Baked Shrimp Toast

Name: Baked Shrimp Toast
Prep time: 5 min
Cook time: 20 min
Ingredients: 1 small french baquette cut in 1/2 inch thick slices; 1 tablespoon olive oil; 1 lb shrimp peeled (deveined and minced); ½ small onion finely chopped; 1 stalk celery finely chopped; 3 cloves garlic minced; ¼-½ teaspoon Cajun seasoning; ¼ teaspoon fresh cracked black pepper; 4 ounces cream cheese cut in small cubes; ¼ cup shaved Parmesan cheese; ¼ cup shaved Fontina cheese; kosher salt and fresh ground black pepper; ¼ teaspoon crushed red pepper; 1 green onion thinly sliced

January 19, 2024 by Beth Pierce 90 Comments

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Shrimp toasts are fresh chopped shrimp, onion, celery, and garlic, all nested in a luscious sauce made from cream cheese, Parmesan, and Fontina cheese with just a hint of Cajun spice. They are fabulous for entertaining, and I love to serve these bite-sized goodies with Mini Quiche and Toasted Ravioli.

Shrimp Toast with a Twist

With the right recipes, entertaining can be pretty fun and rewarding. Honestly, who doesn’t love people bragging about what a great cook they are? These shrimp toasts are a take-off on the Chinese Fried Shrimp Toast; they are baked and have a Cajun twist. They are flavor-packed and effortless to make. My friends and family love this dish.

How To Make Shrimp Toast

Start by toasting the French baguette slices under the broiler on low for 3-5 minutes on each side or until lightly browned. Now grab a skillet and heat just a little olive oil over medium heat. Add the shrimp, onion, and celery while stirring frequently. After 1 minute, add the garlic, pepper, and Cajun seasoning while stirring constantly.

Turn the heat as low as it will go and add the cream cheese, Parmesan, and Fontina cheese. Stir until the cheese is blended and almost fully melted. Now, top the toasted baguette slices evenly with the shrimp mixture. Season with kosher salt and fresh ground black pepper to taste. Sprinkle with crushed red pepper and place in the oven for about 10 minutes or until golden brown and bubbly. Sprinkle with scallions or fresh chopped cilantro. For best results, serve immediately.

Shrimp toast on a parchment covered baking sheet.

Preparation Tips

Broilers are very unpredictable, so if at all possible, broil it on low. Use my cooking times only as a reference, and frequently check on the baguette slices.
If possible, buy good-quality wild-caught shrimp. You can purchase either fresh or frozen. However, if frozen, plan ahead by thawing in the refrigerator or in a plastic seal bag dunked in very cold water.
To peel the shrimp, pull on the legs, and the shell will begin to peel away. Now, take a small pairing knife and make a shallow cut down the center of the shrimp and back to the top edge of where the tail was. To remove the black intestine, run the cool water over the back of the shrimp and rub so the vein will rinse out easily.
This recipe moves quickly, and you must keep up so the shrimp are not overcooked. Therefore, have everything close by, including the seasonings, cubed cream cheese, and shaved Fontina and Parmesan cheese.
If you can not find shaved Fontina and Parmesan, shave what you need off a block with a vegetable peeler.

A close up view of shrimp toast on a parchment covered baking sheet.

Storage and Reheat

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat on a baking sheet loosely covered with aluminum foil at 325 degrees for 5-7 minutes or until warm or in an air fryer at 350 degrees for 1-2 minutes.

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