Damn Delicious

Cajun Shrimp Toast

Disclosure: This post is sponsored by the National Fisheries Institute Shrimp CouncilAs always, I only partner with brands that I love and truly believe in, allowing me to create more quick and easy recipes to get us through the week without breaking the bank. All opinions expressed are my own.

Bite-sized SHRIMP TOAST! With the creamiest, cheesiest shrimp topping with Parmesan and mozzarella! You won’t be able to stop at 1!

Cajun Shrimp Toast - Bite-sized SHRIMP TOAST! With the creamiest, cheesiest shrimp topping with Parmesan and mozzarella! You won't be able to stop at 1!

It’s my favorite part of the year now.

It beats Thanksgiving.



All of it combined.

It’s Game Day season!!!


Because we have every excuse to eat totally cheesy, creamy, garlicky shrimp toast bites.

And not feel an ounce of guilt about it.

Plus, you can make the shrimp mixture ahead of time.

So Game Day hosting is even easier than ever.

Or you can just hide out in the kitchen and save these for yourself.

Your call.

You can follow Eat Shrimp on Facebook and Pinterest for more shrimp recipe inspiration!

Cajun Shrimp Toast

Bite-sized SHRIMP TOAST! With the creamiest, cheesiest shrimp topping with Parmesan and mozzarella! You won’t be able to stop at 1!

15 minutes10 minutes


  • 8 ounces medium shrimp, peeled, deveined
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 1/3 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup shredded mozzarella cheese
  • 2 tablespoons freshly grated Parmesan
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1 French baguette, ends trimmed and cut into 1/3-inch slices
  • 1 tablespoon cajun seasoning
  • 2 tablespoons chopped fresh parsley leaves


  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Place shrimp in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Let cool before dicing into bite-size pieces.
  3. In a large bowl, combine shrimp, mayonnaise, sour cream, mozzarella, Parmesan, onion powder, thyme and oregano; season with salt and pepper, to taste.
  4. Place baguette slices in a single layer onto the baking sheet. Top with shrimp mixture; sprinkle with cajun seasoning. Place into oven and bake for 6-8 minutes, or until cheeses have melted.
  5. Serve immediately, garnished with parsley, if desired.

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  1. Rated 4 out of 5

    I made this for my husband as he is a super shrimp lover, but unfortunately it was almost inedible.  It was SO salty!!  I followed every single step precisely. The only thing I can figure that messed this up is the Cajun Seasoning.  You didn’t specify what KIND of Cajun seasoning so I used the Tony Chachere’s Creole Seasoning I had on hand.  It is a salty seasoning but I thought all Cajun seasonings were.  Is it possible that you meant to use cayenne?  Or meant tsp instead of tbsp?  I am hoping to figure this out so we can try again.  I can tell the recipe would have been amazing.  

  2. Question does the shrimp get tough baking it an additional 6 minutes?

  3. Rated 5 out of 5

    WOW, these shrimp toasts are packed with flavor in every bite! Thanks for the easy recipe!

  4. Rated 5 out of 5

    I love your recipes and once again you didn’t disappoint! I just made these for game day and couldn’t eat just one. Simple and delicious!

  5. Hi there, is it possible to make the shrimp batter the night before? Or perhaps early in the day and then toast?

    • What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.

    • Rated 5 out of 5

      BEST RECIPE EVER! I can’t tell you how many times we are asked to make these and/or asked for the recipe. We usually double the recipe because they go fast!

  6. Greetings, Wondering if you have ever tried spreading the Shrimp mixture on a baguette split in half then baked,  slicing after it comes out of the oven?  Also wondering if the shrimp seem tough after baking twice? 


  7. Rated 5 out of 5

    These are absolutely amazing, one of our favorite recipes from your site (and that’s saying something because we’ve made and loved TONS of them). These are simple to make but look and taste so impressive, we’ve made them many many times and they always receive rave reviews!

  8. Does this travel well?  Going to a party tonight where oven will not be available 🙁 would love to know if I should still bake and bring. 

  9. Can I substitute lobster?

  10. I made this dish last night. They were sooo good. My friend couldn’t stop at two or three. The only thing I did different was sauté the shrimp and garlic in a wok on the stove top. Thank you for all these delicious recipes. I can’t wait to buy your cookbook.

  11. Does the baguette get toasted before adding shrimp mixture

  12. Wow those toasties look so dang tasty! (:

  13. These look and sound good! Can you just boil the shrimp for 2-3 minutes before using? 

  14. I love your baking sheet! That probably sounds kinds crazy but I’m a typography geek! What does it say & where did you find it? Plus I’m gonna make this toast this Friday because it will be fabulous with the soup we will be having.

  15. Could you put nutrition. Information on your recipes.That is very important to some of us.

    • Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!

  16. These look wonderful – do you think they would freeze well prior to baking?

  17. Do you place the baguettes on the baking sheet where the shrimp were cooked, in their juices,  or do you start with a clean baking sheet?

  18. OMG! These babies were Amazing!!!
    The only down fall is that you have to make too many of them,
    My family devoured them!