Shrimp Toast

Miami’s food scene has always been a treasure trove of inspiration for me, but one of my favorite breakfast spots sadly closed its doors not long ago. They served a dish I’ll never forget: a shrimp toast with a poached egg that was sort of like a Benedict. It was indulgent, genius, and everything I didn’t know I needed in a breakfast. I remember the perfectly crisp toast, and the tender shrimp that made every bite pure magic.

When they closed, I was crushed—but also determined to still enjoy this dish as a brunch staple, It’s indulgent enough to satisfy a snack attack, but versatile enough to be topped with a perfectly cooked egg for breakfast or brunch.

The beauty of shrimp toast is its balance: crispy bread, a savory, shrimp-packed topping, and just enough richness to feel special. It’s quick to whip up but feels like a treat every time. Whether you’re recreating a memory like I am or just craving something that’s both comforting and impressive, this dish has you covered.

The best part? You don’t need much to bring this dish to life—just a few simple ingredients and some creativity. And if you’ve got a soft spot for runny yolks like I do, don’t skip the egg on top. Trust me, it’s a game-changer.

What’s your favorite way to elevate a snack into something unforgettable? Let me know, and happy cooking!

Crispy shrimp toast
Makes: 4 pieces (2 slices of brioche)

Ingredients

For the Shrimp Mixture:
• 8 oz shrimp, peeled and deveined
• 1 tbsp cilantro, chopped
• 1 tsp ginger, grated or minced
• 1 scallion, finely chopped
• 1/4 tsp white pepper
• 1 tsp soy sauce
• 1/2 tsp chili oil
• 1/2 tsp sesame oil
• 1 tsp cornstarch (or arrowroot powder)
• 1 egg white, whipped to soft peaks
• 2 slices of brioche, crusts removed
• 1 tbsp sesame seeds
• Tallow or avocado oil, for frying

For the Dipping Sauce:
• 2 tbsp Kewpie mayo
• 1/2 tsp chili oil
• 1/2 tsp soy sauce
• 1/4 tsp sesame oil
• 1/2 tsp yuzu zest

To Serve:
• 2 poached eggs (optional, for breakfast style)
• Scallions, thinly sliced (for garnish)

Instructions
1. Prepare the Shrimp Mixture:
• Add shrimp, cilantro, ginger, scallion, white pepper, soy sauce, chili oil, sesame oil, and cornstarch to a food processor.
• Pulse until a smooth, sticky paste forms. Scrape down the sides as needed for even mixing.
• Gently fold in whipped egg white for a light, fluffy texture.
2. Assemble the Shrimp Toast:
• Spread a generous layer of the shrimp mixture evenly onto one side of each brioche slice.
• Press sesame seeds into the shrimp mixture for extra crunch.
3. Fry the Shrimp Toast:
• Heat tallow or avocado oil in a frying pan over medium heat (about 1/2 inch deep).
• Place the toast shrimp-side down and fry for 2-3 minutes until golden and cooked through.
• Flip and fry the bread side for 30 seconds until crispy.
• Drain on a paper towel-lined plate.
4. Garnish and Serve:
• Garnish the shrimp toast with thinly sliced scallions for freshness.
• For a breakfast twist, top each piece with a poached egg for added richness.