Ahhh shrimp toast. A dim sum delicacy. I confess: I’ve actually never had a real shrimp toast before, but I saw it on youtube and it looked pretty tasty. I thought to myself, next time I go eat dim sum, I’m going to order shrimp toast. And that was that. Except I didn’t get to venture out for dim sum and I forgot all about shrimp toast.
Shrimp toast was out of my mind until I was cleaning out the freezer one day and saw half a bag of shrimp and decided I would try to make it. I remembered in the youtube video the shrimp was ground into a paste and spread on plain white bread and fried in a skillet. I didn’t have any white bread, and I didn’t feel like frying and I didn’t want to grind up my shrimp. So I came up with my own version.
I used some hearty bread, like this easy no knead bread, and coarsely chopped shrimp instead of ground shrimp. I like the textural contrast of the big pieces of shrimp to the crusty, soft bread. I added in some aromatics and spices and voila, shrimp toast! It’s healthy, it’s bright, and really, really yummy. It’s not traditional, but my husband and I devoured the whole plate.
Let’s make it!
Prep Time: ~10M | Cook Time: ~20M | Total Time: ~30M
Recipe Author: SavorySeoul
- ~1/2 pound peeled and deveined shrimp, coarsely chopped
- 2-3 stalks green onion, chopped
- 3 garlic cloves, minced
- 1/4 inch ginger, minced
- 1/2 lemon zest and juice
- salt, pepper and red pepper flakes to taste
- 1 tablespoon soy sauce and sesame oil (more or less to taste)
- good quality bread slices
- olive oil
- red pepper flakes
- Preheat the oven to 425 degrees.
- Brush some olive oil on your bread slices and sprinkle each with red pepper flakes.
- Mix together all the ingredients for the shrimp mixture and spread evenly on the bread slices.
- Line up your little toasts on a baking sheet and bake until the shrimp is plump and pink and the bread is golden and crisp.
- Sprinkle fresh lemon juice if desired.
SERVE & ENJOY!