Shrimp Toast Salad
By Kelly SongPublished on April 7, 2026
Time
30 minutes
Yield
Serves 4
Ingredients
3 tablespoons sweet chili sauce, divided2 tablespoons mayonnaise 3 tablespoons unseasoned rice vinegar 2 tablespoons soy sauce ¼ cup vegetable oil, divided10 ounces baguette, torn into 1-inch pieces (about 6 cups) 1 pound large shrimp (26 to 30 per pound), peeled, deveined, and tails removed1 English cucumber, quartered lengthwise and cut into 1-inch pieces1 jalapeño chile, stemmed, halved lengthwise and sliced thin1½ cups coarsely chopped fresh cilantro leaves and stems3 scallions, sliced thin3 tablespoons sesame seeds, toasted
Before You Begin
If you prefer less spice, remove the seeds before slicing the jalapeños.
Instructions
- Whisk 2 tablespoons sweet chili sauce and 2 tablespoons mayonnaise together in bowl; set aside. Whisk 3 tablespoons unseasoned rice vinegar, 2 tablespoons soy sauce, and remaining 1 tablespoon chili sauce together in second bowl; set aside.
- Heat 3 tablespoons vegetable oil in 12-inch nonstick skillet over medium heat until shimmering. Add 6 cups baguette, torn into 1-inch pieces and cook, stirring frequently, until beginning to crisp and dark, toasted spots appear, 3 to 5 minutes. Transfer to large bowl and wipe out skillet.
- Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add 1 pound shrimp, peeled, deveined, and tails removed and 2 tablespoons vinegar mixture and cook, stirring occasionally, until shrimp is opaque and just cooked through, 2 to 3 minutes. Using slotted spoon, transfer shrimp to bowl with bread (leave any liquid in skillet).
- Add 1 English cucumber, quartered lengthwise and cut into 1-inch pieces; 1 jalapeño chile, halved lengthwise and sliced thin; 1½ cups coarsely chopped cilantro leaves and stems; 3 thinly sliced scallions, and remaining vinegar mixture to bowl with bread and shrimp and toss thoroughly to combine. Transfer to platter, drizzle with chili-mayonnaise, and sprinkle with 3 tablespoons toasted sesame seeds. Serve.
Time
30 minutesYield
Serves 4Ingredients
3 tablespoons sweet chili sauce, divided
2 tablespoons mayonnaise
3 tablespoons unseasoned rice vinegar
2 tablespoons soy sauce
¼ cup vegetable oil, divided
10 ounces baguette, torn into 1-inch pieces (about 6 cups)
1 pound large shrimp (26 to 30 per pound), peeled, deveined, and tails removed
1 English cucumber, quartered lengthwise and cut into 1-inch pieces
1 jalapeño chile, stemmed, halved lengthwise and sliced thin
1½ cups coarsely chopped fresh cilantro leaves and stems
3 scallions, sliced thin
3 tablespoons sesame seeds, toasted
Ingredients
3 tablespoons sweet chili sauce, divided
2 tablespoons mayonnaise
3 tablespoons unseasoned rice vinegar
2 tablespoons soy sauce
¼ cup vegetable oil, divided
10 ounces baguette, torn into 1-inch pieces (about 6 cups)
1 pound large shrimp (26 to 30 per pound), peeled, deveined, and tails removed
1 English cucumber, quartered lengthwise and cut into 1-inch pieces
1 jalapeño chile, stemmed, halved lengthwise and sliced thin
1½ cups coarsely chopped fresh cilantro leaves and stems
3 scallions, sliced thin
3 tablespoons sesame seeds, toasted
Ingredients
3 tablespoons sweet chili sauce, divided
2 tablespoons mayonnaise
3 tablespoons unseasoned rice vinegar
2 tablespoons soy sauce
¼ cup vegetable oil, divided
10 ounces baguette, torn into 1-inch pieces (about 6 cups)
1 pound large shrimp (26 to 30 per pound), peeled, deveined, and tails removed
1 English cucumber, quartered lengthwise and cut into 1-inch pieces
1 jalapeño chile, stemmed, halved lengthwise and sliced thin
1½ cups coarsely chopped fresh cilantro leaves and stems
3 scallions, sliced thin
3 tablespoons sesame seeds, toasted
Why This Recipe Works
Shrimp toast is a popular Cantonese-style finger food featuring bread slathered with a savory paste of ground shrimp, seasoned with cilantro and scallions, and fried until golden. Here we bring these craveable flavors to a bread salad substantial enough for dinner. To begin, we tear bread into craggy pieces and toast them with oil in a skillet, which crisps the edges and makes the exterior sturdy. We combine bread with shrimp sautéed in the same skillet, along with chunks of crunchy cucumber, grassy jalapeño, scallions, and lots of chopped cilantro. To dress the salad, we stir together soy sauce with rice vinegar and sweet chili sauce. For the final touches, we drizzle the salad with a sweet chili mayonnaise (a traditional dipping sauce for shrimp toast), and sprinkle it with toasted sesame seeds.
Before You Begin
If you prefer less spice, remove the seeds before slicing the jalapeños.
Instructions
- Whisk 2 tablespoons sweet chili sauce and 2 tablespoons mayonnaise together in bowl; set aside. Whisk 3 tablespoons unseasoned rice vinegar, 2 tablespoons soy sauce, and remaining 1 tablespoon chili sauce together in second bowl; set aside.
- Heat 3 tablespoons vegetable oil in 12-inch nonstick skillet over medium heat until shimmering. Add 6 cups baguette, torn into 1-inch pieces and cook, stirring frequently, until beginning to crisp and dark, toasted spots appear, 3 to 5 minutes. Transfer to large bowl and wipe out skillet.
- Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add 1 pound shrimp, peeled, deveined, and tails removed and 2 tablespoons vinegar mixture and cook, stirring occasionally, until shrimp is opaque and just cooked through, 2 to 3 minutes. Using slotted spoon, transfer shrimp to bowl with bread (leave any liquid in skillet).
- Add 1 English cucumber, quartered lengthwise and cut into 1-inch pieces; 1 jalapeño chile, halved lengthwise and sliced thin; 1½ cups coarsely chopped cilantro leaves and stems; 3 thinly sliced scallions, and remaining vinegar mixture to bowl with bread and shrimp and toss thoroughly to combine. Transfer to platter, drizzle with chili-mayonnaise, and sprinkle with 3 tablespoons toasted sesame seeds. Serve.
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