Shrimp Toast with Cajun Remoulade

Cooking Time

10 minutes

Prep Time

15 minutes

Serving Size

24 pieces

Crispy, bold, and irresistibly Southern—this Shrimp Toast with Cajun Remoulade is a crowd-pleasing appetizer made for hosting. A twist on a classic, this handheld snack combines creamy, seasoned shrimp paste spread on white bread, then fried to golden perfection in Wesson Canola Oil. The result? A crunchy, savory bite with just the right touch of heat.

Wesson’s high-quality oil ensures an even, golden fry every time—locking in flavor without weighing the toast down. Paired with a punchy Cajun remoulade made from Wesson Mayonnaise, grainy mustard, hot sauce, and fresh herbs, this dish delivers layers of bold flavor that taste like New Orleans in every bite.

Whether you’re throwing a game-day get-together or serving up small plates at your next dinner party, this easy, make-ahead-friendly recipe is a delicious way to impress your guests—no fork required.

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CONTAINS:

eggs, shellfish

Ingredients

Shrimp Toast

Shrimp, raw, peeled 1/2 lb.

Egg white 1 .

Corn starch 1 tbsp.

Cajun seasoning 2 tsp.

Green pepper, chopped 1 cup.

Kosher salt 1/2 tsp.

White bread 6 slices (preferably day-old).

Wesson Canola Oil as needed, for frying.

Cajun Remoulade

Wesson Mayonnaise 1 cup.

Dijon mustard, grainy 1 tbsp.

Fresh parsley 1 tbsp, chopped.

Hot sauce 1 tbsp.

Red onion, minced 2 tbsp.

Prepared horseradish 1 tbsp.

Garlic, minced 1 clove.

Lemon juice 2 tsp.

Method

Shrimp Toast

Rinse the shrimp thoroughly and pat them dry with paper towels to remove excess moisture.

Combine the shrimp, egg white, corn starch, Cajun seasoning, chopped green pepper, and salt in a food processor. Process until the mixture forms a smooth paste – this should take about 15 seconds.

Spread the shrimp paste evenly onto 6 slices of bread. Once covered, cut each slice into triangles for serving.

Cajun Remoulade

In a medium bowl, combine the Wesson Mayonnaise , dijon mustard, parsley, hot sauce, minced garlic, paprika, red onion, horseradish, and lemon juice.

Stir the mixture well and let it sit for about an hour to allow the flavors to meld together.

Assembly Method

Heat a 1/8-inch deep layer of Wesson Canola Oil in a large sauté pan over medium-high heat. Chef’s Tip: The ideal oil temperature for frying shrimp toast is around 350°F. Use an instant-read thermometer to ensure accurate frying conditions.

Working in batches, place the shrimp toast into the hot oil, shrimp side down (if making open-face). Fry for about 2 minutes or until golden brown and crispy. Flip the toast and cook for another 30 seconds to ensure the bread is crisp on both sides.

Remove the toast from the pan and place it on a wire rack to drain any excess oil while you cook the remaining pieces.

Chef’s Tip: Top up the oil between batches to maintain an even frying temperature for the best results.

Serve with a side of Cajun Remoulade for dipping.