The Easiest Appetizer You Can Make
Pan-fried perfection, a little dim sum magic, and a citrusy dip that makes you rethink takeout.
Every time I go to dim sum, shrimp toast is a non-negotiable. Fried shrimp on bread? That’s elite snacking. Crispy, savory, and completely irresistible.
This year, I’ve been knee-deep in baking boules for my holiday gifting (bread + butter + cookies = holiday hero), and I found myself with a little leftover loaf that needed a purpose. Shrimp toast came calling. Traditional versions use white sandwich bread, but I didn’t feel like buying a whole loaf just for this. Using my homemade artisan bread instead made the whole thing feel a bit more rustic and sustainable—and you know how we do around here.
To punch up the flavor, I reached for Golden Steer’s Sergio Seasoning. It’s got a bold mix of celery salt, onion, garlic, paprika, turmeric, and spices that play perfectly with shrimp. Fried up golden with a zippy citrus aioli? Game over. You’ve got the appetizer of the year.
I’ve been so impressed with Golden Steer’s entire line of seasonings—each blend is bold, balanced, and thoughtfully crafted. The Sergio Seasoning in particular added the perfect savory punch to these shrimp toasts without overpowering the delicate shrimp flavor. After testing it across breads, flatbreads, focaccia, and now shrimp, I can confidently say: they know what they’re doing. Can’t wait to keep cooking through the rest of their lineup.
• Dim sum classic, made easy – No steamer carts required.
• Bold flavor – Sergio Seasoning adds a layered umami kick.
• Uses what you’ve got – Homemade bread, leftover loaf? Perfect.
• Party-ready – Make the shrimp paste in advance and fry when ready.
• Keep shrimp paste chilled to make spreading easier and prevent oil splatter.
• Don’t overprocess—leave some texture in the paste for a better bite.
• Sub in artisan bread for a rustic twist (and to avoid the grocery run).
• Use a splatter screen if frying makes you nervous.
🌱 A Greener Bite of Sustainability
Repurposing leftover homemade bread instead of buying processed sandwich slices helps reduce waste and adds flavor. Making your aioli at home saves plastic packaging, and buying shrimp from a sustainable source (look for certifications like BAP or MSC) makes this party app a win for the planet too.
For the Shrimp Toast:
• 8 oz raw shrimp – Peeled and deveined; the star of the show.
• 1 green onion – For mild, fresh sharpness.
• 1 egg white – Helps bind everything together.
• 1 tsp sesame oil – Nutty depth of flavor.
• 1 tsp Sergio Seasoning – Adds spice, savoriness, and warmth.
• 1 tsp soy sauce – Umami and salt in one punch.
• 1 tsp grated ginger – Fresh and zingy.
• 1 slice white sandwich bread – Acts as a binder for the paste.
• 6 slices white sandwich bread – Cut into triangles for toasting (or sub in your homemade bread).
• Neutral oil – For pan-frying; avocado or light olive oil work great.
For the Citrus Aioli:
• ½ cup mayo – Creamy base.
• Zest of 1 lime or lemon – Bright citrus lift.
• ½ tsp garlic powder – Flavor without the bite.
• Pinch of Sergio Seasoning – Ties the sauce to the toast.
Crispy shrimp toast gets a sustainable twist using homemade artisan bread and Sergio Seasoning. A fast, crowd-pleasing appetizer with citrus aioli.
Make the Shrimp Paste:
In a food processor, combine shrimp, green onion, egg white, sesame oil, Sergio Seasoning, soy sauce, ginger, and the torn slice of bread. Pulse until it becomes a sticky paste. Stop before it turns to mush—you want some texture.
Assemble the Toasts:
Spread 1–2 tablespoons of shrimp paste onto each bread triangle (or rustic square if using homemade bread). Smooth it with the back of a spoon or offset spatula. Chill for 10 minutes while you heat your oil—this helps it firm up and minimizes splatter.
Fry the Toast:
In a nonstick skillet, heat ¼ inch of neutral oil over medium-high. Place toasts shrimp-side down and fry for 2–3 minutes. Flip and cook the bread side for 1 minute until golden and crisp. Transfer to a paper towel-lined rack.
Mix the Citrus Aioli
In a small bowl, whisk together mayo, zest, garlic powder, and a pinch of Sergio Seasoning. Taste and adjust with lemon juice or more seasoning if needed.
Serve
Top the shrimp toasts with a small dollop of aioli or serve it on the side for dipping. Garnish with chopped chives or sesame seeds.
Whether you’re serving these for a dinner party, holiday gathering, or just because Tuesday called for crispy shrimp, these toasts hit every time. Sergio Seasoning brings that savory depth, and the citrus aioli keeps it fresh. So here’s a reminder: don’t overthink appetizers—just toast it. And if you try it, tag me @the.sustainable.kitchen so I can swoon over your version.
This easy artisan bread recipe is foolproof and festive, perfect for holiday gifting with homemade butter. Crusty, chewy, and beginner-friendly!
In a food processor, add shrimp, green onion, egg white, sesame oil, Sergio Seasoning, soy sauce, ginger, and torn bread. Pulse until it becomes a sticky paste. Don't overprocess--it should still have some texture.
Spread 1-2 tablespoons of shrimp paste onto each bread triangle. Use the back of a spoon or offset spatula to evenly coat. Chill for 10 minutes while you heat the oil (this will help it firm up and reduce splatter)
Heat 1/4 inch of oil in a nonstick skillet over medium-high heat. Place toasts shrimp-side down and fry for 2-3 minutes. Flip and cook 1 more minute until bread is crisp and golden. Drain on a paper towel-lined rack.
Whisk mayo, zest, juice, garlic powder, and a pinch of Sergio Seasoning. Taste and adjust acidity or salt.
Top shrimp toasts with a dollop of citrus aioli or serve it on the side for dipping. Garnish with chopped chives or sesame seeds.
Servings 12
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
If using artisan or other types of crusty bread, here are some tips: