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This shrimp toast is my favourite way to turn a handful of prawns into a proper brunch. Spiced, pan-fried prawns with a squeeze of lime go on a crisp slice of rye with a romaine leaf, garlicky sesame carrots, Parmesan and a tangle of fresh sprouts. It looks like something from a café, yet it takes about 25 minutes.
In short, this shrimp toast is an open sandwich of spiced, pan fried prawns with lime, sesame carrots, romaine, Parmesan and sprouts on toasted wholemeal or rye bread. It takes 25 minutes (10 minutes prep, 15 minutes cooking), makes 4 toasts and works out at about 255 calories each.
I started making it on slow Saturday mornings when I wanted something lighter than a fry-up but still a bit special. Honestly, the colours alone wake me up: orange carrots, pink prawns, bright green lettuce. It is crunchy, juicy and gently smoky, and it fills you up without making you want a nap.
Quick Breakdown
Why You’ll Love This Shrimp Toast
- Ready in 25 minutes. Ten minutes of prep, then one pan does the prawns, the carrots and even the bread.
- Light but filling. Prawns bring plenty of protein, and the vegetables add crunch and fibre, so it keeps you going until dinner.
- One pan to wash. The carrots cook in the same spiced oil the prawns leave behind, which means more flavour and less washing up.
- Gorgeous on the table. In fact, guests always reach for their phones before their forks.
- Easy to adapt. Swap the bread, the greens or the oil for whatever is in your kitchen.
Ingredient Notes
- Bread. Four slices of wholemeal bread, or your favourite sturdy loaf. I used a dark rye in the photos because it holds a big pile of toppings without flopping.
- Prawns. 10 to 12 ounces (280 to 340 g) of raw king prawns or large raw shrimp, peeled and deveined. Prawns are also one of the lower mercury seafood choices, and Harvard’s Nutrition Source has a clear guide to the benefits of eating fish and shellfish.
- Carrots. Two large carrots, coarsely grated. They soften and sweeten in the pan.
- Romaine lettuce. Four of the freshest, crispest leaves, one per slice.
- Sprout mix. Half a cup of mixed sprouts, such as alfalfa, radish or broccoli sprouts.
- Parmesan. Half a cup of shredded Parmesan for a salty finish.
- Lime. Half a lime, squeezed over the hot prawns.
- Coconut oil. One tablespoon for frying.
- Spices. Half a teaspoon each of chili seasoning, fresh rosemary, cayenne pepper, smoked paprika and garlic powder, plus black sesame seeds, salt and pepper.
What Is Shrimp Toast?
Shrimp toast is prawns served on crisp toasted bread, either as the deep fried Chinese takeaway starter or, as here, as an open sandwich of whole pan fried prawns.
If you grew up on takeaway menus, shrimp toast probably means the classic Chinese starter: minced prawn paste spread on white bread, rolled in sesame seeds and deep fried until golden. It is brilliant party food, and I love it.
This version is different. Instead of a paste, the prawns stay whole and juicy, and instead of a deep fryer, everything happens in one pan with a spoonful of oil. Think of it as an open sandwich or a loaded tartine. As a result, it works for breakfast, brunch or a light lunch, not just as a nibble with drinks.
| Takeaway style | This open-faced version | |
|---|---|---|
| Prawns | Minced into a paste | Whole, spiced and pan fried |
| Bread | White sandwich bread | Wholemeal or rye, toasted |
| Cooking | Deep fried | One pan, 1 tablespoon of oil |
| Best for | Party starters | Brunch, lunch, light dinner |
The Best Bread for Shrimp Toast
You want a wide, sturdy slice with a tight crumb. Rye, wholemeal sourdough or a seeded farmhouse loaf all work beautifully. Soft supermarket sandwich bread is fine for the takeaway style, but here it goes soggy under the prawns and lime juice.
Toast it properly, until it is dry and crisp on both sides. That crisp surface is what keeps the toppings from soaking through. I toast mine in the same pan after the carrots, so it picks up a little of the spiced oil too.
How To Make Shrimp Toast
1. Prepare the prawns. First, peel and devein the prawns if they are not already cleaned, then pat them dry. Dry prawns brown; wet ones steam.
2. Season. Next, put the prawns in a bowl with the chili seasoning, rosemary, cayenne, smoked paprika and garlic powder. Mix with your hands or a spoon until every piece is coated.
3. Heat the pan. Then warm the coconut oil in a large frying pan over medium high heat until it shimmers.
4. Fry the prawns. Lay the prawns in a single layer and fry for 3 to 4 minutes, then turn and cook the other side until golden and opaque all the way through. Squeeze over the lime juice and lift them onto a plate.
5. Cook the carrots. After that, tip the grated carrots into the same pan without changing the oil. Sauté for 6 to 7 minutes, stirring now and then, until soft and sweet.
6. Add the sesame. Stir in the black sesame seeds, then move the carrots to a bowl.
7. Toast the bread. Now toast the slices on both sides in the hot pan, or in a toaster if you prefer.
8. Build the layers. Place a romaine leaf on each slice, then add the carrots and a sprinkle of Parmesan.
9. Finish. Finally, top with the prawns and a little nest of sprouts. Season with salt and pepper and eat straight away.
If your prawns come in their shells, a shrimp deveiner tool peels and cleans each one in a single stroke, which saves a lot of fiddling.
Common Mistakes to Avoid
- Overcooking the prawns. They turn rubbery in seconds. Take them off as soon as they are pink, opaque and curled into a loose C shape; a tight O means overdone.
- Crowding the pan. Too many prawns at once drop the temperature and they boil in their own juice. Cook in two batches if your pan is small.
- Soft bread. Untoasted or thin bread collapses under the toppings. Go for a sturdy slice and toast it well.
- Building it too early. The lettuce wilts and the bread softens within minutes, so assemble just before eating.
- Skipping the lime. It sounds small, but that squeeze of acid is what makes the spices taste bright rather than heavy.
Tips for the Best Shrimp Toast
- Use raw prawns rather than cooked ones. Cooked prawns turn tough when fried again, so if that is all you have, just warm them for a minute.
- Grate the carrots on the coarse side of the grater so they keep a little bite.
- Rub the toast with a cut garlic clove while it is hot for an extra punch.
- Pick the crispest inner romaine leaves; they act as a little barrier between the bread and the juicy toppings.
- Taste before adding salt, because the Parmesan and chili seasoning already bring plenty.
Storage and Make Ahead
Shrimp toast is best eaten the moment it is assembled. Once built, the lettuce wilts and the bread softens, and it really is not much fun.
- Prep ahead. Grate the carrots and wash the lettuce up to a day ahead, then store them separately in the fridge.
- Leftover prawns. Cool cooked prawns quickly and refrigerate them in a covered container for up to 2 days.
- Reheating. Warm the prawns and carrots briefly in a hot pan, then build fresh slices.
Variations and Substitutions
- Other oils. Avocado, olive or sunflower oil all work instead of coconut oil.
- White sesame seeds. Black ones look striking, but white seeds taste just the same.
- Different greens. Little gem, iceberg or baby spinach can stand in for romaine.
- No sprouts? A crunchy coleslaw mix or finely shredded Brussels sprouts give the same fresh crunch. Raw sprouts are a higher risk food, and eatright.org explains who should avoid them and why, so skip them if you are pregnant or cooking for little ones.
- Air fryer prawns. Short on hob space? Cook the spiced prawns using my air fryer shrimp method, then pile them on.
- Add avocado. A few slices or a quick mash under the lettuce make it even more filling.
What to Serve Alongside
For brunch, I serve shrimp toast with a big glass of my green juice and a bowl of fruit. It keeps the whole spread fresh and light.
For a summery lunch, pair it with my prawn mango avocado salad if you are a seafood fan, or turn it into a fish feast with a tray of sheet pan salmon for anyone still hungry.
Frequently Asked Questions
Ingredients and Method
Can you use frozen prawns for shrimp toast?
Yes. Thaw them overnight in the fridge, or in a sealed bag in cold water for about 20 minutes, then pat them very dry before seasoning.
How do you know when prawns for shrimp toast are cooked?
They turn from grey and translucent to pink and opaque, and curl into a loose C. For large prawns that usually takes 3 to 4 minutes on the first side and a minute or two on the second.
Is this shrimp toast spicy?
Only mildly. It has a gentle kick from 1/2 teaspoon each of cayenne and chili seasoning. For a milder version, halve the cayenne; for more heat, add a pinch of chilli flakes.
Can you bake the prawns instead of frying them?
Yes. Roast the seasoned prawns at 400°F (200°C) for 6 to 8 minutes and the carrots on a separate tray. However, the pan is quicker and gives better browning.
Serving and Storage
Can you make shrimp toast ahead for a party?
Partly. Cook the prawns and carrots ahead, keep them separate in the fridge (cooked prawns keep up to 2 days), and assemble on freshly toasted bread just before serving. Cut each slice into quarters for bite-sized nibbles.
How many calories are in shrimp toast?
About 255 calories per toast, with roughly 25 g protein, 18 g carbohydrates and 8 g fat. You get protein from the prawns, fibre from the wholemeal bread and vegetables, and only a tablespoon of oil for four servings. Figures are estimates.
What can I use instead of Parmesan on shrimp toast?
Crumbled feta or a little grated pecorino both work. Or leave the cheese off entirely and add a few slices of avocado instead.
Ingredients
- 4 slices whole wheat bread or your favourite sturdy bread
- 10-12 ounces uncooked fresh king prawns (280 to 340g), or large raw shrimp, peeled and deveined
- 2 large carrots shredded
- 4 romaine lettuce leaves
- 1/2 cup sprout mix
- 1/2 cup shredded Parmesan cheese
- 1/2 lime
- 1 tablespoon coconut oil
- 1/2 teaspoon chili seasoning
- 1/2 teaspoon fresh rosemary
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black sesame seeds or white
- 1/2 teaspoon garlic powder
- salt and pepper to taste
Instructions
- Clean the shrimp if they are not already cleaned.
- Put the shrimp, chili seasoning, rosemary, cayenne, paprika and garlic powder in a bowl. Mix by hand or with a spoon.
- Heat the coconut oil in a pan.
- Add the prawns and fry for 3 to 4 minutes on one side, then on the other side until golden and cooked through. Squeeze the juice of half a lime over the shrimp and set aside.
- In the same pan, without changing the coconut oil, add the shredded carrots.
- Saute for 6 to 7 minutes. Add the black sesame seeds and stir.
- Move the carrots from the pan into a bowl and set aside.
- Toast the bread slices on both sides in the hot pan, or in a toaster if you prefer.
- Choose the four freshest, juiciest romaine leaves and place one on top of each toast.
- Add the carrots, followed by a sprinkle of Parmesan.
- Top with the shrimp and finish with a pile of sprouts. Season with salt and pepper and enjoy straight away.
