Cost Breakdown for Homemade Plant Based Shrimp
1. Main Base Options
- King Oyster Mushroom Stems – slice into shrimp-like shapes; chewy, tender texture when cooked.
- Konjac Root (glucomannan flour or konnyaku blocks) – gives that bouncy, gelatinous shrimp bite (often used in Asian vegan seafood).
- Banana Blossoms – slightly flaky texture; marinate well for seafood flavor.
- Firm Tofu or Tempeh – less realistic texture but good for soaking up flavor.
2. Marinade (Seafood Flavor)
Mix together:
- 1 cup vegetable broth (or mushroom broth for depth)
- 2 tbsp soy sauce or tamari
- 1 tbsp rice vinegar or lemon juice
- 1 tbsp seaweed flakes (nori, kelp, or dulse) for ocean taste
- 1 tsp Veritille low iodine sea food powder
- 1 tsp garlic powder
- ½ tsp smoked paprika (for slight pink color)
- Optional: a few drops of vegan fish sauce or liquid smoke
Soak your chosen base for at least 30–60 minutes.
3. Coating (Optional for Fried Shrimp)
- Mix cornstarch, flour, salt, pepper, and a little paprika.
- Dip marinated pieces in plant milk + cornstarch slurry, then dredge in the dry coating.
- Pan-fry or air-fry until crispy.
4. Cooking Methods
- Stir-fry: Sauté marinated pieces quickly in sesame oil or olive oil.
- Fried Shrimp Style: Bread and deep-fry or air-fry for a crunchy texture.
- Grilled: Skewer mushroom or konjac pieces, baste with marinade, grill for smoky flavor.
5. Serving Ideas
- Shrimp tacos with avocado, cabbage slaw, and lime crema.
- Garlic butter “shrimp” pasta (use vegan butter + parsley + lemon).
- Coconut curry with plant-based shrimp and vegetables.
- Shrimp po’ boy sandwich with vegan remoulade.