Cheesy Shrimp Canapes with Dill and Garlic

By Hez ArslanUpdated
Total 27 minMakes 18 canapesResting, soaking, chilling or cooling 0 min
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Cheesy shrimp canapes are small warm baguette bites, distinct from a cold shrimp salad sandwich.

Cheesy shrimp canapes are small warm baguette bites, distinct from a cold shrimp salad sandwich. Ready-to-eat shrimp makes the filling simple, while a brief first bake helps the bread stay crisp under the creamy topping. Chop the shrimp into small pieces so each slice has an even layer. Dill, garlic and lemon zest add flavour without extra liquid. Melt the cheese gently and serve soon after baking for the best contrast between bread and topping.

Recipe at a glance

Yield: 18 canapes. Preparation: 15 minutes. Cooking: 12 minutes. Additional resting, chilling, marinating or drying wait: 0 minutes. Total: 27 minutes. Times are estimates; follow the doneness cues in the directions.

Equipment

Baking tray, bowl, knife and food thermometer

Cheesy Shrimp Canapes with Dill and Garlic

Recipe card

Cheesy Shrimp Canapes with Dill and Garlic

Prep 15 minCook 12 minTotal 27 minYield 18 canapesResting, soaking, chilling or cooling 0 min

Total includes additional waiting time stated in the directions. Preparation overlaps are stated where applicable; times are estimates.

Only numbered ingredient amounts change.

Equipment: Baking tray, bowl, knife and food thermometer

Ingredients

Instructions

  1. Heat oven

    Heat to 190°C (375°F). Arrange bread on a baking tray and bake 3 minutes to dry the surface.

  2. Mix topping

    Pat shrimp dry. Mix with cheese, mayonnaise, garlic, herbs, zest and pepper.

  3. Top and bake

    Divide topping between slices. Bake 8–9 minutes until cheese melts and the topping reaches 74°C (165°F).

  4. Serve

    Transfer to a platter and serve warm. Avoid piling hot canapes, which traps moisture beneath the bread.

Cooking tips

  • Use ready-to-eat cooked shrimp.
  • Pat seafood dry.
  • Spread an even layer.
  • Serve without stacking.

Serving suggestions

  • Offer as party bites.
  • Pair with a green salad.
  • Serve before soup.
  • Add to a warm appetizer platter.

Substitutions and variations

Mozzarella gives a milder, stretchier topping than cheddar.

Add 1 tsp Dijon mustard to the shrimp mixture.

Make ahead and storage

Mix topping a day ahead and keep cold. Spread bread just before baking.

Refrigerate within 2 hours and use within 2 days. Reheat to 74°C (165°F); bread loses some crispness.

Food safety

Use clean equipment and prevent raw meat or egg cross-contamination. Keep perishable food at 4°C (40°F) or below; refrigerate within 2 hours, or 1 hour above 32°C (90°F). Follow the specific cooking, cooling and storage guidance in this recipe.

Questions and troubleshooting

Can I use raw shrimp?

Cook it separately first; this method starts with cooked shrimp.

Why is the bread soft?

Wet shrimp or thick topping can soak it. Dry shrimp and toast bread briefly.

How to tell when it is ready

Heat to 190°C (375°F). Arrange bread on a baking tray and bake 3 minutes to dry the surface. Divide topping between slices. Bake 8–9 minutes until cheese melts and the topping reaches 74°C (165°F).

Tips

  • Use ready-to-eat cooked shrimp.
  • Pat seafood dry.
  • Spread an even layer.
  • Serve without stacking.

Troubleshooting

  • Cook it separately first; this method starts with cooked shrimp.
  • Wet shrimp or thick topping can soak it. Dry shrimp and toast bread briefly.

Substitutions

  • Mozzarella gives a milder, stretchier topping than cheddar.

Variations

  • Add 1 tsp Dijon mustard to the shrimp mixture.

Serving suggestions

  • Offer as party bites.
  • Pair with a green salad.
  • Serve before soup.
  • Add to a warm appetizer platter.

Make ahead

Mix topping a day ahead and keep cold. Spread bread just before baking.

Storage

Refrigerate within 2 hours and use within 2 days. Reheat to 74°C (165°F); bread loses some crispness.

Food safety

Use clean equipment and prevent raw meat or egg cross-contamination. Keep perishable food at 4°C (40°F) or below; refrigerate within 2 hours, or 1 hour above 32°C (90°F). Follow the specific cooking, cooling and storage guidance in this recipe.

Frequently asked questions

Can I use raw shrimp?

Cook it separately first; this method starts with cooked shrimp.

Why is the bread soft?

Wet shrimp or thick topping can soak it. Dry shrimp and toast bread briefly.

Serve in the style described above and adjust optional seasonings to taste.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

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