Gingery Shrimp Toasts

Gingery Shrimp Toasts



  • 1 large baguette, sliced
  • 4 tbsp. butter, melted
  • 1/4 c. packed fresh cilantro leaves, plus more for garnish
  • 1 jalapeno chile, seeded and sliced
  • 1 small shallot, sliced
  • 4 thin coins peeled fresh ginger, coarsely chopped
  • 1/4 tsp. sugar
  • 3/4 c. panko (Japanese bread crumbs), divided
  • 1 lb. shelled, deveined shrimp
  • 2 tbsp. mayonnaise
  • Sesame seeds, for garnish


  1. Place oven rack 6 inches from broiler heat source. Arrange baguette slices in single layer on large foil-lined cookie sheet. Broil 1 to 2 minutes or until tops are golden. Turn baguette slices over. Brush with some of melted butter; set aside remaining butter and baguette slices.
  2. In food processor, pulse cilantro, jalapeno, shallot, ginger, sugar, 1/4 cup panko and 1/4 teaspoon salt until finely chopped. Add shrimp and mayonnaise; pulse until shrimp are just finely chopped, stopping and scraping side of bowl occasionally. Divide mixture among baguette slices.
  3. In small bowl, combine remaining 1/2 cup panko and reserved melted butter. Top each toast with panko mixture, pressing to adhere. Broil 1 to 2 minutes or until browned and shrimp are cooked through. Serve topped with sesame seeds and cilantro leaves.

Shared from

Originally a Chinese appetizer called Hatosi, Shrimp Toasts is a simple finger food that makes for a great canape at parties.




Get our best articles delivered to your inbox.

  • This field is for validation purposes and should be left unchanged.