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.
Cooking notes
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.
Related recipes
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.
Can I add finely chopped water chestnuts to the mixture for a little crunch?
Hi Chris,
I think that should be fine.
Can I add finely chopped water chestnuts to the mixture for a little crunch?
Delicious and easy.
Can u make and bake this the night before and reheat it the next day
Hi Denise,
I haven’t tried doing that but I think it’s possible. It may get a little drier compared to if we eat it right out of the oven though.
This looks so good. Can’t wait to try it.
Thanks Mary! If you have tried it, I would love to hear your feedback.
Is shrimp raw or cooked?
Hi Rose,
This recipe uses raw shrimps. However, several readers commented that they used cooked shrimps and it turned out great for them.
So is the raw shrimp sauteed or cooked first?
Hi Kim,
No, the raw shrimps are chopped and mixed with other ingredients, then spread onto the bread and baked until cooked.
I made this for an app to bring to a friend’s house. It was a big hit! I ended up defrosting the rest of the shrimp the nwxt night to make it for us to have for dinner with a bowl of soup! Definitely a keeper!