Skip to main content New<> this month
Get the Allrecipes magazine

Chef John's Shrimp Toast

Rated as 4.31 out of 5 Stars
59k

"While virtually unknown compared to most other popular fried party snacks, these shrimp toasts are easy to make and every bit as delicious, and addictive, as those Buffalo wings or jalapeño poppers."
Added to shopping list. Go to shopping list.

Ingredients

1 h 24 m servings 212
Original recipe yields 4 servings (16 shrimp toasts)

Directions

{{model.addEditText}} Print
  1. Place shrimp, water chestnuts, cilantro leaves, green onions, garlic, grated ginger, anchovy filet, sesame oil, fish sauce, soy sauce, egg white, sugar, paprika, cayenne pepper, and salt into the bowl of a food processor. Pulse several times; scrape down sides of bowl. Continue to process until mixture is well blended and reaches a paste consistency, 1 or 2 minutes. Transfer mixture to a bowl; cover with plastic wrap and refrigerate to blend the flavors, about 1 hour.
  2. Very lightly toast bread slices. Trim crusts from bread. Spread shrimp paste onto bread in an equal thickness as the bread. Cut slices in half and then diagonally into diamond shapes. Sprinkle with sesame seeds.
  3. Place a heavy skillet over medium-high heat; pour in about 1/2 inch of vegetable oil. When oil is hot, place bread slices, paste side down, into the oil. Fry until crispy, 2 to 3 minute per side. Transfer to a paper towel-lined plate. Serve hot or warm garnished with additional sliced green onions.

Footnotes

  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts


Per Serving: 212 calories; 8.8 19.6 13.8 87 714 Full nutrition

Explore more

Reviews

Read all reviews 11
  1. 16 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

Oh my gosh, regretfully did not get a picture. I was frying them as an app as my dinner guests showed up, they were going so fast and were so tasty I completely forgot to snap a pic! Definitely ...

Most helpful critical review

This Shrimp Toast was thoroughly disappointing. Followed recipe to the letter and was dissatisfied with over aggressive flavor balance -- far too salty, 1 tbsp of fresh ginger excessively prese...

Most helpful
Most positive
Least positive
Newest

Oh my gosh, regretfully did not get a picture. I was frying them as an app as my dinner guests showed up, they were going so fast and were so tasty I completely forgot to snap a pic! Definitely ...

I will definitely make this again, but I am thinking of a few changes, which is rare for me when I make anything of Chef John's. I'm a huge fan of him, I've loved everything I have tried just as...

Most excellent recipe for shrimp toast! Husband totally loved it!

i looked at this recipe so many times but never seemed to have any shrimp at the time, so i used canned clams! it was delicious! i didnt have water chestnuts, sesame seeds, anchovies or fish sa...

Be Careful - Written recipe is misleading - watch the video. To those who felt this is too salty, or overly fishy, I think the problem is that the written recipe misleads one into thinking they...

Very good. Next time I will add half the amount of coriander. I baked it in in the oven after defrosting the loaf baked initially up and down and last few minutes just up.

Very good! I didn't have water chestnuts, so I used chopped mushrooms in the paste. I never have store white bread as I make our bread, and used it instead. Made sure to make the shrimp paste th...

Oh. My. God.

This Shrimp Toast was thoroughly disappointing. Followed recipe to the letter and was dissatisfied with over aggressive flavor balance -- far too salty, 1 tbsp of fresh ginger excessively prese...