Shrimp Toast
Add Preferred SourceThis Shrimp Toast recipe turns simple ingredients into a fun and tasty snack. With juicy shrimp, crisp, toasted bread, and a kick of spices, it’s an absolute flavor blast. Perfect for any get-together or just a treat-yourself kind of day, this dish packs a punch in every bite.
This shrimp toast isn’t just delicious—it’s also pretty easy to throw together. From start to finish, you’re looking at about 25 minutes, making it a fantastic choice for a quick lunch or a last-minute appetizer for that party you almost forgot about. Whether you’re cooking for a special occasion or just spicing up your weekday meal routine, this recipe is a hit. It’s simple enough for beginners but also a satisfying project for more experienced cooks who love to add their own twist to recipes.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Shrimp Toast with Step-by-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Getting started with this shrimp toast recipe is easy, and the process is pretty straightforward. Here’s how to make it:
Prepare the Shrimp
First off, clean your shrimp if they’re not already prepped. This means peeling them and removing the vein along the back. If they’re frozen, thaw and drain them well.
Season and Cook
Toss the shrimp with chili seasoning, rosemary, cayenne, smoked paprika, kosher salt, pepper, and garlic powder in a bowl. Get in there with your hands or a spoon to make sure the shrimp are well-coated. Heat some coconut oil in a pan, then lay the shrimp in and fry each side for about 3-4 minutes until they’re beautifully golden. Don’t forget to squeeze some fresh lime juice over them at the end for that extra zing!
Prep Your Veggies
In the same pan, use the remaining oil to sauté the shredded carrots. Throw in the black sesame seeds after a few minutes and give everything a good mix.
Assembly Time
Toast your bread slices in the pan or a toaster until they’re nicely browned and crispy. You can also bake them on a baking sheet for a few minutes if needed. Feel free to remove the crusts if you prefer.
Lay a fresh romaine lettuce leaf on each toast, top with the sautéed carrots, sprinkle on some Parmesan, and then add your pan-fried shrimp mixture. Finish with the sprouts on top.
Recipe Notes and Expert Tips
Here are a few tips to help you nail this shrimp toast recipe every time:
- Bread: Opt for a sturdier, wider bread like whole wheat to hold all the toppings without getting soggy. White sandwich bread may be a little thin, but Texas toast is a great option if you prefer white bread.
- Shrimp Substitutes: No king prawns? No problem! Any large, raw shrimp will do the trick.
- Sesame Seeds: If black sesame seeds are hard to come by, white ones are just as good. They add a nice little crunch and visual appeal.
- Garlic: If you prefer fresh garlic, use one minced garlic clove instead of garlic powder. If you love garlic (like me) use two garlic cloves.
- Lettuce: Any crispy green will work if you can’t find romaine lettuce. Try something like iceberg or even butter lettuce for a softer texture.
- Oil: Not into coconut oil? Avocado, olive, canola, or sunflower oil are all excellent substitutes that keep the dish flavorful.
- Eat it Fresh: Assemble your shrimp toast right before serving to keep everything crisp and delicious. Avoid making it too far in advance to prevent sogginess.
- Sprouts: If sprout mix isn’t available, go for a chopped vegetable mix like coleslaw or shredded Brussels sprouts for a similar crunch and freshness.
- Garnish Ideas: Sliced scallions, green onions, and chopped cilantro taste great and add a pop of freshness to shrimp toast.
- What’s the best way to keep the bread from getting soggy? To prevent soggy bread, toast it well before topping and serve the shrimp toast immediately after assembly. Keeping components like the shrimp and sauces separate until right before serving also helps.
How to Store Leftover Shrimp Toast
Got some shrimp toast left over? Here’s how to keep it tasting great:
- Cool: Make sure the shrimp toast cools down to room temperature before you stash it away.
- Separate Components: If possible, store the shrimp, veggies, and bread separately. This way, you can reassemble fresh toasts when you’re ready to eat again.
- Refrigerate: Keep the shrimp and veggies in airtight containers in the fridge. They’ll stay good for a couple of days. The bread or toast can be stored in a ziptop bag at room temperature if it doesn’t have any other food on it, otherwise, pop it in an airtight container in the fridge.
- Reheat: When you’re ready to enjoy your shrimp toast again, reheat the shrimp and veggies in a skillet for best results. Toast the bread separately to bring back its crunch.
What to Serve with Prawn Toast
Pairing your shrimp toast with the right sides and drinks can turn it into an even more memorable meal. Here are some great ideas:
Sweet Potato Fries
For a sweet and savory contrast, try crispy sweet potato fries. They’re a great way to add a bit of crunch and sweetness, which pairs nicely with the savory shrimp toast.
Chilled Noodle Salad
A chilled noodle salad, with a sesame oil and soy sauce dressing, can be a refreshing side that meshes well with the flavors of shrimp toast. Add some sliced cucumbers and sesame seeds for extra freshness and crunch.
Fried Rice
For a heartier side, a bowl of lightly seasoned fried rice with peas, carrots, and egg can be a fantastic complement to shrimp toast, especially if you’re leaning towards an Asian-inspired meal.
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- Chicken and Bacon Ranch Crack Dip
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Ingredients
- 4 slices whole wheat bread or your favorite bread
- 10-12 ounces uncooked fresh King Prawn or large raw shrimp
- 2 large carrots shredded
- 4 Romaine lettuce leaves
- ½ cup sprout mix
- ½ cup shredded Parmesan cheese
- ½ lime
- 1 tablespoon coconut oil
- ½ teaspoon chili seasoning
- ½ teaspoon fresh rosemary
- ½ teaspoon cayenne pepper
- ½ teaspoon smoked paprika
- ½ teaspoon black sesame seeds or white
- ½ teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Clean the shrimp if they are not yet cleaned.
- Put the shrimp, chili seasoning, rosemary, cayenne, paprika, salt, pepper, and garlic powder in a bowl. Mix by hand or with a spoon.10-12 ounces uncooked fresh King Prawn, ½ teaspoon chili seasoning, ½ teaspoon fresh rosemary, ½ teaspoon cayenne pepper, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, Salt and pepper
- Heat the coconut oil in a pan.1 tablespoon coconut oil
- Add the prawns and fry first on one side for 3-4 minutes, then on the other side or until golden. Squeeze the juice of half a lime over the top of the shrimp. Set aside.½ lime
- In the same pan without changing the coconut oil, add the shredded carrots.2 large carrots
- Sauté for 6-7 minutes. Add the black sesame seeds and stir.½ teaspoon black sesame seeds
- Remove the carrots from the pan and into a bowl. Set aside.
- Toast the bread slices on both sides in the heated pan, or in a toaster, if that’s your preference.4 slices whole wheat bread
- Choose the four freshest, and juiciest, green leaves from the romaine lettuce and place one on top of each toast.4 Romaine lettuce leaves
- Then add the carrots, followed by a sprinkle of parmesan cheese.½ cup shredded Parmesan cheese
- Top with shrimp, and end with a dollop of sprouts.½ cup sprout mix
- Serve and enjoy!
Notes
- Bread: Opt for a sturdier, wider bread like whole wheat to hold all the toppings without getting soggy. White sandwich bread may be a little thin, but Texas toast is a great option if you prefer white bread.
- Shrimp Substitutes: No king prawns? No problem! Any large, raw shrimp will do the trick.
- Sesame Seeds: If black sesame seeds are hard to come by, white ones are just as good. They add a nice little crunch and visual appeal.
- Garlic: If you prefer fresh garlic, use one minced garlic clove instead of garlic powder. If you love garlic (like me) use two garlic cloves.
- Lettuce: Any crispy green will work if you can’t find romaine lettuce. Try something like iceberg or even butter lettuce for a softer texture.
- Oil: Not into coconut oil? Avocado, olive, canola, or sunflower oil are all excellent substitutes that keep the dish flavorful.
- Eat it Fresh: Assemble your shrimp toast right before serving to keep everything crisp and delicious. Avoid making it too far in advance to prevent sogginess.
- Sprouts: If sprout mix isn’t available, go for a chopped vegetable mix like coleslaw or shredded Brussels sprouts for a similar crunch and freshness.
- Garnish Ideas: Sliced scallions, green onions, and chopped cilantro taste great and add a pop of freshness to shrimp toast.
- What’s the best way to keep the bread from getting soggy? To prevent soggy bread, toast it well before topping and serve the shrimp toast immediately after assembly. Keeping components like the shrimp and sauces separate until right before serving also helps.
Storage and Reheating Instructions
- Cool: Make sure the shrimp toast cools down to room temperature before you stash it away.
- Separate Components: If possible, store the shrimp, veggies, and bread separately. This way, you can reassemble fresh toasts when you’re ready to eat again.
- Refrigerate: Keep the shrimp and veggies in airtight containers in the fridge. They’ll stay good for a couple of days. The bread or toast can be stored in a ziptop bag at room temperature if it doesn’t have any other food on it, otherwise, pop it in an airtight container in the fridge.
- Reheat: When you’re ready to enjoy your shrimp toast again, reheat the shrimp and veggies in a skillet for best results. Toast the bread separately to bring back its crunch.
Nutrition
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
