Description
As a busy mom, I know how challenging it can be to whip up something delicious and impressive in the kitchen. That’s where my love for Baked Shrimp Toast comes in! This delightful appetizer is not only quick to prepare but also bursting with flavor.
Ingredients
Scale
- 8 slices of French bread or baguette
- 1 pound raw shrimp, peeled and deveined
- 2 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 2 green onions, finely chopped
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon chili paste (optional for heat)
- 1 egg, lightly beaten
- 1/2 cup panko breadcrumbs
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a food processor, combine the shrimp, garlic, ginger, green onions, sesame oil, soy sauce, chili paste, and a pinch of salt and pepper. Pulse until the mixture is a smooth paste.
- Transfer the shrimp mixture to a bowl and fold in the beaten egg until well combined.
- Lay the slices of French bread on a baking sheet. Spread the shrimp mixture generously over each slice, making sure to cover them evenly.
- Sprinkle a layer of panko breadcrumbs over the top of the shrimp spread for a crunchy texture.
- Bake in the preheated oven for about 15-20 minutes, or until the shrimp mixture is cooked through and the breadcrumbs are golden brown.
- Once baked, remove from the oven and let cool slightly before garnishing with fresh cilantro or parsley.
Notes
- For a spicier version, increase the amount of chili paste.
- Can be served as an appetizer or a light meal.
- Leftovers can be stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 1g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 70mg