This post may contain affiliate links. Read my disclosure policy.
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 mayonnaise
- 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 😉
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!