Appetizer: United States – Classic Shrimp Salad on Toast Points

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Total 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

10 oz (300 g) brown shrimp, cooked and roughly chopped
6 slices white bread, crusts removed and toasted to points
2 tbsp (30 ml) unsalted butter, softened
2 tbsp (30 ml) mayonnaise (optional)
2 tbsp (30 ml) finely chopped almonds
Black pepper, to taste
Paprika, for garnish

Show original ingredient measurements

10 oz / 300 g brown shrimp, cooked and roughly chopped
6 slices white bread, crusts removed and toasted to points
2 tbsp unsalted butter, softened
2 tbsp mayonnaise (optional)
2 tbsp finely chopped almonds
Black pepper, to taste
Paprika, for garnish

Instructions

1. Spread each toast point lightly with softened unsalted butter and set aside.
2. In a bowl, combine chopped shrimp with mayonnaise (if using), chopped almonds, and black pepper; mix gently to combine.
3. Spoon the shrimp salad onto each buttered toast point, dust with paprika, and serve chilled or at room temperature.