Seafood · ALWAYS FREE
Baked shrimp toast with cucumber salad
A finely chopped shrimp topping and sesame crust bake onto bread triangles, served with a sharp cucumber salad.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Heat oven to 425°F (220°C). Line a large metal baking sheet with parchment rated for this temperature. Pat shrimp dry and finely chop, then mince half of it further to a sticky paste. Mix all shrimp with egg, scallion, ginger, soy sauce and cornstarch. Keep chilled until spreading; never taste the raw mixture.
- Brush the undersides of all eight bread slices with the full 20 g oil. Divide all shrimp mixture over the upper sides, spreading an even layer approximately 1/4-inch (6 mm) thick to the edges. Scatter the measured sesame evenly over the shrimp and press gently. Cut each slice diagonally into two triangles, making 16. Arrange topping-side up without overlapping.
- Bake 18-24 minutes until bread edges are crisp and the topping is opaque. Use a fine-tip thermometer inserted sideways into a thick shrimp layer to confirm 165°F (74°C); extend cooking if needed. If edges darken too quickly, loosely shield them with foil while the topping finishes.
- Meanwhile mix vinegar, sugar and salt until dissolved, then toss with all sliced cucumber. Rest 10 minutes, retaining all dressing and cucumber juices. Serve four toast triangles with one quarter of the salad per portion. Refrigerate leftovers within 2 hours in shallow containers, keep toast separate from salad, use within 2 days and reheat toast to 165°F (74°C).
Estimated nutrition
Per serving · 1 of 4- Calories
- 382 kcal
- Protein
- 29.3 g
- Total carbohydrate
- 40.3 g
- Total fat
- 12 g
- Total sugars
- 7.4 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. All toast and cucumber dressing divided by four. Contains shrimp, wheat, egg, soy and sesame. Dairy-free requires verified dairy-free bread and other packaged labels. No dipping sauce included.
View the ingredient calculations · Source 1 · Source 2Why it’s in this collection
- Dairy-Free: Complete ingredient review of Baked shrimp toast with cucumber salad: raw peeled and deveined shrimp; 8 slices verified dairy-free commercially prepared white bread; whole egg without shell; scallion; peeled ginger; reduced-sodium soy sauce; cornstarch; plain sesame seeds; canola oil for bread undersides; cucumber with peel; distilled vinegar; granulated sugar; salt. No milk, butter, cream, cheese, yogurt, whey or casein is listed. Breadcrumbs, where used, must meet the explicit milk-free label condition.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check packaged products, especially breadcrumbs, for milk-derived additions and cross-contact.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
