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 baked until golden and crispy. This baked shrimp toast is my version of that dish.
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 :)!
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 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.
Johnny T
February 7, 2020 at 11:37 pmGreat 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.
delightfulplate
February 10, 2020 at 3:10 amHi 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!
Kathy
December 6, 2019 at 12:59 pmI 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
delightfulplate
December 9, 2019 at 9:47 amHi Kathy,
What a clever idea! Surf and turf always sounds delicious. Thank you so much for the comment :)!
Kim
November 29, 2019 at 2:42 pmLooks amazing!!! Is the shrimp precooked or does it cook/bake while on the bread?
delightfulplate
November 30, 2019 at 5:15 amHi Kim,
I use raw shrimps and the shrimps will be cooked while on the bread. I hope you will give it a try.
Jen
November 13, 2019 at 3:49 amI 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!😋👍😍
delightfulplate
November 15, 2019 at 8:40 amThank 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.
Bernardo Dela Rosa
November 7, 2019 at 5:38 pmHello,
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
delightfulplate
November 7, 2019 at 8:44 pmHi Bernardo,
I bake it at 400 degrees F (around 200-205 degrees C). I hope you will try and like it.
Thank you!
Faith danh
October 27, 2019 at 2:49 amVery 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!
delightfulplate
October 27, 2019 at 9:40 amThank 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 ^^.
Marcia
September 14, 2019 at 11:44 amAdding 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.
delightfulplate
September 15, 2019 at 10:13 pmHi 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!
Janet
February 2, 2020 at 11:51 amI have been looking for another appetizer for my upcoming Mardi Gras Party. Perfect!
Marcia Dewberry
September 14, 2019 at 11:40 amGreat recipe, I added a barbecue shrimp spice and some cayenne pepper to give it a little kick! Everyone loved it
Barbara Sheeler
June 12, 2019 at 12:06 pmI made a double recipe adding 1 tsp of ” seafood magic” seasoning , on Rye toast, It was a great hit.
delightfulplate
June 13, 2019 at 10:15 amHi 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.
Cathy
December 27, 2018 at 1:57 pmWould precooked shrimp work?
delightfulplate
December 29, 2018 at 2:33 amHi 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 :).
Margaret
December 24, 2018 at 7:41 pmThis was fabulous. We are originally from South Louisiana so I did add. Little cayenne pepper. Other than that it was a winner! Thank you!
delightfulplate
December 29, 2018 at 2:31 amHi 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!
Carina
December 1, 2018 at 6:21 pmI’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.
delightfulplate
December 2, 2018 at 10:22 pmHi Carina,
Thank you so much for the feedback! I’m very happy to hear that you enjoyed the recipe :).
Sharon Hug
November 17, 2018 at 2:39 pmHi 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
delightfulplate
November 25, 2018 at 10:40 pmHi Sharon,
Thank you so much for your comment! I hope the recipe turned out great for you :).
Sophie
Linda K.
November 13, 2018 at 1:51 pmThanks, 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.
delightfulplate
November 13, 2018 at 8:46 pmHi 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