30-Min Crispy Shrimp Toast Recipe
Shrimp Toast is a crispy, savory appetizer made with sandwich bread, flavorful shrimp paste, breadcrumbs, and a sweet and sour dipping sauce.
Ingredients
For the sweet and sour dipping sauce
- 1 cup water
- 2 tablespoons rice vinegar
- 3 tablespoons ketchup
- 5 tablespoons sugar
- ¼ teaspoon salt
- 1 tablespoon cornstarch
- 3 tablespoons water
For the shrimp paste
- 1 pound shrimp, peeled and deveined, minced
- ¼ teaspoon salt
- ¼ teaspoon white pepper
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch
- 2 egg whites
- ½ teaspoon ginger, minced
- 5 tablespoons cilantro stems
For the bread
- 6 slices sandwich bread
- 2 egg yolks, whisked
- 1½ cups breadcrumbs
- 3 cups cooking oil, for frying, high-smoking-point oil like avocado or peanut
Instructions
- To make the dipping sauce: In a saucepan over medium heat, combine the water, rice vinegar, ketchup, sugar, and salt. Bring to a simmer. Stir in the cornstarch slurry and cook until the sauce thickens. Remove from the heat and set aside.
- To prepare the shrimp paste: In a mixing bowl, add the minced shrimp, salt, white pepper, sesame oil, cornstarch, egg whites, ginger, and cilantro stems. Mix thoroughly until a smooth paste forms.
- To assemble the shrimp toast: Trim the crusts off the sandwich bread slices. Cut each slice diagonally into two triangles. Spread a generous layer of shrimp paste onto one side of each bread triangle. Brush both sides of the toast with the whisked egg yolks. Press both sides into breadcrumbs to coat evenly.
- To fry the shrimp toast: Heat the cooking oil in a deep pan over high heat to 325°F (163°C). Carefully add the shrimp toast, shrimp-side down first, and fry for about 2 minutes per side, or until golden brown. Remove and drain on a paper towel-lined plate.
- To serve: Serve hot with the sweet and sour dipping sauce on the side.
Video
Notes
Shrimp paste texture: Mix the shrimp paste until it becomes sticky so it holds together and stays on the bread while frying.
Time-saving shortcut: Pulse the shrimp in a food processor instead of mincing by hand, but don’t over-process it. Keep a little texture for the best bite.
Shrimp-side down first: Frying the shrimp side first helps set the shrimp paste and keeps it attached to the bread.
Prep ahead: You can prepare the shrimp paste in advance and store it in the refrigerator for up to 1 day, or assemble the shrimp toast completely and refrigerate it for a few hours before frying.
Freeze for later: Freeze the shrimp toast in a single layer on a tray. Once frozen, transfer to a freezer-safe bag. Fry straight from frozen, adding 1–2 extra minutes per side.
Air-fryer option: Preheat the air fryer to 375°F (190°C). Lightly spray the shrimp toasts with cooking oil and cook for 10–12 minutes, flipping halfway through, until golden brown and crispy.
Protein swap: You can replace part of the shrimp with ground chicken or white fish. Adjust the cooking time as needed to make sure the topping is fully cooked through.