Southeast Dairy Association - louisiana shrimp bread

Skinny Louisiana Shrimp Bread

This slimmed-down version of a Louisiana classic is sinfully delicious and so simple to make. Say hello to amazing flavor and goodbye to unnecessary calories with secret ingredients like Greek yogurt and low-fat cheese.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8


  • 1 tablespoon olive oil
  • 1 pound medium shrimp, peeled and deveined
  • 1 pint cherry tomatoes sliced
  • 1 12 teaspoons Creole seasoning
  • 1 cup mozzarella cheese, shredded
  • 14 cup Parmesan cheese grated
  • 12 cup plain Greek yogurt
  • 14 cup parsley chopped
  • 1 loaf French bread


  1. Preheat oven to 350˚.
  2. Heat olive oil in a large skillet over medium heat. Add shrimp, tomatoes and Creole seasoning. Sauté 5-7 minutes until shrimp are pink or no longer opaque. Remove from heat. In a large bowl, combine cheeses, Greek yogurt and parsley. Add shrimp mixture to cheese mixture and stir to combine. Set aside.
  3. Cut loaf in half crosswise, then cut lengthwise. Cover baking sheet with a sheet of parchment paper. Place bread on baking sheet. Spoon shrimp mixture onto bread. Bake 10-15 minutes or until shrimp mixture is thoroughly heated and bread is toasted. Remove from oven and cut bread into two-inch sections. Serve warm.


Servings may be 8-10; prep time may be 10-15 minutes; cook time may be 10-15 minutes

Source of recipe: Shelly Marie Redmond (

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