Shrimp Toast with Spicy Mayo
Open-faced shrimp toast inspired by Scandinavian smørrebrød—crispy bread topped with buttery shrimp, spicy mayo, and fresh dill. Ready in 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 385
- Protein
- 24g
Ingredients
- 3 tbsp unsalted butter
- ½ lb large shrimp, peeled and deveined
- ¼ cup mayonnaise
- 1 tbsp hot sauce or sriracha
- 4 slices rye or pumpernickel bread, sliced 1/2-inch thick
- 2 tbsp fresh dill, chopped
Instructions
- 1
Stir mayonnaise and hot sauce together in a small bowl until smooth.
- 2
Heat 1 tbsp butter in a large skillet over medium-high until foaming. Toast bread slices until golden and crispy, 1 minute per side.
- 3
Spread spicy mayo on each toast slice. Set aside on a plate.
- 4
Add remaining 2 tbsp butter to the same skillet over medium-high heat. When foaming, add shrimp in a single layer.
- 5
Cook shrimp 90 seconds without moving until edges turn pink, then flip and cook 60 seconds more until opaque throughout.
- 6
Top each toast with shrimp, sprinkle with dill and a pinch of salt, then serve immediately.
Tools you’ll need
- small mixing bowl
- 12-inch skillet
- spatula
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