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Garlic Shrimp Crostini with Avocado

A quick and indulgent recipe featuring crispy crostini topped with buttery garlic shrimp and creamy avocado, perfect for dinners or festive occasions.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Crostini and Shrimp
  • 12 small small shrimp (16–20 count), peeled and deveined Firm and sweet when cooked.
  • 1 ripe avocado Creamy, mashed or sliced for texture contrast.
  • 2 cloves garlic, minced The soul of the dish; toast lightly to mellow.
  • 1 baguette sliced into 1/2-inch rounds Toasted until golden and crunchy.
  • 2 tablespoons olive oil For sautéing and brushing crostini.
  • 1 tablespoon butter Adds silkiness to the shrimp pan.
  • 1 zest and juice of lemon Brightens and balances the garlic.
  • Salt and freshly ground black pepper To taste.
  • pinch red pepper flakes (optional) For gentle warmth.
  • Fresh parsley or cilantro, chopped Fragrant finish.
  • Nutritional yeast (optional) Adds cheesy flavor without dairy.
  • Smoked paprika (optional) For a smoky twist.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Arrange baguette slices on a baking sheet, brush lightly with olive oil, and bake until edges are golden and crisp, about 6–8 minutes.
  2. In a bowl, toss shrimp with a pinch of salt, pepper, half the minced garlic, and a squeeze of lemon juice. Let them sit briefly to marinate.
  3. Mash the avocado with a fork, add lemon zest, a little lemon juice, salt, and pepper. Keep it slightly chunky for lovely texture.
Cooking
  1. Heat a skillet over medium-high heat with olive oil and butter. Add shrimp in a single layer and cook 1–2 minutes per side until opaque and curled.
  2. In the last 30 seconds, add the remaining garlic and red pepper flakes so the garlic softens without burning.
Serving
  1. Spread a generous spoonful of avocado on each crostini, top with two shrimp, and finish with chopped parsley.
  2. For a glossy finish, drizzle a tiny bit of extra virgin olive oil and a final squeeze of lemon.
  3. Serve immediately while crostini are crisp and shrimp are warm.

Notes

Substitutions include using a whole-grain baguette for extra fiber or lime instead of lemon for a sharper tang. For a gluten-free option, serve on grilled polenta rounds or thick cucumber slices.