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Prep 5 minutesmins
Cook 25 minutesmins
Crispy, creamy, and loaded with shrimp and crab, Vietnamese shrimp toast is an instant favorite. This easy under-30-minute banh mi nuong tom appetizer will disappear in minutes.
A perfect appetizer is bite-sized, easy to make in bulk, and packed with flavor. This Vietnamese shrimp toast, or bánh mì nướng tôm, checks off everything from that list. It has a crisp slice of banh mi baguette beneath a springy, creamy, savory layer of shrimp, and is ready in under 30 minutes!
This Vietnamese appetizer features shrimp, imitation crab, and shredded cheese on thin slices of banh mi baguette for the ultimate creamy, savory seafood flavor. This has been a family recipe for years and always is a favorite.
Shrimp toast, or banh mi nuong tom, is a popular Vietnamese appetizer made by spreading a seasoned shrimp and imitation crab paste onto banh mi baguette slices, then baking until the bread is juicy, savory, and crispy. It is similar to Chinese shrimp toast, but it is not deep-fried and doesn’t use sesame seeds.
The final result is a crispy bottom and a soft, creamy top. This seafood appetizer is easy to make ahead, which is perfect for your next event. Plus, this easy appetizer recipe can be doubled or tripled for large parties!
Ingredients
You can easily find all of the ingredients for this Vietnamese shrimp toast recipe at your local grocery store. Full measurements and links to the ingredients I used are listed in the recipe card below.
Shrimp: use raw shrimp that is peeled and deveined. Finely chop or process the shrimp in a food processor to create a paste that binds everything together.
Imitation crab: adds another layer of protein and flavor to the toast.
Garlic, Green onion, and yellow onion: add savory and sweet aromatic flavors
Celery: adds a touch of crunch and brightens up the seafood flavor.
Mayonnaise: acts as a binder while also adding a creamy texture.
Salt and pepper: to season the shrimp mixture.
Shredded Cheese: adds a gooey, cheesy flavor.
Banh mi baguettes are softer and more tender, with a crust that is not overly firm. Here is my recipe for homemade Vietnamese baguette (banh mi).
Substitutions and Additions
Substitutions
Real Crab: an alternative to imitation crab.
Shallots: an alternative to onion and garlic.
Bread: any sturdy type of bread that can hold its own, such as ciabatta or sourdough.
Additions
Heat: add chili oil, sriracha, or chopped fresh chilis for some heat.
Sesame seeds: for added nuttiness and crunch.
How to Make
Here are the step-by-step instructions for how to make this Vietnamese shrimp toast recipe.
Preheat your oven to 350°F
In a food processor, chop the shrimp until finely ground. Then chop the imitation crab until finely minced.
In a large mixing bowl, add the chopped shrimp, minced imitation crab and the remaining ingredients.
Add the shrimp mixture on top of each slice of bread and spread evenly.
Place a single layer of the toast on a baking tray and bake for about 20-25 minutes.
Expert Tips
Finely chop the shrimp or pulse. For the easiest and best results, use a food processor to finely chop your shrimp. This will allow it to become a paste that binds the topping together.
Double or triple the recipe for hosting. This recipe yields about 30 pieces of toast. For larger gatherings, I recommend doubling or tripling the recipe!
Taste and adjust. Scoop a small tablespoon and microwave it for 15 seconds. Then taste and adjust the seasonings.
Spread evenly. Spread the topping evenly and gently press it into the baguette so it sticks.
Cool on a wire rack. To avoid a soggy bottom, cool the toast on a wire rack immediately after removing it from the oven.
Storage Instructions
Store any leftover Vietnamese shrimp toast in an airtight container in the refrigerator for up to 3 days. I would not recommend freezing. Mayo does not do well when frozen.
Reheat: Bake in an oven or air fryer at 350°F (176°C) for 5 minutes, or until warmed.
Pairing Suggestions
This shrimp toast is best served as an appetizer or savory snack, or paired with the following suggestions.
You can make this shrimp mixture up to 1 day in advance because it uses raw shrimp. I do not recommend freezing the raw mixture in advance since it contains mayonnaise. This dish is best served immediately.
Can I use an air fryer?
Yes! You can air-fry the toast at 325°F (163°C) for 12-15 minutes, or until the shrimp is opaque on top and the bread is crisp and golden.
Can I use cooked shrimp?
I would avoid cooked shrimp, as baking would dry it out. If you only have cooked shrimp, toast the bread separately, add the shrimp mixture, then lightly broil to melt the cheese.
Crispy, creamy, and loaded with shrimp and crab, Vietnamese shrimp toast is an instant favorite. This easy under-30-minute banh mi nuong tom appetizer will disappear in minutes.
Preheat your oven. Preheat your oven to 350°F (176°C).
Prepare the shrimp and crab. In a food processor, chop the shrimp until finely ground. Stop before it fully becomes a paste. Remove and set aside. Then pulverize the imitation crab until finely minced. Set aside.
Mix together. In a large mixing bowl, add the chopped shrimp, minced imitation crab, finely chopped green onion, diced yellow onion, minced garlic, diced celery, mayonnaise, shredded cheese, salt, and pepper. Mix until thoroughly combined.
Assemble. Add the shrimp mixture on top of each slice of banh mi and spread the mixture evenly to the edges.
Bake. Place a single layer of toast on a baking tray, about 1 inch apart, and bake for 20-25 minutes, or until the shrimp are cooked through and the tops are lightly golden brown. Cool the baked shrimp toast on a wire rack for 5 minutes before garnishing with cilantro. Enjoy!
Hi Tracy! I have not tried baking this in an air fryer, but you can try cooking it in an air fryer for about 18-20 minutes. I recommend baking this recipe since the air fryer might dry out the shrimp filling on top if you overcook it.
Hi Steph,
Raw shrimp should only be kept in the refrigerator for a maximum of 1-2 days. If you want to make the mixture ahead of time, I recommend freezing it in the freezer to keep the shrimp fresh and thaw it out in the fridge before you bake.
Can I use an air fryer and if so for how long?
Hi Tracy! I have not tried baking this in an air fryer, but you can try cooking it in an air fryer for about 18-20 minutes. I recommend baking this recipe since the air fryer might dry out the shrimp filling on top if you overcook it.
Can you make the mixture ahead of time?
Hi Steph,
Raw shrimp should only be kept in the refrigerator for a maximum of 1-2 days. If you want to make the mixture ahead of time, I recommend freezing it in the freezer to keep the shrimp fresh and thaw it out in the fridge before you bake.