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 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 as 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 toasted 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.
- 1/2 lb shrimp peeled and de-veined
- 1 egg
- pinch of salt
- 2 scallions finely chopped
- 5 slices of white bread crusts removed and cut into triangles (4 triangles per slice of bread)
- 1 cup bread crumbs
- oil for frying
All images and content are © Kirbie's Cravings.
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.
Spread shrimp mousse on top of each triangle, making sure to spread evenly across.
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.