Save It Crispy, golden toast cups filled with a creamy, garlicky shrimp and Parmesan mixture are perfect for brunch, appetizers, or a savory snack. These delightful cups combine classic American-Italian flavors in a bite-sized treat everyone will love.
I tried these Shrimp Parmesan Toast Cups for a family gathering and they disappeared within minutes. The crispy bread with flavorful shrimp filling is always a crowd-pleaser in my home.
Ingredients
- Bread: 12 slices white or whole wheat sandwich bread, crusts removed; 2 tbsp unsalted butter, melted
- Shrimp Mixture: 250 g (about 9 oz) small shrimp, peeled, deveined, chopped; 1 tbsp olive oil; 2 cloves garlic, minced; 1/4 tsp red pepper flakes (optional); 2 tbsp fresh parsley, chopped; 1/2 cup (120 ml) heavy cream; 1/2 cup (45 g) freshly grated Parmesan cheese; salt and black pepper, to taste
- Topping: 1/4 cup (25 g) grated Parmesan cheese; extra chopped parsley, for garnish
Instructions
- Prepare Oven and Tin:
- Preheat oven to 180°C (350°F). Lightly grease a 12-cup muffin tin.
- Form Bread Cups:
- Flatten bread slices with a rolling pin. Brush both sides lightly with melted butter. Press bread slices into the muffin tin to form cups, trimming edges as needed.
- Bake Bread Cups:
- Bake bread cups for 10 minutes until just golden and crisp. Remove and set aside.
- Cook Shrimp Filling:
- While bread cups bake, heat olive oil in a skillet over medium heat. Add garlic and red pepper flakes; cook for 30 seconds until fragrant. Add chopped shrimp; sauté 2–3 minutes until pink and opaque.
- Finish Filling:
- Stir in parsley, heavy cream, and Parmesan. Simmer for 2–3 minutes until mixture thickens slightly. Season with salt and pepper.
- Fill and Top Cups:
- Spoon shrimp mixture evenly into toasted bread cups. Sprinkle with extra Parmesan.
- Bake Filled Cups:
- Return filled cups to oven and bake for 8–10 minutes until tops are golden and bubbly.
- Serve:
- Let cool for 5 minutes. Garnish with parsley and serve warm.
Save It My kids love helping to press the bread into muffin tins and always ask for seconds. These toast cups often become the highlight of our weekend brunch table.
Required Tools
12-cup muffin tin, rolling pin, skillet, mixing bowls, and pastry brush are all you need to make this recipe a breeze.
Allergen Information
This dish includes shellfish (shrimp), dairy (butter, cream, Parmesan), and wheat (bread). Double-check bread ingredients if you’re sensitive to soy or eggs.
Nutritional Information
Each cup contains about 145 calories, 7 g total fat, 13 g carbohydrates, and 8 g protein for a wholesome appetizer option.
Save It Serve these toast cups warm with extra parsley for garnish. They make entertaining effortless and delicious!
Recipe FAQs
- → Can I use other seafood instead of shrimp?
Yes, cooked crab or diced cooked chicken work well as substitutes for shrimp in the filling.
- → How do I keep toast cups crispy?
Pre-bake the flattened bread cups before adding filling to ensure a crisp texture.
- → What type of bread works best?
White or whole wheat sandwich bread is ideal; remove the crusts for shaping into cups.
- → Can I prepare in advance?
You can make toast cups and shrimp filling separately ahead of time, then assemble and bake before serving.
- → Which wine pairs with this dish?
Crisp white wines like Pinot Grigio complement the creamy seafood flavors beautifully.
- → Are there allergy concerns?
This dish contains shellfish, dairy, and wheat. Check bread ingredients for added allergens if sensitive.