Garlic Shrimp Crostini with Avocado: The Party Bite You’ll Crave
Imagine a snack that tastes like a seaside vacation and looks like it rolled up in a tux. That’s this Garlic Shrimp Crostini with Avocado.
It’s crisp, creamy, garlicky, and just bougie enough to impress your most skeptical foodie friend. No complicated techniques, no weird ingredients—just bold flavor and fast results.
Warning: these disappear fast, so maybe stash two for yourself. Future you will be grateful.
Why Everyone Loves This Recipe
– It’s a flavor triple threat: garlic + citrus + buttery avocado. – Crunchy baguette meets juicy shrimp—texture fireworks. – Ready in under 30 minutes, and it looks restaurant-level fancy. – Scales up effortlessly for parties, date nights, or “I deserve this” solo dinners. – Flexible: swap herbs, add heat, or keep it classic and clean.
Garlic Shrimp Crostini with Avocado: The Party Bite You’ll Crave
Course: Appetizers8
servings10
minutes10
minutes150
kcalIngredients
1 baguette, sliced into 1/2-inch rounds
12–14 medium shrimp, peeled and deveined (tail off)
2 ripe avocados
2–3 garlic cloves, minced
1 lemon (zest + juice)
2–3 tbsp extra-virgin olive oil, plus more for brushing
1 tbsp butter
1/4 tsp red pepper flakes (optional, but recommended)
Fresh cilantro or parsley, chopped (about 2 tbsp)
Sea salt and freshly ground black pepper
Flaky salt, for finishing (optional but elite)
Step-by-Step Instructions
- Toast the bread: Preheat oven to 400°F (200°C). Brush baguette slices lightly with olive oil, sprinkle with a pinch of salt, and bake on a sheet for 6–8 minutes until golden at the edges. Let cool slightly so they stay crisp under the toppings.
- Make the avocado base: In a bowl, mash avocados with 1 tablespoon olive oil, 1 teaspoon lemon zest, 1 tablespoon lemon juice, a pinch of salt, and a few cracks of pepper. Keep some texture—this isn’t baby food.
- Season the shrimp: Pat shrimp dry. Toss with 1 tablespoon olive oil, minced garlic, red pepper flakes, a pinch of salt, and pepper. Dry shrimp = perfect sear. Wet shrimp = sadness.
- Sear the shrimp: Heat a skillet over medium-high. Add butter. When foamy, add shrimp in a single layer. Cook 1.5–2 minutes per side until opaque and lightly golden. Squeeze in 1–2 teaspoons lemon juice at the end to brighten. Remove from heat.
- Assemble the crostini: Spread each toast with a generous spoon of avocado mash. Top with a shrimp (or two if they’re small). Finish with chopped cilantro/parsley, a sprinkle of lemon zest, and a tiny pinch of flaky salt.
- Serve immediately: These are best while the toast is crisp and the shrimp are warm. If you’re feeling extra, drizzle a whisper of olive oil over the top. Chef’s kiss.
Storing & Reheating Tips
– Store components separately. Keep avocado mash in an airtight container with plastic wrap pressed directly on the surface and a squeeze of lemon to slow browning.
Refrigerate up to 24 hours. – Cooked shrimp keeps in the fridge for 2 days. Reheat quickly in a skillet over medium heat for 30–60 seconds; don’t microwave unless you like rubber bands. – Toasts can be baked ahead and cooled completely.
Store in a sealed bag at room temp for 24 hours and re-crisp in a 350°F (175°C) oven for 3–4 minutes. – Assemble right before serving to prevent sogginess. This isn’t soggy-bottom Bake Off.
Nutrition Stats
– Per crostini (estimate): – Calories: 150–180 – Protein: 8–10g – Carbs: 12–18g (depends on bread size) – Fat: 7–10g – Fiber: 2–3g – Sodium: 250–350mg Notes: Using a whole-grain baguette bumps fiber.
Using less oil lowers calories. Shrimp size and bread thickness swing the numbers—don’t @ me.
What Not to Do
- Don’t overcook the shrimp. They go from juicy to bouncy ball in seconds.
- Don’t skip drying the shrimp. Moisture murders the sear.
- Don’t pre-assemble early. Avocado + toast + time = soggy sadness.
- Don’t use rock-hard avocados. You’ll shred the toast and your dignity.
- Don’t drown it in lemon juice. Bright is good; sour is not the vibe.
Recipe Variations
- Spicy Baja: Add chipotle powder to the shrimp and finish with lime instead of lemon.
Top with thinly sliced radish for crunch.
- Greek-ish: Swap cilantro for dill and parsley. Add a crumble of feta and a drizzle of olive oil infused with oregano.
- Garlic Parmesan: Toss hot shrimp with 2 tablespoons freshly grated Parm and extra lemon zest.
It melts slightly—glorious.
- Mango Tango: Add a small spoon of finely diced mango or pineapple salsa over the avocado for sweet heat.
- Low-Carb Swap: Use cucumber rounds or roasted zucchini slices instead of bread. Still party-worthy, IMO.
- Dairy-Free Creamy: Stir a spoon of tahini into the avocado for extra creaminess and nutty depth.
FAQ
Can I use frozen shrimp?
Absolutely.
Thaw in the fridge overnight or under cold running water for 10–15 minutes. Dry thoroughly before seasoning to get that proper sear.
What’s the best bread for crostini?
A classic baguette or ciabatta works best.
You want a tight crumb and sturdy crust so it stays crunchy under the avocado and shrimp.
Can I make this dairy-free?
Yes—just skip the butter and use all olive oil. Flavor stays big and bright.
How do I pick ripe avocados?
Look for avocados that yield to gentle pressure and have the stem nub that pops off cleanly to reveal green underneath.
If it’s brown, it’s likely overripe.
Can I grill the shrimp instead?
Totally. Skewer them, oil lightly, and grill 1–2 minutes per side over medium-high heat.
Brush with lemon juice off the grill and proceed as usual.
What wine pairs well with this?
Crisp whites: Sauvignon Blanc, Albariño, or a dry Riesling. Bubbles also slap with the crunchy-fatty combo.
How far ahead can I prep?
Toast the bread and chop herbs earlier in the day.
Make the avocado mash up to 2–4 hours ahead with plastic wrap pressed on top. Cook shrimp last and assemble just before serving.
Recipe Reflections
This recipe is proof that simple, high-quality ingredients win the flavor game.
The garlic and lemon pull the shrimp forward, while the avocado smooths everything out like a diplomatic negotiator. The textures snap, the herbs pop, and the whole bite tastes way fancier than it costs or takes to make.
It’s the kind of appetizer that turns “just a few friends” into “where did all the food go?” Consider that a compliment.
