Gluten-Free Shrimp Toast on Bread
By the Gluten Free Recipes team ·
Crispy, golden bites featuring a savory shrimp filling nestled atop toasted gluten-free bread. These appetizers offer a delightful crunch followed by a tender, flavorful interior, perfect for any gathering.
At a glance: This medium party and appetizers recipe yields 8 servings in about 35 minutes (20 min prep, 15 min cook). It uses 10 ingredients — including gluten-free bread, cooked shrimp, gluten-free mayonnaise — and walks through 6 steps. Updated . Browse more party and appetizers recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Shrimp Toast on Bread: When preparing this party and appetizers recipe, use tamari (not regular soy sauce) — San-J Tamari and Kikkoman GF Tamari are reliable. Double-check labels even on tamari, as some formulations include wheat. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Shrimp Toast on Bread: This recipe is designed to be entirely free from gluten-containing grains by utilizing certified gluten-free bread and other verified GF ingredients.
Ingredients
- 8 slices gluten-free bread, sliced 1/2 inch thick
- 1 lb cooked shrimp, finely chopped
- 1/4 cup gluten-free mayonnaise
- 1 tbsp gluten-free soy sauce or tamari
- 1 tsp sesame oil
- 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
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
In a medium bowl, combine the finely chopped cooked shrimp with the gluten-free mayonnaise, gluten-free soy sauce or tamari, sesame oil, and minced garlic. Stir these ingredients together until they are well incorporated and form a cohesive mixture.
- 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
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
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
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
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
- Caramelize onions over medium-low heat for 30–45 minutes for a sweet depth; rush at high heat and they'll be bitter.
- Devein shrimp for a cleaner presentation, though the vein is harmless.
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