Herby Shrimp Toasts

October  4, 2022
4 Ratings
Photo by Julia Gartland. Food stylist: Anna Billingskog. Prop stylist: Molly Fitzsimons.
  • Prep time 5 minutes
  • Cook time 4 minutes
  • Serves 8 to 10
Author Notes

This is a favorite time of the year for me, with Diwali, Thanksgiving, and Christmas celebrations lined up one after another. I’ll take any excuse to cook for my friends and family. This season will be even more special, after the year we've all had, so I am going to have a little party and make the most of it. These cheesy, herby shrimp toasts are definitely something I’ll be cooking. They are super simple to put together—you can prepare all the bits beforehand and finish them a couple of minutes before serving. Serve these on their own or with a dip of your choice (go for something spicy). —Chetna Makan

Test Kitchen Notes

This dish is part of Residentsgiving—aka the Thanksgiving menu of our wildest dreams—created by Food52's resident experts-slash-superheroes. Devour the rest of the spread here, and while you're at it, learn how to Remix & Remaster your Thanksgiving. —The Editors

What You'll Need
Watch This Recipe
Herby Shrimp Toasts
  • 1 (12-inch) baguette, cut into 20 thin slices
  • 2 tablespoons salted butter, melted
  • 1-inch piece fresh ginger, finely chopped (about 2 tablespoons)
  • 1 small red onion, finely chopped
  • 3 tablespoons (10 grams) finely chopped fresh dill fronds, plus more for serving
  • 8 to 10 jumbo shrimp (about 6 ounces; 16/20s are a good size), shelled, deveined, and finely chopped
  • 2 tablespoons mayonnaise
  • 1/4 teaspoon table salt
  • Pinch freshly ground black pepper
  • Pinch chile flakes
  • 3 tablespoons (20 grams) grated mild yellow cheddar
  1. Heat the broiler to high (480°F/250°C) with a rack in the upper third. Line a sheet pan with foil and place the bread slices on top. Toast for about 1 minute, until they start turning golden. Flip, then toast the other side until golden. Once toasted, brush the butter on all the slices.
  2. In a medium bowl, combine the rest of the ingredients and mix well. Divide the mixture between the buttered toasts and press it to flatten it slightly. Place the sheet pan back under the hot grill for 3 to 5 minutes, until the shrimp are pink and cooked through. Sprinkle the toasts with some sprigs of dill on top and serve.

See what other Food52ers are saying.

  • Anne Halson
    Anne Halson
  • Rocio
  • Shamunch
  • Patricia

6 Reviews

Shamunch January 1, 2022
Sooo good! Did not get a chance to make it for New Years so I made it today for dinner. Simple and delish.

Notes I did different to make it work for me: Toasted the bread in my air fryer at 400F for 4 minutes. Used small uncooked shrimp. Topped with flaky Malden salt and lemon juice!
Anne H. December 12, 2021
Thank you so much I made these for friends last night and I was an instant hero. They were so quick and easy to put together they will definitely be my starter of choice for my NZ summer. One friend called them a taste explosion, saying it was an overused phrase but in this instance absolutely true. Thank you
Rocio December 1, 2021
I can't wait to make these! What a fancy way to entertain and start a crunchy dinner with friends or family. :) thanks!!!
Patricia November 11, 2021
I plan to make these for a birthday dinner next week. I am puzzled though why the recipe calls for the (most expensive) jumbo-sized shrimp, when you are going to chop them up?
Helen M. December 28, 2021
I agree. Planning to make this NYE, sounds very tasty, but may keep the lg shrimp whole [eye candy]...
Connie W. November 7, 2021
5 minute prep? To finely chop 2T ginger, 1 onion, 3T dill, 10 shrimp? Whoa, you’re good! Just heating my oven takes a good 15 minutes.