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These cheesy shrimp tea sandwiches were super easy to make and uber delicious. You can’t go wrong with this list of ingredients!
I invited my sisters and their families over for dinner this past Sunday and they were all raving about these fantastic little tea sandwiches. You’ll want to pin these for future reference!
My husband’s cousin, Angelina shared this recipe with us for her “shrimp sandwiches.” Thanks Angelina for another great recipe. New favorite for sure! P.S. Angelina is also the genius behind:
I am so blessed to know some fabulous cooks! Thanks so much for sharing!
Ingredients for Shrimp and Cheese Canapés:
1/2 lb cooked shrimp plus more for garnish (the extra for garnish is totally optional and completely unnecessary lol)
1 long Baguette bread
1/2 cup Mayo
2 cloves garlic
1/2 bunch parsley
1/2 bunch dill (fresh or frozen)
1 cup of three cheese Mexican blend shredded cheese
How to Make the Best Shrimp Tea Sandwiches:
1. Click here for a tutorial on perfect boiled shrimp. Rinse the cooked shrimp and pat dry with paper towels. Peel shrimp and coarsely chop into small peaces. Transfer shrimp to a medium bowl.
2. Chop parsley and dill, mince garlic and transfer to the mixing bowl. Add in the rest of your spread ingredients: 1 cup cheese, 1/2 cup mayo. Stir it all together and you have your spread. Easy ain’t it?
3. Cut your bread into 1/2-inch slices. Spread the mixture generously over the bread slices, place it in the oven at 350˚F to melt the cheese and sizzle the shrimp a tad (8-10 minutes).
We don’t make gimpy sandwiches around these parts.
8-10 minutes later they look like this. Please exercise self control.
Lots and lots of self control…
You can really jazz these up by adding a sautéed shrimp over the top, but they’re just as good without it. I was trying really hard to be fancy. I served these on Sunday without the extra shrimp. No one cared. They were too busy gobbling these up.
Cheesy Shrimp Tea Sandwiches (Canapés)
Ingredients
- 1/2 lb cooked shrimp, plus more for garnish if you want to be fancy
- 1 long Baguette bread
- 1/2 cup Mayo
- 2 cloves garlic
- 1/2 bunch parsley
- 1/2 bunch dill, fresh or frozen
- 1 cup of three cheese Mexican blend shredded cheese
Instructions
- Rinse the cooked shrimp and pat dry with paper towels. Peel shrimp and coarsely chop into small peaces. Transfer shrimp to a medium bowl.
- Chop parsley and dill, mince garlic and transfer to the mixing bowl. Add in the rest of your spread ingredients: 1 cup cheese, 1/2 cup mayo. Stir it all together and you have your spread.
- Cut your bread into 1/2-inch slices. Spread the mixture generously over the bread slices, place it in the oven at 350˚F to melt the cheese and sizzle the shrimp a tad (8-10 minutes).
- To serve: you can jazz these up by adding a sautéed shrimp over the top, but its completely unnecessary and just as good without it 😉
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Could you be a little more specific on the amounts of dill and parsley? Half a bunch depends on the size of the bunch! 😉
Hi Allyson, typically a bunch of fresh dill contains about 1/2 to 3/4 cup of loosely packed leaves and stems.
Hi Natasha,I have made this Shrimp canapes several times it’s very delicious,I need to make this for a party can I make it two to three hours ahead and reheat it and take.
Thanks for sharing, Sanari. You could absolutely make the spread in advance and then before serving, put it on the bread and toast it. I wouldn’t put it on the bread in advance though or the bread might become soggy in spots.
It was my husband’s birthday
I wanted to do smthg simple and fancy
I tried this recipe and it turned out AMAZING 🤩
Maybe i did put a little bit Parsley than i should but it was still so yummy 😋
The leftovers were still delicious the second day
Thank you Natasha for all your great recipes and especially for this one ❤️❤️
That’s awesome feedback, thank you for sharing!
I have small scallops, can I use these in this recipe? If not something similar?
Hi Molly, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe.
I can see these are meant to be served warm. Am curious if they would also be good cold?
Hi Elizabeth, they are best served warm, but totally ok if they cool down to room temp 🙂
Oh my god. No….just …..oh my god.
I only had to buy some dill and the results? Again…oh my god.
🙂
My goodness these were delectable! I didn’t’ have any dill so I just used fresh parsley from the garden. Our company was very impressed.
Hey Natasha!!!! Your shrimp sandwiches are sooo good! Love them!!!
I’m so happy to hear that! Thank you for sharing your great review, Anna!
Easy and oh so delish!
I’m so glad you enjoyed it!
These are the best!!!!
I have been making them for a few years now. Perfect for any holiday/gathering. Always a hit when they are on the table. Thankyou for the delicious recipe.
Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles
Wow wow wow….been making these for years now….a big favorite in our family! Thank you for all your wonderful recipes…I have made many of your recipes!
I’m glad to hear that, Anna. Thanks for your wonderful feedback and I hope you love every recipe that you try from my website!
Tried this for mother’s day this year and it was A-mazing! Everyone loved it! Thank you so much!
Love it! Thank you for your excellent review.
They are the best ever!!!! Wow and soo goood!!! Thanks for this amazing recepie!!!
I’m so happy to hear that! Thank you for sharing your great review!
Hi! Thank you for this recipe. I made it for a bridal shower and everyone loved it and asked for the recipe. This one is a keeper!
Hi Christina! I’m so glad you loved the shrimp sandwiches. Thanks for the awesome review!
Do I buy raw shrimp from the store or cooked? I have a bag of “cooked salad shrimp” , would that work?
Hi Lana, These are made with pre-cooked shrimp, but you could totally sautee them yourself and yes they’d be more flavorful, but even with a pre-cooked shrimp, the spread is just bursting with amazing flavor. I haven’t tried cooked salad shrimp but I imagine it may work. I love how easy these are with the cooked shrimp in them!
Can these be eaten cold.
I don’t see why not. They may taste a bit better fresh however
Hello I was wondering if we can make the topping ahead of time and on the day just put on the baguettes slices and bake it. It looks amazing. Thank you
Hi Paula, I think that would work well. I hope you love the recipe!
Hi, Natasha! Just found your blog couple days ago while searching for a perfect thanksgivings turkey recipe. We invited three families over to our new home for a thanksgiving and I’ve never cooked for so many quests before. I’m a bit nervous, but so excited I found this blog.
My question is about mayo. Do you use American or Russian style mayo in your recipes?
Hi Aksana, I used American style – Kraft or Real Mayo brands or something similar. I don’t believe I have tried Russian style mayo. Is it sold in Russian stores? Is there a specific brand you could recommend?
Thanks for your reply. Yes, Russian style mayo is sold at Russian grocery stores. It tastes very different (more flavorful) than American style. It’s popular as a ready to use salad dressing (for a potato or a beet salad as an example; nothing else is needed). There are lots of different brands but they all taste pretty much the same.
Thank you for sharing!! I’ll definitely need to try it 🙂
Hi Natasha, thank you for the recipe. Our local fish market sells shrimp cooked in garlic butter spice sauce. Do you think these would be good with this recipe or best not to use ones with spice? Thanks.
Hi Anita, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
Just made this for the first time today and it was a huge hit at Afternoon Tea! One change I made was to shred Fontina, Jack, and Smoked Gouda cheese instead of using the bagged Mexican blend. Sorry, but that bagged stuff tastes like plastic to me.
That sounds like a great combination of cheeses!