A dim sum favourite. Simple to make and much better for you when they are baked to golden brown perfection. They’re crispy and very shrimpy – just the way they should be!
By Josephine Chan
Definitely a dim sum favourite and best of all, it’s baked and it’s much healthier than deep-fried. Firstly, the toast is dehydrated, then baked to golden brown perfection. It’s crispy and shrimpy, just the way I like.
This method is truly genius because you not only get delicious hors d’oeuvre, great for entertaining but you also get grease free snack bites which is great for all ages, kids including. 
Recipe is adapted from Andrea Nguyen’s Into the Vietnamese Kitchen
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Baked Shrimp Toast
- Total Time: 60 minutes
- Yield: Serves 6
- Diet: Pescatarian, Omnivore
Description
Crispy shrimp toast, baked to golden perfection.
The perfect appetizer for any occasion.
Ingredients
- 6 slices white bread
- 7 oz (200 g) peeled shrimp
- Salt
- 2 cloves garlic
- 1 egg
- 1 tsp corn flour
- sprinkles cracked black pepper
- 1/2 tsp sugar
- 1/2 tbsp grapeseed oil
- 2 tbsp chopped scallion
- 2 tbsp (30 g) butter
- 1/2 tsp water
- Toasted sesame seeds
Instructions
- Preheat oven to 248°F (120°C).
- Trim the crust from the bread slices and cut each slice into 4 small squares.
- Place the bread squares on a baking sheet and bake on the middle rack for 25–30 minutes, until dehydrated, crispy, but not browned.
- Remove from oven and set aside to cool.
- Increase oven temperature to 356°F (180°C).
- Refresh the shrimps by applying a generous amount of salt, tossing to coat, rinsing immediately until clean, draining, and patting dry.
- Mix in garlic, a pinch of salt, egg white, corn flour, black pepper, sugar, and oil; combine well.
- Transfer the mixture to a food processor and pulse into a coarse paste.
- Stir in the chopped scallions.
- Spread melted butter on a baking sheet.
- Spread a layer of shrimp paste on top of each crisp toast using an icing spatula; the paste should be as thick as the toast to ensure it covers all corners.
- Arrange the toasts on the prepared baking sheet.
- Prepare the egg wash by mixing egg yolk and water in a small bowl.
- Brush the egg wash over the tops of the toasts.
- Bake for 10–15 minutes, or until golden brown.
- Cool for 5 minutes before serving.
Notes
- For extra crispy toast, bake the bread squares for a few minutes longer than indicated in step 3.
- If you don’t have grapeseed oil, substitute with another neutral oil like canola or vegetable oil.
- Store leftover shrimp toast in an airtight container at room temperature for up to 2 days; best served fresh.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Oven-Baking
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 2 pieces
- Calories: 250
- Sugar: 2
- Sodium: 300
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 20
- Fiber: 2
- Protein: 15
- Cholesterol: 100
Frequently Asked Questions
What type of bread is best for making Baked Shrimp Toast?
A sturdy bread like French baguette or sourdough works best, as it holds up well when topped with the shrimp mixture and baked.
How do I ensure my shrimp mixture is the right consistency for the toast?
Make sure to finely chop the shrimp to a paste-like consistency before spreading it on the bread, which helps it adhere and bake evenly.
Can I add any additional seasonings to the shrimp mixture?
Yes, you can incorporate ingredients like minced garlic, green onions, or a dash of sesame oil to enhance the flavor of the shrimp mixture.
