Gluten-Free Shrimp Toast on Bread

Ingredients

Shop links on this page are for gluten-free bread, sliced 1/2 inch thick, gluten-free mayonnaise, gluten-free tamari. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

• 8 slices gluten-free bread, sliced 1/2 inch thick Shop
• 1 lb cooked shrimp, finely chopped
• 1/4 cup gluten-free mayonnaise Shop
• 1 tbsp gluten-free tamari Shop
• 1 tsp sesame oil Shop
• 1 clove garlic, minced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp green onions, thinly sliced
• 1 egg white, lightly beaten
• 2-3 tbsp vegetable oil or other neutral oil, for frying

Instructions

1. 1 Preheat your oven to 375°F (190°C) and lightly toast the gluten-free bread slices until they are just beginning to crisp, about 5-7 minutes. This will provide a sturdy base for the shrimp mixture. Once toasted, set the bread aside on a clean surface.
2. 2 In a medium bowl, combine the finely chopped cooked shrimp with the gluten-free mayonnaise, gluten-free tamari, sesame oil, and minced garlic. Stir these ingredients together until they are well incorporated and form a cohesive mixture.
3. 3 Gently fold in the chopped fresh cilantro and thinly sliced green onions into the shrimp mixture. Season with salt and black pepper to taste, ensuring the flavors are balanced and vibrant.
4. 4 Spread a generous layer of the shrimp mixture evenly over each slice of the toasted gluten-free bread, ensuring good coverage. Brush the top of the shrimp mixture lightly with the beaten egg white; this will help it adhere and create a lovely golden crust during cooking.
5. 5 Heat 2-3 tablespoons of vegetable oil in a large skillet over medium-high heat until shimmering. Carefully place the prepared bread slices, shrimp-side up, into the hot oil. Fry for about 3-4 minutes per side, or until the bread is golden brown and crispy, and the shrimp topping is heated through and slightly browned.
6. 6 Remove the gluten-free shrimp toast from the skillet and drain any excess oil on a plate lined with paper towels. Serve immediately while hot and crispy for the best texture and flavor experience.

Nutrition (per serving)

Tips & Notes

• Pat the cooked shrimp dry before chopping so the topping doesn't soak the gluten-free bread.
• Fry shrimp-side up, as step 5 says, so the bread crisps without the topping falling off.
• Cut each toast into triangles after frying for easy party bites.

Common questions