Maple Garlic Lion’s Mane Skrimpz

This recipe started my entire journey with Lion's Mane Mushroom, which has since become a staple ingredient in my kitchen. I switched up this latest version of the recipe by using spelt flour instead of wheat flour. I love the additional nutty, sweet flavor that the spelt flour gives the skrimpz. It also has a great texture after it is fried.

If you are interested in trying any of my Lion's Mane recipes, but you aren't sure where to find it, check out your local farmer's markets or specialty grocery stores. You can also grow Lion's Mane Mushroom at home. I recommend using North Spore for grow kits and tips for beginner growers. Enjoy!

For this recipe, you will need about 1/2 pound of Lion's Mane Mushroom.

Maple Garlic Sauce Ingredients

1/2 cup maple syrup

1/4 cup liquid amino or soy sauce

1 & 1/2 tsp minced garlic (fresh or dried will work)

1 Tbsp chili oil

1 Tbsp apple cider vinegar

Wet Batter Ingredients

1 cup spelt flour

1 & 1/2 cups water

2 Tbsp tapioca

1 tsp garlic granulated

salt & pepper to taste

Dry Batter Ingredients

1/2 cup spelt flour

1 cup panko bread crumbs

1/2 tsp smoked paprika

salt & pepper to taste

Additional Ingredients

chopped parsley to garnish


Step 1: Pull apart Lion’s Mane into shrimp-like sized pieces

Step 2: Create wet batter

Step 3: Create dry batter

Step 4: Mix ingredients for the Maple Garlic Sauce

Step 5: Dip Lion's Mane pieces into the wet batter & then into the dry batter

Step 6: Air Fry or Deep Fry at 370 degrees Fahrenheit (I prefer to use grapeseed oil for frying)

Step 7: Toss skrimpz with Maple Garlic Sauce

Step 8: Sprinkle with parsley and enjoy!

Share this post

Leave a comment

Note, comments must be approved before they are published


  • I made these yesterday (had to use wheat flour, though), and, oh my, are they delicious. They just melt in your mouth. :) Shrimp was one of the last things i gave up when i became vegetarian 20+ yrs ago and this really hit that craving. Wish lions mane wasn’t so pricey, though. Thanks for the recipe!

    • Kristy
  • I absolutely love what you’re doing! I’m so inspired to continue and learn more from you!

    • Diane Meadows