This baked shrimp toast features rich and creamy shrimp mixture on top of crispy bread. If you are looking for a quick and easy appetizer for your next party, give this a try.
There’s a non-traditional Vietnamese dish called “banh mi quet tom” that has a mixture of shrimp and mayonnaise spread on baguette slices. The baguette slices are then fried or baked until golden and crispy. This recipe is my version of Vietnamese shrimp toast.
Making baked shrimp toast
The main ingredients to make this dish are bread, shrimp, garlic, scallions, black pepper, mayonnaise, and butter. I also like to serve it with fresh basil because of how well its sweet aroma goes with shrimp.
Bread
Regarding bread, I used ciabatta for the photos in this recipe. I have also tried baguette and it works too. Generally, I think just stick with crusty bread and it will turn out fine.
You can cut baguette vertically into thin slices or divide in half horizontally. For ciabatta, cut in half horizontally. Regardless of the choice of bread, each slice/half shouldn’t be too thick. I like to keep them under 1 inch thick.
Other ingredients
Shrimps are chopped into small pieces and mixed with mayo, butter and aromatics. You can chop the shrimps as large or as small as you want by hand. Another option is to run a food chopper/food processor very briefly to chop the shrimps. I often do a coarse chop in my KitchenAid 3.5 cup food chopper.
After mixing all the ingredients, spread the mixture on the bread and bake it in the oven.
I personally think shrimps don’t go well with cheese since the heavy and strong flavor of cheese can easily overwhelm the sweetness of shrimp. In contrast, the slight tanginess of mayonnaise and richness of butter pair better with shrimps. However, this is just a matter of personal preference.
I know a lot of Viet cooks in the U.S. use cheese instead of butter to make baked shrimp toast. If you like shrimp and cheese combination, you can use cheese instead of butter, or keep the butter and sprinkle some cheese on top and broil until melted and golden.
Please feel free to try it with parmesan, mozzarella or other kinds of cheese you like. A lot of readers have added cheese to this recipe and love it.
Finally, Thanksgiving is approaching and this will be my third Thanksgiving in the U.S. In previous years, I usually looked forward to it as a great time for traveling and enjoying good food.
When I tested this recipe, I thought this might be a tasty and easy appetizer for Thanksgiving celebration, as well as other holiday occasions (like Christmas) and parties. This baked shrimp toast comes together quickly (under 30 minutes) and you can easily double, maybe even triple, the recipe to serve a bigger crowd.
I’m not sure what I will do on Thanksgiving day this year, but I will enjoy Black Friday shopping for sure :). Happy Thanksgiving to those who celebrate :)! If you need another quick appetizer for your party, also try these recipes:
More quick and easy shrimp recipes you may like:
I’d love to hear what you think about the dish, so please feel free to leave a comment. I add new recipes every week so let’s connect on Youtube, Facebook, Pinterest and Instagram for the latest updates.
Easy Baked Shrimp Toast
Ingredients
- 6 oz shrimps, peeled and deveined
- 3 tablespoons mayonnaise
- 3 tablespoons butter, melted
- 1 1/2 teaspoon grated garlic
- 1 1/2 tablespoons thinly sliced scallions (about 2 stalks of scallions)
- black pepper
- baguette or ciabatta (see notes)
- basil, chiffonade
Instructions
- Preheat oven to 400F.
- Chop shrimps or process in a food chopper into small pieces. Don’t process into a paste. Mix shrimps with mayonnaise, melted butter, grated garlic, scallions and a generous amount of black pepper.
- Slice ciabatta or baguette in half horizontally, or cut baguette into thin slices. Each slice/half should not be thicker than 1 inch.
- Spread the shrimp mixture on the cut side of the bread. Place into the oven and bake for 15-18 minutes or until the top is golden and bread is crispy.
- Remove bread from the oven. Sprinkle fresh basil and serve immediately.
Notes
- The amount of shrimp mixture in the recipe is enough to spread on one half of a 6”x8” ciabatta bread. It’s enough for 10-15 slices of baguette, depending on how big each slice is.
- I think shrimps don’t go well with cheese, but it is just my personal preference. If you have no problem with shrimp and cheese combination, you can use cheese instead of butter, or keep the butter and then sprinkle some cheese on top and broil until melted and golden. Please feel free to try it with parmesan, mozzarella or other kinds of cheese you like.
Delicious recipe. I was surprised there is no salt but I believe that is why you stated a generous amount of pepper. Once I added red pepper flakes it was perfect. I may try Old Bay being a Maryland girl next time.
Hi Adrienne,
I’m happy that it turned out perfect for you. The sodium content in mayonnaise was enough for me, and a lot of readers like to add cheese which also contains sodium. It’s totally fine to sprinkle a bit more salt to taste if you want :). Thank you for the comment!
Made this as a side for the family. I used cilantro since I didn’t have basil. These were a hit! Will be making this for Thanksgiving. Super easy and most of the ingredients you will most likely already have on hand. Thank you!
Hi Jackie,
So glad your family loved it, and I hope you had a great Thanksgiving celebration. Thank you for trying the recipe and leaving me a comment!
I’m going to make this today, but am confused about the shrimp. Is it 6 oz of shrimp or 6oz shrimps and if so how many
Hi Patricia,
It’s 6 oz of shrimps. I hope you will like it and sorry for any confusion.
Love this recipe. Use French bread and sprinkled some shredded aged cheddar on top before baking. It was well received.
Are the shrimp pre cooked or raw?
Hi Virginia,
The shrimps are raw. They will be fully cooked after we bake the bread in the oven.
Eager to make tsetse but wonder if they can be made ahead, frozen then baked at a later time?
Hi Kathy,
I have never made it ahead and frozen, so I’m sorry I can’t answer with certainty. Since the mixture contains mayonnaise, I’m afraid freezing may affect the quality. Mayonnaise may separate or its textures may change. Maybe prepare the mixture without mayo, freeze it and later add mayo and/or cheese after you defrost and are ready to bake it?
Love it 😍
I’m glad you liked it!
Really great recipe, especially for how quick and simple it was! I will definitely keep this in the rotation.
Hi Michelle,
I’m so glad you will keep it in the rotation. Thanks for letting me know it turned out great for you :)!
We loved this recipe so much, we made it twice in one day!!
It’s a new family favorite, and has earned a space on my “Favorites” board!
Thank you for sharing!
Hi Laura,
I’m thrilled to have earned a spot in your favorites board. Thank you so much for the feedback! I’m very happy your family loved it :).
Great recipe for sure, out here in the North West and B.C we use a little cream cheese instead of mayo and add some red bell pepper almost like a ragoon mix. anyways great recipes thank you very much.
Hi Johnny,
Thank you so much for the feedback! I’m glad that you like the recipe and thanks for sharing how you make yours with cream cheese and red bell pepper. That sounds delicious!
These look fantastic! Going to make them real soon. And what a refreshing comment section! I will be following you for sure! Thanks for the upbeat comments!
Hi Judy,
Thank you for checking out the recipe and following! I look forward to hearing how it turns out for you. Really hope you will like it :).
I am going to use it with my steaks as a “bread”
Like surf and turf but with the bread .. salad baked potato for Christmas dinner
Thank you for the recipe
Hi Kathy,
What a clever idea! Surf and turf always sounds delicious. Thank you so much for the comment :)!
Looks amazing!!! Is the shrimp precooked or does it cook/bake while on the bread?
Hi Kim,
I use raw shrimps and the shrimps will be cooked while on the bread. I hope you will give it a try.
I took white rice, can shrimp, imt crab sticks, Italian dressing, mixed together and made a form or this shrimp toast recipe and also a shrimp,crab,rice ball which can be deep fried (preferred) or baked or fried either way, flavorful!😋👍😍
Thank you for the comment, Jen! I’m glad to hear that my recipe gave you inspirations to come up with your own version, which sounds interesting and yummy :D.
Hello,
Your recipe looks so good, I want to try it out this thanksgiving! I was wondering how many degrees do you bake this at?
Thank you,
Bernardo Dela Rosa
Hi Bernardo,
I bake it at 400 degrees F (around 200-205 degrees C). I hope you will try and like it.
Thank you!
Very simple recipe but yield great result. Great instruction and easy to follow. Ciabatta is a little tough for this recipe. I used sliced baguette and it hits the right note!
Thank you for trying the recipe! I’m very happy it turned out great for you. I also enjoyed it with sliced baguette a lot. Ciabatta is my husband’s most favorite bread, so I sometimes make it with ciabatta for him ^^.
Adding another comment, I did use already cooked shrimp and it turned out fine. I chopped my shrimp in the processer added the ingredients and let it sit for a few hours to let the spices blend.
Hi Marcia, Thank you so much for your comments! It’s great to hear that the dish turned out well with pre-cooked shrimps. I’m happy to know everyone enjoyed it. Thanks!
I have been looking for another appetizer for my upcoming Mardi Gras Party. Perfect!
Great recipe, I added a barbecue shrimp spice and some cayenne pepper to give it a little kick! Everyone loved it
I made a double recipe adding 1 tsp of ” seafood magic” seasoning , on Rye toast, It was a great hit.
Hi Barbara! Thank you so much for the comment. I’m happy to know it turned out great and the recipe worked well with rye toast.
Would precooked shrimp work?
Hi Cathy!
I have never made this with precooked shrimps. I think you can bake the bread halfway through, and then add the mixture with precooked shrimps so that the bread will be crispy and the shrimp won’t be way overcooked. If you try this with precooked shrimps, please feel free let me know how it goes :).
This was fabulous. We are originally from South Louisiana so I did add. Little cayenne pepper. Other than that it was a winner! Thank you!
Hi Margaret!
Thank you for leaving me a comment! I’m so glad to here that you like the recipe :). Happy holidays to you and your family!
I’ve been searching for a shrimp toast for what seems like forever. Then I found your recipe. The rest like they say *is history* It was yummy and easy to make ahead. Thank you for sharing.
Hi Carina,
Thank you so much for the feedback! I’m very happy to hear that you enjoyed the recipe :).
Hi Sophie,
Thank you for Posting your Recipe! Your Recipe sounds extra delicious as opposed to similar Recipes I’ve seen for Shrimp Toast & I will serve it as a Thanksgiving Appetizer, etc. etc. !! I can’t wait to try it!!!
Sharon Hug
Hi Sharon,
Thank you so much for your comment! I hope the recipe turned out great for you :).
Sophie
Thanks, Sophie! I was looking for an easy-to-make Thanksgiving appetizer that was a little different and I’ve found it in your Shrimp Toast. I’m going to experiment with a focaccia bread that I happen to have unbaked in my freezer before I roll it out to the family. I’ll par-bake, add the shrimp spread exactly as written, then finish. I will try to remember to follow up here in the Comments to let you and your readers know how the focaccia worked.
Hi Linda,
Thank you so much for leaving me a comment! Please feel free to let me know how it turns out for you with a focaccia bread :).
Sophie