Who said that vegans can’t have shrimp? Not anymore! With thick trumpet mushrooms, it’s easy to slice, marinade, season, and bake up a full seafood feast without any fish whatsoever. And even though the Vegan Shrimp is the star of this dish, everything comes together with the vibrant sliced vegetables, sensational sauce, and Chipotle Lime Dressing. Serve this rainbowtacular recipe with a side of cooked rice, quinoa, chickpeas, salad, and more!
If you love this recipe, you may also want to try my Plant-Based Pepperoni Pizza Dip and Vegan Meatballs.
COURSE: Main Course, Entree, Side Dish, Dinner
CUISINE: Seafood, American, Soul Food, Southern
NUTRITIONAL FACTS: (Per 2 Cup Serving)
- Calories 320
- Protein 9g
- Dietary Fiber 15g
Why You Will Love This Vegan Shrimp Dinner:
Have you ever wanted to enjoy shrimp without actually eating any fish? Now, with thick trumpet mushrooms, you can! You can slice the mushrooms, marinate them, season them, and bake them for a delicious seafood substitute. This dish also features vibrant sliced vegetables, a sensational sauce, and a Chipotle Lime Dressing that all come together perfectly. You can serve this recipe with cooked rice, quinoa, chickpeas, salad, or any other side dish that you like. It’s a rainbow of flavors and colors that you won’t want to miss!
About the Ingredients:
This Vegan Shrimp Sheet Pan Dinner recipe has many yummy and healthy ingredients. Instead of shrimp, it uses king trumpet mushrooms that have a meaty texture and absorb flavor well. The dish also has baby red carrots that are sweet and colorful. Seaweed flakes add nutrition and a little umami flavor. Vegan oyster sauce is included for a rich and savory taste without animal products. Zucchini adds a light and fresh touch to make it a balanced and satisfying meal.
King Trumpet Mushroom
King trumpet mushrooms are a type of edible mushroom that can replace meat in vegan and vegetarian food. They’re long and thick with a meaty texture that’s great for imitating the texture of meat and seafood in dishes. They have a mild, slightly nutty flavor that goes well with different spices and sauces. These mushrooms are rich in protein, fiber, and vitamins and minerals, making them a healthy choice for any meal.
Did you know? Mushrooms can also be used as a substitute for chicken. I did this in my Vegan Chicken Parmesan recipe!
Vegan Oyster Sauce
Vegan oyster sauce is an option for people who don’t eat traditional oyster sauce because it comes from oysters. The vegan sauce uses mushrooms or plant-based items, soy sauce, sugar, and other flavorings. It tastes similar to the original sauce and works great in Asian dishes such as stir-fries, noodles, and rice dishes! It has an umami flavor like meat and seafood. Vegan oyster sauce is low in fat and calories, making it a better choice for people who want a healthier sauce.
Tip: There are other alternatives to vegan oyster sauce! You can try swapping it for mushroom sauce, hoisin sauce, miso paste, or sesame oil + lemon juice.
Baby Red Potatoes
Baby red potatoes are a small and round kind of potato that many vegans and vegetarians like to use in their recipes. They have a smooth skin that is thin and is usually kept on during cooking. The potatoes have a creamy and tender inside, making them perfect for boiling, roasting, or mashing. You can find them in salads, stews, or roasted vegetable dishes because they keep their shape and have a slightly sweet taste that works well with many different flavors. These potatoes have plenty of carbs, fiber, and vitamins and minerals, so they’re a healthy addition to any meal!
Seaweed flakes
Seaweed flakes are used in plant-based seafood dishes like vegan shrimp. They’re made by drying and grinding seaweed, usually nori or dulse. The flakes have a salty, ocean-like flavor and lots of vitamins and minerals like iodine, iron, and calcium. People add them to soups, salads, and stir-fries for extra nutrition and flavor. Seaweed flakes can be used in many ways, as a garnish or seasoning. You can find them in health food stores or Asian markets. Add seaweed flakes to this Vegan Shrimp Sheet Pan Dinner recipe for a unique taste!
Seaweed also come in sheets! You can use nori sheets for recipes like my Rainbow Sushi Rolls,
Zucchini
Zucchini is a popular summer squash that is widely used in vegan and vegetarian cooking. In fact, I also love to use Zucchini or squash in my Superfood Sweet Potato Chili recipe! It has a has a mild, slightly sweet flavor that pairs well with a wide range of seasonings and herbs. It can be cooked in a various ways, including grilling, roasting, and sautéing.
Its thin, green skin and firm, pale flesh is low in calories and high in fiber, vitamins, and minerals. Zucchini is also a good source of vitamin C, potassium, and antioxidants, making it a nutritious addition to any meal. If you’re looking for a low-carb alternative to pasta or a healthy side dish, zucchini is a great option to add into your plant-based cooking!
Questions and Tips:
What equipment can I make this recipe in?
This Vegan Shrimp Sheet Pan Dinner recipe is easy to make using basic kitchen tools that most people have at home. You’ll need a sharp knife and a cutting board to slice the king trumpet mushrooms, baby red carrots, and other veggies. Roasting the veggies requires an oven and a sheet pan, and you’ll also need a medium bowl to mix the veggies with Chipotle Lime Sauce. Once the ingredients are mixed, you can place them on a lined baking sheet, add mushroom shrimp and shrimp vegan marinade, and bake. With these simple tools, you can make a delicious and satisfying vegan shrimp dinner for yourself or your family!
Are the extra toppings necessary?
If you want to add extra toppings to your Vegan Shrimp Sheet Pan Dinner recipe, it’s up to you. There are many choices available! One popular topping is sliced scallions that add a fresh, onion-like flavor and green color to the dish. Slice them thinly and sprinkle over the dish before serving. Another choice is toasted sesame seeds, which provide a nutty flavor and some crunch. Toast them by cooking in a dry skillet over medium heat until they turn golden brown and fragrant. Sprinkle the seeds over the dish before serving.
What else can I serve with these Vegan Shrimp Sheet Pan Dinner Recipe?
The Vegan Shrimp Sheet Pan Dinner recipe is a tasty and satisfying dish on its own, but there are many healthy side dishes that can make it a complete meal. One great side dish is rice, which goes well with the vegan shrimp’s savory and umami-rich flavor. Another option is roasted or sautéed vegetables, like broccoli, bell peppers, snap peas, or asparagus, which add color, texture, and nutrition to the meal. These vegetables can be seasoned with salt, pepper, garlic, or herbs to complement the flavors of the vegan shrimp.
You can also find these ideas in my Loaded Rainbow Veggie Bowl recipe! And for even more variety, check out my Vegan Taco Salad and my Cauliflower Wings recipe.
How long does this recipe last?
If you store the recipe in the fridge in an airtight container, it can last up to 5 days. It’s best to eat it within 1-2 days after preparing it or freeze any leftovers in an airtight container for up to 3 months to keep it fresh. When reheating the recipe, make sure to heat it in the oven or microwave until it reaches an internal temperature of 165°F (74°C). This keeps it safe to eat.
Will non-vegans like this?
The Vegan Shrimp Sheet Pan Dinner recipe tastes so good that even non-vegans will like it! It has yummy ingredients such as king trumpet mushrooms, baby red carrots, and vegan oyster sauce that create a savory flavor. The recipe has a meaty texture from the king trumpet mushrooms, which meat-eaters will appreciate. Whether you’re vegan or not, this recipe is sure to be a hit with everyone!
