The Kitchn | 17.03.2026 03:00
I remember the first time I tried shrimp toast. I was 13-ish years old at a Chinese restaurant in Houston, Texas, with my dad. It was a last-minute add-on to our order (a personality trait I have definitely inherited), and from the first bite I had full-blown cartoon heart eyes. How could something be so crispy, so crunchy, so delightfully shrimpy? It’s been on constant rotation in my takeout order ever since.
