A crisp, golden crostini layered with creamy avocado and topped with juicy garlic shrimp—this Garlic Shrimp Crostini with Avocado is one of those appetizers I always turn to when I want something easy, elegant, and full of flavor. The creamy and buttery avocado contrasts beautifully with the garlicky, spicy shrimp, making every bite irresistible. It’s the kind of dish that looks fancy but comes together in under 30 minutes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 French baguette, sliced into 1/2-inch rounds
2 tablespoons olive oil
1 ripe avocado
1 teaspoon lemon juice
Salt and pepper to taste
1 tablespoon butter
3 cloves garlic, minced
1/2 pound shrimp, peeled and deveined
1/2 teaspoon paprika
1/4 teaspoon chili flakes (optional)
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)
Directions
I start by preheating the oven to 375°F (190°C). I lay the baguette slices on a baking sheet and brush both sides with olive oil.
Then I toast them in the oven for 8–10 minutes, flipping halfway through, until they’re golden and crispy.
While the crostini are toasting, I mash the avocado in a small bowl with lemon juice, salt, and pepper until it’s smooth and creamy.
In a skillet over medium heat, I melt the butter and sauté the minced garlic for about a minute, just until it’s fragrant.
I add the shrimp to the skillet and season them with paprika, chili flakes (if I want a bit of heat), salt, and pepper. They cook for about 2–3 minutes per side until they turn pink and are cooked through.
To assemble, I spread a layer of the mashed avocado on each crostini, top with one or two shrimp, and sprinkle some fresh parsley on top.
I serve these warm, with lemon wedges on the side for an extra burst of flavor.
Servings and timing
This recipe makes 12 crostini, perfect for 6 servings as an appetizer.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Calories: 130 kcal per crostini
Variations
I sometimes switch up this recipe depending on the occasion. For a Mediterranean twist, I like to add a few crumbles of feta or a drizzle of balsamic glaze. If I don’t have shrimp, I use seared scallops cut into bite-sized pieces. And for a vegetarian version, I skip the shrimp and top the avocado with cherry tomato halves, a sprinkle of sea salt, and fresh basil.
Storage/Reheating
These are best served fresh, but if I need to prep ahead, I store the avocado mash and cooked shrimp separately in the fridge for up to 24 hours. The crostini can be made a day ahead and stored in an airtight container at room temperature. To reheat the shrimp, I quickly warm them in a skillet over low heat. I don’t recommend reheating assembled crostini since the avocado can brown and the bread might get soggy.
FAQs
What kind of shrimp should I use for this recipe?
I use medium-sized shrimp, peeled and deveined. Fresh or frozen both work well—just make sure they’re thawed if frozen.
Can I make these ahead of time?
I make the components ahead but assemble them just before serving to keep everything fresh and crisp.
How do I keep the avocado from browning?
Adding lemon juice to the mashed avocado helps slow browning. If I store it in the fridge, I press plastic wrap directly against the surface.
Is this recipe gluten-free?
Not as written, but I can use gluten-free bread to make it suitable for gluten-sensitive guests.
Can I use other toppings besides shrimp?
Absolutely. I like using crab, smoked salmon, or even grilled vegetables as a topping alternative.
Conclusion
Garlic Shrimp Crostini with Avocado is one of those appetizers that always wows. It’s quick to prepare, easy to customize, and bursting with flavor. Whether I’m hosting a party or just treating myself, I know I can count on these bites to deliver both elegance and deliciousness.
Recipe:
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Garlic Shrimp Crostini with Avocado
- Total Time: 25 minutes
- Yield: 12 crostini (6 servings)
- Diet: Halal
Description
A quick and elegant appetizer featuring crispy crostini topped with creamy avocado and garlicky shrimp, perfect for entertaining or a special snack.
Ingredients
1 French baguette, sliced into 1/2-inch rounds
2 tablespoons olive oil
1 ripe avocado
1 teaspoon lemon juice
Salt and pepper to taste
1 tablespoon butter
3 cloves garlic, minced
1/2 pound shrimp, peeled and deveined
1/2 teaspoon paprika
1/4 teaspoon chili flakes (optional)
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)
Instructions
- Preheat the oven to 375°F (190°C). Arrange the baguette slices on a baking sheet and brush both sides with olive oil.
- Toast the baguette slices in the oven for 8–10 minutes, flipping halfway through, until golden and crispy.
- In a bowl, mash the avocado with lemon juice, salt, and pepper until smooth and creamy. Set aside.
- In a skillet over medium heat, melt the butter and sauté the garlic for about 1 minute until fragrant.
- Add the shrimp to the skillet, season with paprika, chili flakes (if using), salt, and pepper. Cook for 2–3 minutes per side until pink and cooked through.
- To assemble, spread mashed avocado on each crostini, top with one or two shrimp, and sprinkle with chopped parsley.
- Serve immediately with lemon wedges on the side.
Notes
For a Mediterranean twist, add crumbled feta or a drizzle of balsamic glaze.
Use seared scallops or grilled vegetables as a shrimp alternative.
Store components separately if preparing ahead; assemble just before serving.
To keep avocado green, press plastic wrap directly onto its surface in the fridge.
Use gluten-free bread to make this recipe gluten-free.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 crostini
- Calories: 130
- Sugar: 0.5g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg
