Real Recipes From Real Home Cooks ®

shrimp toast - my way

(5 ratings)
Blue Ribbon Recipe by
Dawn Whitted
Spearfish, SD

There is a Chinese restaurant here that has shrimp toast on its menu. I dream about it! Really! I just had to come up with a way to make this at home. So here is my version. The recipe looks like it has a lot of steps but this can be put together in less than 20 minutes & it makes about 24 pieces. They are soooo good.

Blue Ribbon Recipe

A great shrimp appetizer to serve at your next party. These are better than take-out in our opinion. The shrimp toast is crisp and filled with great flavor. The shrimp is noticeable but not overpowering. They're addictive and we had a hard time not eating the whole plate. Delicious served alone or dipped in a sauce.

— The Test Kitchen @kitchencrew
(5 ratings)
yield 24 bites
prep time 10 Min
cook time 5 Min
method Pan Fry

Ingredients For shrimp toast - my way

  • 6 slice
    white bread, crust removed
  • 6 lg
    shrimp, peeled and deveined
  • 2 lg
    scallions, finely diced
  • 1 clove
    garlic, minced
  • 1/4 can
    water chestnuts, chopped
  • 1-2 pinch
    red pepper flakes
  • 1 tsp
    garlic powder
  • 1 Tbsp
    soy sauce, low sodium
  • 1/8 tsp
    ground ginger, use fresh finely minced if you have it.
  • 1 tsp
    soy sauce, low sodium
  • 1 lg
  • 2 tsp
    corn starch

How To Make shrimp toast - my way

Test Kitchen Tips
We didn't break the shrimp down to a total paste. We kept some chunks of the shrimp and liked the texture that added.
  • Crustless bread cut into triangles.
    Slice crusts off of each slice of bread and cut into 4 triangles. Set aside.
  • Cleaned shrimp on a cutting board.
    Peel, remove tails, devein, & clean raw shrimp. Pat dry and set aside.
  • Diced scallions, water chestnuts, and green onions on a cutting board.
    Finely dice scallions, water chestnuts, & garlic clove on a large cutting board then push aside. *I use the remaining water chestnuts in a simple chicken or beef & veggie stir fry served with these tasty treats.*
  • Continuing to dice the shrimp.
    Cut shrimp into more manageable pieces. Then begin to finely chop into a paste by rocking a large chef knife back and forth across the surface of the shrimp. This will take a few minutes.
  • Scallions, garlic, water chestnuts, and shrimp in a bowl.
    Add the scallions, water chestnuts, and garlic to the shrimp. Mince together a bit more, then place in a small mixing bowl.
  • Red pepper flake, soy sauce, garlic powder, and ginger i the bowl.
    Add red pepper flake, 1 Tbsp soy sauce, garlic powder, and ginger to the shrimp paste and stir to combine. *you can use finely minced ginger root in this if you want to just be sure to mince well.
  • Pouring egg, soy sauce, and corn starch into the shrimp bowl.
    In a separate dish, whisk together egg, 1 tsp soy sauce (optional) & corn starch until smooth, and pour into shrimp paste. This is the glue so stir together really well.
  • Shrimp mixture on top of the white bread.
    Spread one side of each bread triangle with a small amount of the shrimp mixture.
  • Heating oil to 350 degrees.
    Heat skillet with 1/4 inch of canola oil to about 350 degrees just until it starts to ripple. Place the bread shrimp side down in the hot oil.
  • Frying the Shrimp Toast.
    Fry for 1 1/2 - 2 minutes on one side then turn and fry for 1 minute and remove onto a paper towel or rack for draining. They should be golden brown. Keep warm by placing in the oven on a very low warming setting until serving.
  • Shrimp Toast on a plate with dipping sauce.
    Serve these yummy bites with a store-bought sweet & sour sauce, Chinese duck sauce, Chinese mustard, or any other type of dipping sauce you like.