I love this recipe because it’s incredibly simple yet tastes like something from a restaurant. The texture is a perfect balance — crisp on the outside and tender inside. I can also adjust it easily, making it gluten-free or adding extra herbs for more freshness. It’s ready in just 25 minutes, making it ideal for last-minute entertaining.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
½ pound Shrimp, peeled and deveined 1 tablespoon Olive Oil ¼ cup Chopped Cilantro (can substitute with parsley) 2 Scallions, finely chopped 1 teaspoon Ginger, grated ¼ teaspoon Sesame Oil ½ teaspoon Sugar ½ teaspoon Salt 2 teaspoons Cornstarch 1 Egg White 4 slices White Sandwich Bread (alternative: croutons or crusts) 2 tablespoons Toasted Sesame Seeds Vegetable Oil (for frying)
Directions
I start by blending the olive oil in a food processor until it’s smooth.
Then I add the shrimp, cilantro, scallions, ginger, sesame oil, sugar, salt, cornstarch, and egg white. I process everything until the mixture becomes smooth and cohesive.
I spread this shrimp mixture evenly across each slice of bread.
I sprinkle toasted sesame seeds over the top and press them in gently so they stick.
Next, I cut each slice diagonally into four small triangles.
I heat about ⅛ inch of vegetable oil in a skillet over medium heat.
I place the triangles shrimp-side down and fry for 2–3 minutes until golden brown, then flip and cook the other side for another minute.
Finally, I transfer the fried toasts to a plate lined with paper towels to drain any excess oil, then serve them hot.
Servings and Timing
This recipe makes about 4 slices of shrimp toast (approximately 8–12 small pieces depending on how I cut them). It takes around 25 minutes total — 15 minutes for prep and 10 minutes for cooking.
Variations
I sometimes replace the olive oil with butter for a richer version.
For a spicy kick, I like to add a bit of chili paste or red pepper flakes to the shrimp mixture.
When I want a crunchier texture, I double-fry the toasts briefly before serving.
I occasionally swap cilantro for parsley or add a few drops of lime juice for brightness.
For an air-fryer version, I cook them at 375°F for about 7–8 minutes until golden.
Storage/Reheating
I store leftover shrimp toast in an airtight container in the refrigerator for up to 2 days. To reheat, I place them in a 350°F oven or air fryer for 5–6 minutes to crisp them back up. I avoid microwaving, as it makes the bread soggy.
FAQs
How do I make this recipe gluten-free?
I simply use gluten-free sandwich bread and check that all condiments are certified gluten-free.
Can I make the shrimp mixture ahead of time?
Yes, I often prepare the shrimp mixture up to a day in advance and keep it covered in the fridge until I’m ready to fry.
What’s the best oil for frying shrimp toast?
I prefer a neutral oil like vegetable or canola oil since it doesn’t overpower the shrimp flavor.
Can I bake these instead of frying?
Yes, I can bake them at 400°F for about 10–12 minutes until golden and crispy.
Why add olive oil to the mixture?
It adds moisture and a subtle richness to the shrimp paste without making it heavy.
Can I freeze shrimp toast?
Yes, I freeze the uncooked triangles on a baking sheet, then transfer them to a bag once solid. I fry them straight from frozen.
What dipping sauces go best with shrimp toast?
I love serving it with sweet chili sauce, soy-vinegar dip, or spicy mayo.
How do I prevent the toast from soaking too much oil?
I make sure the oil is hot enough before frying and drain the toasts well on paper towels afterward.
Can I use other seafood instead of shrimp?
Yes, I’ve tried using crab or minced fish — both work beautifully.
How do I keep the bread crispy for longer?
I keep the fried pieces on a wire rack instead of stacking them, which helps maintain crispness.
Conclusion
This irresistible shrimp toast is one of my favorite appetizers because it’s simple, quick, and bursting with flavor. The golden crunch, savory shrimp filling, and sesame aroma make it impossible to resist. I love how easy it is to customize and how perfectly it fits into any gathering or casual snack time.
Crispy, savory shrimp toast made with juicy shrimp, fragrant herbs, and golden-fried bread — an easy, restaurant-quality appetizer ready in just 25 minutes.
Ingredients
½ pound Shrimp, peeled and deveined
1 tablespoon Olive Oil
¼ cup Chopped Cilantro (or parsley)
2 Scallions, finely chopped
1 teaspoon Ginger, grated
¼ teaspoon Sesame Oil
½ teaspoon Sugar
½ teaspoon Salt
2 teaspoons Cornstarch
1 Egg White
4 slices White Sandwich Bread
2 tablespoons Toasted Sesame Seeds
Vegetable Oil (for frying)
Instructions
In a food processor, blend olive oil until smooth.
Add shrimp, cilantro, scallions, ginger, sesame oil, sugar, salt, cornstarch, and egg white. Process until smooth and cohesive.
Spread the shrimp mixture evenly across each slice of bread.
Sprinkle toasted sesame seeds on top and press them gently to adhere.
Cut each slice diagonally into four triangles.
Heat about ⅛ inch of vegetable oil in a skillet over medium heat.
Place the triangles shrimp-side down and fry for 2–3 minutes until golden brown.
Flip and cook the other side for 1 minute.
Transfer to paper towels to drain excess oil.
Serve hot with dipping sauces of choice.
Notes
Use gluten-free bread to make this recipe gluten-free.
For a spicier version, add chili paste or red pepper flakes.
To reheat, place in a 350°F oven or air fryer for 5–6 minutes.
Can be baked at 400°F for 10–12 minutes instead of frying.
Freeze uncooked pieces and fry directly from frozen when ready.
Serve with sweet chili sauce, soy-vinegar dip, or spicy mayo.
