Save These Shrimp Parmesan Toast Cups are my go-to appetizer when I want something impressive but secretly easy. Each cup has crispy golden bread hugging a luscious shrimp and Parmesan filling that is creamy and garlicky. They always vanish quickly at brunch and I love that you can prep them ahead.
I remember making a double batch for a baby shower my friends still talk about them and ask for the recipe. These toast cups are now a staple for our festive family breakfasts too.
Ingredients
- Sandwich bread: gives the toasty shell its crunch select a loaf that is firm so it holds its shape well in the tin
- Unsalted butter: helps the bread turn golden and extra flavorful look for high quality butter for best results
- Small shrimp: is tender and bitesized look for wild and peeled ready shrimp if possible
- Olive oil: boosts flavor and helps cook the garlic use a fresh bottle for best taste
- Fresh garlic: brings the essential aromatic kick select plump cloves with tight skins
- Red pepper flakes: add heat and depth optional but they really liven things up
- Fresh parsley: brightens the shrimp mixture and lifts the whole dish use flatleaf if you can find it
- Heavy cream: creates the creamy base go for fullfat for the richest filling
- Parmesan cheese: brings savory nutty flavor choose a wedge and grate it yourself for the best melt and taste
- Salt and black pepper: help all the flavors pop taste as you go
- Extra grated Parmesan and parsley: finish everything with even more flavor and color
Instructions
- Prepare the Muffin Tin and Bread:
- Lightly grease a 12-cup muffin tin with butter or oil so the toast cups release easily after baking
- Shape the Bread Cups:
- Lay each bread slice on a clean surface and flatten gently using a rolling pin to make them pliable and thin Brush both sides of the bread slices with melted butter for that crisp finish and rich taste Press each bread slice snugly into each muffin cup molding the bread to fit the sides and trimming edges if they bunch up
- Pre-Bake the Toast Shells:
- Bake the bread cups in a preheated 180C or 350F oven for about ten minutes the bread should be crisp and just turning golden Remove the tin and set aside to cool slightly while you cook the shrimp mixture
- Make the Shrimp Filling:
- Heat olive oil in a skillet over medium heat until shimmering but not smoking Add minced garlic and red pepper flakes if using cook for about thirty seconds stirring constantly to keep the garlic from burning Add chopped shrimp to the pan sauté for two to three minutes stirring often until the shrimp is pink and just cooked through Mix in the parsley heavy cream and grated Parmesan bring to a gentle simmer while stirring until the filling thickens lightly about two minutes Season with salt and black pepper tasting to adjust
- Fill and Top the Toast Cups:
- Divide the creamy shrimp mixture evenly among the bread cups using a spoon to mound it up Sprinkle each cup with extra grated Parmesan for that bubbly crust later
- Final Bake:
- Return the filled muffin tin to the oven and bake for an additional eight to ten minutes or until the tops are golden and you see bubbling cheese Remove and allow the toast cups to cool for about five minutes so they hold together when lifted out
- Serve and Garnish:
- Carefully lift each toast cup from the tin transfer to your serving platter Top with more chopped parsley for color and serve while still warm
Save The bubbling Parmesan on top is my favorite part I always sneak the crispiest one before bringing the tray out and everyone fights over the extra cheesy cups during brunch
Storage Tips
If you have leftovers cool them completely and refrigerate in an airtight container They stay crisp for up to two days To reheat place them back in a hot oven for about six minutes until crisp again Avoid microwaving as it softens the bread
Ingredient Substitutions
You can swap shrimp for cooked crab or even diced rotisserie chicken for a more budget friendly option For dairy free guests use coconut cream and a dairy free Parmesan substitute Whole wheat bread stands in easily if you want more fiber
Serving Suggestions
Serve warm from the oven as an appetizer brunch bite or tuck into a lunchbox alongside a green salad These look lovely on a buffet spread with a chilled glass of white wine A little squeeze of lemon juice before serving really lifts the flavors
Cultural and Historical Context
Shrimp Parmesan Toast Cups take inspiration from Italian American flavors It is like shrimp scampi and cheesy garlic bread rolled together in one craveable bite I made these the first time wanting to impress my Italian neighbors who adored them
Seasonal Adaptations
Use fresh local herbs such as basil in summer for extra brightness Add a hint of lemon zest in spring for a lighter version In cooler months swap in smoked paprika or chive for a comforting aroma
Save My niece made this for her graduation brunch and it has become a tradition at every family milestone. I love seeing the surprise faces when guests take their first bite they expect something simple and are wowed by the depth of garlic cream and shrimp flavor
Recipe Help & FAQs
- → Can I use a different type of seafood?
Yes, cooked crab or diced cooked chicken can be substituted for the shrimp to vary the flavor.
- → What bread works best for the cups?
White or whole wheat sandwich bread works well, and removing the crusts helps form smooth cups.
- → How do I get the toast cups crisp?
Bake the buttered bread slices in a muffin tin until just golden and crisp before adding the filling.
- → Is there a vegetarian alternative for the filling?
You can replace shrimp with roasted vegetables and use a creamy cheese blend for a vegetarian twist.
- → Which wine pairs well with this dish?
A crisp white wine such as Pinot Grigio complements the flavors beautifully.
- → Can these cups be made ahead?
Prepare the cups and filling separately, then assemble and bake just before serving for best results.