Vegan Potato Shrimp Skillet

Transform your dinner table with this Vegan Potato Shrimp Skillet—a plant-based twist on a classic seafood dish! This hearty one-pan wonder combines tender golden potatoes and savory king oyster mushrooms, sliced to mimic shrimp in both appearance and texture. Enhanced with aromatic garlic, zesty lemon juice, and a smoky paprika kick, this vegan recipe is cooked in a flavorful vegetable broth, ensuring every bite is bursting with goodness. With a quick 15-minute prep and just 30 minutes to cook, this deliciously simple recipe is perfect for busy weeknights or cozy weekend meals. Garnished with fresh parsley for a pop of color and freshness, this skillet dish is as wholesome as it is satisfying—proof that vegan cooking can be easy, nourishing, and entirely crave-worthy!

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces medium potatoes
• 6 pieces king oyster mushrooms
• 2 tablespoons olive oil
• 4 pieces garlic cloves
• 2 tablespoons lemon juice
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley
• 0.5 cup vegetable broth

Directions

Step 1

Peel the potatoes and cut them into 1-inch cubes. Rinse in cold water and drain well.

Step 2

Slice the king oyster mushrooms into 1/2-inch thick rounds to resemble shrimp.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the potatoes, season with salt and pepper, and cook, stirring occasionally, for about 10 minutes until they start to brown.

Step 4

In the meantime, mince the garlic cloves and set aside.

Step 5

Add the remaining 1 tablespoon of olive oil and the sliced mushrooms to the skillet with the potatoes. Cook for another 5 minutes until the mushrooms begin to soften.

Step 6

Stir in the minced garlic, paprika, dried oregano, lemon juice, and vegetable broth. Toss everything in the skillet so the potatoes and mushrooms are well-coated with the seasonings.

Step 7

Cover the skillet, reduce the heat to low, and let it simmer for about 10 minutes until the potatoes are tender.

Step 8

Remove the lid, increase the heat to medium-high, and cook for an additional 5 minutes to evaporate any excess liquid, stirring gently to avoid breaking the potatoes.

Step 9

Garnish with fresh parsley before serving, and enjoy this vegan potato shrimp skillet warm.

Nutrition Facts

Serving size	(1655.8g)

Amount per serving	% Daily Value*
Calories	1201.6

Total Fat 33.4g	0%
Saturated Fat 5.6g	0%
Polyunsaturated Fat 3.0g
Cholesterol 0mg	0%
Sodium 2696.3mg	0%
Total Carbohydrate 200.2g	0%
Dietary Fiber 34.3g	0%
Total Sugars 16.4g
Protein 35.9g	0%

Vitamin D 0IU	0%
Calcium 168.6mg	0%
Iron 12.7mg	0%
Potassium 5992.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.1%

Protein: 11.5%

Carbs: 64.3%