Are you looking for a healthy, vegan version of one of your favorite appetizers? Bonefish Grill’s Bang Bang Shrimp is probably one of my favorite appetizers. Ok, not probably. Definitely! But since adopting a vegan lifestyle, those amazing flavors are merely distant memories. Determined to relive that experience, I have worked hard in the kitchen to replicate the Bang Bang Shrimp. After a lot of trial and error I have perfected a vegan version that you would be proud to serve your non-vegan friends! Here is my Copycat Vegan Version of Bonefish Grill’s Bang Bang “Shrimp” recipe!
Two Challenges in Creating a Vegan Copycat
Bonefish Grill’s Bang Bang Shrimp has a distinct sauce that coats the tender shrimp. Perfectly fried shrimp tossed in a tangy, sweet, and spicy sauce served over a bed of cabbage and topped with green onion. My mouth is watering as I write this description!
So, the challenge is twofold. First, what can be used to replace shrimp, yet still give the dish that familiar texture and chew? Secondly, how can the sauce be replicated to mimic Bonefish Grill’s secret recipe?
Vegan Replacement for Shrimp
The two alternatives that first came to mind when trying to prepare a vegan Bang Bang “shrimp” were tofu and cauliflower. These are both great alternatives. When tossed with the sauce, both ingredients would take on the flavor of the Bang Bang sauce. But, unfortunately, neither the tofu or the cauliflower has the texture or chew that reminds me of shrimp.
Enter the King Oyster Mushroom.
The King Oyster Mushroom, also known as the King Trumpet Mushroom, is a thick and meaty mushroom. Although odorless, when cooked, the King Oyster Mushroom takes on an umami flavor (umami, translated from Japanese means “pleasant savory taste”) and a meaty texture.
The stem of the King Oyster Mushroom is round, thick, and firm. The stem can be cut in a variety of ways and still maintain the shape it has been cut. With the stem usually measuring over two inches thick and over four inches long, each mushroom yields a lot of potential “meat”, or in this case, “shrimp”.
Because of the meaty firmness and umami flavor, the King Oyster Mushroom is a much better vegan alternative to shrimp than either tofu or cauliflower.
Our local market rarely has King Oyster Mushrooms, but they are readily available at an Asian market, Whole Foods, or by request from your grocery store.
How to Cut the Stem to Look Like Shrimp
Cut the stem of the King Oyster Mushroom widthwise in ½ to ¾-inch round slices. Then using a paring knife, cut each round slice in an S shape. The result? Each round slice yields two pieces that mimic the shape of shrimp. The mushroom cap can be used, but it does not easily cut in an S shape.
Oh, the Sauce!
There is no question that it is the sauce that really makes the Bang Bang Shrimp special. The combination of sweet, tangy, and spicy is quite unique and memorable! After much trial and error, I believe I have unlocked the right proportions of each ingredient to replicate Bonefish Grill’s sauce…but vegan!
The base of the sauce is clearly mayonnaise. Fortunately, there are several vegan versions of plant-based mayo on the market (as I mentioned in my Banh Mi Chay recipe, my favorite is Earth Balance Original Mindful Dressing & Sandwich Spread). The plant-based mayo provides the creaminess and some of the tanginess, but to give a little extra tang the recipe includes seasoned rice wine vinegar. Combined with Thai sweet red chili sauce for sweetness and sriracha for the spicy kick, the sauce is the taste twin of Bonefish Grill’s Bang Bang Shrimp sauce!
If you are following a whole food, plant-based no oil diet, you can substitute the plant-based mayo with a homemade “mayo” made with silken tofu. Here is a link to a recipe for a no-oil silken tofu “mayo” from Nora Cooks that is compliant with a WFPBNO lifestyle.
Preparing to Fry
Bonefish Grill clearly deep fries the shrimp for the dish. The King Oyster Mushrooms can definitely hold up nicely when deep fried, but to make the dish as healthy as possible, I prefer to air-fry. Either way you can’t go wrong.
The batter or coating is a simple four step process of double dredging the shrimp-shaped pieces of King Oyster Mushroom. Start with the mushroom pieces soaking in a bowl with any unflavored plant-based milk (I used Oatly’s Oat Milk) and lemon juice. This mixture replaces buttermilk. Next, toss the mushroom pieces in whole wheat (or all purpose) flour that has been seasoned with salt and pepper. Once completed coated in flour, toss the mushroom pieces in a JUST Egg egg-wash and then toss in a panko bread crumb / corn starch mixture. Remove and place on a dish or wire rack. They are now ready to fry.
Using an Air-Fryer or Oven
Every air-fryer is different. I recommend testing yours with one or two pieces to determine the proper cooking time. 6 to 7 minutes in my air-fryer at 400 degrees resulted in a crispy coating and a mushroom piece that was sufficiently cooked through.
If you are using the oven to air-fry, I suggest using the wire rack over a cookie sheet. This allows air to pass under the mushroom piece. My experience air-frying anything in the oven takes two to three times what is accomplished in the air-fryer. Therefore, plan on somewhere between 12 to 18 minutes at 400 degrees in the oven.
Pan Frying the “Shrimp”
If frying in a pan, I recommend heating roughly ½-inch of canola oil in the pan until it reaches a temperature sufficient to fry. Fry the first side until it is golden brown and then flip on the other side with tongs and fry until the second side is golden brown. Transfer to a sheet pan or dish covered in paper towels to absorb the excess oil.
If you are using a deep fryer, you are on your own here! I have never used a deep fryer, so I have no directions, suggestions, or comments other than, please be careful!
Final Touches and Presentation
Place the fried shrimp-shaped mushroom pieces in a large shallow bowl. Drizzle the sauce over the pieces and toss. Continue the process of drizzling the sauce over the pieces and tossing until the mushroom pieces are sufficiently covered. It is important that this is done while the mushroom pieces are still hot to allow the sauce to form into a glaze-like covering.
Serve the Copycat Vegan Version of Bonefish Grill’s Bang Bang “Shrimp” over a bed of shredded cabbage and top with sliced green onion. Consider plating with a little extra sauce on the side in case anyone would like to dip the “shrimp” in the goodness!
Enjoy!
A delicious Copycat Vegan Version of the popular Bang Bang Shrimp appetizer from Bonefish Grill using meaty King Oyster Mushrooms as the replacement for shrimp and the sauce is oh so spot on! Combine the plant-based milk and lemon juice in a bowl and set aside. Combine the vegan mayo, Thai sweet chili sauce, sriracha, and seasoned rice wine vinegar in a small bowl and whisk until all ingredients are fully combined and set aside. Combine and mix the flour, salt, and pepper in a shallow bowl and set aside. Combine and mix the Panko breadcrumbs and corn starch in a shallow bowl and set aside. Pour the JUST Egg in a shallow bowl and set aside. Trim the bottom off of each King Oyster Mushroom (about ¾ inch for most mushrooms). From the bottom of each mushroom, cut widthwise ½ to ¾ inch pieces until reaching the cap of the mushroom. Using a paring knife, cut each mushroom slice in half, using an S-shaped cut. Set up a dredging station for the coating with the 4 shallow bowls in the following order: Plant-based milk and lemon juice, flour, JUST Egg, and then Panko. Place a wire rack on a cookie sheet and place next to the Panko bowl. Place several of the mushroom pieces in the bowl with the plant-based milk, allowing the mushroom to be fully coated in the liquid. Move these pieces to the flour bowl and toss until the mushroom pieces are fully coated in flour (shake off excess flour). Move the mushroom pieces to the JUST Egg bowl and make sure they are fully coated with the liquid. Move the mushroom pieces to the Panko bowl and toss until the mushroom pieces are fully coated with Panko and then place on the wire rack. Repeat this process until all mushroom pieces are covered and placed on the wire rack. If air-frying the mushrooms, test your air-fryer with a couple mushroom pieces to gauge the proper cooking time (I suggest starting at 400 degrees for 6 minutes, increasing or decreasing the air-frying time based on the doneness of the mushroom pieces. If using the oven, preheat the oven to 400 degrees. Using the wire rack and cookie sheet, place the mushrooms in the oven and bake for 12 to 18 minutes, checking periodically to make sure the mushroom coating does not burn. If pan-frying, place about a ½-inch of canola oil in the pan and heat until ready to fry. Place the mushroom pieces in the oil and fry until golden brown. Carefully flip each piece and fry until the other side is golden brown. Transfer to a paper-towel covered plate. Repeat until all mushroom pieces are fried. Applying the sauce and plating Place the hot, fried mushrooms in a shallow bowl and toss with the Bang Bang sauce until each piece is covered (add more sauce along the way as needed until each piece is covered). Place the shredded cabbage on a plate or serving dish. Top the shredded cabbage with the mushroom pieces. Scatter sliced green onion on top of the mushroom pieces. The Copycat Vegan Version of Bonefish Grill’s Bang Bang “Shrimp” is ready to serve! Consider adding fresh chopped cilantro and extra sauce on the side for dipping!Copycat of Bonefish Grill’s Bang Bang Vegan “Shrimp”
(14 votes, average: 4.50 out of 5)
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