Baked Shrimp Toast
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I first made this shrimp-topped toast on a hectic weeknight when I wanted something faster than a full seafood dinner but more special than plain grilled shrimp. The result — crunchy baguette, lightly tangy mayo-lemon shrimp, and a flash of parsley — feels like a restaurant appetizer that’s ridiculously easy at home. It’s perfect for a casual dinner, a party platter, or a brunch starter, and if you like bright, buttery shrimp you might also enjoy this lemon-butter baked shrimp for a fuller plate.
Why you’ll love this dish
This recipe hits a sweet spot: minimal hands-on time, affordable seafood, and big flavor. A pound of shrimp mixed with just a few pantry staples turns into an impressive finger food in about 20 minutes. It’s forgiving (small shrimp or larger shrimp both work), crowd-pleasing (kids and adults alike enjoy the crunch and creaminess), and flexible for plating — serve it as an appetizer, light dinner, or alongside brunch items.
“Simple ingredients, restaurant vibes — the best late-night snack that’s actually decent for guests.”
Beyond taste, it’s efficient: no deep-frying required, easy clean-up, and you can scale the quantities up for a party without extra fuss.
How this recipe comes together
This is a quick process you can skim before cooking. First, preheat the oven so it’s ready when the toasts are assembled. In one bowl you’ll combine 1 lb of chopped shrimp with a creamy, tangy mayo-lemon mixture and seasonings. Slice and oil the baguette, spoon the shrimp mix on each slice, then bake 10–12 minutes until the shrimp are opaque and the bread is toasty. Finish with chopped parsley for freshness.
Yield: about 12–14 toasts (depending on slice thickness). Hands-on time: ~10 minutes. Total time: ~20–25 minutes.
What you’ll need
- 1 pound shrimp, peeled and deveined (small to medium works best; roughly chopped)
- 1/4 cup mayonnaise (use full-fat for best texture; Greek yogurt can be substituted for a lighter bite)
- 1 tablespoon lemon juice (freshly squeezed preferred)
- 1 teaspoon garlic powder (or 1 clove finely minced fresh garlic)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 French baguette, sliced into 1/2-inch rounds
- 2 tablespoons olive oil (for brushing bread)
- 1 tablespoon chopped fresh parsley (for garnish)
Notes/substitutions:
- Shrimp: tail-on works but remove tails after cooking for easier eating. If using frozen shrimp, thaw fully and pat dry.
- Mayo: mix with a teaspoon of Dijon for a slight tang, or use light mayo to reduce calories.
- Bread: sourdough or ciabatta slices are fine if you don’t have a baguette.
Step-by-step instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment or lightly oil it.
- In a medium bowl, combine the shrimp (chopped if large), 1/4 cup mayonnaise, 1 tablespoon lemon juice, 1 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix until the shrimp are evenly coated.
- Arrange the baguette slices in a single layer on the prepared baking sheet. Brush each slice lightly with olive oil to encourage browning.
- Spoon a generous portion of the shrimp mixture onto each slice, pressing slightly so the mixture sits on the bread.
- Bake for 10–12 minutes, watching for the shrimp to turn opaque and the edges of the bread to toast to golden-brown. Cooking time can vary slightly based on shrimp size and oven; do not overbake.
- Remove from the oven and immediately sprinkle with the chopped fresh parsley. Serve warm.
Quick timing tip: if you like a crispier top, broil for 1–2 minutes at the end — keep the oven door ajar and watch closely to avoid burning.
Best ways to enjoy it
- Plate on a wooden board for a casual appetizer; garnish with lemon wedges for extra brightness.
- Pair with a crisp green salad and a light vinaigrette for an easy weeknight meal.
- For a brunch spread, serve alongside soft scrambled eggs and roasted tomatoes. If you’re building a bigger brunch menu, this also pairs nicely with a sweet baked casserole like this pecan pie French toast casserole.
- Drink pairings: a chilled Sauvignon Blanc or a citrusy pilsner complements the lemony mayo and shrimp.
Storage and reheating tips
Refrigerate leftovers within two hours of cooking. Store in an airtight container for up to 2 days — shrimp is best eaten the same day but still good refrigerated for short-term storage. To reheat:
- Oven: 350°F (175°C) for 6–8 minutes until warmed through and bread is crisp.
- Toaster oven: 5–6 minutes works well for individual slices.
Avoid microwaving, which makes the bread soggy and can overcook the shrimp. Do not freeze already-assembled toasts; instead, freeze the shrimp mixture in a sealed container for up to 1 month and assemble/bake from frozen, adding a couple extra minutes to the bake time. Always reheat to at least 165°F (74°C) for food safety.
Pro chef tips
- Dry the shrimp: pat shrimp dry before mixing so the mayo doesn’t thin out and the topping stays creamy rather than runny.
- Chop uniformly: even pieces cook at the same rate and give each toast a balanced bite.
- Toast first for crunch: if you prefer an extra-crisp base, give the oiled baguette slices a 4–5 minute head start in the oven before spooning on the shrimp mixture.
- Watch the oven: shrimp cooks quickly — remove at the first sign of opacity to avoid rubbery texture.
- Make-ahead shortcut: you can mix the shrimp topping a few hours ahead and keep chilled; assemble and bake just before serving.
For a closely related technique and alternate seasoning ideas, see this alternate version of the recipe here: baked shrimp toast variations.
Creative twists
- Spicy kick: add 1–2 teaspoons Sriracha or a pinch of cayenne to the mayo mixture.
- Asian-inspired: swap mayo for equal parts mayo and hoisin, add 1 teaspoon toasted sesame oil, and finish with sliced scallions and sesame seeds. This leans toward the classic Haa Dō Si style.
- Cheesy top: sprinkle a little grated Parmesan or Gruyère before baking for a melty finish.
- Gluten-free: use gluten-free baguette or thick slices of gluten-free bread.
- Vegan-ish swap: use chopped king oyster mushrooms or hearts of palm sautéed and mixed with vegan mayo as a plant-based alternative.
Your questions answered
Q: How long do I need to cook the shrimp so it’s safe?
A: Shrimp are done when opaque and firm, usually 10–12 minutes in this bake. Internal temperature should reach 145°F (63°C). Overcooking makes them rubbery.
Q: Can I make the shrimp topping ahead of time?
A: Yes — mix and refrigerate up to 24 hours before baking. Assemble and bake right before serving to keep the bread crisp.
Q: What size baguette slices should I cut?
A: Aim for 1/2-inch (about 1.3 cm) slices. Thinner slices crisp better; thicker slices make a heartier bite but may need an extra minute in the oven.
Q: Can I substitute Greek yogurt for mayo?
A: Yes, plain Greek yogurt can work as a lighter option but expect a tangier, less rich topping. If you do, add a small spoon of olive oil or a touch of mayo for mouthfeel.
Q: Is this safe for parties with leftovers?
A: Serve within two hours at room temperature. Refrigerate leftovers promptly and reheat to 165°F (74°C) before eating.
Conclusion
If you want a quick, impressive appetizer that’s easy to scale and full of flavor, these shrimp toasts are a great go-to. For additional recipe inspiration and to compare techniques, check out this roundup of a similar recipe at Easy Baked Shrimp Toast – Delightful Plate, a home-cook’s version at Baked Shrimp Toast – Small Town Woman, and a take that explores the classic Haa Dō Si style at Shrimp Toast (Haa Dō Si 蝦多士) – Mission Food Adventure.
Shrimp Toast
Ingredients
Method
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment or lightly oil it.
- In a medium bowl, combine the shrimp, mayonnaise, lemon juice, garlic powder, salt, and black pepper. Mix until the shrimp are evenly coated.
- Arrange the baguette slices in a single layer on the prepared baking sheet. Brush each slice lightly with olive oil.
- Spoon a generous portion of the shrimp mixture onto each slice, pressing slightly so the mixture sits on the bread.
- Bake for 10–12 minutes, watching for the shrimp to turn opaque and the edges of the bread to be golden-brown.
- Remove from the oven and immediately sprinkle with the chopped fresh parsley. Serve warm.
