Shrimp Toast

I haven’t had shrimp toast since I was a kid. And even then, I’ve only ever had it at restaurants.

A few weeks ago when I was watching The Taste, one of the contestants made shrimp toast and I was suddenly reminded of this dish I hadn’t thought of in years, which made me want to try making it.

The recipe starts with a shrimp mousse which is actually just a few ingredients ground up in a food processor. Then you place spread it on the toast, dip it in breadcrumbs and fry it. And you’re done. Easy!

I remember loving these as a kid but I was afraid it was one of those dishes I might have grown out of. But it turns out, I still really enjoy it! The exterior is crunchy, the inside is filled with a soft shrimp mix. I can’t believe I hadn’t thought to make this sooner. I’ll definitely be making them again.

I love the toast side of these. They are so perfectly golden!


For this recipe, I adapted recipes found on Use Real Butter and The Way to His Heart, along with incorporating memories of the ones I ate as a child.

Shrimp Toast


  • 1/2 lb shrimp, peeled and de-veined
  • 1 egg
  • pinch of salt
  • 2 scallions, finely chopped
  • 5 slices of white bread, crusts removed, cut into triangles (4 triangles per slice of bread)
  • 1 cup bread crumbs
  • oil for frying


  1. Pulse shrimp, egg and salt in food processor until mostly smooth though some lumps in the shrimp mousse is fine. Add in scallions and pulse again just until the scallions are incorporated.
  2. Spread shrimp mousse on top of each triangle, making sure to spread evenly across.
  3. Add oil to pot being used for frying, about 1 inch deep. Bring oil to a medium high heat. Dip shrimp mousse side of toast into breadcrumbs, so that it covers the shrimp mousse. Place toast into hot oil, frying the shrimp side first. When it turns golden, turn it to the other side and fry until toast side is also golden. You can cook a few at a time. Serve warm. You can garnish with fresh herbs like scallions or parsley.
Adapted from The Way to His Heart and Use Real Butter

All images and content are © Kirbie's Cravings.

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22 comments on “Shrimp Toast”

  1. I haven’t made shrimp toast in forever! Thanks for the reminder – it really is easy to make.

  2. Huh, I have never heard of or had shrimp toast before. Looks really easy and sounds really tasty! I like how golden brown these look.

    • You know I haven’t seen it offered on menu in years. But maybe I haven’t been paying attention. I remember it being very popular when I was a kid.

  3. I’ve heard of shrimp toast but it seems I’ve never had it in my life. Your version looks great! I’ll have to remedy it and try your recipe soon.

    • I’m wondering why this dish seems to have dropped off. It is quite yummy! I came across a few different versions, but the way I remembered it as a kid, it was completely fried looking piece of toast, no sesame seed crust or anything, so that’s how I made mine.

  4. i have never had these / they look enticing / i just happen to have some shrimp, some green onions, and some panko crumbs / watch out, Kitchen, here i come!

  5. I’ve never made shrimp toast, but I sure remember the first time I ate it. I loved it. Now I have a recipe. Thanks!

  6. I love shrimp toast and have been looking for a recipe for a while now. I used to get it when my family would order the Pu Pu Platter. The Chinese restaurant that had this went out of business and I wasn’t able to get it like I had in the past. I found it at one place ordered it and it was bad little golden hockey pucks…not the shrimp toast I had known and come to love. I recently found two restaurants that have it and I have reestablished my love of Shrimp Toast.

  7. Don’t you mean peeled shrimp in your ingredient list?

  8. Thanks for the recipe. Do you think it would turn out the same if I fried them in a deep fry?

  9. Friends from Hong Kong make this when visiting us. They use only egg whites With the raw shrimp to make the mousse. Peanut oil for frying. Just delicious!  Make sure the oil is hot and the toasts will fryvquickly without absorbing much oil so they won’t be greasy. Be sure to cut the crust from the bread. Pepperidge Farm makes a perfect thin sliced white sandwich loaf! Had this as a main lunch dish with sesame noodles. Perfect!

  10. We had these at John Besh’s restaurant in New Orleans last year. We had never heard of them, but instantly fell in love with them.

    • Oh I want to try! I went to a John Besh restaurant in New Orleans two years ago and loved what I had though shrimp toast wasn’t on the menu

  11. So what about the breadcrumbs? It’s in the list of ingredients but not in directions. Do you coat the shrimp toast before frying or add it to the shrimp paste when mixing?

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