Name: Crispy Garlic Shrimp Burrata Toast
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 14 garlic cloves, peeled and left whole; 3/4 cup olive oil, enough to cover the garlic plus extra for toasting, divided; 1 rosemary sprig, fresh; salt and black pepper seasoning, to taste; 2 slices sourdough bread, thick-cut for sturdy texture; 6 large shrimp, size 16/20, peeled and deveined; 1 egg, beaten; 2 tablespoons cornstarch; 1/2 teaspoon paprika powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 3/4 cup panko breadcrumbs, about 50 grams; as needed vegetable oil, for frying; 2 burrata cheese balls; 2 teaspoons honey, preferably raw; 2 tablespoons fresh chives, chopped; to taste red pepper flakes

Description

This stunning crispy garlic shrimp burrata toast features sweet roasted garlic, creamy burrata cheese, perfectly panko-coated shrimp, and a drizzle of honey all served on toasted sourdough. Perfect for an elegant appetizer, light lunch, or impressive entertaining option that comes together in just 30 minutes.

Ingredients

Scale

14 garlic cloves, peeled and left whole
3/4 cup olive oil, enough to cover the garlic plus extra for toasting, divided
1 rosemary sprig, fresh
salt and black pepper seasoning, to taste
2 slices sourdough bread, thick-cut for sturdy texture
6 large shrimp, size 16/20, peeled and deveined
1 egg, beaten
2 tablespoons cornstarch
1/2 teaspoon paprika powder
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
3/4 cup panko breadcrumbs, about 50 grams
as needed vegetable oil, for frying
2 burrata cheese balls
2 teaspoons honey, preferably raw
2 tablespoons fresh chives, chopped
to taste red pepper flakes

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Instructions

Roast the Garlic: Add the garlic cloves, enough olive oil to cover them, a pinch of salt, and the rosemary sprig to a small skillet. Cook over low heat for 12 to 15 minutes, stirring occasionally, until the garlic becomes golden brown, very soft, and fragrant.
Pat Dry the Shrimp: Place the peeled and deveined shrimp on paper towels and pat them completely dry to help the coating stick and keep them crispy when fried.
Prepare the Coating: In one bowl, whisk the beaten egg. In another bowl, combine the cornstarch, paprika powder, smoked paprika, onion powder, garlic powder, black pepper, and salt.
Coat the Shrimp: Toss the shrimp in the beaten egg until fully coated, then transfer to the seasoning mixture and toss until evenly covered. Place panko breadcrumbs on a shallow plate and coat each shrimp generously, pressing gently to adhere.
Fry the Shrimp: Heat oil in a deep skillet over medium-high heat until it reaches 350 degrees Fahrenheit. Fry the shrimp for 2 to 3 minutes per side until golden brown and crispy. Transfer to paper towels to drain excess oil.
Toast the Bread: Heat a skillet over medium-high heat and lightly brush with the garlic-infused oil. Place the sourdough slices in the pan and toast for 2 to 3 minutes per side until golden brown and crispy.
Assemble the Toast: Using the back of a teaspoon, mash the soft roasted garlic cloves directly onto each warm toast slice. Tear or slice each burrata ball in half and place on top of the garlic, allowing it to blend with the warm garlic underneath.
Top and Serve: Arrange 3 crispy shrimp on each toast, then sprinkle with fresh chopped chives and red pepper flakes. Drizzle with honey and serve immediately while the shrimp are still warm and crunchy.

Prep Time: 10 minutes
Cook Time: 20 minutes