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Broiled Shrimp Toasts


This simple and quick version of the dim sum favorite is a healthier, less greasy appetizer than the usual fried shrimp toasts.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, December 2011


  • 4 ounces rock shrimp (or peeled medium shrimp, deveined)
  • 1 tablespoon minced shallot
  • 2 teaspoons finely chopped peeled fresh ginger
  • 1 tablespoon mayonnaise
  • 1/2 teaspoon Sriracha (Asian chili sauce) or other chili sauce
  • 1 teaspoon finely grated lime zest, plus 2 teaspoons fresh lime juice
  • 1/2 medium baguette, sliced into 20 thin slices (less than 1/4 inch thick)
  • 3 tablespoons unsalted butter, melted


  1. Pulse shrimp, shallot, and ginger in a food processor until a coarse paste forms. Transfer to a bowl. Stir in mayonnaise, Sriracha, and lime zest and juice.

  2. Heat broiler. Working in 2 batches, toast bread slices on a rimmed baking sheet 8 inches from heat source until golden brown, about 30 seconds. Remove from oven. Flip bread, generously brush tops with butter, and spread with a thin layer of shrimp paste (about 1 teaspoon each).

  3. Broil until shrimp mixture is opaque and cooked through and toasts are browned, about 1 minute. Serve warm.

Cook's Notes

Shrimp paste can be refrigerated for up to 1 day. Baguette slices can be stored in an airtight container at room temperature for 1 day.

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