The increasing demand for seafood is responsible for many environmental impacts, especially caused by aquaculture. Shrimp accounts for a substantial part of seafood production and therefore also for negative effects associated with it. This work aimed to develop a mushroom-based shrimp analogue with a texture similar to shrimp using the fruiting bodies of pink oyster mushroom ( Pleurotus djamor ) and lion’s mane ( Hericium erinaceus ). Three flushes of pink oyster mushrooms and a first flush of lion’s mane mushroom were analysed regarding their nutritional composition and whether they are suitable shrimp alternatives. The two mushrooms are rich in proteins (∼32% and ∼26% w/w for the first flush of pink oyster and lion’s mane, respectively). The protein content of pink oyster mushroom decreased and the dietary fibre content increased across the different flushes. The antioxidants in the mushrooms were extracted using different methods, whereby aqueous extracts mostly excelled in terms of antioxidant activity. Hydrolysis confirmed the presence of conjugated p -coumaric acid in both mushrooms and possibly conjugated caffeic acid in pink oyster. Texture analysis results of the prototypes were close to the values of fried shrimp. However, although the sensory qualities of the final prototypes were perceived as similar to shrimp, further improvements in the recipe are necessary to make the prototypes indistinguishable from shrimp. Image 1 • Lion’s mane and pink oyster mushrooms possess good nutritional quality. • Conjugated phenolic acids were detected in the mushroom extracts. • Texture analyses of prototypes closely mimicked shrimp texture. Industrial Relevance: Consumption of seafood like shrimps has massive impacts on the environment as it causes overfishing and bycatch, or water pollution due to aquacultures. To shift consumption to more sustainable choices, comparable alternatives to seafood and shrimps are needed. Shrimps contain high amounts of protein whilst they are low in calories and fat. Mushrooms are suggested as possible substitutions due to their high-quality nutritional profiles. Mushroom-based shrimp analogues with a texture similar to shrimp were then developed. Currently, there is a gap between the consumer demand for more choices of sustainable vegetarian/vegan seafood and plant-based seafood products being sold. The “Mushrimps” will fill this gap and open up a new market of plant-based seafood alternatives that are healthy, nutritious, and sustainable, and which take advantage of locally-grown ingredients.