Baked Shrimp Toasts

"Originally posted by Mean Chef."
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32 appetizers


  • 4 teaspoons minced garlic
  • 1 tablespoon minced peeled fresh ginger
  • 1 tablespoon vegetable oil
  • 1 tablespoon mirin
  • 2 teaspoons soy sauce
  • 12 teaspoon salt
  • 34 lb medium shrimp, in shell peeled, deveined, and cut into 1/2 inch pieces (31 to 35 per lb)
  • 3 tablespoons chopped fresh cilantro
  • 1 loaf white pullman bread, unsliced (9- by 4-inch)


  • Cook garlic and ginger in oil in an 8- to 9-inch heavy skillet over moderate heat, stirring, until softened and fragrant, about 1 minute.
  • Add mirin, soy sauce, and salt (omit salt if making ahead; see note, below) and simmer, stirring, 15 seconds.
  • Transfer marinade to a bowl and cool to room temperature.
  • Add shrimp and cilantro, tossing to coat, and marinate, covered and chilled, 1 hour.
  • Put oven rack in upper third of oven and preheat oven to 350°F.
  • Turn bread loaf on its side and evenly cut crust from bottom of loaf using a long serrated knife, discarding crust, then cut a 3/8-inch-thick slice from bottom and trim crust from sides of slice.
  • Put slice on a baking sheet (reserve rest of loaf for another use) and bake, turning over once, until dry but not colored, 8 minutes total.
  • Remove bread from oven but leave on baking sheet.
  • Immediately increase oven temperature to 475°F.
  • Spread top of hot toast with all of shrimp mixture, packing it down into a thick even layer and covering surface entirely.
  • Make sure oven temperature has reached 475°F, then bake shrimp toast until topping is cooked through, 12 to 15 minutes.
  • Transfer with a large flat spatula to a rack to cool 5 minutes, then transfer to a cutting board.
  • Halve shrimp toast crosswise with a very sharp knife, then cut each half lengthwise into fourths, making 8 strips total.
  • Cut each strip into 4 pieces.
  • Serve toasts warm or at room temperature.
  • note: Shrimp can be marinated (without salt in marinade) up to 4 hours.
  • Stir in salt before proceeding.

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  1. This recipe makes an awesome side dish! I used small shrimps so there's no need to cut them up. I couldn't get Pullman loaf here, so I used whole wheat bread instead. The marinade is wonderful; I imagine it would be great in stir-fries as well. I followed all the ingredients listed, I think mirin should be not be replaced with anything else. Thanks, Mean Chef for another great recipe.



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