Yes, vegan shrimp are a real product. I buy mine at an Asian grocery store in the Netherlands, and the same or similar frozen vegan shrimp are available in many Asian supermarkets worldwide. They’re typically found in the freezer section and work very well as a substitute in familiar dishes. Below I share a coconut curry version that combines familiar shrimp flavours with plant-based ingredients.
I’m testing a few recipes using convincing meat and seafood alternatives to show how tasty they can be, even for non-vegans. Reducing animal-product consumption is important for environmental reasons, and plant-based options like these make that shift easier. Try this curry with friends or family who aren’t vegan — the texture and flavour often surprise people.
The texture of this vegan shrimp is close to the real thing, making it an excellent choice for anyone hesitant to give up the familiar mouthfeel. I’ve served it to non-vegan family and friends who enjoyed it. There are many ways to prepare vegan shrimp; this coconut curry with Surinamese influences — including yardlong beans and adjuma pepper — is one of my favourites.
Before I went vegan, one of my favourite dishes was coconut curry shrimp. I also love the Surinamese style with lots of heat, yardlong beans (kouseband) and rice. For this recipe I fuse those influences: a creamy coconut curry enriched with adjuma pepper and yardlong beans for texture and brightness.
Alterations
If you can’t find yardlong beans, substitute another green vegetable such as sugar snap peas, green beans or broccoli. Adjuma pepper is quite hot and not always easy to source — habanero or another chili pepper works fine as a substitute. If you prefer less heat, skip the chili or add a generous grind of black pepper instead. Adjuma has a distinctive aroma that adds extra depth, but the curry is flexible and forgiving.
If you make this dish and post it on Instagram, feel free to tag me so I can see your version. If you enjoy this type of recipe, try similar comforting sides and mains that pair well with coconut curry.
Vegan Curry Shrimp
Ingredients
- 200 grams vegan shrimp
- 1 red onion finely chopped
- 3 cloves garlic minced
- 1 tomato finely chopped
- 1 bell pepper diced
- 1 tbsp hindustani masala (or any yellow curry powder)
- 1 adjuma pepper or another chili pepper
- 1 can coconut milk full fat
- 200 grams yardlong beans
- 2 tbsp chopped cilantro (optional)
- 1 tbsp soy sauce
- to taste salt and pepper
- 1 tbsp cooking oil
Instructions
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Thaw the vegan shrimp according to the package directions. Heat a pan over medium heat, add 1 tbsp oil and pan-fry the shrimp until lightly browned. Remove from the pan and set aside for the curry.
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In the same pan, lower the heat to medium-low and add about 1 tbsp oil. Sauté the chopped red onion until translucent, then add the minced garlic and cook for another two minutes, stirring so the garlic doesn’t burn.
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Add the diced tomato and bell pepper. Cook, stirring occasionally, until the pepper softens and the tomato breaks down. Stir in the hindustani masala (or curry powder) and mix well to coat the vegetables.
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Return the vegan shrimp to the pan, pour in the coconut milk, add the soy sauce and the adjuma or chosen chili pepper. You can add the pepper whole for milder heat or chop it for extra spice. Season with salt and pepper to taste.
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Bring the curry to a gentle boil, then reduce the heat and simmer for about 10 minutes so the flavours meld and the sauce thickens slightly. Add the yardlong beans during the last 5–7 minutes so they stay crisp-tender. Finish with chopped cilantro if using and serve hot with steamed rice.
