Some appetizers are good, and then there are appetizers that make you close your eyes and sigh with happiness. Shrimp toast falls firmly into the second category. If you’ve only had this at Chinese restaurants or dim sum, prepare to be amazed at how easy it is to make at home—and how much better homemade shrimp toast tastes than anything you can order.
Imagine this: golden-brown triangles of bread, crispy on the outside, with a layer of savory, garlicky shrimp paste on top, studded with sesame seeds. When you bite in, you get that satisfying crunch, followed by the tender, flavorful shrimp mixture, all accented by ginger, garlic, and green onions. It’s the perfect balance of textures and flavors, and once you start eating them, it’s genuinely hard to stop.
I learned to make shrimp toast from watching my grandmother prepare them for family gatherings, and they’ve been my go-to impressive appetizer ever since. They’re the kind of dish that makes people think you’re a much better cook than you actually are, when really, it’s just about following a few simple steps and having the confidence to fry something to golden perfection.
Let me show you exactly how to make shrimp toast that rivals any restaurant version.
Why Shrimp Toast Is the Perfect Appetizer
Before we jump into the recipe, let me convince you why shrimp toast deserves a place in your cooking repertoire:
It’s impressive but easy: These look and taste like something from a fancy dim sum restaurant, but the technique is straightforward. If you can make a paste in a food processor and fry something, you can make shrimp toast.
Crowd-pleaser: I’ve never met anyone who doesn’t love shrimp toast. The combination of crispy bread and flavorful shrimp is universally appealing.
Make-ahead friendly: You can assemble shrimp toast completely ahead of time and fry them right before serving. Perfect for entertaining.
Affordable: A pound of shrimp and some bread makes a lot of appetizers. It’s much cheaper than ordering it at a restaurant.
Customizable: You can cut them into triangles, rectangles, or fun shapes. You can adjust the seasonings to your taste. They’re flexible.
Addictively crunchy: There’s something about that crispy, golden exterior that makes these impossible to eat just one. The texture is perfect.
Great for parties: They’re finger food, they hold up well on a platter, and they’re substantial enough to be satisfying without being heavy.
The Complete Ingredient List
Here’s everything you need to make about 16 pieces (depending on how you cut them):
For the Shrimp Mixture:
- 1 lb raw shrimp, peeled and deveined
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 green onions, finely chopped
- 1 egg white
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- ¼ teaspoon white pepper
For Assembly:
- 8 slices of white bread, crusts removed
- Sesame seeds (optional but highly recommended)
- Oil for frying (vegetable, canola, or peanut oil work best)
Optional for serving:
- Sweet chili sauce
- Soy sauce for dipping
- Hot mustard
- Sriracha mayo
That’s it! The ingredient list is simple, and you probably have most of these items already. The shrimp is obviously essential, but everything else is basic pantry staples.
About the Key Ingredients
Shrimp: Use raw shrimp that’s been peeled and deveined. Medium or large shrimp work best—anything from 31-40 count to 16-20 count per pound. Frozen shrimp is perfectly fine; just make sure it’s completely thawed and patted very dry before using. The drier your shrimp, the better your paste will stick to the bread.
White Bread: Standard sandwich bread is what you want here. Nothing fancy, nothing whole wheat or multigrain. Soft, plain white bread is traditional and works perfectly. The soft texture absorbs the shrimp mixture and fries up beautifully crispy.
Garlic and Ginger: These aromatics are essential for that classic flavor. Fresh is crucial here—no garlic powder or dried ginger. The fresh versions provide the punch and fragrance that make shrimp toast so good.
Green Onions: Also called scallions, these add a mild onion flavor and color to the shrimp mixture. Use both the white and green parts.
Egg White: This acts as a binder, helping everything stick together and to the bread. It also helps create that slightly bouncy texture in the shrimp mixture.
Soy Sauce and Sesame Oil: These provide that savory, umami-rich flavor that’s characteristic of Chinese cooking. Use regular soy sauce (not dark soy sauce), and toasted sesame oil for the best flavor.
Cornstarch: This helps bind the mixture and gives it a better texture. It also helps the shrimp paste adhere to the bread.
White Pepper: This is more subtle than black pepper and is traditional in Chinese cooking. If you only have black pepper, you can use that, but white pepper has a slightly different, more delicate flavor that works beautifully here.
Sesame Seeds: While optional, these add visual appeal, a nutty flavor, and extra crunch. I highly recommend using them.
Frying Oil: You need enough oil to shallow fry the toast. Vegetable oil, canola oil, or peanut oil all work well. You want an oil with a high smoke point that won’t impart flavor.
Essential Equipment
You don’t need much, but having the right tools makes this easier:
Food processor or blender: This is the easiest way to make the shrimp paste. You can chop everything by hand, but a food processor gives you the perfect texture in seconds.
Sharp knife: For trimming crusts and cutting the bread into shapes.
Large, heavy skillet or wok: For frying. You want something with high sides to contain any oil splatter.
Slotted spoon or spider strainer: For removing the shrimp toast from the hot oil.
Paper towels and wire rack: For draining the fried toast.
Cutting board: For prep work.
That’s it. No special equipment needed, just standard kitchen tools.
Step-by-Step: Making Perfect Shrimp Toast
Step 1: Prepare Your Shrimp
If using frozen shrimp, make sure it’s completely thawed. Place the shrimp in a colander and rinse under cold water. Pat them VERY dry with paper towels. This is important—excess moisture will make your shrimp paste watery and prevent it from sticking properly to the bread.
Once dry, roughly chop about half of the shrimp into small pieces and set aside. The other half will go into the food processor. This two-texture approach gives you some whole shrimp pieces in the final product, which creates better texture.
Step 2: Make the Shrimp Paste
In your food processor, combine:
- Half of the shrimp (about ½ lb, uncut)
- 2 cloves minced garlic
- 1 tablespoon grated ginger
- 2 finely chopped green onions
- 1 egg white
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- ¼ teaspoon white pepper
Pulse the mixture until it forms a paste. You don’t want it completely smooth—some texture is good—but it should be paste-like enough to spread easily on bread. This usually takes about 10-15 pulses. Stop and scrape down the sides of the food processor bowl as needed.
The mixture should look pale pink, be thick and sticky, and hold together well. If it seems too wet, add another ½ teaspoon of cornstarch and pulse again.
Transfer the paste to a bowl and fold in the reserved chopped shrimp pieces. This gives you that nice texture variation—some paste, some chunks. Mix gently until combined.
Taste the mixture (yes, taste it—it’s just like eating raw shrimp, which many people do in sushi). Does it need more salt? More ginger? More garlic? This is your chance to adjust. Remember, the bread is unseasoned, so the shrimp mixture needs to be flavorful.
Step 3: Prepare the Bread
Take your 8 slices of white bread and cut off all the crusts. Use a sharp knife and make clean cuts. You can save the crusts for making breadcrumbs or feeding birds—don’t throw them away!
Once the crusts are removed, you have options for cutting:
Traditional triangles: Cut each square slice diagonally twice to make 4 triangles per slice. This gives you 32 small triangular pieces.
Rectangles: Cut each slice into 3 or 4 strips. This gives you 24-32 pieces.
Squares: Cut each slice into 4 squares. This gives you 32 pieces.
I usually go with triangles because they look the most classic and are easy to eat in one or two bites. Choose whatever shape appeals to you.
Lay out all your bread pieces on a clean work surface or cutting board. You’re ready to assemble.
Step 4: Assemble the Shrimp Toast
This is the fun part. Take a generous spoonful of the shrimp mixture and spread it evenly over the top of each piece of bread. You want a layer that’s about ¼ to ⅓ inch thick—thick enough to taste but not so thick that it won’t cook through.
Use the back of your spoon or a butter knife to spread the mixture evenly, making sure to go all the way to the edges. The mixture should cover the entire surface of the bread.
Pro tip: Wet your knife or spoon slightly with water between spreading to prevent sticking. This makes the job much easier and neater.
If you’re using sesame seeds (and you should!), sprinkle them generously over the shrimp mixture, pressing them gently to help them adhere. The sesame seeds add incredible flavor and make the toast look professional.
As you finish each piece, place them shrimp-side-up on a plate or baking sheet. Once all your pieces are assembled, you can cover them with plastic wrap and refrigerate for up to 4 hours before frying. This make-ahead quality is clutch for entertaining.
Step 5: Set Up for Frying
This is where you need to be organized and have everything ready before you start, because once you begin frying, things move quickly.
Set up a draining station: place a wire rack over a baking sheet, or line a plate with several layers of paper towels. This is where your fried shrimp toast will drain.
Pour oil into a large, heavy skillet or wok to a depth of about ½ to ¾ inch. You’re shallow frying, not deep frying, so you don’t need a ton of oil—just enough that the shrimp toast can be mostly submerged.
Heat the oil over medium-high heat. You want it around 350-375°F. If you have a thermometer, great. If not, test the temperature by dropping a small piece of bread into the oil—it should sizzle immediately and turn golden brown in about 30-60 seconds.
Have your slotted spoon or spider strainer ready. Have your draining station ready. Have your shrimp toast ready. Everything in place? Let’s fry.
Step 6: Fry the Shrimp Toast
Here’s the key to perfect shrimp toast: you fry them shrimp-side-down first. This ensures the shrimp mixture cooks through and develops a golden crust.
Working in batches (don’t crowd the pan—you want room to flip them), carefully place 4-6 pieces of shrimp toast into the hot oil, shrimp-side-down. They should sizzle immediately.
Fry for about 2-3 minutes without moving them. You’ll see the edges of the bread starting to turn golden. The shrimp mixture should be browning and crisping up.
After 2-3 minutes, use your slotted spoon or tongs to carefully flip each piece over. Fry the bread side for another 1-2 minutes until it’s golden brown and crispy.
The total frying time is about 3-5 minutes per batch. You’re looking for:
- Golden brown color on the shrimp side
- Crispy, golden bread
- The shrimp should be cooked through (it will turn opaque pink)
Use your slotted spoon to remove the fried shrimp toast from the oil, letting excess oil drip back into the pan. Transfer to your draining station.
Repeat with the remaining batches, letting the oil come back up to temperature between batches if needed.
Step 7: Keep Warm and Serve
As you finish frying batches, you can keep the finished ones warm in a low oven (around 200°F) while you finish the rest. This ensures everything is hot when you serve.
Once all the shrimp toast is fried, transfer them to a serving platter. Serve immediately while they’re hot and crispy.
Shrimp toast is best served fresh from the fryer, but they’ll stay relatively crispy for 20-30 minutes at room temperature, which makes them practical for parties.
What Perfect Shrimp Toast Looks Like and Tastes Like
Appearance: Golden brown on both sides, with visible sesame seeds dotting the shrimp side. The shrimp mixture should be evenly spread and look cooked (opaque pink/white, not translucent). The edges should be crispy and golden.
Texture: The outside should be genuinely crispy—not soft or soggy. When you bite in, there should be an audible crunch. The inside should be tender, with the shrimp cooked through but not rubbery. The bread should be crispy but not hard.
Taste: Savory and garlicky with the sweetness of the shrimp, a hint of ginger warmth, the nutty flavor of sesame, and the umami depth from soy sauce and sesame oil. The white pepper adds a subtle, complex heat. It should be well-seasoned and flavorful, not bland.
Temperature: These should be served hot or warm. As they cool, they lose some of their magic, though they’re still tasty at room temperature.
Serving Suggestions
While shrimp toast is delicious on its own, offering dipping sauces takes them to the next level:
Sweet chili sauce: This is my favorite pairing. The sweet-spicy flavor complements the savory shrimp perfectly.
Soy sauce: Simple but classic. You can mix it with a bit of vinegar and some chili oil for a better dipping sauce.
Hot mustard: That sharp, nose-clearing heat is a traditional pairing that cuts through the richness.
Sriracha mayo: Mix sriracha with mayonnaise for a creamy, spicy dip.
Duck sauce: Sweet and tangy, this is another classic Chinese restaurant pairing.
Plum sauce: Sweet and fruity, it offers a nice contrast to the savory shrimp.
Arrange the shrimp toast on a platter with small bowls of your chosen sauces in the center. Garnish with some fresh cilantro or extra green onion slices if you want it to look extra fancy.
Make-Ahead and Storage
Assembled but not fried: This is the best make-ahead method. Assemble the shrimp toast completely, place on a baking sheet, cover tightly with plastic wrap, and refrigerate for up to 4 hours. Fry right before serving.
Frozen unbaked: You can freeze assembled, uncooked shrimp toast for up to 1 month. Freeze on a baking sheet until solid, then transfer to a freezer bag. Fry from frozen, adding 1-2 minutes to the cooking time.
After frying: Fried shrimp toast is best eaten immediately, but leftovers can be stored in an airtight container in the fridge for 1-2 days. Reheat in a 375°F oven or toaster oven for 5-7 minutes to crisp them back up. Don’t microwave—they’ll get soggy.
Not recommended: Don’t freeze already-fried shrimp toast. The texture suffers significantly.
Variations to Try
Once you’ve mastered the basic recipe, here are some fun variations:
Extra crunchy: Add some water chestnuts to the shrimp mixture for additional crunch and a more authentic texture.
Spicy version: Add some minced fresh chili peppers or a teaspoon of chili garlic sauce to the shrimp mixture for heat.
Herb addition: Mix some fresh cilantro or Thai basil into the shrimp mixture for extra freshness and flavor.
Crab toast: Replace half the shrimp with lump crab meat for a luxurious variation.
Different bread: While white bread is traditional, you can experiment with whole wheat or even thin baguette slices for a different texture.
Baked version: For a healthier option, brush the shrimp toast with oil and bake at 375°F for 12-15 minutes, flipping halfway through. They won’t be quite as crispy as fried, but they’re still delicious.
Add cheese: Mix a tablespoon of cream cheese into the shrimp mixture for extra richness (this makes them more similar to crab rangoon in flavor).
Different toppings: Try topping with chopped peanuts, fried shallots, or even a mix of white and black sesame seeds for visual interest.
Troubleshooting Common Issues
Shrimp mixture won’t stick to bread: The bread might be too dry, or your shrimp paste might be too wet. Press the mixture firmly into the bread. If the paste is very wet, add a bit more cornstarch.
Toast is soggy: The oil wasn’t hot enough, or you didn’t drain them well. Make sure your oil is at the right temperature (350-375°F) and give them plenty of time on the draining rack.
Shrimp tastes raw or rubbery: If raw, you didn’t fry them long enough. If rubbery, you fried them too long or at too high a temperature. Aim for that 3-5 minute total frying time at the right temperature.
Burning on the outside, raw inside: Your oil is too hot. Reduce the heat slightly and give them more time to cook through.
Shrimp mixture sliding off during frying: You didn’t press it firmly enough into the bread, or you flipped too soon. Let the shrimp side fry undisturbed for a full 2-3 minutes before flipping.
Too greasy: The oil wasn’t hot enough (they absorbed more oil), or you didn’t drain them properly. Use a wire rack for draining, not just paper towels.
Bland flavor: The shrimp mixture wasn’t seasoned enough. Taste your raw mixture and adjust before spreading on bread. Don’t be shy with the garlic, ginger, and soy sauce.
Why This Recipe Works So Well
The magic of shrimp toast is all about contrasts—crispy and tender, bread and seafood, simple and sophisticated. Here’s why this particular recipe creates such good results:
The two-texture shrimp: Processing half and chopping half gives you both smooth paste and chunky bits. This creates a more interesting texture than all-paste versions.
The right bread: Soft white bread absorbs the flavors and fries up crispy without getting hard or tough.
Proper seasoning: The combination of garlic, ginger, green onions, soy sauce, and sesame oil creates a complex, savory flavor that’s greater than the sum of its parts.
The egg white binder: This helps everything stick together and creates that characteristic slightly bouncy texture.
Shallow frying, not deep frying: Using less oil means less grease and easier cleanup, while still achieving perfect crispness.
Shrimp-side-down first: This ensures the shrimp cooks through and gets that golden crust.
The Cultural History Worth Knowing
Shrimp toast (蝦多士) is believed to have originated in Hong Kong in the 1920s or 1930s, though some claim it came from Guangdong province. It became popular in Chinese-American restaurants and dim sum halls, where it’s still a beloved classic.
The dish represents the creative adaptation that happens in immigrant cooking—taking Chinese flavors and techniques and applying them to Western bread. It’s fusion food before fusion food was a thing.
Making shrimp toast at home connects you to this tradition of creative, delicious cooking. It’s comfort food with a history, appetizer with a story.
Tips for Perfect Shrimp Toast Every Time
Dry your shrimp thoroughly: This cannot be emphasized enough. Wet shrimp = watery paste = loose mixture that won’t stick.
Don’t overprocess: Some texture in the shrimp mixture is good. You don’t want it completely smooth.
Press the mixture firmly: Really press it into the bread so it adheres well.
Use fresh aromatics: Fresh garlic and ginger make all the difference. Don’t use powders or dried versions.
Don’t skip the sesame seeds: They add so much flavor and visual appeal.
Get the oil temperature right: Too cool and they absorb grease. Too hot and they burn. Use a thermometer if you’re unsure.
Don’t crowd the pan: Give each piece room to fry properly.
Drain well: Use a wire rack over paper towels for the best drainage.
Serve hot: These are at their absolute best when freshly fried and hot.
The Bottom Line
Crispy Fried Shrimp Toast is one of those recipes that seems fancy but is actually quite simple once you understand the technique. With just shrimp, some aromatics, bread, and a hot pan of oil, you can create restaurant-quality appetizers that will have everyone asking for the recipe.
The combination of crispy, golden bread and savory, garlicky shrimp is irresistible. The texture contrast between crunchy and tender is addictive. And the flavor—that perfect balance of garlic, ginger, sesame, and sweet shrimp—makes these impossible to eat just one.
Make them for your next party, game day, or any time you want an impressive appetizer that’s actually achievable. Your guests will think you ordered from a fancy restaurant, but you’ll know the delicious truth—you made them yourself in about 30 minutes.
Once you master shrimp toast, it becomes one of those go-to recipes you make again and again. Welcome to your new favorite appetizer.
Happy Munching in the New Year!
<3 Ann