Vietnamese Shrimp Toast (Bánh Mì Chiên Tôm)

Vietnamese shrimp toasts on a baking tray.

Vietnamese Shrimp Toast (Bánh Mì Chiên Tôm)

Course: Appetizer, Snack

Cuisine: Asian Fusion, Vietnamese

Prep Time: 5

Cook Time: 12

Total Time: 17

Servings: servings

Calories: 297kcal

Author: Quynh Nguyen

This Vietnamese Shrimp Toast is crispy, cheesy, and loaded with juicy shrimp—basically everything you want in an easy, crowd-pleasing appetizer. Made with baguette slices, garlic-sautéed shrimp, creamy mayo, and melty cheese, it’s baked until golden and bubbly. Whether you’re hosting a party or throwing together a fun weeknight dinner, this recipe brings serious flavor and always disappears fast!

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Ingredients

1 large loaf Vietnamese baguette (or 2-3 small), sliced into ½ inch rounds
1 pound raw shrimp, peeled, deveined, finely minced
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, for garnishing (optional)

Instructions

Preheat Oven: Preheat your oven to 350°F. Line a baking sheet with parchment paper or foil for easy cleanup.
Prep the Shrimp: Use a sharp knife or food processor to finely mince the shrimp. You want it small but still slightly textured.
Sauté Aromatics & Cook Shrimp: In a skillet over medium heat, add 1 tablespoon oil. Sauté shallots and garlic for 2–3 minutes until fragrant. Add minced shrimp and cook until opaque, stirring occasionally. Remove from heat and let it cool completely.
Mix Filling: In a large mixing bowl, combine cooled shrimp mixture with mayonnaise, shredded cheese, salt, and pepper. Stir until everything is well combined.
Prep the Bread: Lightly brush the bottoms of each baguette slice with melted butter or oil for a golden, crispy base.
Assemble Toasts: Spoon 1–2 tablespoons of shrimp filling onto each bread slice and spread evenly. Gently press the filling down so it sticks.
Bake: Arrange the slices on your prepared baking sheet, leaving space between each. Bake for 12–14 minutes, or until the cheese is bubbly and lightly golden.
Garnish & Serve: Sprinkle with chopped green onions for extra color and flavor. Serve warm and enjoy!

Notes

Brush the bread—this step gives it that crisp, golden base.
Let the shrimp mixture cool before adding mayo and cheese, so it stays creamy.
Use fresh or fully thawed shrimp and pat them dry to avoid soggy toast.
Finely chop the shrimp but keep a little texture—you want to taste the shrimp!
Spread the mixture in an even layer and gently press it down so it sticks.
Don’t overcrowd the pan and bake until golden, bubbly, and crisp.
Make Ahead: Prep the shrimp mixture and refrigerate up to 1 day ahead. Assemble just before baking.
Leftovers: Store baked shrimp toast in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer at 350°F for 5–6 minutes to get that crisp back.

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