This Vietnamese shrimp toast is an appetizer that always disappears fast.
It begins with thin slices of banh mi–style baguette topped with a creamy shrimp-and-cheese mixture, then baked until golden and bubbly. The edges crisp, the topping stays rich and savory, and each bite feels indulgent without being heavy.
I’ve made this many times for casual dinners and when friends come over — it’s simple, reliable, and easy to prep ahead, which makes it a go-to appetizer.
Why You’ll Love This Shrimp Toast
This snack is versatile and crowd-pleasing.
It’s quick to assemble, bakes in a short time, and doesn’t require deep frying. You can prepare the filling in advance and bake just before serving, so it’s perfect for gatherings. The flavors are familiar but elevated, especially served alongside other Vietnamese dishes.
Ingredients Overview (And Helpful Swaps)
Only a short list of flexible ingredients is needed.
Please scroll ⬇️ to the recipe card for full ingredient amounts and instructions.
- Shrimp – Raw shrimp gives the best texture. Finely chop or pulse so the filling spreads easily while still holding a little texture.
- Baguette – A Vietnamese baguette is ideal; Italian bread also works. Avoid very thick French baguettes. Slice about ½ inch thick so pieces crisp without becoming hard.
- Aromatics – Shallots and garlic add depth without overpowering the shrimp.
- Cheese – A blend of mozzarella and cheddar melts nicely; cream cheese can be used for a richer base, or try Monterey Jack or Gruyere to vary the flavor.
- Mayonnaise – Helps bind the filling and keeps it creamy.
- Butter or oil – Brushing the bread produces a golden, crisp bottom.
- Green onions – Optional garnish for brightness and color.
How to Make Vietnamese Shrimp Toast
Begin by prepping the shrimp. Finely chop it, leaving a bit of texture so the shrimp remains noticeable in each bite.
Sauté shallots and garlic until fragrant, then add the shrimp and cook briefly—once the shrimp turns opaque, remove from heat and let it cool slightly. Cooling before adding mayo and cheese keeps the mixture creamy rather than greasy.
When the shrimp has cooled, combine it with mayonnaise, shredded cheese, salt, and pepper until the filling is spreadable but not runny.
Brush each baguette slice lightly with melted butter or oil, then spread the shrimp mixture evenly on top and press gently so it adheres.
Bake until the tops are golden and bubbly and the bottoms are crisp. Garnish with green onions if desired and serve warm.
(Full measurements and timing are in the recipe card below.)
Tips for the Best Shrimp Toast
✔️ Brush the bread first so the bottoms crisp instead of drying out
✔️ Let the shrimp mixture cool before adding dairy
✔️ Pat shrimp dry if using frozen
✔️ Chop the shrimp finely, but don’t puree it
✔️ Spread the topping evenly and press it down gently
✔️ Bake until bubbly and lightly golden—don’t rush it
Variations to Try
This recipe is forgiving and easy to adapt.
Stir in a little crab (real or imitation) for a seafood combo. Add chili garlic sauce or sriracha for heat. Swap in cream cheese for extra richness or use different melting cheeses for new flavor notes. For a quicker finish, bake or air fry at 375°F for about 6–8 minutes in an air fryer.
FAQ
Raw shrimp is preferred for juiciness, but cooked shrimp can be used—skip the sauté step and mix it into the filling directly.
Yes. The shrimp mixture can be made a day ahead, or you can assemble the toasts a few hours before baking.
You can pan-fry shrimp-side down to crisp the bottom, then finish in the oven if needed.
What to Serve With Vietnamese Shrimp Toast
This shrimp toast pairs well as part of a larger spread. Serve alongside Vietnamese egg rolls, grilled pork vermicelli, or scallion oil–dressed dishes. A simple cucumber salad adds freshness, and a light dessert makes a nice finish if you’re building a full meal.
Make Ahead and Storage Tips
You can prepare the shrimp mixture up to a day ahead and refrigerate it covered. Assemble the toasts and keep them tightly covered in the fridge for several hours before baking.
Leftovers keep in an airtight container in the fridge for up to 2–3 days. Reheat in the oven or air fryer at 350°F until warmed through and crispy again. Avoid microwaving, which will soften the bread.
RECIPE
Vietnamese Shrimp Toast (Bánh Mì Chiên Tôm)
Quynh Nguyen
Ingredients
- 1 large loaf Vietnamese baguette (or 2–3 small), sliced into ½ inch rounds
- 1 pound raw shrimp, peeled, deveined, finely minced
- 1 tablespoon cooking oil
- 1 shallot, finely diced
- 2 cloves garlic, minced
- ¼ cup mayonnaise
- ½ cup shredded mozzarella-cheddar blend
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon melted butter or oil (for brushing)
- Chopped green onions, for garnishing (optional)
Instructions
-
Preheat Oven: Preheat your oven to 350°F. Line a baking sheet with parchment paper or foil for easy cleanup.
-
Prep the Shrimp: Finely mince the shrimp with a sharp knife or food processor. Keep some texture.
-
Sauté Aromatics & Cook Shrimp: In a skillet over medium heat, add 1 tablespoon oil. Sauté shallot and garlic 2–3 minutes until fragrant. Add minced shrimp and cook until opaque. Remove from heat and let cool completely.
-
Mix Filling: In a bowl, combine cooled shrimp with mayonnaise, shredded cheese, salt, and pepper. Stir to combine.
-
Prep the Bread: Lightly brush the bottoms of each baguette slice with melted butter or oil for a golden, crispy base.
-
Assemble Toasts: Spoon 1–2 tablespoons of shrimp filling onto each slice and spread evenly. Press gently so it sticks.
-
Bake: Arrange slices on the prepared sheet, leaving space between each. Bake 12–14 minutes, until cheese is bubbly and lightly golden.
-
Garnish & Serve: Sprinkle with chopped green onions if desired. Serve warm.
Notes
- Brush the bread to ensure a crisp, golden base.
- Let the shrimp mixture cool before adding mayonnaise and cheese so it stays creamy.
- Use fresh or fully thawed shrimp and pat them dry to avoid soggy toast.
- Chop the shrimp finely but retain some texture—you want to taste the shrimp.
- Spread the mixture evenly and press it down so it adheres to the bread.
- Don’t overcrowd the pan; bake until golden, bubbly, and crisp.
- Make Ahead: Prep the shrimp mixture up to 1 day ahead; assemble just before baking.
- Leftovers: Store baked shrimp toast in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer at 350°F for a few minutes to restore crispness.