Shrimp Toasts
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I first made these shrimp toasts for a casual weekend brunch and they vanished in minutes. Crunchy bread topped with a creamy, slightly spicy shrimp mixture — think seafood meets cheesy crostini — makes them perfect for a crowd or a cozy dinner. If you like quick seafood bites, you might also enjoy this air fryer fried shrimp guide for another easy shrimp recipe.
What makes this recipe special
Shrimp toasts take humble ingredients — shrimp, cream cheese, a little onion and celery — and turn them into an indulgent, appetizer-worthy snack or a speedy weeknight meal. They’re rich but bright, with the shrimp’s sweetness cut by the onion and lifted by garlic and a pinch of Cajun spice. Because they bake, not deep-fry, they’re easier and less messy than the classic fried versions, yet still deliver crunch and gooey cheese.
“I made these for game night and everyone asked for the recipe — crisp, creamy, and perfectly seasoned.” — a regular test-kitchen volunteer
Why you’ll love this dish:
- Quick assembly: under 20 minutes active time.
- Crowd-pleasing: both kids and adults love the cheesy, savory topping.
- Versatile: serves as appetizer, brunch, or light supper.
- Uses pantry staples and fresh shrimp — upgradeable yet affordable.
Step-by-step overview
Before you begin: you’ll chop the shrimp and aromatics, mix them with cheeses and spices, spread the mixture on slices of toast, then bake until bubbly and golden.
High-level sequence:
- Prep shrimp and vegetables.
- Combine with cream cheese, Parmesan and Fontina.
- Spread on bread slices and bake or broil.
- Serve hot — best within an hour for optimal crunch.
What you’ll need
- 1 pound fresh chopped shrimp — the star of the show, adding that delightful seafood flavor. (Substitute: use thawed, deveined frozen shrimp; pat dry and chop.)
- 1 medium onion, diced — a little sweetness and crunch to balance the dish.
- 1 stalk celery, diced — adds texture and brings a fresh note to the toasts.
- 2 cloves garlic, minced — a must-have for that fragrant aroma.
- 8 ounces cream cheese — gives the toasts a creamy, rich base. (Room temperature for easier mixing.)
- 1/2 cup Parmesan cheese, grated — adds a lovely nuttiness.
- 1/2 cup Fontina cheese, grated — for that delicious melty goodness. (Substitute: mozzarella or Gruyère if needed.)
- 1 teaspoon Cajun spice — a hint of spice that ties everything together beautifully. (Adjust to taste.)
- 8 slices toast or bread — a sturdy base to hold all that delicious shrimp mixture. (Baguette slices, sourdough, or brioche all work.)
If you want to try a different cooking method for the shrimp component, this air fryer shrimp recipe gives ideas for quick seasoning and cooking.
Step-by-step instructions
Preparation
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment or foil for easy cleanup.
- Finely chop the shrimp into small pieces so they bind into the spread and bake evenly.
- Dice the onion and celery finely. Mince the garlic.
Mixing
- In a medium bowl, beat the cream cheese until smooth.
- Fold in the chopped shrimp, onion, celery, garlic, Parmesan, Fontina, and Cajun spice. Use a spoon to combine until the mixture is cohesive. Taste and adjust salt or spice as needed. If the mix feels too loose, chill 10–15 minutes to firm up.
Assembly
- Lightly toast the bread slices so they hold up under the topping. A quick 3-minute toast in the oven or toaster is fine.
- Spread about 2–3 tablespoons of the shrimp mixture on each slice, pressing lightly so it adheres.
Baking
- Arrange the topped slices on the prepared baking sheet. Bake at 375°F for 12–15 minutes, until the cheese is melted and the edges begin to brown. For extra color, switch to broil for 1–2 minutes — watch closely to prevent burning.
- Remove and rest for 1–2 minutes. Serve warm.
Cook’s note: Shrimp are safely cooked when opaque and firm; internal temperature reaches 145°F. Because shrimp here are chopped, the short baking time is usually sufficient, especially if using raw shrimp. If using pre-cooked shrimp, reduce baking time to just melt and brown the cheese.
Best ways to enjoy it
- As an appetizer: arrange on a platter with lemon wedges and chopped parsley for color.
- For brunch: pair with a simple mixed-greens salad and a citrus vinaigrette.
- As a light dinner: serve with roasted vegetables or a cup of tomato-basil soup.
- Drink pairings: crisp Sauvignon Blanc, a citrusy beer, or an unoaked Chardonnay complement the seafood and cheese.
Presentation tip: stack toasts slightly overlapped on a wooden board and garnish with microgreens or thin lemon slices for a restaurant feel.
Storage and reheating tips
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 2 days. The toast will soften; re-crisp in a 350°F oven for 6–8 minutes.
- Freeze: Freeze the shrimp mixture (not on bread) in a labeled airtight container for up to 1 month. Thaw in the fridge before using.
- Food safety: Refrigerate within 2 hours of serving. Use cooked-and-cooled shrimp within 48 hours. When reheating, ensure the center reaches 165°F for safety.
Pro chef tips
- Texture matters: Chop shrimp fairly small so the spread stays together. Larger chunks can fall off the toast.
- Room-temperature cream cheese blends smoother. If you’re short on time, microwave the cream cheese in 10-second bursts until pliable.
- Press and chill: If the spread feels loose, press it onto the bread, chill 10 minutes, then bake — the topping will hold better.
- Cheese choices: Fontina melts beautifully; add a bit more Parmesan for sharper flavor. For extra umami, fold in 1 teaspoon of Worcestershire or a tablespoon of mayonnaise.
- Want a faster method? Broil on high for shorter time to crisp the top quickly. For a crispier base, toast the bread a little longer before topping.
Try this handy reference if you need another quick shrimp technique: an easy air fryer shrimp recipe — good for adapting the protein portion.
Creative twists
- Spicy Sriracha: Add 1–2 teaspoons Sriracha to the mixture for a sweet-heat lift.
- Asian-inspired: Swap Cajun spice for 1 teaspoon sesame oil, 1 tablespoon hoisin, and top with toasted sesame seeds and scallions.
- Gluten-free: Use gluten-free bread or crisp cucumber slices for a low-carb version.
- Mini bites: Spoon the mixture into phyllo cups and bake for party-friendly hors d’oeuvres.
- Seafood mix: Combine chopped crab or lobster with the shrimp for a luxe version.
Your questions answered
Q: Can I use frozen shrimp?
A: Yes. Thaw fully, pat dry, and chop. Excess moisture will thin the mixture, so drain and pat dry well. If very wet, briefly sauté the shrimp to remove moisture and concentrate flavor.
Q: Can I make the mixture ahead of time?
A: Yes — make the shrimp-cheese mixture up to a day ahead and keep refrigerated. Assemble and bake just before serving for best texture.
Q: What if I only have pre-cooked shrimp?
A: Use pre-cooked shrimp, but reduce baking time to only melt and brown the cheese (about 6–8 minutes at 375°F). Overcooking pre-cooked shrimp will make them rubbery.
Q: Are these safe for kids?
A: Generally yes, if you reduce the Cajun spice. Ensure shrimp are fully cooked and serve warm. Watch for shellfish allergies.
Conclusion
If you want another baked take on shrimp toasts, see this version from Small Town Woman’s baked shrimp toast for inspiration. For a creamier, garlicky spin, this Allrecipes creamy garlic shrimp toast gives a nice variation. For a rustic, chef-driven approach, Bon Appétit’s rustic shrimp toasts recipe is worth a look.
Shrimp Toasts
Ingredients
Method
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment or foil for easy cleanup.
- Finely chop the shrimp into small pieces so they bind into the spread and bake evenly.
- Dice the onion and celery finely. Mince the garlic.
- In a medium bowl, beat the cream cheese until smooth.
- Fold in the chopped shrimp, onion, celery, garlic, Parmesan, Fontina, and Cajun spice. Use a spoon to combine until the mixture is cohesive. Taste and adjust salt or spice as needed. If the mix feels too loose, chill 10–15 minutes to firm up.
- Lightly toast the bread slices so they hold up under the topping. A quick 3-minute toast in the oven or toaster is fine.
- Spread about 2–3 tablespoons of the shrimp mixture on each slice, pressing lightly so it adheres.
- Arrange the topped slices on the prepared baking sheet. Bake at 375°F for 12–15 minutes, until the cheese is melted and the edges begin to brown.
- For extra color, switch to broil for 1–2 minutes — watch closely to prevent burning.
- Remove and rest for 1–2 minutes. Serve warm.
