Cajun Shrimp Toast
Disclosure: This post is sponsored by the National Fisheries Institute Shrimp Council. As 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!
It’s my favorite part of the year now.
It beats Thanksgiving.
Christmas.
Birthdays.
All of it combined.
It’s Game Day season!!!
Duh.
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
Ingredients
- 8 ounces medium shrimp, peeled, deveined
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
- ⅓ cup mayonnaise
- ¼ cup sour cream
- ¼ cup shredded mozzarella cheese
- 2 tablespoons freshly grated Parmesan
- ½ teaspoon onion powder
- ¼ teaspoon dried thyme
- ¼ 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
Instructions
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- 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.
- In a large bowl, combine shrimp, mayonnaise, sour cream, mozzarella, Parmesan, onion powder, thyme and oregano; season with salt and pepper, to taste.
- 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.
- Serve immediately, garnished with parsley, if desired.
Did you make this recipe?
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This is a fabulous recipe, you can’t go wrong. Only thing I did differently was that I cooked the shrimp quickly in a skillet. Just easier for me. But I followed the recipe ingredients as written. So good ☺️
I have a question… This says it makes 12 servings, but what would you consider a serving? I’m trying to figure out how much to make for 7 people . Would one recipe be adequate if the only appetizer?
I would use 2 pieces as a serving .
Delicious!! Made it for a family get-together and everyone raved about it! My husband wants me to make it again, with some pasta, for dinner soon. I quadrupled the recipe, sautéed the shrimp on stovetop and didn’t dice, cooked mixture in a baking dish, and toasted the baguette slices separately. We ate it like a dip; guests spooned it on the bread. Everyone wanted the recipe!
Delicious! This recipe is definitely a keeper!
This was more than good.. it was awesome!
For those that commented on having it come out too salty I would suggest using Badia Cajun seasoning. It has very little salt.
Some of the other Cajun seasonings are LOADED with salt!
This recipe is a keeper!!
This was the best thing at the whole party everyone was raving about it all night! Perfect for me a new guest coming in! Now everyone remembers my name. Had to use a seeded bread roll thing my boyfriend didnt know what a baguette was LOL next time using baguette but everyone still enjoyed
Easy & delicious, didn’t use sour cream.
This was so good. I made it as an appetizer for my family and they really enjoyed it. Everything comes together and has such good flavor. This recipe is easy and super tasty.
Easy and excellent. All our guests really liked it.
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.
Question does the shrimp get tough baking it an additional 6 minutes?
WOW, these shrimp toasts are packed with flavor in every bite! Thanks for the easy recipe!
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!
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.
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!
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?
Thanks
Kathy
I actually have not – it sounds amazing though!
Wondering the same thing about shrimp being tough?? Did yours turn out?
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!
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.
This is really best when served immediately.
Can I substitute lobster?
Yes, absolutely. What a great idea!
I made them with lobster and they were AWESOME. So quick and easy to prepare. Next time I will make the shrimp ones.
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.
Does the baguette get toasted before adding shrimp mixture
You can toast before if you prefer!
Wow those toasties look so dang tasty! (:
These look and sound good! Can you just boil the shrimp for 2-3 minutes before using?
If that’s what you prefer – then, yes!
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.
Awwwww thanks! I’m not entirely sure – it’s vintage! 🙂
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!
These look wonderful – do you think they would freeze well prior to baking?
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.
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?
I recommend starting with a clean baking sheet.
OMG! These babies were Amazing!!!
The only down fall is that you have to make too many of them,
My family devoured them!