Healthy Shrimp Toast
Don’t you just crave that wonderfully crunchy, creamy, shrimp toast that you can order at your favorite Chinese Restaurant? We don’t want to know what’s in them. Nope.
But there is hope for shrimp toast lovers who are on a strict diet. Here’s a recipe that is baked, not fried, and we can contest is VERY GOOD. This has been adapted from an AARP recipe. Instead of using white bread we chose to use pita or Indian naan. The higher the dietary fiber the better. The recipe has a more satisfying crunch with Pita or naan flatbread…and it’s healthier. Why did we use naan instead of white bread? We actually don’t keep it in the house!
The taste is very close to the fried version and should definitely fill your craving.
- 12 ounces pre-cooked shrimp, peeled and de-veined
- 1 egg white, lightly beaten
- 1 tablespoon cilantro, chopped
- 1 scallion, finely chopped
- 1 teaspoon cornstarch
- 1 teaspoon minced fresh ginger
- ½ teaspoon salt
6 thin slices white bread2-3 Pita or Indian Naan- tablespoons melted butter
- Fresh cilantro leaves and toasted sesame seeds, for garnish
1. Preheat oven to 400 degrees. In a food processor fitted with a metal blade, pulse the shrimp until finely chopped. Add egg white, cilantro, scallion, cornstarch, ginger, and salt. Pulse several more times until the ingredients are thoroughly combined.
2. Lightly brush both sides of each flatbread with melted butter. Cut each flatbread into 8 triangles like a pizza. If your naan is oval you’ll need to be creative making wedges. Spread shrimp mixture over each of the triangles, distributing evenly. (You can skip the butter and it will still come out fine.)
3. Bake 10-12 minutes, or until light golden brown. Note: The top of the shrimp toast may not turn golden brown due to the cilantro. Sprinkle with toasted sesame seeds and garnish with cilantro leaves, if desired.
Make-ahead tip: Make shrimp toast topping up to a day in advance and refrigerate until ready to use.
Nutrients per serving (1 toast). Will vary if using flat bread and skipping the butter.
- Calories 42
- Protein 4g
- Carbohydrate 3g
- Fat 2g
- Dietary fiber 0g
- Cholesterol 31mg
- Sodium 118mg
Baked shrimp toast makes a great appetizer, snack or even a light lunch, i.e. finger sandwiches. Ask Chef Jill to add them to your next cookdate!