Easy Baked Shrimp Toast Recipes

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EASY BAKED SHRIMP



Easy Baked Shrimp image

This easy oven baked shrimp recipe has the best flavor and is totally hands off! It's seasoned to perfection with garlic and herbs.

Provided by Sonja Overhiser

Categories     Main Dish

Time 15m

Yield 4

Number Of Ingredients 8

1 pound large shrimp, deveined (tail on or off)
2 tablespoons olive oil
2 garlic cloves
1/2 teaspoon dried oregano*
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
Lemon wedges
Chopped parsley or cilantro, for garnish

Steps:

  • Preheat the oven to 400 degrees Fahrenheit or preheat the broiler.
  • If frozen, thaw the shrimp.
  • Mince the garlic. Pat the shrimp dry. In a medium bowl, toss with the shrimp with the olive oil, garlic, oregano, onion powder, and kosher salt.
  • Line a baking sheet with parchment paper. Place the shrimp on a baking sheet in an even layer. Place the baking sheet in the oven and bake until juicy and opaque, about 4 to 6 minutes depending on the size of the shrimp.
  • Place the shrimp on a baking sheet in an even layer. Place the baking sheet in the broiler and broil for 3 to 6 minutes, until juicy and opaque, rotating the tray as necessary for even cooking.
  • Spritz with fresh lemon juice from lemon wedges, sprinkle with chopped parsley or cilantro, and serve immediately.

Nutrition Facts : Calories 156 calories, Sodium 134.9 mg, Fat 7.6 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 0 g, Protein 22.8 g, Cholesterol 182.5 mg

SHRIMP TOAST



Shrimp Toast image

Shrimp toast is one of the tastiest bites at the dim sum table. I didn't actually like shrimp toast growing up, but when I finally got around to trying it, I couldn't believe how much flavor was packed into one tiny unassuming square. These are crunchy on the outside, soft in the middle and really dangerous because they are so so addictive.

Provided by Molly Yeh

Time 25m

Yield 12 servings

Number Of Ingredients 12

8 ounces raw shrimp, peeled, deveined and tails removed (the size does not really matter here)
1 large egg white
1 teaspoon sriracha, plus more for serving
1/2 teaspoon kosher salt
1/2 teaspoon toasted sesame oil
5 turns black pepper
2 cloves garlic, minced
2 scallions, trimmed and thinly sliced
1 stalk lemongrass, end trimmed, dry outer leaves discarded, bottom few inches of white part bruised with the back of a knife and finely minced
3 slices potato bread (or white bread), crusts removed
2 to 3 quarts neutral oil (vegetable or peanut are fine)
1 teaspoon sesame seeds

Steps:

  • Put the shrimp and egg white in a food processor and pulse until pasty but still a little chunky. Add the sriracha, salt, sesame oil, black pepper, garlic, scallions and lemongrass and pulse until just combined.
  • Divide the mixture among the bread slices and spread in an even layer to the edge. At this point, you can freeze the toasts while you heat the oil (although freezing is not totally necessary, it makes for cleaner cuts and easier handling).
  • Bring 1 1/2 inches of oil to 350 degrees F in a heavy-bottomed pot.
  • Cut each bread slice into 4 squares and sprinkle with the sesame seeds. Carefully place each piece shrimp-side down into the oil. Fry until golden, 2 to 3 minutes. Remove onto a rack or paper towel. Serve immediately drizzled with sriracha.

BAKED SHRIMP TOASTS



Baked Shrimp Toasts image

Deep-fried prawn toast is a favorite Bangkok street food. These are baked; for ease of preparation and a reduced fat content. Make ahead for a flavor-filled evening. A Touch of Thai web site.

Provided by Manami

Categories     Spreads

Time 40m

Yield 40 appetizers

Number Of Ingredients 10

10 slices firm white bread, crust removed
4 scallions, minced
1/4 cup canola oil (we used canola) or 1/4 cup olive oil (we used canola)
1 tablespoon minced garlic
2 tablespoons chili-garlic sauce (we used a Taste of Thai)
1 teaspoon chili-garlic sauce (we used a Taste of Thai)
1 tablespoon minced cilantro
1 egg yolk
1 tablespoon sesame seeds
1 lb raw shrimp, peeled, deveined & minced

Steps:

  • Preheat oven to 400°F.
  • Line a baking sheet with aluminum foil or parchment paper.
  • Place bread on baking sheet and brush with oil.
  • Bake 5 minutes (oil side up).
  • Set tray aside to cool.
  • In a medium bowl beat the garlic chili pepper sauce and egg.
  • Add shrimp, scallions, garlic and cilantro.
  • Mix well.
  • Flip bread over and spoon shrimp mixture on top, spreading evenly to edges.
  • Sprinkle with sesame seeds, and using a pastry brush, dab shrimp with oil.
  • Bake 10 minutes.
  • Cut each bread slice into 4 triangle or square shaped pieces and serve.
  • *For ease of entertaining; the filling can be prepared the day before and refrigerated, as well as the first baking of bread. Store cooled bread on its tray or in a plastic bag.

DADDY'S SHRIMP TOAST



Daddy's Shrimp Toast image

My father made this for me while experimenting in the kitchen. It was absolutely the most delicious way to use shrimp. I think I've gotten pretty good at making this dish but it still doesn't compare to my father's! Don't be fooled by the ingredients. Most are optional and this is easy to make! Great for parties as appetizers or a main dish.

Provided by LISA158

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 40m

Yield 4

Number Of Ingredients 21

1 pound fresh shrimp, peeled, deveined and finely minced
½ yellow onion, minced
½ cup finely chopped water chestnuts
½ cup finely chopped celery
1 green onion, finely chopped
½ cup cooked crabmeat
1 egg, beaten
1 ½ tablespoons chopped fresh parsley
1 teaspoon sesame oil
salt to taste
ground black pepper to taste
5 drops soy sauce
1 teaspoon minced garlic
2 cups oil for frying
8 thick slices white bread
¼ cup soy sauce
1 tablespoon water
1 teaspoon sesame oil
3 tablespoons chopped fresh parsley
garlic powder to taste
1 teaspoon white sugar

Steps:

  • In a mixing bowl, combine the shrimp, onion, water chestnuts, celery, and green onion. Stir in crabmeat, egg, parsley, sesame oil, soy sauce, and garlic. Season with salt and pepper to taste.
  • Make the dipping sauce: In a small mixing bowl, whisk together soy sauce, water, sesame oil, parsley, garlic powder, and sugar; set aside.
  • In a heavy skillet, heat 2 cups oil, or enough to be 1/2 inch deep, over medium heat. Spread a thick layer of shrimp filling on one side of each slice of bread.
  • Fry the topped bread in hot oil until golden brown and shrimp is pink, turning once. Do not let the filling sit on the bread too long or the sandwich will get soggy. Drain on paper towels and let cool for a minute. Slice diagonally and serve with dipping sauce or alone.

Nutrition Facts : Calories 454.1 calories, Carbohydrate 37.8 g, Cholesterol 238.4 mg, Fat 18.5 g, Fiber 2.7 g, Protein 33.8 g, SaturatedFat 2.6 g, Sodium 1732.5 mg, Sugar 5.5 g

BAKED SHRIMP TOASTS



Baked Shrimp Toasts image

Categories     Wine     Garlic     Ginger     Shellfish     Bake     Christmas     Cocktail Party     Shrimp     Winter     Cilantro     Gourmet

Yield Makes 32 hors d'oeuvres

Number Of Ingredients 9

4 teaspoons minced garlic
1 tablespoon minced peeled fresh ginger
1 tablespoon vegetable oil
1 tablespoon mirin*
2 teaspoons soy sauce
1/2 teaspoon salt
3/4 pound medium shrimp in shell (31 to 35 per pound), peeled, deveined, and cut into 1/2-inch pieces
3 tablespoons chopped fresh cilantro
1 (9- by 4-inch) white Pullman loaf, unsliced

Steps:

  • Cook garlic and ginger in oil in an 8- to 9-inch heavy skillet over moderate heat, stirring, until softened and fragrant, about 1 minute. Add mirin, soy sauce, and salt (omit salt if making ahead; see cooks' note, below) and simmer, stirring, 15 seconds. Transfer marinade to a bowl and cool to room temperature.
  • Add shrimp and cilantro, tossing to coat, and marinate, covered and chilled, 1 hour.
  • Put oven rack in upper third of oven and preheat oven to 350°F.
  • Turn bread loaf on its side and evenly cut crust from bottom of loaf using a long serrated knife, discarding crust, then cut a 3/8-inch-thick slice from bottom and trim crust from sides of slice. Put slice on a baking sheet (reserve rest of loaf for another use) and bake, turning over once, until dry but not colored, 8 minutes total. Remove bread from oven but leave on baking sheet.
  • Immediately increase oven temperature to 475°F.
  • Spread top of hot toast with all of shrimp mixture, packing it down into a thick even layer and covering surface entirely. Make sure oven temperature has reached 475°F, then bake shrimp toast until topping is cooked through, 12 to 15 minutes. Transfer with a large flat spatula to a rack to cool 5 minutes, then transfer to a cutting board.
  • Halve shrimp toast crosswise with a very sharp knife, then cut each half lengthwise into fourths, making 8 strips total. Cut each strip into 4 pieces. Serve toasts warm or at room temperature.
  • *Available at Asian markets and some supermarkets.

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