Garlic Shrimp Crostini with Avocado
This Garlic Shrimp Crostini with Avocado is a quick, flavor-packed appetizer combining garlic, shrimp, and creamy avocado that makes any occasion special.
Ingredients
Shrimp and Seasoning
- 12-16 large large shrimp, peeled and deveined fresh or thawed frozen, tails removed for easy eating
- 3 cloves garlic, minced the aromatic backbone of the dish
- 2 tablespoons olive oil use extra virgin for flavor
- 1 tablespoon butter optional for richer shrimp
- 1 pinch red pepper flakes for gentle heat, optional
- to taste Salt and pepper
Avocado and Topping
- 1 ripe avocado mashed with a pinch of salt and lemon juice for brightness
- Zest and juice of 1 lemon livens up the whole plate
- Fresh parsley or cilantro chopped for a green, fragrant finish
Crostini Base
- 1 baguette sliced into 1/2-inch rounds toasted until golden for sturdy crostini
Instructions
Preparation
- Preheat oven to 400°F (200°C). Arrange baguette slices on a sheet pan, brush lightly with olive oil, and toast for 6–8 minutes until edges are golden and crisp.
- In a bowl, mash the avocado with lemon juice and a pinch of salt. Set aside.
Cooking Shrimp
- Heat a skillet over medium-high heat with olive oil and butter. Add the minced garlic and cook until fragrant, about 30 seconds.
- Add shrimp in a single layer. Cook 1–2 minutes per side until opaque and curled. Finish with lemon juice, red pepper flakes, and a sprinkle of salt and pepper.
Assembly
- Spread a generous layer of mashed avocado on each crostini, top with two or three warm shrimp, and finish with chopped parsley and a drizzle of olive oil.
- Serve immediately to keep crostini crisp and shrimp warm.
Notes
For a gluten-free option, use gluten-free bread or crostini. Substitute nutritional yeast for a dairy-free 'cheesy' finish. To keep avocado from browning, press plastic wrap to the surface as needed.