This Spicy Shrimp Crostini with Avocado is the perfect recipe when you want something simple to make but big on flavor. Juicy, seasoned shrimp and creamy avocado come together on crisp toasted bread for a dish that’s quick to prepare and sure to be a crowd-pleaser. Whether you’re serving it as an appetizer or a light meal, it’s bound to impress everyone at the table.
If you are looking for another crostini idea, let me recommend my recently updated filet mignon crostini with horseradish sauce. You can easily pair both these for your upcoming get-together or family meal. They are the perfect combination of flavors.
Ingredients
- Shrimp- you can use any size you like, but I prefer ones that are least 31-40. More on shrimp sizes below.
- Avocado- You will want an avocado that is ripe, but not too soft.
- French bread
- Olive oil- for toasting the bread.
- Cilantro
- Red onion or shallot
- Spices- salt, pepper, garlic salt, cayenne pepper, paprika
- Lime- I like to leave these on the serving tray as an option for people to squeeze over the crostini. This is optional.
How to make
Start with the shrimp. Mix the spices in a small bowl and sprinkle generously over the shrimp. Heat your pan over medium-high heat. Once it is heated, add the olive oil, then follow this with the shrimp. The shrimp will cook quickly, about 1-2 minutes per side, depending on what size you use. Once they are cooked, remove them from the heat and set aside.
Slice your bread to ¼-inch thick slices. Brush each slice with olive oil and place on a baking sheet. Bake until they are golden brown.
Lay avocado on the toasted bread slices and top with red onion or shallots. Sprinkle with salt and pepper. Top each with the shrimp and chopped cilantro. They are finished and ready to serve.
These are best finished and served immediately.
Shrimp sizes for purchasing shrimp
Extra Jumbo (16-20 per pound): Large and meaty, perfect for impressive presentations or grilling.
Jumbo (21-25 per pound): Still quite large and ideal for dishes where the shrimp are the star, like skewers or crostini.
Large (26-30 per pound): A versatile size that works well for pasta, stir-fries, and appetizers like crostini.
Medium (31-40 per pound): A great choice for bite-sized dishes, offering a good balance of size and portioning for things like crostini or shrimp tacos.
Small (41-50 per pound): These are smaller but still flavorful, often used in salads or shrimp cocktails.
Spicy Shrimp Crostini With Shrimp
Ingredients
- 12 slices french bread
- 1 tomato thinly sliced
- ¼ cup shallots thinly sliced
- ½ cup chopped cilantro
- 12-24 shrimp, peeled and deveined depending on size
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 1-2 teaspoons cayenne
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil plus more for brushing on bread
- lime wedges optional
Instructions
- Start with the shrimp. Mix the spices in a small bowl and sprinkle generously over the shrimp. Heat your pan over medium-high heat. Once it is heated, add the olive oil, then follow this with the shrimp. The shrimp will cook quickly, about 1-2 minutes per side, depending on what size you use. Once they are cooked, remove them from the heat and set aside.
- Preheat oven to 400 degrees.
- Slice your bread into ¼-inch thick slices. Brush each slice with olive oil and place on a baking sheet. Bake until they are golden brown.
- Lay avocado on the toasted bread slices and top with red onion or shallots. Sprinkle with salt and pepper. Top each with the shrimp and chopped cilantro. They are finished and ready to serve.
- These are best finished and served immediately.
Did you make this recipe? Let me know!