Saute vegan shrimp of choice in a little vegan butter (You can use store-bought or my vegan shrimp made from king mushrooms.)
PREPARE THE BATTER
Line up 3 bowls.
In the first bowl put 1/2 cup plant-based milk and 1 teaspoon of apple cider vinegar and stir. (After a few minutes your milk will become curdled and thick.)
In the second bowl mix 1/4 cup flour, 2 tablespoons of corn starch, 1/2 teaspoon salt, and stir.
In the third bowl, mix panko bread crumbs and 1/2 teaspoon cajun seasoning mix like Tony Chachere's creole seasoning (or Old Bay seasoning.)
FRY THE "SHRIMP"
Heat about 2 inches of cooking oil in a pot to 370° F (or use a deep fryer and set the tempature to 370° F).
Dip your sauteed "shrimp" in the thickened milk and coat it well. Then coat it in the flour mixture.
Dip the flour-coated "shrimp back into the milk quickly, then coat it in the breadcrumbs.
When you have 5-6 shrimp prepared, add them to the oil by carefully dropping them in.
Allow them to cook for about 2-3 minutes until they become golden brown. You may want to use tongs to flip them if they are floating on one side.
Remove from oil (with tongs or a skimmer basket) and serve hot with a dipping sauce.
Notes
When you dip the shrimp in the milk the 2nd time, just get it wet for a second. Don't let it sit in the milk or the flour coating will come off.
Making sure your oil is at 370° F before adding the breaded shrimp will make it crispy. If you cook it at a lower temperature, it will soak up oil and can be soggy. This is why I deep fry them and not pan fry them.
If you don't have a deep fryer or thermometer, test a shrimp first to see if your oil is hot enough. It should sizzle and bubble rapidly and become golden brown after about 2-3 minutes.