Let me tell you about the time I brought these Baked Shrimp Toasts to a potluck and literally had people hovering over the tray. Crispy baguette slices topped with creamy Cajun-spiced shrimp and melted Fontina? It’s like a fancy party appetizer without the fuss. My secret? No frying. These babies are baked to golden perfection, and the shrimp stays juicy every time.
Perfect for game day, holiday gatherings, or when you just want to feel fancy on a Tuesday. Pair ’em with a crisp white wine or a cold beer, and watch them disappear.
Why This Recipe Works
- No soggy bread: Pre-toasting the baguette keeps it crispy under that cheesy shrimp topping.
- Cajun kick: Just enough spice to make things interesting, not enough to scare off Aunt Linda.
- Make-ahead magic: Prep the shrimp mix and toast the bread ahead—just assemble and bake!
Ingredients & Swaps
(Quantities in the recipe card!)
- Shrimp: 1 lb wild-caught, peeled & deveined. Frozen works—thaw overnight in the fridge.
- Baguette: 1 small French loaf. Stale bread? Even better for toasting!
- Cheeses: Cream cheese, Fontina, and Parmesan. No Fontina? Sub Gruyère or mozzarella.
- Cajun Seasoning: ½ tsp. Homemade or store-bought—your call.
- Veggies: Onion, celery, garlic. Skip the celery if you’re a rebel.
Optional Garnish:
- Fresh chopped cilantro
- Sliced green onions
- Extra crushed red pepper for heat lovers
Step-by-Step Instructions
1. Toast the Baguette (Don’t Skip This!)
- Slice the baguette into ½-inch thick rounds. Arrange on a baking sheet.
- Broil on low for 3-5 mins per side until golden. Watch closely—broilers are drama queens.
2. Cook the Shrimp Mix
- Heat 1 tbsp olive oil in a skillet over medium. Add shrimp, onion, celery. Sauté 1 min.
- Stir in 3 minced garlic cloves, ½ tsp Cajun seasoning, and ¼ tsp black pepper. Cook 1 more minute.
- Reduce heat to low. Add 4 oz cream cheese cubes, ¼ cup shaved Fontina, and ¼ cup shaved Parmesan. Stir until melty and smooth. Taste and add salt if needed.
3. Assemble & Bake
- Spread shrimp mixture evenly over toasted bread. Sprinkle with crushed red pepper.
- Bake at 400°F for 10 mins until bubbly and edges are golden.
- Garnish with cilantro or green onions. Serve immediately—these don’t wait for stragglers.
Pro Tips
- Shrimp prep: Devein shrimp by slicing the back and rinsing under cold water. Pat dry to avoid soggy filling.
- Cheese hack: Use a veggie peeler to shave cheese off the block. Pre-shredded won’t melt as smoothly.
- Broiler backup: If your broiler’s moody, toast bread in a 400°F oven for 5-7 mins per side.
FAQ
Can I use canned shrimp?
Please don’t. Fresh or frozen shrimp are worth the effort. Canned shrimp turns rubbery.
How do I keep the bread from getting soggy?
Toast it twice as long. Crispier bread = better texture after baking.
Can I freeze these?
Assemble but don’t bake. Freeze on a tray, then transfer to a bag. Bake frozen—add 3-5 mins.
Serving Ideas
- Dip ’em: Serve with remoulade or spicy aioli for extra flair.
- Pair with: Mini crab cakes or bacon-wrapped dates for a full spread.
- Drinks: Chilled Sauvignon Blanc or a hoppy IPA.
Nutrition (Per Toast):
Calories: 145 | Carbs: 11g | Protein: 13g | Fat: 5g
Nutrition is estimated. Your toppings may vary.
Baked Shrimp Toast
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 12 toasts
Ingredients
- 1 small French baguette, sliced into ½-inch rounds
- 1 tbsp olive oil
- 1 lb raw shrimp, peeled, deveined, and minced
- ½ small onion, finely chopped
- 1 stalk celery, finely chopped
- 3 cloves garlic, minced
- ½ tsp Cajun seasoning
- ¼ tsp black pepper
- 4 oz cream cheese, cubed
- ¼ cup shaved Fontina cheese
- ¼ cup shaved Parmesan cheese
- ¼ tsp crushed red pepper (optional)
- Kosher salt (to taste)
- Fresh cilantro or green onions (for garnish)
Instructions
- Toast Baguette:
- Preheat broiler to low. Arrange baguette slices on a baking sheet. Broil 3-5 mins per side until golden. Set aside.
- Cook Shrimp Mixture:
- Heat olive oil in a skillet over medium. Add shrimp, onion, celery. Sauté 1 min.
- Stir in garlic, Cajun seasoning, and pepper. Cook 1 min.
- Reduce heat to low. Add cream cheese, Fontina, and Parmesan. Stir until melted and smooth. Season with salt.
- Assemble & Bake:
- Spread shrimp mixture onto toasted baguette slices. Sprinkle with crushed red pepper.
- Bake at 400°F for 10 mins until bubbly. Garnish and serve immediately.
Notes
- Storage: Keep leftovers (ha!) airtight in the fridge up to 2 days. Reheat in a 325°F oven for 5-7 mins.
- Make-Ahead: Prep shrimp mix and toast bread 1 day ahead. Assemble and bake just before serving.
