Cheesy Shrimp Ciabatta
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!
- cooked shrimp
- Old Bay seasoning
- salt & pepper
- loaf ciabatta
- fresh dill & fresh chives
- minced garlic
- cheddar jack cheese
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!
- Hot Ham & Cheese Crescents
- Cheesy Garlic Sticks
- Maple Cream Cheese Crescents
- Warm Gumbo Dip
- Italian Parmesan Canned Biscuits
- Garlic Cheese Bread
- Air Fryer Korean Sausage Bread
- Sausage Cream Cheese & Rotel Crescents
Cheesy Shrimp Ciabatta
- Large Sauté Pan
- Baking Sheet
- Parchment Paper Sheets
- 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
- 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.
Can u omit mayo? Hubby can't eat mayo yogurt or riccotta type food items.
I think you could omit it, or substitute just a bit of butter to act as a binder.
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.
Do not like dill can replaced with what?
I would go with parsley
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.
Delicious and easy. Can also use flatbread. Tarragon would be a great substitute for parsley.
Do you think you could put this on puff pastry? Or even crescent dough?
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.
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!!
Glad to hear that! Thank you for coming back to leave feedback.
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?
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!
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.
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.
This looks delish! I want to serve Christmas Eve. Could you make the filling ahead and spread on ciabatta right before heating? Thank you so much!!
Yep that should work great!
What other kind of cheese can I substitute the cheddar Jack cheese. Cannot find it in grocery stores.
Cheddar, Monterey jack, Colby, or other shredded cheeses / blends all would work great.