Sriracha Garlic Toasts with Shrimp
Sriracha Garlic Shrimp Toast makes for an eye-catching and super tasty appetizer or side. The toasts are pillowy soft on the inside, lightly crisp and toasty from the broiler on the outside, and topped with delightful sriracha mayo and plenty of garlic!
Easy Garlic Shrimp Toast
Well, you know me. I love me some shrimp. And right now, shrimp + sriracha are keeping a smile on my face, because they’re so dang delicious! These Sriracha Garlic Toasts with Shrimp are beautiful and incredibly tasty. I serve them as both an appetizer and a side – they’re wonderful with a fresh salad, too!
One of the things I love most about this shrimp toast recipe is the variety of textures you can achieve with the toasts. They’re so soft on the inside, but lightly crispy from the broiler on the outside. The creamy sriracha hugs the tender shrimp. And those little caper nuggets make me so very happy!
I love serving shrimp appetizers at our gatherings, whether it’s this shrimp toast, my famous shrimp kabobs, quick and easy shrimp ceviche, or grilled shrimp cocktail. Each and every recipe will impress your guests and have them coming back for seconds!
Why You’ll Love This Shrimp Toast Recipe
Shrimp toast is a family favorite in my house. Here’s why I think it will be a favorite in your house too:
- Super flavorful. Every bite of this shrimp garlic bread is an explosion of flavor, packed with the kick of sriracha and garlic, the irresistible sweetness of shrimp, and the little pickled bites of capers (optional, for you pickle naysayers!).
- Quick and simple. It takes 30 minutes to make this shrimp toast with just a handful of ingredients!
- Perfect for parties. Toast may not be the first thing that comes to mind when you think “party appetizers,” but trust me, shrimp toast is a real crowd-pleaser!
What You’ll Need
Made with just a few ingredients, this sriracha garlic shrimp toast offers BIG flavor! Check out the recipe card below for precise quantities.
- Shrimp – I usually grab a pound of large raw shrimp for this recipe, but if you prefer smaller shrimp, that should still work.
- Mayonnaise – Be sure to use a quality mayonnaise and do not substitute Miracle Whip.
- Garlic – Finely minced fresh garlic provides the best flavor.
- Lemon – Add both lemon juice and lemon zest, for a fresh, bright flavor.
- Sriracha sauce – Use your favorite brand. (We like the one from Trader Joe’s!)
- Olive oil – Canola oil or vegetable oil will work as well.
- French bread – Sliced into 3/4″-thick slices. Sandwich bread could be used as well, though you will want to adjust the broiling time and the toasting time.
- Capers – Optional, but they add a great pickled flavor. I highly recommend!
- For garnish – Add lemon wedges and chopped parsley.
How to Make Sriracha Shrimp Toast
Here are the basic steps that go into making this easy shrimp appetizer – for the full directions, take a look at the recipe card!
- Prepare the shrimp. Place the thawed shrimp on a paper towel-lined plate. Press a second paper towel on top to remove any extra moisture.
- Prepare the sriracha mayo. Combine the mayo, garlic, lemon juice and zest, sriracha, and salt. Set aside 3 tablespoons of the sriracha mayo, and use it to spread onto one side of each slice of bread. Toss the shrimp with the remaining sriracha mayo.
- Toast the bread. Add olive oil to a large skillet then add the bread slices, sriracha mayo side down, into the hot skillet. Toast them until golden brown.
- Assemble the toast. Transfer the toasts back to the sheet pan, then add 3-4 shrimp to each slice of bread, along with the capers.
- Broil. Broil the pan of shrimp toast for 5-8 minutes, until golden and crisp. Serve immediately, with fresh parsley and lemon wedges.
Tips & Recipe Variations
Here are a few tips and variations for this easy garlic shrimp toast:
- Remove all of the moisture from the shrimp. The shrimp, if frozen, should be thawed before beginning this recipe. Drain off excess moisture, then use paper towels to soak up any remaining moisture on the shrimp. This helps the sriracha mayo stick to the shrimp and prevents the bread from getting soggy.
- Take care not to burn the bread. When toasting the bread in the skillet, be careful to toast it only to a nice golden color and avoid burning it. The same goes when broiling – broilers vary greatly, so just keep an eye on the toasts to avoid burning them, adjusting the temperature and sheet pan position as needed.
- Spice it up. If you want your toast to be a bit spicier, feel free to add more sriracha and/or garlic to the mayo. You could even sprinkle the toasts with red pepper flakes if you like!
- Use different pickles. If you’ve ever tried my pickled red onions, then you already know they’d be a great topper for these toasts. I’d just eliminate the capers in this case.
- Try other types of seafood. You can easily make this garlic toast with pieces of crab and lobster as well. Scallops would also be great!
These sriracha garlic toasts with shrimp can be served as a light lunch or a party appetizer. It’s really up to you!
- If serving these as the main course: I’d accompany them with a fresh, colorful salad or some grilled or roasted veggies.
- If serving these as an appetizer: They’re always impressive and make a great starter for a nice dinner, whether that’s a steak or some lemon herb chicken breast.
Can I Make These in Advance?
Shrimp toast is best prepared just before serving, while the bread is freshly toasted and the shrimp is still warm. But, you could absolutely prepare elements of the recipe in advance – prepping the shrimp, slicing the bread, and making the sriracha mayo, for example – this will make it extra quick and easy!
How to Store
I do not recommend saving any leftover shrimp toasts as the bread will get soggy, but you can definitely save extra shrimp with sriracha mayo if you have any. Just keep it in the fridge in an airtight container for up to a couple of days, and then toast new slices of bread when you’re ready to eat it again!
More Shrimp Recipes
Ready to try out some more easy shrimp appetizers and meals? I highly recommend these ones!
- Mexican Shrimp Cocktail
- Baked Shrimp Mac and Cheese
- Shrimp Dip
- Creamy Sriracha Shrimp Cups
- Bloody Mary with Grilled Jalapeno Shrimp
Like this recipe? Save it to Pinterest!
Sriracha Shrimp Toast
- 1 pound large 31-40 per pound raw shrimp, deveined and tails removed
- ⅔ cup good quality mayonnaise
- 3 large cloves garlic finely minced
- 2 teaspoons freshly squeezed lemon juice
- ½ teaspoon fresh lemon zest
- 2 teaspoons sriracha sauce use more if you like extra heat
- ⅛ teaspoon kosher salt
- 1 tablespoon olive oil or substitute a couple spritzes of olive oil spray
- 8 slices soft French bread sliced 3/4″ thick
- 2 tablespoons drained capers use more if you like extra pickled flavor
- fresh lemon wedges and chopped parsley for garnish
- Drain any liquid from the shrimp package and place shrimp on a paper towel lined plate. Press a second paper towel over the top, to remove excess moisture. Set shrimp aside.
- In a medium bowl, combine mayonnaise, garlic, lemon juice and zest, sriracha, and salt.
- Remove 3 tablespoons of the sriracha mayo to a small bowl. Place bread slices on a large rimmed sheet pan and spread 1 side of each slice with this sriracha mayo.
- To the remaining sriracha mayo, add the shrimp and fold gently to combine. Set aside.
- Heat a very large nonstick skillet over medium high heat. Add 1 tablespoon of olive oil or spritz the skillet with olive oil spray. When the oil is hot, add the bread slices, sriracha mayo side down. Toast for 1 to 3 minutes, until golden brown. Then remove toasted slices back to the rimmed sheet pan, toasted side down.
- Add sriracha mayo shrimp to the top of each bread slice, dividing the shrimp evenly across all bread slices. Add capers.
- Heat broiler on low and place pan in oven. Broil for 5 to 8 minutes, or until toasts are golden and crisp in spots and shrimp turn opaque & pink, and curl slightly. Broilers vary greatly, so check on toasts frequently – and move the pan to a lower or higher rack if needed for less or more direct heat.
- Serve as the main entree to a lighter meal, with a big fresh salad or grilled or roasted veggies. Or offer as a heartier appetizer. Sprinkle with fresh parsley and serve with lemon wedges for squeezing over the top.
- Yield. Makes 8 toasts.
- To store. I do not recommend saving any leftover shrimp toasts as the bread will get soggy, but you can definitely save extra shrimp with sriracha mayo if you have any. Just keep it in the fridge in an airtight container for up to a couple of days, and then toast new slices of bread when you're ready to eat it again!
This post was first published in 2014 and then updated in 2022.