Pan-Fried Spicy Szechuan Vegan Shrimp

Mock seafood. It can’t actually be like real seafood, can it?

Yes. Yes it can.

I am actually still in awe over how cool this vegan shrimp is. I’m not sure if there are other brands, but this one is Sophie’s Kitchen. I saw it at a health food store last week and thought I’d give it a try since it was so strange-sounding; the texture is almost identical to real shrimp! The taste is not exactly the same when you eat it by itself, but cook it up with all these ingredients and you can’t even tell the difference!

I decided to crumble up some dried seaweed in with the homemade szechuan sauce to add a bit of that “fresh-from-the-sea” taste.Vegan Szechuan ShrimpClose-up Vegan Shrimp


Makes 2-3 servings

  • 1/4 cup water
  • 2 tbsp. ketchup
  • 1/4 tsp. sesame oil
  • 1 tbsp. soy sauce
  • 2 tsp. corn starch
  • 1 tsp. agave nectar (you can sub in honey if you have to)
  • 1/2 tsp. dried chili flakes
  • Pinch of black pepper
  • Pinch of cayenne powder
  • 1 1/2 tsp. fresh ginger, minced
  • 1 tbsp. dried seaweed, flaked
  • 1/2 tsp. lime juice
  • 1 tbsp. vegetarian oil
  • 3 cloves garlic, minced
  • 1 250g package of vegan shrimp (I used Sophie’s Kitchen brand)
  • Toasted black sesame seeds for garnish
  • Lime wedges for garnish


Uncooked Vegan Shrimp

This is how it looks before getting cooked.

In a medium-sized bowl, lightly stir together water, sesame oil, soy sauce, corn starch, agave nectar, chili flakes, black pepper, ginger, seaweed and lime juice. Set aside.

In a large skillet, heat oil over medium-high heat and stir in green onion and garlic; cook for roughly 30 seconds. Stir in shrimp, and add a little bit of additional oil if needed. Gently stir in sauce and cook until all shrimp pieces are lightly coated and bubbles begin to form in residual sauce in pan.

Sprinkle with toasted sesame seeds and serve immediately with rice. Enjoy your super-easy mock seafood dish!Pan-fried Spicy Szechuan Vegan Shrimp


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