Vegan Shrimp with Chili Aioli
This healthy Mexican-inspired vegan shrimp is made with oyster mushrooms coated in seasoned corn flour then air fried. The aromatic chili aioli made with roasted garlic and chili sauce is the perfect dipping sauce for these whole foods plant-based delights that can be served as an impressive appetizer for guests or eaten as a snack. I made them gluten-free with corn flour, but feel free to use all-purpose flour for a lighter consistency if you have no problem eating gluten. I also provide a baked version of the recipe if you don’t have an air fryer.
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Vegan Shrimp with Chili Aioli
Ingredients
The Vegan Shrimp
- 8 oz oyster mushrooms 1 box
- 1 cup corn flour If you don’t have corn flour, you can use millet or rice flour for a gluten-free version, or all-purpose flour if not gluten-free.
- 1 tsp salt
- ½ tsp chili powder or ground pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 cup milk of your choice I used unsweetened flax milk
The Aioli
- 1 head garlic
- 1 Tbsp vegetable oil or vegetable broth
- ½ tsp chili sauce or siracha
- ¼ tsp salt
- Cooking spray
- Fresh cilantro optional
Instructions
- Preheat the oven or toaster oven to 350 degrees. Sprinkle the head of garlic with salt, and coat with cooking spray. Roast in the oven for 20 minutes.
- While the garlic is roasting, combine the flour and spices in a medium bowl.
- Pour the milk into a separate small bowl.
- Remove the mushrooms from the box and separate them into clumps with approximately 2 mushrooms heads in each clump. Place the clumps on a large plate.
- One clump at a time, dip the clump in the milk, then switch to the corn flour mixture, coating the clump well.
- Place the coated mushroom in the air fryer. Continue to coat the mushrooms and place them in the air fryer until the fryer is full. You’ll likely have to cook them in batches depending on the size of your fryer. Coat the mushrooms with cooking spray if desired.
- Set the fryer to cook at 350 degrees Fahrenheit for 10-15 minutes. Push the tray into the fryer, and press start. After 8 minutes, pull the tray out and toss the mushrooms. They are done cooking when the coating is well browned. Continue cooking until browned.
- Place the cooked mushrooms on a plate and follow the steps above to cook the second batch if needed.
- For a baked version, spread the coated mushrooms on a baking sheet, coat with cooking spray if desired, and bake at 350 degrees for 15 minutes. After 8 minutes, flip the mushrooms over, then finish baking.
- While the mushrooms are cooking, remove the garlic from the oven. Let cool for a few minutes, then squeeze the garlic out of the peels and into a small bowl or a mortar with pestle. Add the chili sauce, salt and vegetable oil or broth. Mash together well, until you achieve a creamy consistency.
- Scoop the aioli into a miniature bowl –I used a sushi soy sauce tray. Spread the vegan shrimp evenly on a plate. Place the aioli in the middle. Sprinkle with chopped fresh cilantro.
