My kids love shrimp toast and every time we are a Chinese Restaurant we would order them…its just I am not a huge fan because they DEEP FRY them at the restaurant  and I like to make it a little healthier for them since they eat it so much. When you deep fry them…the oil really soak into the bread so its SUPER OILY!! I will try them in the airfryer next time.

2 lb of shrimps peels and devein
1 stalk of celery finely chopped
1 small onion chopped
1 egg
4 minced garlic
1 can of water chestnuts—drained and finely chopped
1/2 teaspoon rice wine vinegar
1 teaspoon sesame oil
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon black bean garlic sauce
1/2 teaspoon soy sauce
1/2 teaspoon fish sauce
1/2 teaspoon Tony Chachere’s
1 stalk of green onion-thinly sliced
1/2 teaspoon sugar
1/4 teaspoon pepper
1 loaf of french bread–cut 1in slice at an angle



PREHEAT OVEN to 350 degree

Take a baking sheet and LIGHTLY grease with a little PAM so that your bread don’t stick.

Take shrimp and minced it with a knife then set aside.

Next, I add all ingredients (EXCEPT the MINCED shrimp)  into a food processor and pulse it a few times …then I add the minced shrimp and mix well (You don’t want your shrimps to be watery …that is why you just minced it separately)

Then you take your shrimp mixture and spread it on top of each sliced bread and lay it on the baking sheet. Next, place the baking sheet in the middle rack and bake at 350 for around 30-45 minutes….depends on how big your sliced of bread is. Bread should be done when the top is a golden brown color.





Garnish with sliced green onion and sesame seeds (optional)


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