Salsa Shrimp Toast

This salsa shrimp toast recipe combines shrimps with salsa, cilantro, and queso fresco for a rich, creamy filling. Topped with crunchy queso-flavored pork rinds and served on sliced bolillo rolls. This appetizer is flavorful and perfect for any gathering or snack time!

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Salsa Shrimp Toasts with crumbled chicharrones and cilantro.

This take on shrimp toast uses mexican ingredients like bolillo rolls for a heartier base and queso-flavored pork rinds (crushed chicharrones) for a crunchy, cheesy finish. With fresh cilantro and salsa mixed into the shrimp, this recipe brings a vibrant twist to a classic appetizer. It’s an easy yet impressive dish to make for any occasion.

This was inspired by my other recipe using salsa mixed in chicken, and pairs well with a glass of Tequila Punch. You know it’s going down when it’s time for game day! Everyone loves a good finger food that’s easy to make and is gone by the time the game starts.

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ABOUT DESERT PEPPER SALSA
THE BREAKDOWN
HOW TO MAKE SALSA SHRIMP TOAST
SUBSTITUTIONS
TWEAK THE SHRIMP TOAST
HOW TO STORE AND REHEAT
FAQ
PAIR THE SHRIMP TOAST WITH
Salsa Shrimp Toast

ABOUT DESERT PEPPER SALSA

Salsa Shrimp Toasts with Desert Pepper Cantina Salsa.

Let me tell you about the salsa that I used. I used Desert Pepper Cantina Medium Salsa cause it’s more ideal making a fusion twist with some mexican ingredients. The flavor combo is pretty legit with your taste buds. A little spicy kick with a shrimpy paste on a golden toasted slice. MMMM!

You can purchase Desert Pepper Salsa products at: Sprouts, Publix,
Hannaford, Harris Teeter, Shop Rite, Walmart, Giant Eagle, Market Basket, Jewel, Meijer. So add the salsa onto your grocery list!

Check out Desert Pepper Salsa on their Facebook and Instagram page too!

THE BREAKDOWN

Ingredients to make the Salsa Shrimp Toasts.

bolillo breads – sliced into 10 slices each
shrimp – peeled and deveined
salsa – I used Desert Pepper Cantina Medium Salsa.
fresh cilantros – cause we like them herbs!
egg white – seperate the egg yolk from the egg white.
mayonnaise – I used Duke’s Light Mayo
queso fresco – to give a cheesy flavor
salt and pepper – to taste, but I didn’t in this recipe to keep the sodium low.
crushed queso-flavored pork rinds (chicharrones)
vegetable oil – obviously for frying

see recipe card for the full instructions

HOW TO MAKE SALSA SHRIMP TOAST

Chop the Shrimp: Finely chop the shrimp into small pieces like a paste but leave some chunks in.

Mix the Shrimp: In a bowl, combine the chopped shrimp with salsa, cilantro, egg white, mayonnaise, and crumbled queso fresco. Stir until well mixed. Season with salt and pepper to taste.

Shrimp mixture in a bowl for the shrimp toast.

Prepare the Bolillo Bread: slice the 3 bolillo breads into 10 slices each, giving you 30 slices in total.

Spread the Shrimp Mixture: Evenly spread the shrimp mixture onto each slice of bolillo bread.

How to spread the shrimp mixture on to the sliced bolillo.

Add Crushed Pork Rinds: Top each slice with crushed queso-flavored pork rinds for the cheese flavor. Save some for later to garnish!

Fry the Shrimp Toast: Heat vegetable oil in a pan over medium heat. Place the shrimp-side down in the oil and fry for 2-3 minutes until crispy and golden. Flip and fry the bread side for another 1-2 minutes until lightly toasted. You’ll want a golden color.

Frying the shrimp toast unitl golden brown.

Drain and Serve: Remove from the pan, drain on paper towels, sprinkle more of the queso crushed pork rinds and add cilantro. Serve immediately.

Shrimp toast on paper towels to drain excess oil.

NOTES

BOLILLO BREAD: You will get different sizes of this bread and the way you slice them. I was able to get 10 slices for each bread roll.
SHRIMP MIXTURE: You may need to double the mixture depending how how thick you slice the bread and how much you spread the shrimp mixture.

Holding a Salsa Shrimp Toast with crumbled chicharrones and cilantro.

SUBSTITUTIONS

There are plenty of easy substitutions and variations you can make to this shrimp toast recipe.

Bread – use French baguette, ciabatta, or even sliced white bread.
Mayonnaise – substitute Greek yogurt or sour cream. I need to try this too!
Pork Rinds – you can use crushed your favorite potato chips, panko bread crumbs, or even fried onions.

TWEAK THE SHRIMP TOAST

So let’s twist this recipe up and if you did something else, please do share!

Spicy Shrimp Toast – Add diced jalapeños or a splash of hot sauce to the shrimp mixture to spice things up.

More Cheese Please – Add shredded cheese like the mexican blend, mozzarella or cheddar. But if you’re lactose, add dairy-free cheese.

Jalapeno Avocado Aioli – A favorite of mine and you have to try this!

HOW TO STORE AND REHEAT

Place it in an airtight container or wrap it tightly in aluminum foil or plastic wrap. Store in the refrigerator for up to 2 days.

You can freeze shrimp toast. Place the slices on a baking sheet in a single layer and freeze until solid. Once frozen, transfer the slices to a freeze.

Salsa Shrimp Toasts with crumbled chicharrones and cilantro on a black plate.

FAQ

Do you need to use egg whites?

The egg whites helps bind the shrimp mixture to make it stick better to the bread and gives it a slightly firmer texture when cooked. But, you can omit the egg white if you prefer a softer, looser texture for the shrimp mixture. The mayonnaise should still provide enough binding, especially with the queso fresco mixed in. You could leave it out. Just be a bit more careful when frying so the mixture stays on the bread.

What can I use if I don’t have pork rinds?

You can use Panko Bread Crumbs and sprinkle grated parmesan cheese for that cheesy flavor!

PAIR THE SHRIMP TOAST WITH

These are my favorites to serve along with this salsa shrimp toast: