• Skip to main content
  • Skip to primary sidebar

A Communal Table

  • Home
  • About
    • Privacy Policy
    • Work with Me
  • Recipes
  • Cocktails
  • Cuisines
  • Recipe Box

Home » Recipes » Appetizers

Published: Feb 17, 2016 · Modified: Jun 2, 2021 by Nancy · This post may contain affiliate links · This blog generates income via ads

Shrimp Toast - Scampi Style

Jump to Recipe Print Recipe

What happens when you cross shrimp scampi with white wine and shrimp toast? Shrimp Toast - Scampi Style!!! Luscious baked shrimp scampi atop a baguette slice – heaven!  All the classic flavors of a traditional shrimp scampi – the scampi topping can be made ahead of time making this shrimp toast recipe an ideal appetizer for a crowd!

scampi style shrimp toast on a plate.

It’s that time of year again – awards season!! Which to me is a perfect excuse to have a few friends over to watch the festivities and cheering on your favorites.
Preferably with some wine and appetizers and this  Scampi Style Shrimp Toast might just be the perfect appetizer for a crowd!
 Shrimp toast, a classic appetizer in Chinese restaurants is a simple affair -minced shrimp spread on bread triangles and then either baked or deep fried. Even though I love it, I thought the classic shrimp toast recipe was ripe for an update!  

I combined the flavors of my favorite shrimp scampi with white wine with the classic shrimp toast recipe, for an easy  “awards worthy” appetizer! Baked instead of fried, these shrimp toasts are easy to make with just a few ingredients…

WHAT YOU WILL NEED TO MAKE Scampi Style Shrimp Toast:

  • fresh shrimp (you can use smaller shrimp for this dish)
  • shallots
  • dry white wine
  • lemon juice
  • lemon zest
  • capers
  • garlic
  • chili flakes
  • olive oil
  • salt and pepper
  • italian parsley
  • baguette slices

Ingredients for the Scampi Shrimp Toast on a table.

HOW TO MAKE THIS SHRIMP TOAST RECIPE:

step #1: A small food processor comes in handy for chopping up the shallots and garlic, but if you don’t have one, you can easily do all of this by hand…

shallots and garlic in the bowl of a mini food processor for making the scampi style shrimp toast.

Step #2: After chopping up the shallots and garlic, add the shrimp, lemon juice, lemon zest, red pepper and the wine...

Adding wine to the food processor for the shrimp toast.

Step #3: Spread a thin layer on the baguette slices and then pop them into the oven...

shrimp toasts on a sheet pan ready to be baked.

Step #4: And then serve with a nice chilled glass of wine!

Finished scampi style shrimp toast on a plate.

 

Tips for Making Scampi Style Shrimp Toast:

  • The shrimp mixture can be made several hours ahead of time. Just cover and refrigerate.
  • Athough I specified 25 count shrimp, you can use any shrimp that you have. Since the shrimp is chopped, the size of the shrimp really doesn't matter. You want to end up with about 1 cup of chopped shrimp.
  • I used baguette slices but any firm white bread can be used.
  • If you don't have a food processor, you can chop the ingredients by hand.

IF YOU LIKED THIS SHRIMP TOAST RECIPE, YOU MIGHT ENJOY THESE OTHER SHRIMP RECIPES:

  • asian pickled shrimp
  • Garlicky shrimp with Crispy Pancetta 
  • Margarita Granita with Spicy Shrimp
  • Bacon Wrapped Shrimp with Whiskey Peach Chutney
  • Garlic Butter Shrimp Recipe

If you enjoyed this recipe, I would love for  you to rate it!

Shrimp Scampi Toast appetizer recipe

Scampi Shrimp Toast

What happens when you cross shrimp scampi with white wine and shrimp toast? Scampi Shrimp Toast!!!! Luscious baked shrimp scampi atop a baguette slice - heaven!  All the classic flavors of a traditional shrimp scampi - the scampi topping can  be made ahead of time making this shrimp toast recipe an ideal appetizer for a crowd!
4 from 1 vote
Print Pin Rate Add to Collection Go to Collections
Course: Appetizer
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Calories: 185kcal
Author: Nancy Buchanan

Ingredients

  • 4 oz. peeled and deveined 25 count shrimp about 8 shrimp
  • 1 Tablespoon chopped shallot
  • 3 garlic cloves chopped
  • zest of 1 lemon
  • 1 Tablespoon fresh lemon juice
  • 1 Tablespoon dry white wine
  • ¼ teaspoon chili flakes
  • ¼ teaspoon salt
  • 1 Tablespoon capers drained
  • ½ baguette sliced into ¼ inch slices (about 20 slices)
  • 2 Tablespoons olive oil
  • 1 Tablespoon minced fresh parsley

Instructions

  • Pre heat oven to 450 degrees.
    In a small food processor, chop the shallots and garlic until they are minced.Add the shrimp, lemon zest, fresh lemon juice, wine, salt and chili flakes. 
    Pulse until a chunky paste forms. Stir in the capers.
    Line a sheet pan with parchment paper. Brush one side of the baguette slices with the olive oil.Bake the baguette slices for 2 minutes until slightly golden.
    Remove the sheet pan and flip the baguette slices. 
    Spread a thin layer of the shrimp paste on top.
    Bake for 3 - 5 minutes until the shrimp is cooked through.Garnish with parsley and serve.

Nutrition

Calories: 185kcal | Carbohydrates: 17g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 71mg | Sodium: 616mg | Potassium: 66mg | Fiber: 0g | Sugar: 0g | Vitamin A: 120IU | Vitamin C: 4.6mg | Calcium: 70mg | Iron: 1.6mg
YOU KNOW I WANT TO SEE IT!Mention @Acommunaltable or tag #acommunaltable!

More Appetizers from Around the World

  • Homemade Crab Rangoon
  • Whipped Ricotta
  • Tarte Flambee
  • Stuffed Spanish Mushrooms

Reader Interactions

Comments

  1. Kelly says

    February 17, 2016 at 7:15 pm

    5 stars
    This looks amazing! Totally something I would order while dining out but never dreamed would be so easy to do at home too. It looks like I know what I'm doing for the next awards show...#client

    Reply
  2. Olga Acevedo says

    May 06, 2016 at 7:13 am

    5 stars
    Can the "Shrimp Scampi" filling & baguette slices, be prepared ahead, an hour or so, then filled (spread) & baked at a friends house.
    Would like to bring to a friend house and baked there, to serve warm.
    Olga

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

SALUD, BONJOUR AND CIAO!
Hi, I’m Nancy Buchanan! At A Communal Table, you’ll find simple, delicious recipes inspired by world cuisine.

With my step-by-step instructions, tips, and tricks, I invite you to explore the world…one plate at a time!
Care to know more?

Popular recipes

  • Rum and Ginger Beer- A Rum Moscow Mule
  • Provencale Braised Top Round Roast
  • Best Vodka Sour Recipe
  • Classic Shrimp Louie Salad and Dressing

SALUD, BONJOUR AND CIAO!
Hi, I’m Nancy Buchanan! At A Communal Table, you’ll find simple, delicious recipes inspired by world cuisine.

With my step-by-step instructions, tips, and tricks, I invite you to explore the world…one plate at a time!
Care to know more?

Popular recipes

  • Rum and Ginger Beer- A Rum Moscow Mule
  • Provencale Braised Top Round Roast
  • Best Vodka Sour Recipe
  • Classic Shrimp Louie Salad and Dressing

Footer

↑ back to top

Affiliate Disclaimer

As an Amazon Associate and Affiliate Marketer, I earn from qualifying purchases. If you click a product affiliate link on A Communal Table and make a purchase, I may receive a commission at no additional cost to you, ever!  I own every cooking product I recommend and love how they perform. Happy Cooking!

As seen in


Please Follow Me

  • Pinterest
  • Instagram
  • Facebook

Reader Favorites

  • Blackberry Fool
  • Sweet and Spicy Gin Mule
  • Asian Edamame Salad with Ginger Dressing

Copyright © 2021 ♥︎ A Communal Table ♥︎ Privacy Policy ♥︎Accessibility Statement