Vegan Substitute
Vegan shrimp alternatives from konjac, hearts of palm, and king oyster mushrooms. Real ocean flavor for pasta, stir-fries, and cocktails.
Shrimp farming destroys coastal mangrove forests and often involves forced labor. Wild-caught shrimp trawling kills enormous amounts of bycatch.
Shrimp cocktail, stir-fries, pasta
Konjac root provides the bouncy, springy texture of shrimp. Season with Old Bay and lemon.
Scampi, stir-fries, grilling
Cut stems into shrimp shapes, score the surface, sautee in garlic butter with white wine and lemon.
Most commercial vegan shrimp uses konjac root (glucomannan) for the springy texture, combined with plant starch and seaweed extract for ocean flavor. Homemade versions often use king oyster mushrooms shaped and scored to look like shrimp.
With proper seasoning (Old Bay, lemon, garlic butter, nori), vegan shrimp can be surprisingly close. The texture of konjac-based shrimp is the most realistic. The flavors in shrimp dishes mostly come from the sauce and seasoning.
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