Flavor Trends, Strategies and Solutions for Menu Development

By Rob Corliss
November 27, 2022

Restaurants offering plant-based shrimp can strike a chord with a broad swath of consumers, including vegans, diners with allergies to shellfish, and those simply drawn to it by intrigue factor. A strong narrative of sustainability underpins the opportunity, too.

Creative adaptations of popular menu items can reach a wide consumer audience, easily incorporating fried, sautéed, grilled, roasted or chilled plant-based shrimp applications. Lean on what guests love most about shrimp: its ability to heighten any dish, its subtle buttery-sweet flavor and approachable premium vibe. Although plant-based menus are front and center for this opportunity, featuring plant-based shrimp in combination with dairy-rich components and/or meaty accents captures a large segment of diners who simply like expanding horizons and finding their own balance in the flexitarian space.

Here are 10 flavor-forward takes that answer that call, growing acceptance and deepening interest in plant-based shrimp.

1“Shrimp” Migas: Sautéed plant-based shrimp + soft-scrambled eggs + tortilla chips + black beans + pico de gallo + Cotija crumbles

2Fried “Shrimp & Scallop” Tots: Fried plant-based shrimp + fried plant-based scallops + Thai green curry-coconut dipping sauce

3Shrimp Salad Snackers: Chopped chilled plant-based shrimp and toasted walnut salad + pea greens + frizzled sweet potato + Bibb lettuce cups

4BBQ Plant-Based Shrimp Slider: Barbecue sauced-grilled plant-based shrimp + spicy cabbage slaw + sweet Hawaiian bun

5Coastal Chowder Pot Pie: Plant-based shrimp and crab + sausage + Yukon gold potatoes + caramelized Cipollini onions + seasonings + roasted vegetable broth + cream + golden puff pastry crust

6“Shrimp” Scampi Focaccia Toast: Sautéed plant-based shrimp + garlic + white wine + lemon juice and zest + parsley + red pepper flakes + shaved Parmesan + warm focaccia

7Roasted Michelada “Shrimp” Cocktail: Roasted plant-based shrimp + Michelada style cocktail sauce

8Vegan Shrimp Surf n’ Garden Turf: Wood-grilled plant-based shrimp + red wine-steak sauce glazed cauliflower steak + asparagus cream sauce

9“Shrimp & Calamari” Basket: Fried Buffalo plant-based shrimp + battered and fried shiitake mushroom “calamari” + creamed kale and artichoke dip

10Coconut “Shrimp” Roll: Fried coconut plant-based shrimp + tangy orange sauce glaze + arugula + butter-griddled bun

 

 

About The Author

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ROB CORLISS is a three-time James Beard House guest chef with more than 30 years of experience that includes running world-class hotels, launching new concepts, working in top marketing agencies and owning the culinary consultancy ATE (All Things Epicurean) since 2009. Based in Nixa, Mo., ATE has an energizing passion focused on flavor innovation and is dedicated to connecting people to their food, environment and wellness. Rob is also a regular contributor to Flavor & The Menu.