Baked Cajun Shrimp Toasts are an easy and impressive way to up your appetizer game.
Chopped shrimp, sweet onion, celery, and garlic need only a brief saute for this fun finger food. Then a cheesy combo of cream cheese, Fontina, and Parmesan melds the mixture into a creamy spread. But the real news flash is the Cajun seasoning. That’s because it puts a southern spin on a Chinese dim sum classic. This baked version, piled onto golden brown baguette slices, is also healthier than the deep-fried option. Then we finish things off with a scattering of thinly sliced green onion and a squeeze of fresh lemon.
Baked Cajun Shrimp Toast is a great addition to any appetizer line-up. But they also pair nicely with a salad or bowl of soup for a light lunch. Should you have any leftovers, you’ll be happy to know they reheat well. Just pop them into a 350-degree oven for about 5 minutes. The success of reheating them is dependent on using denser, lightly toasted bread (see notes below.)
Baked Cajun Shrimp Toast Tips
Prep the ingredients in advance by chopping the shrimp and veggies and shredding the cheese, if necessary. Then simply toast the bread, saute, and bake, and you’ll be ready to chow down in no time.
Less is more – when you toast the bread. You want them to be a very light golden brown so they stay more tender than crunchy.
Hearty bread with a denser texture is highly recommended. I find many of the french bread options in the standard grocery store too lightweight for good crostini toasts. I like to buy the “take and bake” baguettes that have a softer exterior because they haven’t been completely baked. Then I slice them “as is” and use the toasting step as the final browning process.
Thaw frozen shrimp overnight in the frig for a super easy prep process. You can then give them a quick rinse and peel the shells off in no time. I place my thawed shrimp on a paper-towel-lined plate and then cover with additional paper towels and pat dry them dry before chopping. You can do this a few hours in advance and refrigerate the shrimp until you are ready to cook them.
Flavor and Heat can be adjusted in this recipe by varying the amount of Cajun seasoning and crushed red pepper. I doubled the amount of Cajun seasoning from the initial recipe, which added flavor but not more heat. If you want additional heat, use can also use more crushed red pepper.
Craving More Shrimp Appetizer Recipes?
Here are a few of my other favorite shrimp appetizers. You can also head to the Appetizer Index for additional fun and tasty options.
Baked Cajun Shrimp Toast
Ingredients
- 1 small french baquette cut in 1/2 inch thick slices
- 2 tablespoon olive oil or olive oil cooking spray
- 1 lb uncooked shrimp peeled deveined and minced
- 1/2 small onion finely chopped preferrable sweet onion
- 1 stalk celery finely chopped
- 3 cloves garlic minced
- 1 teaspoon Cajun seasoning
- 1/4 teaspoon fresh cracked black pepper
- 4 ounces cream cheese cut in small cubes
- 1/4 cup grated or shredded Parmesan cheese
- 1/4 cup shredded Fontina or Provolone cheese
- 1/4 teaspoon crushed red pepper
- 1 tablespoon thinly sliced green onions or snipped chives
- lemon wedges
Instructions
- Preheat broiler to low setting. Place bread slices on a baking sheet and baste with olive oil or spray with olive oil cooking spray on both sides. Broil until lightly browned on both sides. Note – keep a close eye on them and remove slices individually as they reach a light golden color.
- Heat olive oil in a skillet over medium heat. Add onion and celery and saute for 2 minutes to soften. Add shrimp and cook for 1 minute, stirring frequently. Add the garlic and sprinkle the skillet with the Cajun seasoning and black pepper. Cook for 1 additional minute stirring constantly. Reduce heat to very low. Add cream cheese, Parmesan, and Fontina. Stir until the cheese is blended and almost fully melted.
- Top the toasted baguette slices evenly with the shrimp mixture. Sprinkle with crushed red pepper and place in a 400-degree oven for 10 minutes or until lightly browned and bubbly. Top with sliced green onions or snipped chives. Squeeze lemon wedges over toast or serve with toasts. Serve warm.
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