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Up close of someone holding up a piece of Vietnamese shrimp toast.

Vietnamese Shrimp Toast (Bánh Mì Nướng Tôm)

4.3 from 4 votes
Crispy and creamy Vietnamese shrimp toast is the ideal appetizer to make for your next hosting event! This easy and satisfying under 30-minute baked shrimp toast recipe is your next go-to bite sized snack when you are in a hurry!
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Prep Time: 5 mins
Cook Time: 25 mins
Servings: 30 slices
Author: takestwoeggs



  • ½ lb shrimp finely chopped
  • ½ lb imitation crab finely minced
  • 2 stalks green onion finely chopped
  • 2 stalks celery finely diced
  • ½ yellow onion finely diced
  • 2 cloves garlic minced
  • ½ cup mayonnaise
  • ½ cup shredded mozarella and cheddar cheese blend
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 long French baguettes sliced


  • Preheat your oven. Preheat your oven to 350°F
  • 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. Slice the french bread diagonally into ¼-1/2 inch thick slices. Add about 1 tablespoon of the shrimp mixture on top of each slice and spread the mixture evenly to the edges.
  • Bake. Place a single layer of the toast on a baking tray about 1 inch apart from each other and bake for about 20-25 minutes or until the shrimp is cooked through and the top is lightly golden brown. Cool the baked shrimp toast on a wire rack for 5 minutes before serving.


  • For an all-around crispy Vietnamese shrimp toast, cool on a wire rack. If you don’t want a soggy bottom and a crispier shrimp toast, I recommend cooling the slices over a wire rack immediately after you remove them from the oven.
  • Double or triple the recipe for hosting. This recipe yields a serving size of about 30 pieces of toast. For larger gatherings, I recommend doubling or tripling the recipe!
  • Taste the shrimp mixture. If you’d like to taste the shrimp mixture before committing to the toast, simply scoop a small tablespoon onto a plate and microwave it for 15 seconds, and taste. You can adjust the seasoning after.
  • Generously apply the shrimp mixture to each toast. You want a heaping portion of the shrimp mixture on top of each toast. Don’t be afraid to add a large dollop to each slice.
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Calories: 91kcal | Carbohydrates: 10g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 232mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
Calories: 91kcal
Course: Appetizer, Appetizer & Sides, Snack
Cuisine: Asian Fusion, Vietnamese
Keyword: baked shrimp toast, shrimp toast, shrimp toast recipe, Vietnamese shrimp toast
Keyword baked shrimp toast, shrimp toast, shrimp toast recipe, Vietnamese shrimp toast