches, fry the vegan shrimp until crisp and golden, about 2 or 3 minutes per side. Use tongs for flipping them. Transfer them to a plate lined with paper towels and let them drain for a couple of minutes. Serve hot with the dipping sauce.