Mark Bittman's Shrimp Toast

By Mark Bittman

Updated June 26, 2024

Mark Bittman's Shrimp Toast
Michael Kraus for The New York Times
Total Time
10 minutes
Rating
4(204)
Comments
Read comments

For the most part, the shrimp will tell you when they’re done. Certainly they’re ready once they’re pink, though very large shrimp may need an extra minute to cook through. To check, slice one in half; if it’s opaque, or even nearly so, season to taste and start eating.

Featured in: Shrimp Is Having Its 15 Minutes

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

  • 2inches peanut oil
  • 1pound peeled shrimp
  • 1½cups water with ice
  • 1cup flour, plus more for dredging
  • 2egg yolks
  • ⅓cup mayonnaise
  • 1teaspoon soy sauce
  • 1teaspoon sesame oil
  • some chopped scallions
  • buttered toast
Ingredient Substitution Guide
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Heat or neutral oil in a deep pan to 350.

  2. Step 2

    Slice 1 pound peeled shrimp lengthwise.

  3. Step 3

    Combine 1½ cups water with ice; measure 1½ cups water from that, and put it in a bowl.

  4. Step 4

    Beat with 1 cup flour and 2 egg yolks.

  5. Step 5

    Dredge shrimp in flour; dip in batter. Fry, less than 5 minutes.

  6. Step 6

    Drain on paper towels.

  7. Step 7

    In a small bowl, combine ⅓ cup mayonnaise, 1 teaspoon soy sauce, 1 teaspoon sesame oil and some chopped scallions.

  8. Step 8

    Spread the mixture on buttered toast (white bread is classic), and top with the shrimp.

Ratings

4 out of 5
204 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

nobby smith

To the ice cold water add egg yolks and flour to make tempura batter, It would be crispier if you used some rice flour or cornstarch.

Sandra

Actually, using ice water inhibits the formation of gluten. Less gluten in a batter used for frying makes the end result lighter and crispier -- less chewy.

John L.

I works well to put all of the shrimp in a plastic bag, close the bag, then shake. The dredge step is now done!

Ava Y.

I’m really happy with this recipe. For a healthier and quicker version, I grilled the shrimps with minced garlic on olive oil to give them a garlicky coat. The combination of the sauce is really good. Scallions add a bit of fresh crisp to the dish.

Jill

I lived in long island and the way tongs made was with crusts removed from white bread and the shrimp inside seasoned. Make it like a sandwich and fry in veggie oil or canola for 3 minutes on each side. I'm doing this from delicious memories. I'm trying it tonight. Good eating to you

Patricia

This is basically tempura shrimp on toast. The toast seems kind of pointless, gets soggy. Tried it, nothing special.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.