Vietnamese Cajun Shrimp Toast (Printable)
Crispy baguette topped with spicy Cajun shrimp blended with Vietnamese flavors and fresh herbs.
# What You'll Need:
→ Shrimp Mixture
01 - 9 oz raw shrimp, peeled and deveined
02 - 2 tablespoons mayonnaise
03 - 1 tablespoon Sriracha sauce
04 - 1 teaspoon Cajun seasoning
05 - 1 clove garlic, finely minced
06 - 1 small shallot, finely chopped
07 - 1 tablespoon fresh cilantro, chopped
08 - 1 teaspoon fish sauce
09 - 1/2 teaspoon lime juice
10 - Salt and black pepper, to taste
→ Toast
11 - 1 small baguette, sliced diagonally into 8 pieces
12 - 2 tablespoons unsalted butter, softened
→ Garnish
13 - 1 tablespoon green onions, thinly sliced
14 - 1 teaspoon toasted sesame seeds
15 - Extra cilantro, for serving
16 - Lime wedges, for serving
# How-to Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat shrimp dry and finely chop into small pieces. Place in a medium bowl.
03 - Add mayonnaise, Sriracha, Cajun seasoning, garlic, shallot, cilantro, fish sauce, lime juice, salt, and pepper to shrimp. Mix until well combined.
04 - Spread a thin layer of softened butter on each baguette slice. Arrange on prepared baking sheet.
05 - Spoon shrimp mixture evenly onto each slice, gently pressing to adhere.
06 - Bake for 8-10 minutes, until shrimp is cooked through and tops are golden.
07 - Remove from oven and let cool for 2 minutes. Garnish with green onions, sesame seeds, extra cilantro, and serve with lime wedges.
# Expert Pointers:
01 -
- The crispy bread against that spicy, creamy shrimp topping creates something incredibly addictive
- They come together faster than you can decide what to order for takeout
- People will think you spent hours developing these complex layers of flavor
02 -
- Overchopping the shrimp into a paste rather than chunks helps everything stay on the bread
- Room temperature shrimp mixture spreads more evenly and bakes more consistently
- Don't skip the butter on the bread, it's what prevents soggy bottoms
03 -
- Pat your shrimp absolutely dry before chopping, excess water makes the mixture soggy
- A serrated knife creates less crumbs and cleaner cuts through the crispy finished toast