Shrimp Toast Recipe

Have you ever had shrimp toast? If you never have, or if you are scared of shrimp – HELLO! This is the dish for YOU! Because, what is more delicious than shrimp? FRIED shrimp. Especially fried shrimp mixed with garlic and ginger on top of crunchy toast. It is a great way to use up stale bread, and to make a little bit of shrimp stretch a long way. You can include water chestnuts or bamboo shoots if you like them, but they aren’t  necessary for a delicious dish. This Chinese dim-sum dish in shockingly easy to make – all you need is a food processor and an affinity for frying things.
And if you read this blog…you probably have an affinity for frying things.

1/2 Lbs. Shrimp, cleaned and de-veined
1/2 loaf white bread (stale or lightly toasted)
1/2 onion, chopped into large chunks
1 clove garlic
1 small piece ginger, peeled
4 cups vegetable or peanut oil
1 egg white (don’t forget how to separate the eggs)
1 cup cilantro, cleaned
2 tsp. soy sauce
1 tsp. lime zest

 1)Cut off crusts of bread.

2)Cut bread slices into triangles. Set aside.

 3)Throw the onions, garlic, ginger…

Cilantro and shrimp into the food processor.
4)Pulse until it is a pretty smooth paste
5)Add soy sauce, lime zest and
egg white.

 6)Spread mixture on bread in about 1/8 inch thickness

 7)Place bread on spatula, shrimp side down.

 8)Slide bread into boiling oil CAREFULLY (it will splatter if you drop it from too high).

 9)Cook 2 minutes per side, or until lightly golden, then drain on paper towel.

10)Eat this golden piece of toast, incredibly crunchy but not at all hard. Topped with a springy, firm layer of sweet and salty shrimp, laced with the heat of ginger, the fragrance of cilantro and the zing of garlic, this is might be my new favorite way to eat shrimp. I like mine with a dipping sauce made of 1/2 soy, 1/2 rice wine vinegar and a few diced Serrano chiles, but you might like yours plain. Or you might like yours with a spritz of lime and a few water chestnuts.  And if you don’t like yours…
send them to me.
And I’m sorry you have no taste buds. 


  1. I just had shrimp tacos! But sauteed in vodka and salsa with plantains. Now I wish I had just fried the buggers.

    You're brave to deep-fry at home! I'm timid with deep-frying after numerous painful episodes.

  2. What if I left the bread slices uncut and made a fried shrimp sandwich on shrimp toast? Too much fried shrimp? (Rhetorical question; there is no such thing.)

  3. Fritos and Foie Gras says:

    @Sophia – what can i say, i laugh in the face of danger! 😉
    @Justin – you may be culinary hero.


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