What does shrimp toast taste like?

Crispy and golden on the outside with a tender, savory-sweet shrimp filling inside. The sesame seeds add sesame oil add a nutty flavor, while the aromatics (scallions, white pepper, and, if using, the tom yum or red curry paste) provide depth. It's umami-rich, slightly sweet from the natural shrimp flavor, and incredibly satisfying to bite into—that contrast between crunchy exterior and bouncy interior is what makes it so addictive.

What's in shrimp toast?

Traditional shrimp toast contains raw shrimp, pork fat (optional but traditional), white pepper, salt, Shaoxing wine (optional), sesame oil, sugar, cornstarch or potato starch, scallions or chives, white bread, and sesame seeds. Some variations add egg white, ginger, garlic, or cilantro.

What size shrimp should I use for shrimp toast?

Medium to large shrimp work best. The bigger the shrimp, the better the texture and flavor of your toast. Whether you use fresh or frozen doesn't matter much, but always use raw (uncooked) shrimp—never pre-cooked. Devein and peel them before processing or chopping.

Do you have to deep fry shrimp toast?

No! Pan-fry in ⅛ inch of oil (shrimp-side down first), air fry at 320°F for 15 minutes, or bake at 400°F for 10-12 minutes. Each method produces slightly different textures. Deep frying gives the crispiest result; air frying is the healthiest option; baking is easiest for large batches. If you're air frying or baking, I HIGHLY recommend brushing the assembled toasts with extra virgin olive oil so the bread doesn't look or taste dry.

How do I know when shrimp toast is done?

Look for a golden-brown color on both sides. When shallow frying or deep frying, the shrimp side will turn from pink to white and golden (about 1-2 minutes per side). The bread side should be golden and crispy. Total cooking time is 2-3 minutes for deep frying, 15-17 minutes for air frying, and 10-12 minutes for baking.

What can I do with bread crusts from shrimp toast?

Don't waste them! Process dried crusts into homemade breadcrumbs, or use as filler in meatballs or meatloaf, add to cornbread dressing for Thanksgiving or Christmas, or toast them with extra virgin olive oil, salt, and Parmesan to make croutons for salads.

How many calories are in shrimp toast?

Calorie count varies based on cooking method and size, but deep-fried shrimp toast typically contains 50-80 calories per triangle. Air-fried and baked versions are lower in calories due to less oil absorption. See recipe card for complete nutrition information.

Chinese Shrimp Toast (Fried, Air Fried, or Baked)

Name: Chinese Shrimp Toast (Deep Fry, Air Fry, or Bake)
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Cuisine: Chinese
Ingredients: 1/2 pound raw shrimp, peeled and deveined (250g); 1/4 teaspoon toasted sesame oil; 1/4 teaspoon Shaoxing wine (optional); 1/4 teaspoon sea salt; 1/2 teaspoon sugar; 1/8 teaspoon white pepper; 1/2 teaspoon potato starch or cornstarch (optional); 2 tablespoons leaf lard (30g) (sub finely diced pork fat); 2 tablespoons finely sliced chives (sub 2 scallions finely sliced, green parts only); 4 slices plain white sandwich bread, crusts removed; 1/4 cup raw hulled sesame seeds; Neutral oil for frying (grapeseed, vegetable, canola, or peanut)

Description

Crispy, golden Chinese shrimp toast with a tender, bouncy shrimp filling and nutty sesame seeds so you can make your own dim sum without the hefty price tag! This authentic recipe gives you four cooking methods: shallow fry for the best flavor without using so much oil, deep fry for the traditional method, air fry for a healthier option, or bake for serving large crowds.

Ingredients

1/2 pound raw shrimp, peeled and deveined (250g)

1/4 teaspoon toasted sesame oil

1/4 teaspoon Shaoxing wine (optional)

1/4 teaspoon sea salt

1/2 teaspoon sugar

1/8 teaspoon white pepper

1/2 teaspoon potato starch or cornstarch (optional)

2 tablespoons leaf lard (30g) (sub finely diced pork fat)

2 tablespoons finely sliced chives (sub 2 scallions finely sliced, green parts only)

4 slices plain white sandwich bread, crusts removed

1/4 cup raw hulled sesame seeds

Neutral oil for frying (grapeseed, vegetable, canola, or peanut)

Cook Mode Prevent your screen from going dark even when your hands have flour all over them

Instructions

Make the Shrimp Paste

Food Processor Method (Quick):

Add shrimp, sesame oil, Shaoxing wine (if using), salt, sugar, white pepper, and potato starch to a food processor. Pulse until sticky and paste-like but still slightly chunky, leaving some small chunks of visible shrimp pieces for the best texture.
Transfer the mixture to a bowl, add the chives and leaf lard (or diced pork fat if using), and mix everything using a pair of chopsticks until well combined. *Do not add chives to the food processor.
Cover and refrigerate the mixture for 30 minutes or up to overnight.

Traditional Hand Method:

Using the flat side of a cleaver or chef's knife, smash the shrimp repeatedly until they become paste-like.
Add salt to the shrimp paste. Smash, stir, and slap the mixture against the bowl (or countertop) until it becomes sticky and holds together.
Add sugar, white pepper, and lard (or diced pork fat). Continue mixing and slapping until sticky and well combined.
Stir in sesame oil and potato starch. Fold in chives. Refrigerate until ready to use.

Assemble the Toasts

Cut the bread into quarters to create 4 triangles.
Mound the shrimp paste high in the center of each bread slice. Using a small offset spatula or a butter knife, spread it to the edges. The paste should be slightly domed in the center, like a squat pyramid.
Spread sesame seeds on a plate. Press each toast shrimp-side down into the seeds, coating the paste completely.

Cook the Shrimp Toast

Shallow Frying (My favorite method and recommended):

Heat about 1 inch of oil in a large skillet over medium heat until it reaches 350°F.
Working in batches, fry toasts shrimp-side down for 1-2 minutes until golden.
Flip and fry bread-side down for another 1-2 minutes until golden and crispy.
Drain on a cooling rack set over a sheet pan.

Deep Frying:

Heat oil to 350°F in a deep fryer or heavy pot.
Working in batches, fry toasts shrimp-side down. They will float, so flip them midway through.
Fry until both sides are golden and crispy, about 2-3 minutes total and drain.

Air Frying:

Brush assembled toasts generously with olive oil on all sides of the bread using a pastry brush. If you have a bottle of sprayable olive oil, you can spray the sesame seeds as well. This step is essential for proper browning of the bread and for the best flavor.
Arrange in a single layer in the air fryer basket.
Air fry at 320°F for 15 minutes.
If needed for extra color, broil for 2 minutes.

Baking:

Preheat oven to 400°F. Line a baking sheet with parchment paper.
Brush assembled toasts generously with oil on all sides using a pastry brush. This step is essential for proper browning and flavor.
Bake for 10-12 minutes, flipping halfway through, until golden on both sides.

To Serve

Arrange in a shingled stack, flipping every other triangle to show a seed-toast-seed-toast pattern. Garnish with extra chives if desired and, Enjoy!

Notes

For extra bouncy filling: Marinate shrimp in 2 tablespoons of potato starch and 1/2 teaspoon of salt for 10 minutes before starting. Rinse thoroughly until the water runs clear, and pat completely dry.
Don't process the chives: Adding chives to the food processor makes the mixture spongy. Always fold them in by hand.
A pastry brush is essential for air frying and baking: Without brushing on a little oil, the bread will look pale, taste dry, and not look quite as appetizing.
A cooling rack set over a sheet pan or coffee filters for draining: I like to use the cooling rack method to drain the toasts, but you can also use coffee filters, which absorb oil better than paper towels and keep the toasts crispier. You can even use paper bags, which work well too!
Make ahead: The shrimp paste can be refrigerated for up to 1 day. Assemble and cook just before serving.
Meal-Prep & Freeze for later: Assemble toasts completely (even adding the untoasted sesame seeds) but don't cook. Freeze on a parchment-lined baking sheet until solid, then transfer to freezer bags. Cook from frozen, adding 1-2 minutes to the cooking time.

Prep Time: 15 minutes
Refrigerating the Shrimp Paste: 30 minutes
Cook Time: 10 minutes
Category: Nibbles + Bits
Method: Air-Fry, Deep-Fry, or Bake, Shallow-Fry
Cuisine: Chinese

Nutrition

Serving Size: 2 Shrimp Toasts
Calories: 175g
Sugar: 1g
Sodium: 195mg
Fat: 11g
Saturated Fat: 2.5g
Unsaturated Fat: 7.5g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 1g
Protein: 9g
Cholesterol: 55mg