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Shrimp Toast – Crispy Fried Shrimp Appetizer Recipe – How to Make Shrimp Toasts ctm magazine

Learn how to make a Shrimp Toast recipe! Go to http://foodwishes.blogspot.com/2016/01/shrimp-toast-is-toast-new-wing.html for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this easy, spicy Shrimp Toast recipe.



  • jawitten4 on October 13, 2020

    Who are the folks giving a thumbs down? Bless your hearts. Sorry your life is so tragic that Chef John can’t make you smile.

  • Stijn Floren on October 15, 2020

    And why a little sugar? For some sweetness. LOL

  • sid viscus on October 15, 2020

    "You can transfer them to a tray or a plate or whatever the heck this thing is."

  • Mello Yello on October 19, 2020

    Fun to watch. Hard to listen to.

  • Josh Kolchins on October 23, 2020

    Made this tonight for me and my kids. So delicious!

  • Snodge Kat on October 26, 2020

    I appreciate that Chef John takes off his wedding ring before he starts cooking. His fingernails are super clean, too. Excellent.

  • Carl Schmiedeke on November 1, 2020

    Half inch of grease in Skillet yeah I don't think so the bread is just going to soak up a half inch of Greece in each piece, maybe just a little bit of butter in the skillet is all it'll take, and definitely not cook it that crispy

  • Clyde Blair on November 3, 2020

    I used to.love to eat the tails before I came down with diverticulitis. Forget spices and the corrosive.

  • Clyde Blair on November 3, 2020

    It is toast, right?

  • Clyde Blair on November 3, 2020

    Sprinkle in some water.

  • Get Your Feel Good Back! B Jones on November 4, 2020

    Yum E!

  • Perry Locke on November 15, 2020

    Cilantro is Satan

  • Amit Roy on December 27, 2020

    Tried these last night. I didn't have bread, so I used some mini naans instead. Sure, they weren't crispy, but it did add quite a different dimensions to the dish. It didn't take too long for my and my folks to absolutely love this.

  • Sean Bogunia on January 4, 2021

    I just made this tonight it was absolutely delicious.
    Thank you chef John

  • Truth on January 11, 2021

    The first time I had shrimp toast was a NY take out Chinese place. Omg sooo good. similar to this but much more paste being thicker in the middle on the triangle. They are greasy but the're even good cold in my opinion dipped in duck sauce. lol I've made them several times and its very close. But I added a bit of corn starch to it. No water chestnuts I think they only had shrimp and green onion, ginger and garlic. And in the restaurants they left the crust on.

  • Kathleen Hardwick on January 13, 2021

    Wow! Look soooo good Gotta try them real soon.

  • ah8yan on January 20, 2021

    Chef john…if you ever want fresh chestnuts, asian supermarket will have them.

  • kent gladden on January 23, 2021

    @ the 4:03 mark: You heard the man, Ladies… "Always trim BEFORE you spread".

  • L K on January 24, 2021

    Aoli yogurt cream dip

  • Laura Griffin on February 14, 2021

    I have made these for years. Got the recipe from Martha Stewart back in the 80s. It is DELICIOUS!!

  • Quiet You! on February 20, 2021

    This looks sooooo good…I'm going to have to give this a try. Sans sesame seeds, though. After all, I am, sadly, the Johnny Unitas of my diverticulitis.

  • Chelsea Chelsea on March 1, 2021

    Glad you didn't add MSG…..

  • bearhood2004 on March 6, 2021

    Even anchovies have packed msg in it. Next time just add real msg without the anchovies smell…not italian dish!

  • chris wilkerson on March 13, 2021

    But I’m not a lady I’m a man that identifies as a man.

  • Michelle English on March 13, 2021

    That bite sound gave me the chills it was so lovely. 😍

  • Joyce Brannen on March 31, 2021

    Looks GR8!

  • Aditya 999 on April 4, 2021

    Let me suggest a sauce that i think would be wonderful with this

    Franks red hot sauce
    Ground Pepper

    I suggest adding about equal parts of ketchup and mayo (or you can change it to your liking) and just a dash hot sauce since it could be too strong.

  • Interesting! In restaurants in China, we actually just smash the shrimp with the side of the knife because we don't want to break the muscle fiber. This can retain the natural springiness of the shrimp. But It's always interesting to see different preferences of food texture of different cultures. It seems Westerners enjoy smooth mousse and Easterners enjoy the chunkier texture.

  • sick little monkey on May 19, 2021

    Houston Texas has great Chinese food. And shrimp toast is always on the buffet.

  • sabo on July 12, 2021

    what food processor is he using ?

  • sabo on July 20, 2021

    what food processor is he using?

  • Heather Hudson on July 29, 2021

    Now I'm starving.

  • Kathleen Smith on August 14, 2021

    I still remember the first time I had shrimp toast. Heaven! Not many restaurants seem to make this dish these days. Bless you, Chef John! I Will be making this.

  • 0reastreast on August 19, 2021

    Interesting that he didn't use no eggs. Even after I use a lot of eggs, the shrimps often fall apart from the toast :/

  • Star Light on August 29, 2021

    i think there would be a better cooking method for this. the bread just absorbs too much oil.

  • Movie Games on October 21, 2021

    I had to look this up to make sure they aren't lying to their customers like they do with Lobster Sauce

  • Fritz DeCat on November 16, 2021

    Why some sugar? For some sweetness.

  • Tomás Dietz on November 22, 2021

    "People love pointy food" 😂😂😂😂😂😂😂 So true, maestro

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