Name: Garlic Shrimp Crostini with Avocado
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 10–12 baguette slices (about ½” thick); 6 tbsp olive oil, divided; 1 tsp garlic powder; 1 avocado; Juice of ½ lime; ¼ tsp salt; ¼ tsp black pepper; 12 large shrimp, peeled and deveined; 2 garlic cloves, cut into slivers; ¾ tsp smoked paprika; ½ tsp cumin; ¼ tsp salt; ¼ tsp black pepper

Why You’ll Love This Recipe

I like this recipe because it looks impressive but comes together quickly. The garlic and spices give the shrimp bold flavor, while the avocado spread balances everything with creamy freshness. I also enjoy serving these as appetizers for parties or as a light meal with a salad.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

10-12 baguette slices (about ½” thick)
▢6 tbsp olive oil, divided
▢1 teaspoon garlic powder
▢1 avocado
▢Juice of ½ lime
▢¼ teaspoon salt
▢¼ teaspoon black pepper
▢12 large shrimp, peeled, deveined
▢2 big garlic cloves, cut into slivers
▢¾ teaspoon smoked paprika
▢½ teaspoon cumin
▢¼ teaspoon salt
▢¼ teaspoon black pepper

Directions

Preheat the oven to 375°F (190°C). Arrange baguette slices on a baking sheet, brush with 3 tablespoons olive oil, and sprinkle with garlic powder. Toast for 8–10 minutes, until golden and crisp.
In a bowl, mash the avocado with lime juice, ¼ teaspoon salt, and ¼ teaspoon black pepper until smooth. Set aside.
Heat the remaining 3 tablespoons olive oil in a skillet over medium heat. Add garlic slivers and cook until lightly golden, then remove them.
Season shrimp with smoked paprika, cumin, ¼ teaspoon salt, and ¼ teaspoon black pepper.
Add shrimp to the skillet and cook for 2–3 minutes per side until pink and opaque.
Spread avocado mixture onto each toasted baguette slice. Top with one shrimp and a sliver of garlic.
Serve warm or at room temperature.

Servings and Timing

This recipe makes about 10–12 crostini, serving 4 people as an appetizer. It takes 15 minutes to prep and about 15 minutes to cook, so I can have it ready in 30 minutes.

Variations

Sometimes I add a sprinkle of red pepper flakes for a little heat. I also like topping the crostini with fresh cilantro or parsley for extra freshness. If I want a citrusy twist, I use lemon juice instead of lime. For a more indulgent version, I spread a thin layer of cream cheese under the avocado.

Storage/Reheating

I store leftover shrimp and avocado spread separately in airtight containers in the refrigerator. The shrimp lasts up to 2 days, while the avocado is best eaten the same day. To reheat, I quickly warm the shrimp in a skillet. I don’t recommend storing assembled crostini since the bread will get soggy.

FAQs

Can I use frozen shrimp?

Yes, I thaw and pat them dry before cooking.

What kind of bread works best?

I like using a baguette, but sourdough or ciabatta also works well.

Can I make these ahead of time?

I toast the bread and prep the avocado and shrimp separately, then assemble before serving.

How do I keep the avocado from browning?

I mix it with lime juice and cover it tightly with plastic wrap pressed against the surface.

Can I grill the shrimp instead of pan-cooking?

Yes, I grill them over medium heat for about 2 minutes per side.

Can I make this recipe spicy?

Yes, I add cayenne pepper or chili flakes to the shrimp seasoning.

Can I use pre-cooked shrimp?

Yes, I quickly sauté them with the seasonings just to warm through.

What toppings go well with this crostini?

I sometimes add microgreens, feta, or a drizzle of balsamic glaze.

Can I make this dairy-free?

Yes, the recipe is naturally dairy-free.

Can I serve this as a main dish?

Yes, I serve the shrimp and avocado mixture over rice or salad for a light meal.

Conclusion

This garlic shrimp crostini with avocado is one of my favorite appetizers to make when I want something impressive yet easy. I love the combination of crispy bread, creamy avocado, and flavorful shrimp, and it’s always a hit whenever I serve it.