Easy Baked Shrimp Toast
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 is a non-traditional Vietnamese dish called “bánh mì quết tôm” 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.
The recipe requires just a handful of main ingredients: 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
Shrimp are chopped into small pieces and mixed with mayo, butter and aromatics. You can chop the shrimp 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 chopped shrimp with the other ingredients, spread the mixture on the bread and bake it in the oven.
Variations and Substitutions
I personally think shrimp 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 really well with shrimp. 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 shrimp toast.
If you like shrimp and cheese combination, go ahead and 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 or side dish for your party, also try these recipes:
Easy Baked Shrimp Toast
Equipment
- Mixing bowl
Ingredients
- 6 oz shrimp, peeled and deveined (I use raw shrimps)
- 3 tablespoons mayonnaise
- 3 tablespoons butter, melted
- 1 1/2 teaspoons grated garlic
- 1 1/2 tablespoons thinly sliced scallions (about 2 stalks of scallions)
- black pepper
- baguette or ciabatta (see notes)
- basil, thinly sliced
Instructions
- Preheat oven to 400F.
- Chop shrimps or process in a food chopper into small pieces. Don't process into a paste. Mix shrimp 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 shrimp 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.
- Also feel free to add your favorite seasonings to the shrimp mixture, such as Old Bay seasoning, ground cayenne pepper and onion powder. You can also add salt and pepper to taste.
Nutrition
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.
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