Cheesy Shrimp Ciabatta

Sharing is caring!

Chewy ciabatta bread is topped with tender chunks of shrimp, cheese and herbs then baked to perfection.

For out last family get together I made this delicious Cheesy Shrimp Ciabatta. This is an appetizer that shrimp fans will love. In our family this is one of our most favorite recipes. It’s so delicious!

Ingredients Needed

  • cooked shrimp
  • butter
  • Old Bay seasoning
  • salt & pepper
  • loaf ciabatta
  • mayonnaise
  • fresh dill & fresh chives
  • minced garlic
  • cheddar jack cheese
Cheesy Shrimp Ciabatta

Already cooked shrimp vs. raw

Utilizing already cooked shrimp with the shells removed saves a bit of time with this recipe. If you preferred, you could use raw shrimp and just add a few minutes when cooking the in the sauté pan. Be careful not to overcook the shrimp as they can become tough.

Bread options: Ciabatta vs. Baguette vs. French bread

You can use a sliced baguette instead if you would like bite sized portions, but it is hard to beat a fresh loaf of ciabatta bread. The baguette slices will get much crunchier from baking, so if you prefer that mouth feel, you can go with a baguette. A fresh French bread would also work great. You could cut in half then tear out some of the bread to make space and add the filling.

Looking for more bready appetizer recipes? Check these out!

Cheesy Shrimp Ciabatta

Cheesy Shrimp Ciabatta

Chewy ciabatta bread is baked with a cheesy, herby shrimp mixture until melty and hot.
4.82 from 16 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Appetizer, Main Course
Cuisine American
Servings 16
Calories 158 kcal

Equipment

  • Large Sauté Pan
  • Baking Sheet
  • Parchment Paper Sheets

Ingredients
  

  • 1/2 pound cooked shrimp shells removed
  • 1 Tablespoon butter
  • 1 teaspoon Old Bay seasoning
  • salt & pepper to taste
  • 1 large loaf ciabatta bread sliced in half like a large sandwich
  • 1/2 cup mayonnaise
  • 1/4 cup fresh dill finely chopped
  • 1/4 cup fresh chives finely chopped
  • 2 cloves garlic minced
  • 1 cup of cheddar jack cheese freshly shredded

Instructions
 

  • Preheat oven to 350-F degrees. In a large sauté pan, melt the butter of medium heat. Add the shrimp and old bay seasoning. Cook just for a minute or two until coated well with the seasoning. Remove from heat and let cool. When cooled, chop into small pieces. Place the shrimp in a medium bowl with the mayo, garlic, chives, dill, and cheese. Season with salt and pepper to taste.
  • Spread onto the cut ciabatta bread. Line a baking sheet with parchment paper and bake for 10-13 minutes. Ovens vary so check it at 10 minutes to see if it looks completely warmed through and that the cheese is melted. Slice into sticks. Serve warm.

Notes

Nutrition

Calories: 158kcalCarbohydrates: 14gProtein: 6gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 30mgSodium: 313mgPotassium: 34mgFiber: 1gSugar: 1gVitamin A: 210IUVitamin C: 1mgCalcium: 63mgIron: 1mg
Loved this recipe?Please consider leaving a 5 star rating and share your feedback in a comment below. Thank you!
Cheesy Shrimp Ciabatta

MORE SHRIMP RECIPES

Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published.

Recipe Rating




15 Comments

    1. Just curious, Mayo and yogurt are two different things, one is dairy, the other isn’t really unless you consider eggs dairy. There are vegan mayos if that really is an issue. We have lactose intolerant and dairy allergies in our family, and mayo is one thing they can eat without a problem, it is just oil and eggs. I made this, and the flavor is there, but it seemed a bit greasy for me.

      1. Dill complements seafood, but another herb that you like I think would work. Maybe Italian seasoning, or basil, rosemary, tarragon? Even Cilantro if you like that.

    1. I think it would turn out great! I think if I were to try it, I would score an inch around the edges and only put the filling in the inner rectangle. That way the edges are freer to puff up on the sides.

  1. 5 stars
    Delicious! But since I’m not a fan of mayo I used Chobani Greek yogurt, and only had dried dill weed and chives, and after baking I brushed on some fresh lemon juice…turned out great! Everyone loved it! Thank you for your vision. I count on vision like yours to get me started!!

  2. 5 stars
    I made this and EVERYONE loved it! It is so good! My son is allergic to shrimp so do you think this would be good with canned crab?

    1. Glad to hear you liked it 🙂 Crab sounds like it would be really good in this recipe – but as the other commenter advised, if shellfish is an issue I would steer clear of crab. I googled more about imitation crab and it does contain a small amount of king crab in it, as well as artificial crab and lobster extract. So if any of these things are a concern to you, I would probably use chicken instead, even chopped ham would be good. Take care!

    2. Allergic to shrimp and not crab? If allergic to shellfish, use the fake Krab meat which is made from pollack, not shellfish, you would get a similar flavor.

  3. I’ve made this recipe countless times, and my family loves it. These days, I use the recipe just as a guide and measure with my heart. I tend to use both cheddar and mozzarella cheese. It ends up quite cheesy, so I usually use the shrimp mixture as a dip. I toast up either ciabatta or sourdough bread and cut in fingers. Or, we use pita/toasted bread rounds. So good!! Thanks for the recipe.