Shrimp toast is a classic dim sum favorite and a popular Chinese takeout appetizer. It combines a well-seasoned shrimp paste with crisp, golden bread for a crunchy, savory bite. Traditionally deep-fried, these toasts can also be made in an air fryer for a lighter version. They work wonderfully as party appetizers alongside egg rolls and crab rangoons and are quick to prepare at home.
Ingredients needed
Please scroll down to the recipe card for the exact ingredient quantities.
- Shrimp – Any size works. Smaller shrimp yield a tender, delicate texture; larger shrimp give a firmer bite and stronger shrimp flavor.
- Pork fat (optional) – Adds richness and a silky texture to the filling. It’s commonly available at Asian markets. If you prefer to keep the recipe pork-free, omit the pork fat and add 1 teaspoon sesame oil plus 1 teaspoon neutral oil to the filling for balanced flavor.
- Seasonings – Garlic powder, salt, a pinch of sugar, white pepper, and a pinch of MSG are traditionally used. MSG is optional but enhances umami.
- Green onion – Thinly sliced for color and aroma.
- White bread – Regular white bread or thicker slices (Texas toast) both work. Trim the crusts if you prefer.
- Oil – For deep-frying, or use a neutral oil spray for the air fryer method.
How to make shrimp toasts
Scroll to the recipe card below for exact measurements and full instructions.
1. Prepare the shrimp. Start by mincing the shrimp. One effective method is to flatten each shrimp briefly with the flat side of a cleaver, then roughly chop and continue mincing until the mixture begins to feel pasty. If using pork fat, mince the fat first and blend it into the shrimp until well incorporated and sticky.
Food processor option: You can pulse the pork fat to small pieces first, then add shrimp and pulse until the mixture is finely minced and slightly pasty. Scrape the bowl as needed.
2. Season the filling. Mix in the sliced green onion, garlic powder, salt, sugar, white pepper, and optional MSG. Stir until the mixture is evenly seasoned and tacky. The filling should hold together but not be runny.
3. Assemble the toasts. Divide the filling into equal portions and spread onto slices of bread using a straight-edged tool (the back of a butterknife or an offset spatula works well). Top with another slice and press gently but firmly to bond the bread and filling. If any filling squeezes out, tuck it back between the slices for even edges.
4. Fry the toasts. Heat about 2 inches of neutral oil to 350°F (176°C). Prepare a sheet pan with a cooling rack nearby. Carefully lower the shrimp toasts into the oil, frying about 4 minutes per side until the bread is evenly browned and the interior reaches at least 140°F (60°C). Drain upright on the rack to keep them crisp.
Pro tip: Maintain oil temperature between 325°F (162°C) and 350°F (176°C). Oil that’s too hot will over-brown the bread before the center cooks; oil that’s too cool makes for soggy, oily toast.
Air fryer alternative
For a lighter option, the air fryer produces a crisp exterior with less oil.
If air frying, cut each slice of bread into quarters before spreading the filling (squares or triangles both work). Spray both sides lightly with oil and arrange in a single layer in the air fryer basket with small gaps between pieces. Air fry at 375°F (190°C) for about 12 minutes, flipping halfway through and giving the top a light spray after flipping. Cook until golden and the filling reaches 140°F (60°C).
5. Serve and enjoy. Let the toasts cool briefly, then cut fried pieces into halves or quarters if desired. Serve hot with sweet chili sauce or enjoy them plain. They’re best eaten fresh for maximum crunch.
What to do with leftover oil
Cool the oil completely, then transfer it to a heatproof container. If you plan to reuse it, strain through a fine mesh strainer or cheesecloth to remove crumbs and debris. Store in a cool, dark place and reuse within a couple of weeks. To dispose, seal the cooled oil in a container and place it in the trash—do not pour oil down the drain, as it can harm plumbing and the environment.
Storage
Store leftover shrimp toasts in an airtight container in the refrigerator for up to 4 days. Let them cool completely before covering to avoid sogginess. The shrimp filling freezes well: shape or pack the filling into an airtight container and freeze for 2–3 months. Thaw completely before assembling and cooking.
Reheating
Reheat in an air fryer at 350°F (176°C) for about 5 minutes or in an oven at 350°F (176°C) for about 10 minutes, flipping halfway through. For best results when baking, place toasts on a wire rack over a baking sheet so air can circulate and the underside stays crisp.
Recipe
Shrimp Toast
Shrimp toast is a savory shrimp paste sandwiched between slices of bread and fried until crisp. This version includes an air-fryer option for a lighter result.
Prep time: 15 mins | Cook time: 8 mins | Total: 23 mins | Yield: 8 servings
Ingredients
- 8 ounces shrimp, peeled and deveined
- 1 ounce pork fat, minced (optional; omit for pork-free version and add 1 tsp sesame oil + 1 tsp neutral oil)
- 2 stalks green onion, thinly sliced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- 1/4 teaspoon white pepper
- 1/4 teaspoon MSG (optional)
- 4 slices white bread (regular or Texas toast)
- Oil for frying, or oil spray for air frying
Instructions
- Make the filling: Mince the shrimp by flattening briefly and chopping, or pulse in a food processor. If using pork fat, mince and add to the shrimp, mixing until the texture is slightly pasty and cohesive.
- Add sliced green onions and all seasonings. Mix thoroughly until the mixture is tacky and well combined.
- Assemble: Divide filling and spread evenly on a slice of bread. Place another slice on top and press to adhere. If air frying, cut bread into quarters before spreading the filling.
- Fry method: Heat about 2 inches of oil to 350°F (176°C). Fry shrimp toasts 4 minutes per side until golden and the center reads 140°F (60°C). Drain on a wire rack.
- Air fryer method: Lightly spray both sides with oil and arrange in a single layer with gaps. Air fry at 375°F (190°C) for 12 minutes, flipping halfway, until golden and cooked through.
- Serve: Let cool slightly, cut as desired, and serve warm with or without a dipping sauce.
Notes
- If you prefer a pork-free version, omit pork fat and add 1 teaspoon sesame oil plus 1 teaspoon neutral cooking oil to the filling for richness.
- Keep oil temperature steady during frying (325–350°F) to avoid over-browning or greasiness.
- The shrimp filling freezes well for 2–3 months; thaw before using.
Nutrition (approximate)
Per serving (1 quarter piece): ~92 kcal. Nutrition will vary by ingredients and cooking method.