Grilled Tomato and Shrimp Toasts

Name: Grilled Tomato and Shrimp Toasts
Prep time: 15 min
Total time: 55 min
Yield: 4 - 6 serving(s)
Ingredients: For the shrimp:; 1 lb. large (21/25) shrimp, peeled and deveined; 1/4 c. fresh basil, chopped; 2 cloves garlic, chopped; 1 tsp. lemon zest, plus lemon wedges for serving; 1 tbsp. olive oil; 1 tbsp. chili oil or 2 tsp. red pepper flakes; Kosher salt; For the tomatoes:; 1 1/2 lb. heirloom tomatoes, roughly chopped; 1/4 c. fresh basil, chopped, plus more for garnish; 1/4 c. fresh flat-leaf parsley, chopped, plus more for garnish; 3 tbsp. olive oil, plus more for bread; 2 tsp. chili oil or 1 tsp. red pepper flakes; Canola oil, for grill grates; 4 to 6 slices sourdough bread

Sweet tomatoes, tender shrimp, and crusty toasted bread come together in an easy meal that's fresh, flavorful, and perfect for entertaining.

By Charlyne MattoxPublished: Jul 22, 2026

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Grilled shrimp on toast with fresh herbs and lemon, served with a side of colorful flowers and checkered cloth.

Becky Luigart-Stayner for Country Living

Yields:

4 - 6 serving(s)

Prep Time:

15 mins

Total Time:

55 mins

When tomatoes are at their peak, they don't need much to shine. A quick marinade helps their sweetness come through. When paired with quickly grilled shrimp and crisp toasted bread, they're perfect for serving as an appetizer for a backyard gathering or a light dinner with a green salad; these toasts are an easy way to make the most of summer's best tomatoes.

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Ingredients

For the shrimp:
1 lb. large (21/25) shrimp, peeled and deveined
1/4 cup fresh basil, chopped
2 cloves garlic, chopped
1 tsp. lemon zest, plus lemon wedges for serving
1 Tbsp. olive oil
1 Tbsp. chili oil or 2 tsp. red pepper flakes
Kosher salt
For the tomatoes:
1 1/2 lb. heirloom tomatoes, roughly chopped
1/4 cup fresh basil, chopped, plus more for garnish
1/4 cup fresh flat-leaf parsley, chopped, plus more for garnish
3 Tbsp. olive oil, plus more for bread
2 tsp. chili oil or 1 tsp. red pepper flakes
Canola oil, for grill grates
4 to 6 slices sourdough bread

Directions

1. Step 1Marinate the shrimp: Combine shrimp, basil, garlic, lemon zest, olive oil, and chili oil in a bowl. Season with salt. Marinate for at least 30 minutes and up to 1 hour. Soak 10 (12-inch) wooden skewers in water for at least 30 minutes.
2. Step 2Make the tomatoes: Combine tomatoes, basil, parsley, olive oil, and chili oil in a bowl. Season with salt.
3. Step 3Grill the shrimp: Heat grill to medium-high set up for direct heat. Once hot, clean and oil the grill grates with canola oil. Thread shrimp onto skewers. Grill, turning once, until just cooked through, 2 to 3 minutes. Transfer to platter and brush with melted butter. Drizzle bread with olive oil and season with salt. Grill, turning once, until just toasted, about 1 minute.
4. Step 4Serve bread topped with tomatoes and shrimp. Garnish with basil and parsley and serve with lemon wedges alongside.