Best 13 Shrimp Toasts Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Shrimp toasts, also known as shrimp canapés or shrimp toasts are a delicious and versatile appetizer that can be enjoyed by people of all ages. They are made with a combination of shrimp, breadcrumbs, and various seasonings, and are typically fried or baked until golden brown. Shrimp toasts are a popular dish in many cultures, and can be served with a variety of dipping sauces, such as soy sauce, sweet and sour sauce, or mayonnaise.

Check out the recipes below so you can choose the best recipe for yourself!

BAKED SHRIMP TOASTS



Baked Shrimp Toasts image

Deep-fried prawn toast is a favorite Bangkok street food. These are baked; for ease of preparation and a reduced fat content. Make ahead for a flavor-filled evening. A Touch of Thai web site.

Provided by Manami

Categories     Spreads

Time 40m

Yield 40 appetizers

Number Of Ingredients 10

10 slices firm white bread, crust removed
4 scallions, minced
1/4 cup canola oil (we used canola) or 1/4 cup olive oil (we used canola)
1 tablespoon minced garlic
2 tablespoons chili-garlic sauce (we used a Taste of Thai)
1 teaspoon chili-garlic sauce (we used a Taste of Thai)
1 tablespoon minced cilantro
1 egg yolk
1 tablespoon sesame seeds
1 lb raw shrimp, peeled, deveined & minced

Steps:

  • Preheat oven to 400°F.
  • Line a baking sheet with aluminum foil or parchment paper.
  • Place bread on baking sheet and brush with oil.
  • Bake 5 minutes (oil side up).
  • Set tray aside to cool.
  • In a medium bowl beat the garlic chili pepper sauce and egg.
  • Add shrimp, scallions, garlic and cilantro.
  • Mix well.
  • Flip bread over and spoon shrimp mixture on top, spreading evenly to edges.
  • Sprinkle with sesame seeds, and using a pastry brush, dab shrimp with oil.
  • Bake 10 minutes.
  • Cut each bread slice into 4 triangle or square shaped pieces and serve.
  • *For ease of entertaining; the filling can be prepared the day before and refrigerated, as well as the first baking of bread. Store cooled bread on its tray or in a plastic bag.

BAKED SHRIMP TOASTS



Baked Shrimp Toasts image

Categories     Wine     Garlic     Ginger     Shellfish     Bake     Christmas     Cocktail Party     Shrimp     Winter     Cilantro     Gourmet

Yield Makes 32 hors d'oeuvres

Number Of Ingredients 9

4 teaspoons minced garlic
1 tablespoon minced peeled fresh ginger
1 tablespoon vegetable oil
1 tablespoon mirin*
2 teaspoons soy sauce
1/2 teaspoon salt
3/4 pound medium shrimp in shell (31 to 35 per pound), peeled, deveined, and cut into 1/2-inch pieces
3 tablespoons chopped fresh cilantro
1 (9- by 4-inch) white Pullman loaf, unsliced

Steps:

  • Cook garlic and ginger in oil in an 8- to 9-inch heavy skillet over moderate heat, stirring, until softened and fragrant, about 1 minute. Add mirin, soy sauce, and salt (omit salt if making ahead; see cooks' note, below) and simmer, stirring, 15 seconds. Transfer marinade to a bowl and cool to room temperature.
  • Add shrimp and cilantro, tossing to coat, and marinate, covered and chilled, 1 hour.
  • Put oven rack in upper third of oven and preheat oven to 350°F.
  • Turn bread loaf on its side and evenly cut crust from bottom of loaf using a long serrated knife, discarding crust, then cut a 3/8-inch-thick slice from bottom and trim crust from sides of slice. Put slice on a baking sheet (reserve rest of loaf for another use) and bake, turning over once, until dry but not colored, 8 minutes total. Remove bread from oven but leave on baking sheet.
  • Immediately increase oven temperature to 475°F.
  • Spread top of hot toast with all of shrimp mixture, packing it down into a thick even layer and covering surface entirely. Make sure oven temperature has reached 475°F, then bake shrimp toast until topping is cooked through, 12 to 15 minutes. Transfer with a large flat spatula to a rack to cool 5 minutes, then transfer to a cutting board.
  • Halve shrimp toast crosswise with a very sharp knife, then cut each half lengthwise into fourths, making 8 strips total. Cut each strip into 4 pieces. Serve toasts warm or at room temperature.
  • *Available at Asian markets and some supermarkets.

SHRIMP TOASTS



Shrimp Toasts image

Provided by Food Network

Yield Makes about 30

Number Of Ingredients 14

4 cups vegetable oil, for deep-frying
1 pound large shrimp, peeled and deveined
1 teaspoon finely-minced ginger
1 scallion, finely minced
1 tablespoon Shao Hsing (Chinese rice wine)
1 1/2 tablespoons lard
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon MSG
1/4 teaspoon ground black pepper
10 to 12 slices white bread, crusts removed (such as Wonder)
1 egg, beaten, for sealing
About 1 cup sesame seeds, for dipping
Coarse salt

Steps:

  • In a deep-fryer heat oil to 365 degrees. In a food processor combine next 9 ingredients; puree until a slightly chunky paste is formed. Using a rolling pin, flatten bread, one slice at a time. Spread 1 to 2 tablespoons of shrimp paste evenly over bread, and roll up in a tight cylinder; brush edge with a little beaten egg to seal and let dry while you make more cylinders.
  • When all shrimp paste is used, cut each cylinder in thirds into small logs. Dip both ends of each log into egg, then into sesame seeds. Deep-fry logs, in batches, until golden-brown, about 2 to 3 minutes, turning several times with a metal spoon. Using a slotted spoon, remove shrimp toasts and drain on paper towels; keep warm while you fry remaining batches. Sprinkle with coarse salt and serve immediately.

SHRIMP TOASTS



Shrimp Toasts image

Provided by Emeril Lagasse

Categories     main-dish

Time 30m

Yield 26 to 38 toasts

Number Of Ingredients 11

1 pound peeled shrimp
1/4 cup minced green onions
2 tablespoons minced fresh cilantro
1 teaspoon minced garlic
1 teaspoon minced jalapeno pepper
1 egg white
1 teaspoon salt
1/2 cup heavy cream
1/4 pound cream cheese, cut into pieces
13 to 14 slices brioche or homemade-style white bread, crusts removed
Vegetable oil or clarified butter, for frying

Steps:

  • In the bowl of a food processor, combine the shrimp, green onions, cilantro, garlic, jalapeno, egg white, salt, and process until smooth. Add the cream cheese and pulse to incorporate Add the cream and pulse just until incorporated, being careful not to over-process.
  • Spread 2 heaping tablespoons of the shrimp mixture onto each slice of bread, spreading to the edges and smoothing the top.
  • In a large heavy pot, heat 4-inches of vegetable oil to 360 degrees F. Add the shrimp toasts in batches and fry until golden, coated sides down first, about 1 minute per side. Drain on paper towels, cut each slice in half diagonally, and serve immediately.

BROILED SHRIMP TOASTS



Broiled Shrimp Toasts image

This simple and quick version of the dim sum favorite is a healthier, less greasy appetizer than the usual fried shrimp toasts.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 20m

Number Of Ingredients 8

4 ounces rock shrimp (or peeled medium shrimp, deveined)
1 tablespoon minced shallot
2 teaspoons finely chopped peeled fresh ginger
1 tablespoon mayonnaise
1/2 teaspoon Sriracha (Asian chili sauce) or other chili sauce
1 teaspoon finely grated lime zest, plus 2 teaspoons fresh lime juice
1/2 medium baguette, sliced into 20 thin slices (less than 1/4 inch thick)
3 tablespoons unsalted butter, melted

Steps:

  • Pulse shrimp, shallot, and ginger in a food processor until a coarse paste forms. Transfer to a bowl. Stir in mayonnaise, Sriracha, and lime zest and juice.
  • Heat broiler. Working in 2 batches, toast bread slices on a rimmed baking sheet 8 inches from heat source until golden brown, about 30 seconds. Remove from oven. Flip bread, generously brush tops with butter, and spread with a thin layer of shrimp paste (about 1 teaspoon each).
  • Broil until shrimp mixture is opaque and cooked through and toasts are browned, about 1 minute. Serve warm.

SESAME SHRIMP TOASTS



Sesame Shrimp Toasts image

Categories     Shellfish     Appetizer     Fry     Cocktail Party     Shrimp     Winter     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes 48 hors d'oeuvres

Number Of Ingredients 12

1 tablespoon Asian sesame oil
1 tablespoon soy sauce
1 tablespoon cornstarch
1 large egg white
2 scallions, chopped
1 large garlic clove, chopped
2 teaspoons grated peeled fresh gingerroot
1 1/4 teaspoons salt
1 pound shrimp, shelled and if desired deveined
12 slices firm white sandwich bread, crusts discarded
2 tablespoons sesame seeds
about 6 cups vegetable oil for deep-frying

Steps:

  • In a food processor blend sesame oil, soy sauce, cornstarch, egg white, scallions, garlic, gingerroot, and salt. Add shrimp and pulse until mixture is like paste but not completely smooth.
  • Divide mixture among bread slices, spreading it evenly to edges, and sprinkle with sesame seeds. Cut each bread slice into 4 triangles.
  • In a 6-quart heavy saucepan heat 1 1/2 inches oil to 350°F. on a deep-fat thermometer and fry shrimp toasts in batches, coated sides down first, about 1 minute on each side, or until golden. Transfer shrimp toasts with a slotted spoon to paper towels to drain and serve warm.

SHRIMP SCAMPI WITH GARLIC TOASTS



Shrimp Scampi with Garlic Toasts image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
5 cloves garlic, chopped
Kosher salt
Pinch of red pepper flakes
Eight 1/2-inch-thick slices crusty bread
1 1/4 pounds large shrimp, peeled and deveined, tails intact
3/4 cup dry white wine or low-sodium chicken broth
Grated zest and juice of 1/2 lemon, plus lemon wedges for serving
1/3 cup chopped fresh parsley
1/3 cup chopped fresh chives

Steps:

  • Preheat the broiler. Heat the olive oil and 2 tablespoons butter in a large ovenproof skillet over medium heat. Add the garlic, 1/2 teaspoon salt and the red pepper flakes and cook 1 to 2 minutes; remove from the heat. Brush both sides of the bread with some of the garlic mixture and arrange on a baking sheet. Broil the bread until toasted, about 1 minute per side. Divide the bread among 4 bowls.
  • Place the skillet with the remaining garlic mixture over high heat. Add the shrimp and toss to coat, then stir in the wine and lemon zest and juice. Transfer to the broiler and cook until the shrimp are pink, about 3 minutes. Transfer the shrimp with a slotted spoon to the bowls.
  • Return the skillet to high heat and boil the cooking liquid until slightly thickened, 1 to 2 minutes. Stir in the parsley and chives. Whisk in the remaining 1 tablespoon butter and simmer 1 to 2 more minutes; pour over the shrimp. Serve with lemon wedges.

SHRIMP TOASTS



Shrimp Toasts image

Provided by Ming Tsai

Categories     Bread     Appetizer     Fry     Cocktail Party     Shrimp     Jícama     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings (as an accompaniment to soup or as an hors d'oeuvre)

Number Of Ingredients 13

1/2 lb rock shrimp or regular shrimp, peeled and deveined
1 tablespoon finely chopped peeled fresh ginger
1 tablespoon Asian sesame oil
1 tablespoon rice wine or medium-dry Sherry
1 large egg white
1/4 cup diced (1/8 inch) peeled jicama
2 tablespoons chopped fresh cilantro
2 scallions (white and pale green parts only), thinly sliced
About 6 cups vegetable oil for frying
12 very thin slices firm white sandwich bread, crusts discarded
1/4 cup sesame seeds
Special Equipment
a deep-fat thermometer

Steps:

  • Pulse shrimp, ginger, sesame oil, rice wine, and egg white in a food processor until a coarse purée forms, then transfer to a bowl. Stir in jicama, cilantro, scallions, and salt and pepper to taste.
  • Heat 2 inches vegetable oil in a 3-quart saucepan over moderately high heat until it registers 375°F on deep-fat thermometer.
  • While oil is heating, divide shrimp spread among bread slices (about 2 tablespoons per slice) and spread evenly to edges. Sprinkle with sesame seeds, then gently press seeds into shrimp spread to make them stick.
  • Fry 2 bread slices, shrimp sides down, until shrimp is browned, about 1 minute. Turn over and fry until undersides are golden, about 30 seconds. Transfer to paper towels to drain. Fry remaining slices in same manner. Cut each toast diagonally into 2 triangles and serve immediately.

SHRIMP TOASTS WITH SESAME SEEDS AND SCALLIONS



Shrimp Toasts With Sesame Seeds and Scallions image

These dim sum-style shrimp toasts make a surprisingly simple-and utterly addictive-at-home snack. With this method, you don't even need a deep fryer to pull them off.

Provided by Andy Baraghani

Categories     Bon Appétit     Lemongrass     Shrimp     Shellfish     Chile Pepper     Sesame     Appetizer     Hors D'Oeuvre     Cocktail Party     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free

Yield Serves 4

Number Of Ingredients 10

10 ounces shrimp, peeled, deveined
2 tablespoons hot chile paste (such as sambal oelek)
2 teaspoons finely grated lemongrass
2 teaspoons fish sauce (such as nam pla or nuoc nam)
1 teaspoon finely grated peeled ginger
Kosher salt
2 scallions, green and white parts separated, thinly sliced crosswise
1/4 cup white sesame seeds
4 slices white bread, 1/4 inch thick, crusts removed
Vegetable oil (for frying; about 1 cup)

Steps:

  • Pulse shrimp, chili paste, lemongrass, fish sauce, and ginger in a food processor until smooth. Season with salt and pulse again to combine. Transfer mixture to a medium bowl; stir in scallion whites.
  • Place sesame seeds on a plate. Spread shrimp mixture over bread slices, extending all the way to edges. Press bread, shrimp side down, into sesame seeds to coat evenly.
  • Pour oil into a large skillet to come 1/4" up sides and heat over medium-high until a small pinch of shrimp mixture sizzles when added to oil. Working in 2 batches, fry toasts, shrimp side down, until golden and crisp, about 2 minutes; turn and cook until other sides are golden and crisp, about 1 minute. Transfer to a paper towel-lined wire rack to drain.
  • Cut each toast diagonally into quarters and top with scallion greens.

BAKED SHRIMP TOASTS



Baked Shrimp Toasts image

Make and share this Baked Shrimp Toasts recipe from Food.com.

Provided by Jeff Hixson

Categories     Lunch/Snacks

Time 45m

Yield 32 appetizers

Number Of Ingredients 9

4 teaspoons minced garlic
1 tablespoon minced peeled fresh ginger
1 tablespoon vegetable oil
1 tablespoon mirin
2 teaspoons soy sauce
1/2 teaspoon salt
3/4 lb medium shrimp, in shell peeled, deveined, and cut into 1/2 inch pieces (31 to 35 per lb)
3 tablespoons chopped fresh cilantro
1 loaf white pullman bread, unsliced (9- by 4-inch)

Steps:

  • Cook garlic and ginger in oil in an 8- to 9-inch heavy skillet over moderate heat, stirring, until softened and fragrant, about 1 minute.
  • Add mirin, soy sauce, and salt (omit salt if making ahead; see note, below) and simmer, stirring, 15 seconds.
  • Transfer marinade to a bowl and cool to room temperature.
  • Add shrimp and cilantro, tossing to coat, and marinate, covered and chilled, 1 hour.
  • Put oven rack in upper third of oven and preheat oven to 350°F.
  • Turn bread loaf on its side and evenly cut crust from bottom of loaf using a long serrated knife, discarding crust, then cut a 3/8-inch-thick slice from bottom and trim crust from sides of slice.
  • Put slice on a baking sheet (reserve rest of loaf for another use) and bake, turning over once, until dry but not colored, 8 minutes total.
  • Remove bread from oven but leave on baking sheet.
  • Immediately increase oven temperature to 475°F.
  • Spread top of hot toast with all of shrimp mixture, packing it down into a thick even layer and covering surface entirely.
  • Make sure oven temperature has reached 475°F, then bake shrimp toast until topping is cooked through, 12 to 15 minutes.
  • Transfer with a large flat spatula to a rack to cool 5 minutes, then transfer to a cutting board.
  • Halve shrimp toast crosswise with a very sharp knife, then cut each half lengthwise into fourths, making 8 strips total.
  • Cut each strip into 4 pieces.
  • Serve toasts warm or at room temperature.
  • note: Shrimp can be marinated (without salt in marinade) up to 4 hours.
  • Stir in salt before proceeding.

Nutrition Facts : Calories 49.5, Fat 1, SaturatedFat 0.2, Cholesterol 16.2, Sodium 161.2, Carbohydrate 6.6, Fiber 0.3, Sugar 0.6, Protein 3.2

SHRIMP TOASTS RECIPE - (4.8/5)



Shrimp Toasts Recipe - (4.8/5) image

Provided by á-73576

Number Of Ingredients 16

Dipping Sauce:
1 Loaf White Bread, Extra Thin, crusts removed (Pepperidge Farm)
1 Pound Shrimp, thawed, cleaned, dried of moisture with a paper towel and coarse chopped
2 Egg Whites
6 thin Scallions, chopped finely
3 teaspoons fresh Ginger, chopped finely
1 Tablespoon Orange Peel, chopped finely
1 teaspoon Chili Sauce
1 teaspoon Sugar
Oil for Frying
2 Tablespoons Soy Sauce
2 Tablespoons Water
2 Tablespoons Rice Wine Vinegar
Sesame Seeds
Equipment:
Deep Fryer or Large Deep Frying Pan

Steps:

  • In the bowl of a food processor wiz together the shrimp and egg white forming a coarse paste, scrape into a glass mixing bowl then gently stir in the the scallions, ginger, orange peel, chili sauce, and sugar. Refrigerate shrimp mixture for at least a half hour then, using a mini spatula, one slice at a time, spread mixture across bread including into the corners before cutting each piece in half on a diagonal and placing onto a large cookie sheet. Fry Shrimp Toast rolling over until golden on both sides before placing onto a paper towel to absorb grease, serve immediately with dipping sauce. Dipping Sauce: In a small bowl stir together the liquid ingredients then top with sesame seeds.

SHRIMP AND DILL TOASTS



Shrimp and Dill Toasts image

Looking for an easy seafood appetizer? Then try these tasty toasts topped with shrimp.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 15m

Yield 16

Number Of Ingredients 5

16 slices (1/2 inch thick) baguette French bread
1/3 cup chives-and-onion cream cheese spread (from 8-oz container)
1/3 cup finely chopped green bell pepper
8 cooked large shrimp, peeled (tail shells removed), cut in half lengthwise
16 sprigs fresh dill weed

Steps:

  • Heat oven to 350°F. Place bread slices on ungreased cookie sheet. Bake 5 minutes. Turn slices over; bake about 7 minutes longer or until crisp and very light brown. Cool.
  • Spread each toast with 1 teaspoon cream cheese spread; top with 1 teaspoon bell pepper and half a shrimp. Top with 1 sprig dill weed. Serve immediately, or cover and refrigerate up to 1 hour.

Nutrition Facts : Calories 50, Carbohydrate 6 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 90 mg, Sugar 1 g, TransFat 0 g

JAPANESE SHRIMP TOASTS



Japanese Shrimp Toasts image

Pleasantly salty and just a little bit sweet, there's no better way to kick off a party and get guests hungry for more than with these shrimp toasts. Traditionally a Chinese dim sum delicacy, our recipe took inspiration from bold Japanese flavors like miso paste and lime juice, resulting in a canapé that carries big umami flavor in a small and tidy package.

Provided by Greg Lofts

Categories     Food & Cooking     Appetizers

Time 35m

Yield Makes 36

Number Of Ingredients 10

4 scallions, white and light-green parts separated from dark-green tops
2 cloves garlic, smashed and peeled
4 teaspoons chopped fresh ginger (from a 1-inch piece)
1 pound peeled, deveined shrimp, preferably wild domestic
1 tablespoon white miso paste
1/2 teaspoon finely grated lime zest, plus 2 tablespoons fresh juice
Kosher salt and freshly ground pepper
8 slices white sandwich bread, such as Pepperidge Farm, flattened with a rolling pin, crusts removed
3 tablespoons white or black sesame seeds, or a combination
Vegetable oil, for frying

Steps:

  • Pulse white and light-green scallion parts with garlic and ginger in a food processor until finely chopped. Add shrimp, miso, and lime zest and juice; season with salt and pepper. Pulse until mixture becomes a sticky paste. Divide among bread slices (3 tablespoons each), spreading evenly to edges. Sprinkle tops with sesame seeds, gently pressing with flattened palms to adhere.
  • Heat 1/2 inch oil in a large straight-sided skillet (preferably cast iron) over medium. When oil shimmers, add shrimp bread, sesame-side down, in a single layer (3 to 4 pieces at a time, depending on size of skillet). Fry until shrimp paste is golden brown and just cooked through, 1 1/2 to 2 minutes. Flip and continue cooking until golden on bottoms, about 1 minute more. Transfer to rimmed baking sheets lined with wire racks to drain and crisp.
  • Thinly slice scallion tops; sprinkle evenly over shrimp toasts. Cut each toast into 4 triangles. Serve warm.

Tips:

  • Choose the right shrimp. Use large, fresh shrimp for the best results. If using frozen shrimp, thaw them completely before cooking.
  • Make sure the shrimp mixture is well-seasoned. Use a variety of spices and herbs to flavor the shrimp, such as garlic, ginger, green onions, and soy sauce.
  • Don't overcook the shrimp. Cook the shrimp until they are just opaque, about 2-3 minutes per side.
  • Use a good quality bread. The bread should be firm enough to hold the shrimp mixture, but not too dense.
  • Don't skimp on the butter. Butter adds flavor and richness to the shrimp toasts.
  • Serve the shrimp toasts immediately. They are best when served hot and crispy.

Conclusion:

Shrimp toasts are a delicious and easy-to-make appetizer that is perfect for parties or gatherings. With a few simple ingredients, you can create a dish that is both flavorful and elegant. So next time you're looking for a quick and easy appetizer, give shrimp toasts a try. You won't be disappointed!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #healthy     #appetizers     #seafood     #oven     #dinner-party     #holiday-event     #shrimp     #dietary     #christmas     #thanksgiving     #low-saturated-fat     #low-in-something     #shellfish     #equipment     #number-of-servings

Related Topics