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Cheesy Garlic Shrimp Toasts

These Cheesy Garlic Shrimp Toasts are the ultimate handheld appetizer, made with an easy, low friction sheet pan method. Featuring bright pink shrimp and a massive, thick creamy cheese melt, they offer a beautiful crunchy seafood contrast, especially when finished with a heavy, pale green avocado sauce drip.

  • Total Time: 34 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 1 sturdy French baguette about 12 oz (340 g) and 14 to 16 inches (35 to 40 cm) long
  • 2 tbsp unsalted butter, melted
  • 1 lb raw medium or large shrimp, peeled, deveined, tails removed, thawed if frozen
  • 1 tbsp unsalted butter
  • 3 cloves garlic, finely minced
  • 3 oz cream cheese, softened
  • 2 tbsp mayonnaise
  • 1 1/2 cups shredded low moisture mozzarella cheese
  • 1/2 cup finely grated Parmesan cheese
  • 3/4 tsp Italian seasoning
  • 1/2 tsp paprika
  • 1/4 tsp fine salt
  • 1/4 tsp black pepper
  • 1 tsp lemon juice
  • 1 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh parsley
  • Lemon wedges, optional
  • Pale green avocado sauce

Instructions

  1. Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil. Split the baguette in half lengthwise and place both halves cut side up on the prepared baking sheet. Brush the cut sides of the baguette halves with the melted butter. Bake for 5 to 6 minutes, until the cut surface feels lightly dry and barely toasted. Remove from the oven.
  2. Pat the shrimp very dry with paper towels. Reserve 12 to 16 whole shrimp for the top, using about 1 shrimp per toast or a few extra if the shrimp are smaller. Chop the remaining shrimp into about 1/2 inch pieces. Melt the butter for the shrimp in a large skillet over medium heat. Add the garlic and cook for about 20 seconds, just until fragrant. Add the chopped shrimp only. Cook for 60 to 90 seconds, stirring often, until the shrimp pieces are beginning to turn pink but are not fully firm. Transfer the chopped shrimp and garlic butter to a plate. Let cool for about 5 minutes while you prepare the cheese spread.
  3. In a mixing bowl, stir together the cream cheese, mayonnaise, mozzarella, Parmesan, Italian seasoning, paprika, salt, pepper, lemon juice, and parsley. Fold in the cooled chopped shrimp with the garlic butter. If watery liquid has collected on the plate, leave that liquid behind. The mixture should be thick and spreadable.
  4. Spread the shrimp cheese mixture evenly over the toasted baguette halves, taking it close to the edges. Arrange the reserved whole raw shrimp over the top. Press them lightly into the cheese spread so they stay in place. Bake for 9 to 11 minutes, until the cheese is melted, the topping is hot, and the shrimp on top are fully opaque. The shrimp should reach 145°F (63°C). For extra color, broil for 30 to 60 seconds, watching closely so the bread edges do not burn.
  5. Let the toasts rest for 2 minutes. Sprinkle with the remaining parsley. Use a serrated knife to cut each baguette half crosswise into 6 pieces. Serve hot as a perfect handheld bite with a heavy pale green avocado sauce drip.

Notes

Prep Time: 18 minutes | Cook Time: 16 minutes | Serves: 6

  • Author: Chef Stella
  • Prep Time: 18 minutes
  • Cook Time: 16 minutes