Vietnamese Shrimp Toast

Course: Appetizer, Snack

Cuisine: Asian Fusion, Vietnamese

Prep Time: 5

Cook Time: 12

Total Time: 17

Servings: servings

Calories: 297kcal

Author: Quynh Nguyen

Vietnamese shrimp toast is made with crisp slices of baguette topped with a creamy shrimp and cheese mixture, then baked until golden and bubbly. It’s an easy appetizer that comes together in less than 20 minutes without deep frying.

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Ingredients

1 large Vietnamese baguette, or 2-3 small baguettes, sliced into ½ inch rounds
1 pound raw shrimp, peeled, deveined, finely chopped
1 tablespoon cooking oil
1 shallot, finely diced
2 cloves garlic, minced
¼ cup mayonnaise
½ cup shredded mozzarella-cheddar blend
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon melted butter or oil, for brushing
Chopped green onions, optional

Instructions

Preheat the oven. Preheat to 350°F and line a baking sheet with parchment paper or foil.
Chop the shrimp. Finely chop the shrimp with a knife or pulse it briefly in a food processor. Keep a little texture rather than blending it into a paste.
Cook the shrimp mixture. Heat 1 tablespoon of oil in a skillet over medium heat. Add the shallot and garlic and cook for 1–2 minutes, until fragrant. Add the shrimp and cook just until opaque. Remove from the heat and let it cool.
Make the filling. Mix the cooled shrimp mixture with the mayonnaise, shredded cheese, salt, and pepper.
Prepare the bread. Lightly brush the bottoms of the baguette slices with melted butter or oil.
Assemble. Spoon the shrimp filling evenly over each baguette slice and press it down gently so it stays in place.
Bake. Arrange the shrimp toast on the baking sheet and bake for 12–14 minutes, or until the bread is crisp and the topping is hot, bubbly, and lightly golden.
Serve. Sprinkle with green onions if using and serve warm.

Notes

Finely chop the shrimp but leave a little texture.
Let the cooked shrimp cool before mixing in the mayonnaise and cheese.
Vietnamese baguettes work especially well because they’re lighter and less dense than traditional French baguettes.
Brush the bottoms of the bread lightly with butter or oil for a crisper finish.
The shrimp mixture can be prepared up to one day ahead.
Store leftovers in the refrigerator for up to 2 days and reheat at 350°F until crisp and hot.

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