Make this easy baked shrimp toast for a crispy, savory appetizer that is lighter than the fried version. This recipe delivers big flavor and is perfect for parties or quick snacks.
Author:ellievance
Prep Time:15 min
Cook Time:15 min
Total Time:30 min
Yield:16 pieces 1x
Category:Appetizer
Method:Baking
Cuisine:Asian Inspired
Diet:Low Fat
Ingredients
Scale
1 pound raw shrimp, peeled and deveined
8 slices white bread or sandwich bread
2 tablespoons minced garlic
1 tablespoon soy sauce
1 teaspoon sesame oil
1 large egg white
1 tablespoon cornstarch
1/4 cup finely chopped scallions (green parts only)
1 tablespoon olive oil (for brushing)
1 tablespoon sesame seeds (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare the shrimp spread: Place the shrimp, minced garlic, soy sauce, sesame oil, egg white, cornstarch, and chopped scallions into a food processor. Pulse until the mixture forms a relatively smooth paste. Do not over-process.
Trim the crusts from the bread slices. Cut each slice of bread in half diagonally to create triangles.
Spread an even, generous layer of the shrimp mixture onto one side of each bread triangle.
Place the toast triangles, shrimp-side up, on the prepared baking sheet.
Lightly brush the edges of the bread with olive oil and sprinkle the shrimp topping with sesame seeds, if using.
Bake for 12 to 15 minutes, or until the shrimp topping is cooked through and the edges of the bread are golden brown and crispy.
Serve the baked shrimp toast immediately as a party snack or appetizer.
Notes
For a Vietnamese shrimp toast variation, add a pinch of white pepper and a small amount of finely minced shallot to the shrimp mixture.
To achieve extra crispiness, you can lightly toast the bread in the oven for 3 minutes before applying the shrimp topping.
Serve this seafood appetizer with sweet chili sauce for dipping.