This paleo and gluten free shrimp toast recipe is a healthy twist on a classic Chinese dim sum staple. Your whole family will love this savory and crunchy appetizer!
Table of Contents
- What is shrimp toast?
- A Paleo, Gluten Free, and Low Carb Shrimp Toast
- Can you make shrimp toast in the oven or air fryer?
- How can you make these ahead?
- Ingredients for paleo shrimp toast
- How to make shrimp toast
- How to make paleo shrimp toast in the air fryer
- Other paleo Asian appetizer recipes
- Shrimp Toast (Paleo, Gluten Free, Low Carb) Recipe
What is shrimp toast?
Shrimp toast or prawn toast was originally popularized in Hong Kong dim sum restaurants. It’s a classic fusion dish featuring savory shrimp paste, a common Cantonese staple, slathered on white sandwich bread and deep fried until golden brown. Yes, it tastes as good as you think!
Whenever we went out for dim sum when I was a kid, I would look longingly at the waitresses pushing the carts with plates of golden shrimp toast. We never ordered these delicacies because my mom thought they were over-priced and she could easily make them at home. When my mom would finally make shrimp toast to serve as appetizers at holiday gatherings, it was always a treat!
A Paleo, Gluten Free, and Low Carb Shrimp Toast
Funny enough, I was inspired to create a paleo version of shrimp toast with almond flour tortillas as the “bread” after flipping through The Siete Table cookbook—it has a recipe for pan-fried Shrimp Tostadas with grain-free tortillas topped with a spicy shrimp paste. Siete’s version of the dish instantly reminded me of the shrimp toasts I grew up eating—so it’s not surprising that when I asked the folks at Siete about the inspiration for their tostada recipe, they said it was from a Chinese shrimp toast dish. What a full circle moment!
My favorite thing about these almond flour tortillas is that they get super crispy, whether you pan fry or air fry them. Plus, they’re grain-free, gluten-free, low carb, and paleo—and there’s no need to cut off any crusts!
Can you make shrimp toast in the oven or air fryer?
I’ve tested this recipe in both my convection oven and air fryer, and the results from the air fryer were the obvious winner! The oven baked versions just didn’t get as crispy as the pan-fried or air fried versions. That being said, you can only air-fry small batches at a time so it does take longer to prep a full batch of shrimp toast. That’s why I opt for the skillet-fried version. But the air fryer instructions are down below!
How can you make these ahead?
You can’t really fry these shrimp toast ahead of time because they can get soggy. You can make the raw shrimp paste up to two days ahead and store it in the refrigerator in a sealed container. When you’re ready to cook and serve, you can assemble the shrimp toast and fry them.
Ingredients for paleo shrimp toast
- Shrimp: Raw shrimp of any size can be used for this recipe because they’ll be pulverized to a paste. I use whatever frozen shrimp is in my freezer.
- Egg white: The egg whites help bind the shrimp mixture together. (If you have an egg allergy, I’m not sure of a good substitute—if you find one, let me know!)
- Cilantro: I love the combination of shrimp with fresh herbs like cilantro and green onions. If you hate the taste of cilantro, you can leave it out and use more green onions or substitute chives.
- Green Onions
- Arrowroot powder or tapioca flour: In place of cornstarch, I use arrowroot or tapioca flour to keep the shrimp paste from being too watery.
- Coconut aminos: I use coconut aminos in place of soy sauce in this paleo, gluten-free, and grain-free recipe.
- Toasted sesame oil: Adds a distinct nutty flavor to the shrimp mixture.
- Umami Stir-Fry Powder or Diamond Crystal kosher salt: I love using my Umami Stir-Fry Powder as the seasoning in this recipe because it adds a Cantonese flair to the shrimp paste. Like spicy? My Spicy Sichuan Powder adds a mouth-tingling punch! If you don’t have my spice blends, kosher salt will also work.
- Garlic: I chop the garlic before I throw it in the food processor so there aren’t any big chunks in the shrimp mixture.
- Ground ginger: As I’ve detailed in my Wonton Meatballs recipe, fresh ginger is not recommended because you’ll end up with mushy shrimp paste.
- Siete almond flour tortillas: In place of slices of white bread, I use Siete almond flour tortillas. They get crispy when fried and are a great vehicle for these shrimp toast-adas!
- Sesame seeds (optional): The sesame seeds are optional , but I think they add an irresistible nutty crunch to the top of the shrimp toast.
- Avocado oil: My preferred high temperature cooking fat is avocado oil, but you can use ghee or another fat if you’d like. If you’re not a fan of pan-frying, you can spray the toasts with avocado oil spray and pop them in the air fryer.
How to make shrimp toast
Add the shrimp, egg white, cilantro, scallions, coconut aminos, arrowroot starch, Umami Stir-Fry Powder or Diamond Crystal kosher salt, toasted sesame oil, minced garlic, and ground ginger in the bowl of a food processor.
Pulse the shrimp and seasoning until everything is finely minced and a thick paste is formed.
Lay the tortillas on a clean surface and spoon one-fourth of the shrimp mousse on each tortilla.
Use an offset spatula or butter knife to spread the shrimp paste in a thin even layer on each tortilla.
If desired, sprinkle the sesame seeds in a single layer on top of the shrimp paste.
Use a sharp knife to cut each tortilla into four wedges.
Heat a large cast iron skillet or non-stick skillet over medium heat. Pour in enough avocado oil to reach ¼-inch and wait for it to be shimmering.
Carefully add the gluten free shrimp toasts, shrimp-side-down, in the oil and fry until golden brown, about 2 to 3 minutes.
Use tongs to carefully flip them over, and fry on the tortilla side for about 1 minute, or until golden brown.
Transfer the shrimp toasts to a cooling rack to drain. You can also drain them on a paper towel-lined plate or blot them with paper towels.
Serve immediately!
How to make paleo shrimp toast in the air fryer
Spray the tops of the shrimp toast with avocado oil spray and place as many of them that fit in a single layer, shrimp-side-up, in the air fryer basket.
Air fry the shrimp toast at 400°F for 4 to 5 minutes or until golden brown. Repeat until all of them are cooked.
Other paleo Asian appetizer recipes
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2022).
PRINTER-FRIENDLY RECIPE CARD
Shrimp Toast (Paleo, Gluten Free, Low Carb)
Ingredients
- ½ pound raw shrimp peeled and deveined
- 1 egg white
- ¼ cup fresh cilantro leaves loosely packed
- 2 scallions coarsely chopped
- 1 tablespoon coconut aminos
- 2 teaspoons arrowroot powder or tapioca flour
- ¾ teaspoon Umami Stir Fry Powder or Diamond Crystal brand kosher salt
- ½ teaspoon toasted sesame oil
- 1 garlic clove minced
- ¼ teaspoon ground ginger
- 4 almond flour tortillas I like Siete brand the best.
- 2 tablespoons sesame seeds optional
- Avocado oil for frying
Instructions
- Add the shrimp, egg white, cilantro, scallions, coconut aminos, arrowroot starch, Umami Stir-Fry Powder or Diamond Crystal kosher salt, toasted sesame oil, minced garlic, and ground ginger in the bowl of a food processor. Pulse the shrimp and seasoning until everything is finely minced and a thick paste is formed.
- Lay the tortillas on a clean surface and spoon one-fourth of the shrimp mousse on each tortilla.
- Use an offset spatula or butter knife to spread the shrimp paste in a thin even layer on each tortilla. If desired, sprinkle the sesame seeds in a single layer on top of the shrimp paste.
- Cut each tortillas into 4 wedges.
- Heat a large cast iron skillet or non-stick skillet over medium heat. Pour in enough avocado oil to reach ¼-inch and wait for it to be shimmering.
- Carefully add the gluten free shrimp toasts, shrimp-side down, in the oil and fry until golden brown, about 2-3 minutes.
- Use a pair of tongs to carefully flip them over, and fry on the tortilla side for about 1 minute, or until golden brown.
- Transfer the shrimp toasts to a cooling rack to drain. You can also drain them on a paper towel-lined plate or blot them with paper towels. Serve immediately.
- Cooking in an air fryer? Spray the tops of the shrimp toast with avocado oil spray and place as many of them that fit in a single layer, shrimp-side-up, in the air fryer basket. Air fry the shrimp toast at 400°F for 4 to 5 minutes or until golden brown. Repeat until all of them are cooked.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Michelle, just wondering why you didn’t recommend your magic mushroom powder if someone does not have the umami powder. I have the recipe from your book so I make it at home (I have to source organic ingredients). Would that be a good sub here? These look so tasty!
Shrimp Toast is a Cantonese-inspired dish so the flavors of the Umami Stir Fry powder pair best with it. The flavor of Magic Mushroom Powder is not the same, but you can use it if you want!
I went ahead and got your seasoning and we just made these. They are to die for! I’m always craving crunchy things and this hit the spot. Thank you!
What a fun and flavorful recipe! My seafood loving family will be all over this.
We used to get shrimp toast at a local restaurant and loved it, but especially with the dipping sauce. It was very dark and thicker than soy sauce and a little sweet. They told us it was made with plums. vinegar and honey but I haven’t been able to find a similar sauce. Sadly the restaurant closed. Any ideas what the dipping sauce might be?
It sounds like plum sauce or maybe a hoisin sauce. I have a paleo hoisin sauce recipe here: https://nomnompaleo.com/paleo-hoisin-sauce
These shrimp toasts looks so good. I can’t wait to try the recipe. Would the Siete cassava flour tortillas work as well? Thank you. Also- you need an option “already own it!” for the pop up “Let’s Go!” book ad …. 🤓
Thanks Annmarie! Yes, the cassava tortillas should work just fine. 😀
Hi Michelle: this is one of the most delicious low carb recipes I’ve ever made. My husband (who would shun low carb meals before he even tried them typically) loved them. So happy to come across your website. It’s so organized, with such wonderful and complete recipes. Found you through a mention on the NYT. So glad I did!
Welcome and thanks for cooking along with me!
went to make the shrimp toast after it was in the fridge. it won’t stick to the tortilla. what go you suggest?
Hmmmm…you should have a very tacky and sticky mixture that should stick to the tortilla. Did you process it enough?
Making these again today. Made them a few months ago and my kids have been asking for them ever since.
Hi Michelle! Longtime fan here. I really want to try this but I’m egg-free. Might there be a decent substitute to try for the egg whites? I normally stick to the AIP subs but I imagine gelatin eggs wouldn’t work here. Thank you for all you do and for sharing your amazing recipes with us!
I don’t know of an egg white sub that would work well. Sometimes aquafaba can be used in place, but I haven’t tried it. If you find something that works, please let me know!
I haven’t had shrimp toasts since going Paleo so very happy to find these. Really enjoyed them and will be making them often. Also want to tell you how much I like your new site, especially that you added a category for low carb in addition to keto. For a dish to be low carb, under how many carbs per serving would it need to be? Thanks!