Shrimp toast is one of those recipes that fits into way more moments than you’d expect.
It works as a party appetizer, a light dinner with a simple salad, or even a make-ahead lunch you can enjoy cold straight from the fridge.
The buttery shrimp, garlic, and creamy cheese hold up surprisingly well, so leftovers don’t feel like leftovers at all. It’s quick to make, easy to portion, and just as good the next day, whether you’re packing lunch or grabbing a bite between errands.
Tips to Make The Best Shrimp Toast
Use raw shrimp, not pre-cooked. Raw shrimp stays juicy and tender after baking, while pre-cooked shrimp can turn rubbery.
Dice the shrimp small so every bite has a little shrimp instead of big chunks falling off the toast.
Toast the bread first. This keeps the bottoms crisp and stops the toast from getting soggy once the topping goes on.
Soften the cream cheese before adding it to the pan so it melts smoothly and coats the shrimp evenly.
Don’t overcook the shrimp mixture on the stove. You’re just warming it and mixing everything together and the oven will finish the job.
Taste before spooning onto the bread. Parmesan and shrimp are already salty, so adjust salt at the end.
For extra flavor, finish with fresh green onions or parsley right after baking.
Let the shrimp toast cool slightly before serving. If you plan to eat it cold or pack it for lunch, it holds together better and tastes great.
Ingredients You’ll Need
- 12 slices mini entertaining bread
- 1/4 cup butter
- 1 pound shrimp, peeled, deveined, and diced
- 4 cloves garlic, minced
- 4 ounces cream cheese, cut into cubes
- 1/2 cup parmesan cheese, shredded
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/4 teaspoon red pepper flakes (optional)
- 2 green onions, finely chopped
Instructions
This shrimp toast comes together fast, which makes it perfect for last-minute plans or easy lunches.
You’ll need about 10 minutes of prep, 10 minutes of cooking, and the recipe makes 12 servings.
1. Preheat the oven to 400°F and line a baking sheet with parchment paper. Arrange the bread slices in a single layer.
2. Toast the bread for 3–4 minutes per side, then remove from the oven and set aside
3. In a large skillet, melt the butter over medium heat.
4. Add the shrimp and garlic, tossing to coat, and sauté for about 5 minutes until the shrimp is just warmed through.
5. Stir in the cream cheese, parmesan, parsley, black pepper, salt, and red pepper flakes if using. Mix until the cheese is melted and everything is well combined.
6. Spoon the shrimp mixture evenly over each slice of toast.
7. Return the baking sheet to the oven and bake for about 10 minutes, until the tops are lightly golden.
8. Serve warm, topped with chopped green onions.
How to Store
Let the shrimp toast cool completely before storing. Place leftovers in an airtight container and keep them in the refrigerator for up to 2 days.
These are good cold, especially for lunch, but you can also reheat them. For the best texture, warm shrimp toast in the oven at 350°F for a few minutes until heated through. Avoid the microwave if you can it softens the bread too much.
Can I Replace Some of the Ingredients?
Yes, you can make a few swaps without ruining the recipe, but some work better than others.
- Bread: Mini entertaining bread works best, but baguette slices or sturdy white bread cut into small pieces are good options. Avoid very soft sandwich bread, it gets soggy.
- Shrimp: Fresh or frozen shrimp both work. Just make sure frozen shrimp is fully thawed and well dried before cooking.
- Butter: You can use olive oil, but butter gives the richest flavor. If using oil, add a little extra garlic for depth.
- Cream cheese: Full-fat cream cheese is best, but you can swap in ricotta or mascarpone for a softer, lighter texture.
- Parmesan: Pecorino Romano or a mild shredded mozzarella will work. Strong cheeses can overpower the shrimp.
- Parsley: Green onions, chives, or a small amount of dill can be used instead.
- Red pepper flakes: Optional and easy to skip, or replace with a pinch of paprika for gentle warmth.