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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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!