Best Sriracha Shrimp Toast Recipes

Shrimp Toast image

Provided by Molly Yeh

Time 25m

Yield 12 servings

Number Of Ingredients 12

8 ounces raw shrimp, peeled, deveined and tails removed (the size does not really matter here)
1 large egg white
1 teaspoon sriracha, plus more for serving
1/2 teaspoon kosher salt
1/2 teaspoon toasted sesame oil
5 turns black pepper
2 cloves garlic, minced
2 scallions, trimmed and thinly sliced
1 stalk lemongrass, end trimmed, dry outer leaves discarded, bottom few inches of white part bruised with the back of a knife and finely minced
3 slices potato bread (or white bread), crusts removed
2 to 3 quarts neutral oil (vegetable or peanut are fine)
1 teaspoon sesame seeds

Steps:

Put the shrimp and egg white in a food processor and pulse until pasty but still a little chunky. Add the sriracha, salt, sesame oil, black pepper, garlic, scallions and lemongrass and pulse until just combined.
Divide the mixture among the bread slices and spread in an even layer to the edge. At this point, you can freeze the toasts while you heat the oil (although freezing is not totally necessary, it makes for cleaner cuts and easier handling).
Bring 1 1/2 inches of oil to 350 degrees F in a heavy-bottomed pot.
Cut each bread slice into 4 squares and sprinkle with the sesame seeds. Carefully place each piece shrimp-side down into the oil. Fry until golden, 2 to 3 minutes. Remove onto a rack or paper towel. Serve immediately drizzled with sriracha.

Sriracha Shrimp Toast image

Provided by Claire Thomas : Food Network

Categories main-dish

Time 25m

Yield 10 to 12 servings

Number Of Ingredients 17

2 tablespoons finely chopped shallots
One 1-inch piece fresh ginger, peeled
1 clove garlic
1 tablespoon packed basil leaves
Two 1-inch pieces lemongrass
1 tablespoon fish sauce
1 tablespoon packed cilantro leaves, plus more for garnish
2 teaspoons vegetable or canola oil, plus more for frying
Kosher salt and freshly ground black pepper
1 pound large shrimp (16 to 20 shrimp), peeled, deveined and roughly chopped
1 1/2 teaspoons cornstarch
1 loaf soft, sliced white bread, crusts removed
1/4 cup mayonnaise
1 tablespoon hoisin sauce
Sriracha, for drizzling
Toasted sesame seeds, for sprinkling
Vegetable or canola oil, for frying

Steps:

Combine the shallots, ginger, garlic, basil, lemongrass, fish sauce, the 1 tablespoon cilantro, the 2 teaspoons oil and a pinch each of salt and pepper in a food processor; pulse until finely chopped and well combined. Add the shrimp and cornstarch and pulse until a sticky paste forms, 5 to 10 pulses. Spread a 1/4- to 1/2-inch-thick layer of the shrimp paste on each slice of the bread with a spoon.
Heavily coat a large skillet with oil and heat over medium heat. Working in batches, add the toasts to the skillet shrimp-side down and cook until the shrimp paste is golden brown, 1 to 2 minutes. Flip the toasts and cook until the bread is deep golden brown, about 30 seconds. Remove to a paper towel-lined plate. Add more oil to the skillet, as necessary.
Stir to combine the mayonnaise and hoisin in a small bowl. Drizzle the shrimp toasts with the hoisin mayo and a bit of Sriracha. Slice each toast in half on the diagonal and garnish with sesame seeds and a couple of leaves of cilantro. Enjoy!

Sriracha Shrimp image

Provided by Martha Stewart

Time 15m

Number Of Ingredients 5

1/4 cup mayonnaise
1 teaspoon Sriracha
1/2 pound peeled, deveined large shrimp
Chopped cilantro
Toasted sesame seeds

Steps:

Stir together mayonnaise and Sriracha. Add shrimp, stirring to evenly coat. Heat a large skillet (not nonstick) over medium-high until hot, about 3 minutes. Add shrimp in a single layer and cook, flipping once, until golden brown and just cooked through, 3 to 4 minutes total. Sprinkle with cilantro and sesame seeds. Serve immediately.