Cheesy Shrimp Tea Sandwiches (Canapés)
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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. 
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!
These are incredible. They are so fast and easy to make and so delicious! Thank you for this recipe Natasha. It’s became a new family favorite!
You’re welcome Nadia! This is so nice to hear! Thanks for sharing 🙂
absolutely delicious! i even cooked it all in a dish and just dip toasted bread and crackers into it.
Thank you for the nice review, I’m glad you liked it 😁.
These are delicious! I have found Emeril’s recipe for boiled shrimp is the best. You boil your water for 5 min add the shrimp, cover and take off heat. Let the shrimp sit in the hot water for 8 min. Never overcooked!
Renee, thank you for the nice review and for the cooking tip 😁.
Hello Natasha, I luv your blog: so clean, organized and easy to access, just like the ideal kitchen! Just wondering, how many servings do you get out of one baguette? Also, like a bit of crunch to contrast with the creaminess of the shimp topping. Do you think I can toast the baguette slices slightly before topping them and putting them in the oven again? Thanks.
The Ugly Ducking Chronicles
Hi there! 🙂 It makes 21 canapes. You are welcome to toast the breads a little bit but I have found it isn’t necessary. When you toast it after the topping is on, the bread portion gets crisp around the edges and base, but if you prefer it to be dryer, you can definitely toast the breads slightly first 🙂
Is it going to change the flavor too much if I don’t add the dill? Thanks
Vera, I personally love the addition of dill in this recipe but if you not able to get it or wish to omit it, the recipe would still work well. Let me know how they turn out 😀.
I actually don’t add dill most of the time, only in the summer and it turns out great. I always get asked to make these for family gatherings it’s always a hit:)
Do I have to use that kind of bread?
Hi Vera, you can definitely change it up and use your favorite bread 🙂
These sandwiches are divine. I’ve been making them for a while now, what is also great is filling mushrooms with the shrimp mixture. My husband always asks for them.
Thanks for sharing that delicious tip! I love the idea of putting the shrimp filling into mushrooms.
I was just about to leave a comment about how I used this mixture to stuff mushrooms.
When I bake them, I also add a little bit of chicken broth to the casserole dish.
Thanks for the tip Alisha! 🙂
My new favorite tea sandwiches so delicious and super easy to make.
Thank you Victoriya, I’m glad you liked them 😁.
When cooking shrimp, put them in boiling water (don’t peel) for 3 mins, no longer !! another minute and they are overcooked~
Thanks Pam! 🙂
I was wondering if you could prep it ahead of time, or after everything is combined if you have to cook it right away?
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.
Hi Natasha-
Happy new year!! Quick question for you… Can I make the shrimp mixture the day before and put them on bread and in the oven the next day. I don’t see why not bit just wanted to check with you!:)
Yes, that would be a great way to make these a make-ahead appetizer! Brilliant! 🙂
My fiancé seriosuly loves these. I try to make it for him whenever he’s in town. Love your entire blog Natasha! So organized!
Thank you so much Oksana! And congrats on being engaged! 🙂
thank you soo much these are so delicious. these will be my new party recipe.
I’m so happy you liked them. 🙂 thanks so much for the fantastic review!
Natasha, please tell me how do you cook your shrimp that it looks so juicy and tender? I boiled shrimp before and it tasted rubbery?
The key is not to boil them too long. I boil shrimp for 2-3 minutes depending on their size and then keep them covered after they cool so they don’t get dry.
I made these with the pre cooked shrimp from costco (made a double portion since the bag comes with 2 lbs :D) and I used Safeways rustic french baguette and it turned out perfectly crunchy!!
I mean a quadruple portion lol
Oh a quadruple portion. My goodness, yum!!!
I had a question. I know that when you by shrimp meat from the deli they have a lot of juice and when you make something like this then it will turn soggy. Does that happen with the big precooked shrimp? I’ve never actually used pre cooked shrimp before and I was gonna make these for our new years potluck at church and wanted to make sure my bruterbrodi weren’t soggy before we even put them on the tables. 🙂
Rinse the shrimp and pay dry them in paper towels and they won’t be soggy. If they seem extra wet, you can pat them dry again after you chop them 🙂
Hi, Natash! Just came from Thanksgiving dinner/celebration with my husbands family and these sandwiches were one of the foods I made. Let me tell u girl IT WAS GONE WITHIN 5 MINUTES lol Everyone loved it. I’ve heard a lot if compliments in my way lol thank u thank u thank u .. Tomorrow, we’ll continue celebrating Thanksgiving with family from my side and guess what??? Yep! These sandwiches are on the menu 🙂
That’s awesome!! What a great review 🙂 Thanks so much Veta!
I just made these! So so so yummy. My daughter and I ate a couple before they even made to the oven:)
Ha ha nice. The taste test 🙂
I made these for lunch today and they were gone in a blink! I love them, so full of flavor and deliciousness. Thank you lots! I will definitely be making these again because I love having variety of sandwiches to have (always a great guest food)
Thanks for sharing the shrimp sandwich love 🙂 Sounds like they were a hit! 🙂
Looks delicious! I’ve made something similar to this before but you do bread, mashed avocado and garlic with kosher salt spread with sautéed shrimp on top. It was pretty good and seems a little healthier than all that cheese and mayo 😉
So the spread is only avocado with salt and a whole shrimp on top? Sounds pretty simple and tasty!
Thank you so much for this recipe! I made them on Sunday and they flew away from the plate! 🙂 Absolutely delicious!
Thanks for the great review! That’s pretty much what happened at our house 🙂
Natasha:
Do I need to serve the sandwiches right away or they are just as good in 2-3 hrs after baking? I’d like to bring them to church’s potluck; thus, I’ll have to prepare them beforehand and am unsure if I can serve them as is or will need to warm them up in the oven.
Thanks.
We were still eating them 2 hours into our party and didn’t have to reheat. They are best served warm, but totally ok if they cool down to room temp 🙂
These sandwiches look scrumptious! Topped with plump and juicy shrimp, what could be a better addition. Great idea.
Thanks Olga. They were SO good 🙂 My husbands cousin is a genius!
Mmmm, these look totally delicious Natasha!
They are super tasty!
where did you get Baguette bread?
I just bought it at the local Fred Meyer store :).
I made this yesterday for a family gathering and everyone one loved it! so simple to make 🙂
That’s what I love about them – easy and delicious :).
Yummy. Couldn’t wait until Sunday (when I was planning to make them). Had my husband buy the baguette this morning. This went really well with a cup of hot coffee. I know, a weird breakfast, but hey, I didn’t have to go to work today (so I wasn’t really worried about garlic breath).
Maybe you have some canape breakfast sandwiches? I wonder if I substitute hard boiled egg for the shrimp, and leave out the garlic…. Hmm.
That’s a great idea! I’ll see what I can do. I do have one that I sprinkle finely grated cheese over, but it’s not the same thing 🙂 The only sandwich I have that resembles a breakfast sandwich is this one: https://natashaskitchen.com/2013/06/20/breakfast-blt-sandwich/
I do ones with chicken from the can, mayonnaise, diced tomatoes and parsley. Mix everything together and spread on the baguette slices. Sprinkle with cheese on top and put in the oven for few min until cheese melts. Very similar to shrimp one but since I am a shrimp lover, so shrimp ones get the priority;)
My cousin just sure something very similar with me. I guess great minds think alike!
Thank you so much for posting this recipe ! The one thing I look forward to the most in your site is new recipes for canapes, and tea sandwiches. My favorite!! I hope you can come up with more ! 🙂
I think you’ll love these! I too am a fan of tea sandwiches. They are just perfect for parties and these were a hit at our family dinner! 🙂
You are so lucky to have a big family with all those recipe ideas.:) These look great! P.S. I own the same knives as you. Nobody gets why I spent so much money on them but real cooks do.;)
Thank you! I sure am blessed to have relatives who are all wonderful cooks. And I sure do love my knives! I also take very good care of them. We have had them since we got married over 10 years ago.
Yes, mine are the same age and I never put them in a dishwasher. Still like new!
That’s funny; it’s what my husband said when I read your earlier comment about the knives to him; we don’t put them in the dishwasher either!
J.A. Henckels knifes are amazing. Until I got married, and had my own kitchen, I haven’t used such great knifes. We have a block set from our wedding(the less expensive J.A. Henckels, but some of my knifes I sent back after 7 years of use, because they were getting worn around the handles, and they sent me new replacements) and just recently I bought a 7″ chef knife that you have too. Boy does this baby cut nice. This knife has a special space in my kitchen, and right on about handwashing it and drying it. Always do that with the knifes, especially since dishwasher is an easier target for toddlers.
Oh yes my 7″ chef knife is definitely my favorite! It’ gets so much use in my kitchen. I put my paring knife in the dishwasher once (only once) and it ended up with a greyish color on the handle. Never again!
These looks absolutely delicious!! I want to make them for a baby shower but since it’s being held at church would anything happen to the spread if I did. It at home then baked it at church? Thanks!
I think it is a great idea to make the spread a day ahead. Then cover and refrigerate until you are ready to spread it on the bread. You probably should not put them on the bread until you’re ready to put it in the oven. I have not tried spreading it on a day in advance but I would worry about the bread getting too soft or mushy if you put it on a day in advance.
I make these with canned chicken, definitely trying the shrimp. They sound delicious
That is the same thing my cousin told me this morning. I’ll definitely be trying it with chicken; thank you
Wow. We love shrimp. We have all the ingredients except for the baguettes. Can we make the spread the night before and keep them refrigerated, and the day of, just spread them on the baguette and bake (like lets say for Sunday after church,to save all that chopping and prepping stuff)? Thanks, I’ll make them soon
Yep! You definitely can make the spread a day in advance. I hope you love this recipe!
ohhhh myyyy :):) definately going on my list!!! love new post for sandwiches, cause we always get together with friends and always need new ideas for sandwiches, old ones are too boring now:) love it, and thank you for an awesome post!!!
I’m the same way! I love to try new tea sandwiches, and these are so I impressive and easy too! My whole family enjoyed these.
Natasha,
Do you think these would work with some canned salmon instead (I don’t eat shrimp)? Thank you.
I think it might work as long as you keep some chunks of salmon in there instead of smashing it up too much. My cousin told me today that she uses canned chicken and it works well. So, I don’t see why not! If you try with salmon, please remember to report back. I’d love to know how you liked the recipe.
Natasha, I made these with salmon and they were great! I was not able to keep the salmon in chunks, but it did not matter:) So tasty. There is room to be creative with this recipe – next time I will try them with mushrooms. Thank you!
Thank you for sharing your version Sasha, and you are welcome :).
Wow I was JUST looking for a new kind of buterbrodiki to make for tea times! These look PERFECT, thanks mucho!
buterbrodiki; what a cute word! I hope you love these. They look fancy, but are super easy to make.
My sister in law makes them for family gatherings. They are usually the first to go 🙂
This recipe has been in my “folder” to make for years, lol… I am not very organized as well lol
I had to separate into two separate folders “recipes to try” and “recipes from readers” and I’m hitting the one from readers first. Those are usually the best. I’m always working on being more organized 😉 I have a long ways to go.
Yum!!! These are beyond tempting! Shrimps are my favorite in any dish 🙂 I look at your photos and my mouth waters. 🙂
Hi Lea! Thank you 🙂 I hoped that would happen! 😉 P.s. did you make it to City on a Hill yesterday? I didn’t spot you.
I know, I really wanted to meet you in person. But I couldn’t make it. 🙁
Maybe next time it will work out. 🙂
Yes, next time! What church do you go to normally?
Awakening in Everett. It’s where your uncle goes. 🙂
which uncle? I have many 🙂
Stepan and Tamara 🙂
Oh yes!!! We were so bummed we didn’t get to see them this visit. We should have stayed longer! 🙂
Yes, I guess next time 🙂
Wow, they look so neat! Do you buy the pre-cooked shrimp or do you buy raw and cook yourself in a pan? I heard the raw one is supposed to be more flavourful, but not sure. Definitely gonna try these… mayo & garlic together, you can’t go wrong 😀
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 love how easy these are with the cooked shrimp in them!
Awesome, thank you!
You’re welcome dear 🙂 any time
I’ve made these with raw shrimp and cream cheese. I heard that the cooked shrimp are not as soft when baked. How are your’s? I would want to try your recipe. Thanks
They were perfect after they were baked. I think the mayo kept them really juicy.
Natasha! You did it again! These look phenomenal!!! Wow! I cannot wait to try these. Good job lady!
Thank you Oksana, they are truly delicious :).