Garlic Shrimp and Avocado Crostini

Appetizer · Seafood Mains

Garlic Shrimp and Avocado Crostini

Toasted baguette, lime avocado, and garlic shrimp make a small platter of crostini for sharing.
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Prep
15 minutes
Cook
15 minutes
Total
30 minutes
Serves
6 appetizer portions

Bring it to the table

About this recipe.

Garlic toasts topped with lime-seasoned avocado and smoky spiced shrimp. Assemble just before serving.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 10-12 Slices Baguette (about ½” thick)
  • 6 Tbsp. Olive Oil (divided)
  • 1 Tsp. Garlic Powder
  • 1 Large Avocado (ripe)
  • ½ Large Lime (juiced)
  • ¼ Tsp. Salt (for avocado)
  • ¼ Tsp. Black Pepper (for avocado)
  • 12 Large Shrimp (raw, peeled, deveined, tails removed)
  • 2 Lg. Cloves Garlic (cut into slivers)
  • ¾ Tsp. Smoked Paprika
  • ½ Tsp. Cumin
  • ¼ Tsp. Salt (for shrimp)
  • ¼ Tsp. Black Pepper (for shrimp)

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Assemble at the last moment

Toast the bread while cooking the shrimp, then spread the avocado and add the toppings just before serving to keep the bread crisp.

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The cooking plan

How to make Garlic Shrimp and Avocado Crostini.

  1. Heat the oven to 350°F (175°C). Arrange the baguette slices on a baking sheet in a single layer.

  2. Add 3 Tbsp. olive oil and garlic powder to a small bowl and mix. Brush each side of baguette slices with oil mix. Bake for 10-15 minutes or until they’re as crisp as you like.

  3. Mash the avocado with the juice of ½ lime and the first ¼ teaspoon each salt and pepper.

  4. While the bread toasts, heat the remaining 3 tablespoons olive oil in a skillet over low heat. Add the garlic slivers and cook until fragrant, about 2 minutes, without burning. Raise the heat to medium, add the shrimp, paprika, cumin, and remaining ¼ teaspoon each salt and pepper. Turn as needed until the shrimp are pearly and opaque throughout, about 3–5 minutes depending on size.

  5. Spread avocado over the toasts and divide the cooked shrimp among them. If using fewer than 12 toasts, cut some shrimp to distribute evenly. Serve immediately.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Garlic Shrimp and Avocado Crostini

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Garlic toasts topped with lime-seasoned avocado and smoky spiced shrimp. Assemble just before serving.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 appetizer portions
Course: Appetizer
Ingredients Equipment Instructions Notes

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Ingredients
  

  •  
    10-12 Slices Baguette about ½" thick
  • 6 Tbsp. Olive Oil divided
  • 1 Tsp. Garlic Powder
  • 1 Large Avocado ripe
  • ½ Large Lime juiced
  • ¼ Tsp. Salt for avocado
  • ¼ Tsp. Black Pepper for avocado
  • 12 Large Shrimp raw, peeled, deveined, tails removed
  • 2 Lg. Cloves Garlic cut into slivers
  •  
    ¾ Tsp. Smoked Paprika
  •  
    ½ Tsp. Cumin
  • ¼ Tsp. Salt for shrimp
  • ¼ Tsp. Black Pepper for shrimp

Equipment

1 Baking sheet
1 Small mixing bowls
1 Large skillet
1 Pastry brush

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 350°F (175°C). Arrange the baguette slices on a baking sheet in a single layer.
  2. Add 3 Tbsp. olive oil and garlic powder to a small bowl and mix. Brush each side of baguette slices with oil mix. Bake for 10-15 minutes or until they're as crisp as you like.
  3. Mash the avocado with the juice of ½ lime and the first ¼ teaspoon each salt and pepper.
  4. While the bread toasts, heat the remaining 3 tablespoons olive oil in a skillet over low heat. Add the garlic slivers and cook until fragrant, about 2 minutes, without burning. Raise the heat to medium, add the shrimp, paprika, cumin, and remaining ¼ teaspoon each salt and pepper. Turn as needed until the shrimp are pearly and opaque throughout, about 3–5 minutes depending on size.
  5. Spread avocado over the toasts and divide the cooked shrimp among them. If using fewer than 12 toasts, cut some shrimp to distribute evenly. Serve immediately.

Notes

Makes 10–12 crostini, about six appetizer portions. The oil is split equally between bread and shrimp; the two salt and pepper entries season avocado and shrimp separately. Timing is approximate.

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