Roadside Cajun Shrimp Toasts
Smashed Cajun shrimp, pickle relish, and lemony mayo ride crisp baguette slices for a loaded roadside snack.
Prep: 10 · Cook: 12 · Total: 22 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (116 reviews)
INSPIRED BY
A Gulf Coast sandwich idea tightened into crisp open-face toasts with a pickle-bright shrimp topping.
Story
This is the kind of snack that belongs beside a cold drink and a stack of napkins. I smashed the shrimp small, loaded it with Cajun spice, and gave the mayo a pickle-relish punch so every toast hits like a roadside seafood stop. The broiler does the heavy lifting, turning the edges bronzed and juicy in minutes.
By Theo
Ingredients
- 1 pound peeled and deveined raw shrimp
- 1 tablespoon Cajun seasoning
- 1 garlic clove, grated
- 1 tablespoon melted butter
- 1/3 cup mayonnaise
- 2 tablespoons dill pickle relish
- 1 tablespoon lemon juice
- 1 teaspoon hot sauce
- 1 small baguette, sliced into 12 pieces
- 1 tablespoon olive oil
- 1 celery stalk, finely diced
- 2 tablespoons chopped parsley
Instructions
- Heat the broiler to high. Arrange the baguette slices on a sheet pan, brush with olive oil, and broil for 2 minutes per side until crisp.
- Chop the shrimp into small pieces, then toss with Cajun seasoning, garlic, melted butter, and a pinch of salt.
- Stir the mayonnaise, pickle relish, lemon juice, and hot sauce in a bowl. Fold in the diced celery and half of the parsley.
- Spread the shrimp mixture over the toasted baguette slices, pressing it into an even layer so it browns at the edges.
- Broil the topped toasts for 4 to 5 minutes, rotating the pan once, until the shrimp is opaque and the tops are browned.
- Scatter with the remaining parsley and serve hot with extra lemon and hot sauce.
Chef Tips
- Chop the shrimp by hand instead of blending it so the topping stays juicy and textured.
- Broil the bread before adding the shrimp to protect the toast from sogginess.
- The pickle relish is the flavor swap that gives these toasts their roadside sandwich snap.
- If your baguette is very wide, cut each toast in half for easier serving.
Cook's Notes
- Keep the shrimp pieces small for even broiling.
- Broil in the upper third of the oven, but watch closely.
- Serve immediately while the bread is crisp.