Crispy Shrimp Toast

There is something endlessly satisfying about biting into a piece of shrimp toast with its golden crispiness and savory seafood filling laced with hints of garlic, green onion, and just a nudge of sesame. This recipe turns a few simple ingredients into a crowd-pleaser ideal for brunch spreads, appetizers, or anytime you crave comfort and crunch in the same bite.

When I first tried making shrimp toast at home, I could not believe how quickly the kitchen filled with the nostalgic scent I remembered from dim sum restaurants. Homemade lets you play with the thickness of the shrimp layer and the bread’s crunch factor every single time.

Ingredients

• Scallions: Freshness with a gentle onion aroma Look for firm stalks with vivid green tops
• Cilantro: Aromatic and bright Always check for leaves that are vibrant not wilted
• Egg white: Essential as the binder to hold the shrimp paste together Use eggs at room temperature for best blending
• Garlic: The cornerstone of the flavor paste Pick cloves that feel heavy and tight without green shoots
• Peeled and deveined large shrimp: Main source of rich taste and protein Opt for plump shrimp and avoid any with off odors
• Low-sodium soy sauce: Delivers a hit of savory umami Use a naturally brewed brand for deeper flavor
• Salt and pepper: For essential seasoning Use freshly cracked pepper if possible
• White sandwich bread: Serves as the crispy carrier Thin soft slices work best here for optimal frying
• Neutral oil: Allows the flavors to shine through without overpowering Go for oils like canola or grapeseed that are very light
• Toasted sesame oil: Offers an oh so subtle nuttiness Be sure toast is fragrant but never burnt for best results
• White sesame seeds: Garnish each toast and add to the crunch Buy untoasted seeds and toast them fresh for a nutty burst

Instructions

Prep the Aromatics:

Trim the scallions remove roots and any limp outer leaves Slice them into thirds Rinse the cilantro thoroughly to remove sand Peel the garlic

Make the Flavor Paste:

In a food processor add scallions cilantro and garlic Pulse until they are finely chopped but not mushy

Form the Shrimp Mixture:

Add two thirds of the shrimp to the processor plus egg white soy sauce and toasted sesame oil Pulse in short bursts until the mixture is coarse not quite smooth

Combine with Chopped Shrimp:

Dice the remaining shrimp into small bits Mix this into the paste by hand in a medium bowl Season with salt and pepper Taste for seasoning

Spread and Garnish:

Divide the shrimp mixture evenly among the bread slices Spread it generously but leave the edges bare Gently dip the topping side of each piece onto a plate of sesame seeds to coat

Fry to Perfection:

Fill a cast iron skillet with enough neutral oil to cover the bottom Heat on medium high When a drop of the shrimp mixture sizzles on contact it is ready Use tongs to lay bread shrimp side down in the hot oil Fry each side for two to three minutes turning carefully for golden crispiness

Drain and Serve:

Place the fried toast on paper towels to absorb extra oil Serve while hot for the crispiest experience

Shrimp has always been a favorite in our kitchen My kids especially love nibbling on the toast points as an after school snack and watching those sesame seeds brown up in the skillet adds such a homey vibe

Storage Tips

Store leftover shrimp toast in an airtight container in the fridge for up to one day Reheat pieces in a 375 degree F oven to bring back some crispiness It is best not to microwave because the bread gets soggy

Ingredient Substitutions

You can swap white sandwich bread for Japanese milk bread or even soft French bread If cilantro is not your style try flat leaf parsley Frozen shrimp works when thawed and patted very dry before use

Serving Suggestions

Crispy shrimp toast shines alongside a simple soy vinegar dipping sauce or a bowl of hot soup Cut triangles or strips for party appetizers or layer whole slices as the showstopper of a family brunch

Cultural Background

Shrimp toast has roots in Chinese Cantonese cuisine but became wildly popular in both Hong Kong and Western restaurants with many spins on the core theme Every family seems to add their own twist whether it is a little ginger or an extra sprinkle of sesame

Seasonal Adaptations

Use up summer herbs like basil together with the shrimp Try with crab meat in winter for a richer bite Top finished toast with sliced radishes and microgreens in spring

Freezer Meal Conversion

Prepare and spread the shrimp mixture on bread slices then freeze individually on a tray Once frozen transfer to a bag or container and store for up to four weeks Fry straight from frozen just add extra time to each side

Success Stories

Friends still rave about the shrimp toast I brought to our last game night Not a single piece was left and two people asked for the recipe If you give it a try tag me with your creations because I love seeing the different ways people make it their own

This crispy shrimp toast is sure to be the star of your next party or family meal. Enjoy every bite and do not forget to experiment with your favorite herbs and sauces.

Common Recipe Questions

→ What bread works best for shrimp toast?

Soft, white sandwich bread is ideal since it crisps well while holding the shrimp mixture securely. Trim crusts for a refined appearance.

→ How do I achieve even frying?

Use a cast-iron skillet with enough neutral oil, maintaining medium-high heat. Fry toast in batches to ensure each side is golden and crisp.

→ Can I prepare the shrimp mixture ahead?

Yes, the shrimp paste can be made several hours before. Store covered in the refrigerator until ready to assemble on bread.

→ Why add both chopped and paste shrimp?

Combining paste for spreadability and chopped shrimp for texture gives each bite a satisfying contrast of creamy and chunky.

→ Are sesame seeds necessary?

Sesame seeds add nutty flavor and extra crunch. Skip or substitute with other seeds if you have allergies or dietary preferences.