Gallery: Tiki Week: Shrimp Toast

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated August 10, 2018

  • Shrimp Toast

    Shrimp Toast

    Shrimpy, toasty, and ready to eat.

    Chop

    If you don't want to use a food processor, finely chop the shrimp with a knife before mixing in the other ingredients.

    Spread

    Spread the shrimp mixture evenly over one side of each piece of bread.

    Dip

    If you want to use sesame seeds, dip the shrimp side in a small bowl of them.

    Fry

    Fry the toasts in 325°F oil with the shrimp side down until golden brown, then flip and continue frying until crisp.

    Fried

    Drain, season, and serve.

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