Vegan Shrimp Sheet Pan Dinner
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!
PREP TIME: 20 Minutes
COOK TIME: 40 Minutes
SERVINGS: 4-6 Servings
NUTRITIONAL FACTS: (Per 2 Cups)
Calories 320
Protein 9g
Dietary Fiber 15g
COURSE: Main Course, Entree, Side Dish, Dinner
CUISINE: Seafood, American, Soul Food, Southern
KEYWORDS: vegan shrimp, seafood, sheet pan dinner, shrimp sheet pan, vegan fish, shrimp dinner
WHY YOU WILL LOVE THIS VEGAN SHRIMP SHEET PAN DINNER: 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!
Recipe
PREP TIME: 20 Minutes
COOK TIME: 40 Minutes
SERVINGS: 4-6 Servings
NUTRITIONAL FACTS: (Per 2 Cups)
Calories 320
Protein 9g
Dietary Fiber 15g
COURSE: Main Course, Entree, Side Dish, Dinner
CUISINE: Seafood, American, Soul Food, Southern
KEYWORDS: vegan shrimp, seafood, sheet pan dinner, shrimp sheet pan, vegan fish, shrimp dinner
INGREDIENTS:
VEGAN SHRIMP SHEET PAN DINNER:
Sliced Zucchini (1 Cup)
Chopped Red Onion (1 Cup)
Sliced Carrots (1 Cup)
Cubed Red Bell Peppers (1 Cup)
Sliced Baby Red Potatoes (1 Cup)
Minced Cilantro for Garnish (¼ Cup)
VEGAN SHRIMP MARINADE:
King Trumpet Mushrooms (4-8 Mushrooms)
Water (1 Cup)
Seaweed Flakes (¼ Cup)
Old Bay Seasoning (2 Tbs)
Vegan Oyster Sauce OR Sesame Oil + Lemon Juice (⅓ Cup)
Smoked Paprika (2 Tbs)
CHIPOTLE LIME SAUCE:
Ground Chipotle Pepper (½ Tbs)
Old Bay Seasoning (3 Tbs)
Fresh Lime Juice (3 Tbs)
Vegan Butter or Oil (¾ Cup)
Maple Syrup (1 Tbs)
Minced Cilantro (¼ Cup)
Salt and Pepper to Taste
INSTRUCTIONS:
Make the Vegan Mushroom Shrimp by chopping the thick stem of the trumpet mushrooms into ½ inch thick rounds that should be the size of a small cookie. You can use the mushroom cap as well and each mushroom should make 3-5 rounds.
Slice halfway into the mushroom round like a mini pizza and cut out a small triangle. Round out the inside point of that triangle with a knife to give the sliced mushrooms the shape of curled shrimp.
Combine all of the seasoning for the Vegan Shrimp Marinade in a covered container, place your sliced Mushroom Shrimp into the marinade, fully coat them in the marinade and sprinkle some extra smoked paprika on top. Marinade for at least two hours and overnight is best!
Set the oven to 430F and prepare to bake the sheet pan meal.
In a medium bowl combine all of the ingredients for the Chipotle Lime Sauce and mix them together well.
In a large bowl add sliced Zucchini, chopped Red Onion, sliced Carrots, cubed Red Bell Peppers, and sliced Baby Red Potatoes. Pour the Chipotle Lime Sauce over and fully coat all of the vegetables in the sauce.
On a lined baking sheet add all of the seasoned vegetables and lay them flat on the pan.
Add the marinated Mushroom Shrimp to the pan on top of the vegetables and then pour over some additional Vegan Shrimp Marinade all over.
Let the sheet pan dinner bake for 20 minutes and halfway through shift the vegetables with a spatula around to make sure all sides are seasoned and roasting. Then let it bake for another 10 minutes or until the potatoes are soft enough to pierce with a fork.
When you are ready to serve garnish the sheet pan meal with minced cilantro all over. You can also serve this recipe with a side of cooked rice, quinoa, chickpeas, salad and more.
Sing your song, do your dance, speak your truth and enjoy the Vegan Shrimp Feast!
