shrimp don't deserve it

I don't think canned shrimp have a texture worth preserving, but they would add flavor when minced--particularly if you save the liquid released when you chop the dear little creatures.

bingo
I racked my brain on why the recipe said to mince. By golly, I think your correct in thinking the recipe was implying to use canned shrimp.

I don't think the recipe meant 'pulverize'. A mince can still have texture, given the shrimp were fresh or fresh frozen. Each small piece should still have texture to it.

What's the recipe? That would make a difference.

to swimpy.
Recipe was for a shrimp toast. Before mixing the raw shrimp with egg, garlic , and chilli oil the shrimp was to be minced. Mincing to me is cutting it into quarter inch size pieces. The shrimp semed to deteriate, o rbecome pulpy. Anyway, that mixture is put on oil basted, half toasted, fresh bread slices, and oven baked until shrimp is cooked. Sprinkle with sesame seeds. Its delicious.

Mincing the shrimp and mixing it with egg etc should have resulted in a paste-like mixture which would have puffed up nicely on the toast. Having it in too-large pieces is likely what caused it to be pulpy rather than a nice spreadable paste.

What Beth said ^^