Stephanie Izard’s Shrimp Toast Recipe

Chef Stephanie Izard takes a familiar Chinese restaurant dish and gives it a new spin in her cookbook, “Gather and Graze.” Don’t skimp on the butter when pan-frying, as it gives the bread a nice crisp. Stephanie also likes to add mayo or tomato in the middle.

Shrimp Toast
Serves 4


For the shrimp mousse:
1 pound jumbo shrimp (21-25 count), peeled and deveined, divided
2 large egg whites
2 tablespoons sambal oelek
1 1/2 tablespoons Shaoxing rice wine or dry sherry
1 1/2 tablespoons soy sauce
1 1/2 tablespoons fish sauce
1 1/2 tablespoons heavy cream
1 tablespoon chopped preserved lemon zest, homemade
1 teaspoon toasted sesame oil
1/2 teaspoon granulated sugar
1/2 teaspoon kosher salt
2 teaspoons canola oil

For the aioli:
1 cup good-quality mayonnaise
1 1/2 teaspoons fish sauce
1 teaspoon sambal oelek
1/2 teaspoon toasted sesame oil

For the toast:
4 slices white bread, such as Wonder Bread
4 tablespoons unsalted butter, divided, plus more as needed
Roughly chopped fresh cilantro, for garnish
Roughly chopped scallion greens, for garnish


1. Make the shrimp mousse: Slice 1/3 of the shrimp into 1/4-inch-thick pieces. Chill in the refrigerator. 

2. In the base of a food processor, combine the remaining 2/3 shrimp, egg whites, sambal oelek, rice wine, soy sauce, cream, lemon zest, sesame oil, sugar, and salt. Process until smooth. Transfer to a large bowl and fold in the reserved sliced shrimp. 

3. In a small sauté pan over medium-high heat, heat the oil. Add a small dollop of mousse and cook through, about 2 minutes. Taste and add more salt to the entire batch, if necessary.

4. Make the aioli: In a small bowl, whisk together the mayonnaise, fish sauce, sambal oelek, and sesame oil. 

5. Make the toast: Spread a 1/2-inch-thick layer of shrimp mousse on each slice of bread.

6. In a large griddle or nonstick sauté pan over medium-high heat, melt 1 tablespoon butter. When sizzling, place 2 to 3 pieces of bread, mousse side down. Cook until the mousse puffs, adding more butter if needed, about 5 to 6 minutes. Flip, adding a bit more butter, and cook until golden brown, about 3 to 4 minutes. The shrimp mousse will be firm and reddish in color when fully cooked. Repeat with remaining pieces of bread.

7. Slice each toast into 3 strips. Drizzle with the aioli and sprinkle cilantro and scallions over the top. Serve immediately.

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