I did a shrimp toast recipe a few years ago but it had too much salt, too much fat, not enough flavor. This is air fryer version so less fat. I used coconut aminos instead of soy sauce so 70% less sodium. I added more garlic, ginger and green onion for more flavor. Now I have added more flavor with a dipping sauce. I hope you like it.

8 slices potato bread
1 pound peeled, cleaned and deveined shrimp 31-40
1 teaspoon grated fresh ginger
1 teaspoon grated fresh garlic
2 green onions
1 tablespoon coconut aminos
1 tablespoon corn starch
Dipping sauce
4 ounces mayonnaise
1 clove garlic minced
1 teaspoon chili crisp solids
1 teaspoon sweet chili sauce

Neutral oil

Dice shrimp into a paste on a clean surface.

Add ginger, garlic, green onion, corn starch and coconut aminos and mix well.

Put a 3/4 inch layer of shrimp mixture on bread.

Top with second piece of bread. Make sure there is no overhang of filling.

Spray with oil.

Air fry at 350 degrees for 6 minutes. Turn and fry for 5-6 minutes.

Mix all sauce ingredients in a bowl.

Cut in diagonal.

Serve.