Baked Shrimp Toast

There’s something instantly comforting about warm, cheesy shrimp piled onto crisp, golden bread—the steam that rises, the briny sweetness of shrimp folded into tangy, melty cheeses, and that first crunchy bite giving way to a silky, savory topping. This Baked Shrimp Toast sings of holiday get-togethers, weekend brunches, and cozy evenings when you want an elegant-but-effortless snack. It smells of garlic and buttered bread, tastes of sea-sweet shrimp and nutty Parmesan, and offers a lovely contrast of textures: a brittle, toasted base and a creamy, slightly bubbly topping.

Make it for cocktail parties, as an impressive appetizer for family dinners, or as a quick savory breakfast alongside coffee or tea. It’s fast enough for a weeknight treat and special enough for celebrations—plus it scales easily if you’re feeding a crowd.

At a Glance

Prep Time: 20 minutes
Cook Time: 15 minutes (3–5 minutes broil to toast + 10 minutes in 400°F oven)
Total Time: 35 minutes
Servings: about 12 toasts (serves 6–8 as an appetizer, 3–4 as a light meal)
Difficulty Level: Easy to Moderate

Nutrition Highlights
Estimated nutrition per serving (one toast), using ingredient values from USDA FoodData Central and rounded for clarity. These are estimates; actual values vary by product brands and portion sizes.

Calories: ~140 kcal
Protein: ~13 g
Carbohydrates: ~11 g
Fat: ~6 g
Fiber: ~0.8 g
Sodium: ~220–350 mg

Notes on these numbers:

Calculations were derived from standard entries in USDA FoodData Central and typical product nutrition labels for shrimp, bread, cream cheese, and cheeses. Sodium can vary substantially with the brand of bread and cheeses; if you’re watching sodium, choose low-sodium bread and reduced-sodium cheeses. For general dietary guidance, consult sources such as the CDC and Mayo Clinic.

Why You’ll Love It
Baked Shrimp Toast combines irresistible taste and texture with approachable technique. The topping’s creamy, garlicky, and slightly spicy profile—brightened by green onion—creates a layered flavor experience that’s simultaneously nostalgic and elevated. It’s social-food perfection: small, shareable bites for gatherings, yet uncomplicated enough for last-minute hosting. This recipe also respects time—minced shrimp cook quickly—so you get restaurant-worthy results without fuss. If you’re after something that feels celebratory but is actually practical, this is it.

Preparation Guide

Ingredients

1 small French baguette, cut into 1/2 inch thick slices
1 tablespoon olive oil
1 lb shrimp, peeled, deveined, and minced
1/2 small onion, finely chopped
1 stalk celery, finely chopped
3 cloves garlic, minced
1/4 to 1/2 teaspoon Cajun seasoning
1/4 teaspoon fresh cracked black pepper
4 ounces cream cheese, cut into small cubes
1/4 cup shaved Parmesan cheese
1/4 cup shaved Fontina cheese
Kosher salt and fresh ground black pepper, to taste
1/4 teaspoon crushed red pepper
1 green onion, thinly sliced

Optional ingredients and substitutions

Substitute sour cream or ricotta for cream cheese for a lighter texture.
Use Manchego or Gruyère instead of Fontina for a nuttier finish.
For gluten-free: swap a gluten-free baguette or thickly sliced gluten-free bread.
For lower sodium: use low-sodium bread and reduced-sodium cheeses; skip added salt.
To make it dairy-free: use a vegan cream cheese and dairy-free shredded cheese; note texture will differ.

Method & Process

Preheat the broiler on low and arrange the baguette slices in a single layer on a baking sheet. Broil for 3–5 minutes until the tops are lightly browned, then flip and broil the other side until lightly browned. (Watch closely—broilers vary.)
While the bread toasts, heat the olive oil in a skillet over medium heat. Add the minced shrimp, chopped onion, and chopped celery. Cook for about 1 minute, stirring frequently—shrimp are small and will cook fast.
Add the minced garlic, Cajun seasoning, and black pepper. Cook for another minute, stirring constantly to prevent sticking and to bloom the spices.
Reduce the heat to very low. Add the cream cheese, Parmesan, and Fontina. Stir continuously until the cheeses are well blended and almost fully melted into a smooth mixture. Taste and season with kosher salt and freshly ground black pepper as needed.
Evenly top each toasted baguette slice with a generous spoonful of the shrimp-cheese mixture. Lightly sprinkle crushed red pepper over the toasts.
Place the topped slices in a preheated 400°F (200°C) oven for about 10 minutes, or until the topping is lightly browned and bubbly.
Remove from the oven, garnish with thinly sliced green onions, and serve immediately.

Practical tips

Avoid over-processing the shrimp if you mince it yourself—leave a bit of texture for better mouthfeel.
If your broiler is very hot, use the oven’s upper rack and stay within reach to prevent burning.
If the topping seems loose, let it sit off heat for a minute to firm slightly before spooning onto the bread.
Check doneness by looking for bubbling cheese and a light golden crust on top—the shrimp will already be cooked through from the skillet step.

Best Pairings

Drinks: Dry sparkling wine, a crisp Sauvignon Blanc, or a light lager cut through the richness beautifully. For non-alcoholic pairings, try iced tea with lemon or a ginger-lime sparkling water.
Sides: Serve with a bright green salad (arugula with lemon vinaigrette), pickled vegetables, or a simple tomato-cucumber salad to balance the richness.
Occasions: Offer these as cocktail-hour canapés, alongside other finger foods like stuffed mushrooms and bruschetta, or as a star appetizer at holiday meals.

Storing Leftovers

Room temperature: Because this contains seafood and dairy, do not leave shrimp toast at room temperature for more than 2 hours (per USDA food safety guidance).
Refrigerator: Store leftovers in an airtight container for up to 2–3 days. Reheat in a 350°F oven for 8–10 minutes to restore crispness; avoid microwaving if you want to retain texture.
Freezer: Freezing assembled toasts is not recommended—bread becomes soggy. If needed, freeze the shrimp topping in a sealed container for up to 1 month; thaw overnight in the refrigerator and reheat in a skillet before spooning onto freshly toasted bread.

Chef’s Advice

Texture is key: aim for finely minced but not pureed shrimp—little morsels provide the best bite.
Cheese balance: Fontina gives meltiness; Parmesan adds savory sharpness. Keep both for best flavor depth.
Don’t overcrowd the skillet: cook shrimp mixture in a single pan but give it room to heat evenly; overcrowding causes steaming rather than proper flavor development.
Adjust spice levels: start with 1/4 tsp Cajun seasoning and increase if you want more heat. Crushed red pepper on top is an easy way for guests to add heat to taste.

Creative Twists

Spicy Asian Twist: Replace Cajun seasoning with 1 tsp sambal oelek and 1 tsp soy sauce; swap Fontina for a mild melty cheese, and garnish with cilantro and sesame seeds.
Vegetarian “Shrimp” Toast: Use finely chopped artichoke hearts or smashed chickpeas with the same cheese base; add a splash of lemon juice and a dash of Old Bay seasoning.
Lemon-Herb Upgrade: Add 1 tbsp lemon zest and 1 tbsp chopped dill or parsley to the shrimp-cheese mixture for a bright, herbaceous lift.
Lobster or Crab Variation: Substitute cooked, chopped lobster meat or crab for shrimp for a luxe version—reduce other seasonings slightly to let the shellfish shine.

Frequently Asked Questions
Q: Can I prepare the shrimp mixture ahead of time?
A: Yes—prepare the shrimp-cheese mixture up to 24 hours ahead and refrigerate in an airtight container. Bring to room temperature briefly and give it a quick stir before using.

Q: My topping is a little runny—what went wrong?
A: If the topping is too loose, it likely needs more time off heat to thicken or a slightly higher proportion of cheese. Chill briefly to firm, or stir in an extra tablespoon of Parmesan to bind.

Q: How can I make this healthier?
A: Use reduced-fat cream cheese, lower-sodium cheeses, and a whole-grain or smaller-portion baguette. You can also serve smaller toasts as finger food to reduce per-person intake.

Q: Is it safe to reheat leftover shrimp?
A: Yes—reheat leftovers in an oven at 350°F until piping hot (8–10 minutes). Only reheat once for food safety and quality.

Q: Can I broil the finished toasts instead of baking at 400°F?
A: You can, but broilers vary—use a low broil and watch carefully so the topping browns without burning; baking at 400°F is more forgiving and yields even bubbling.

Conclusion

Thanks for reading—this Baked Shrimp Toast recipe is a dependable crowd-pleaser that balances luxury and simplicity. If you’d like a different version to try or want step-by-step photos, check out this approachable write-up on Easy Baked Shrimp Toast – Delightful Plate for visuals and tips. For another classic take and serving ideas, take a look at the family-favorite method on Baked Shrimp Toast – Small Town Woman.

If you make it, please share a photo and tell me which twist you tried—I love hearing how recipes become your own.