These oven baked shrimp toasts are the perfect appetizers to make for your next gathering. Deliciously seasoned sweet and tender shrimp spread over mini baguette toast, then oven-baked to a nice crisp. Treat your friends and family to this savory and filling seafood appetizer that takes just 30 minutes to make!
This shrimp toast recipe comes from my super-talented sister who comes up with the best appetizers and meals for our family gatherings. This is one one of her specialties – and I’ve always been quick to gobble up way too many at our family potlucks.
Ingredients & Notes
Shrimp – I like using jumbo shrimp with the shell on, it has a clean and sweet taste. For quick and easy prep, I try to get the shrimp already de-veined.
Bread – A fresh baguette is a must have.
Cheese – I use a mixture of cheddar cheese and monterey jack
Mayonnaise – If you can get your hands on Kewpie mayo, it will take the shrimp mixture to the next level. Kewpie is a Japanese brand mayo that is super creamy and richer in flavor than your average mayo. The mayonnaise helps the shrimp mixture stay moist, and binds it to the toast.
Sugar – Adds just a touch of sweetness
Salt/pepper – To taste
- Mince the shrimp and green onions together.
- Add the mayo, sugar, salt and pepper
- Spread the mixture onto the baguette slices, about ¼ inch thick, then lightly sprinkle cheese on top of the mixture.
- Bake at 350 degrees Fahrenheit for 12 to 13 minutes, or until the shrimp is thoroughly cooked.
- Don’t like hand chopping? Use a food processor to mince and blend the shrimp and onion.
- Use parchment paper for easy cleanup.
Frequently Asked Questions
Yes, it’s easy to make this ahead of your gathering. Leave the shrimp paste in the fridge until ready to bake. Or bake the shrimp toasts beforehand and store them in the fridge for up to 1 day, then reheat at 350 degrees Fahrenheit for 5 to 8 minutes.
YES! Add them to a ziploc bag in a single layer and seal it, and make sure to push out as much air out of the bag as you can, which will help prevent ice crystals from forming.
Preheat the oven to 350 degrees Fahrenheit, then bake for 10 to 13 minutes, until thawed and heated through.
More appetizer recipes to try
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Baked Shrimp Toast
- 16 ounces shrimp, peeled and deveined
- 2 ½ tablespoons mayonnaise preferably Kewpie mayo
- 1 ¼ cup cheese, shredded I use a mixture of cheddar and monterey jack
- 1 stalk green onion
- 1 loaf french baguette, cut into ½ inch thick slices
- ½ teaspoon sugar
- ¼ teaspoon kosher salt
- pepper to taste
- Preheat oven to 350 degrees Fahrenheit.
- Mince the shrimp and green onion with a chopping knife. Or use a food processor to mince it.
- Add mayo, salt and sugar into a bowl with the minced shrimp and onion.
- Spread the shrimp mixture evenly onto each slice of bread, about ¼ inch thick.
- Place shrimp toast onto a sheet pan, about 1 inch apart. Lightly sprinkle the cheese evenly over the shrimp toasts.
- Bake for 12 to 13 minutes, or until shrimp is cooked through.
- To make ahead: leave the shrimp paste in the fridge until ready to bake. Or bake the shrimp toasts beforehand and store them in the fridge for up to 1 day, then reheat at 350 degrees Fahrenheit for 5 to 8 minutes.
- To freeze, add shrimp toast to a Ziploc bag in a single layer and seal it, and make sure to push out as much air out of the bag as you can, which will help prevent ice crystals from forming.
- To reheat, preheat the oven to 350 degrees Fahrenheit, then bake for 10 to 13 minutes, until thawed and heated through.