Louisiana Voodoo Fries (Copycat)

Appetizer · Side Dishes

Louisiana Voodoo Fries (Copycat)

Oven-baked Cajun potato fries with creamy cheddar sauce and ranch dressing, inspired by Louisiana Voodoo Fries.
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Prep
15 minutes
Cook
35 minutes
Total
50 minutes
Serves
6 side portions

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About this recipe.

Oven-baked Cajun potato fries with creamy cheddar sauce and ranch dressing, inspired by Louisiana Voodoo Fries.

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
  • 6 Medium Russet Potatoes (peeled, cut into fries about ¾ inch thick and 3 inches long)
  • 2 Tbsp. Extra Virgin Olive Oil
  • ½ Tsp. Cajun Seasoning (mild starting amount; more to taste)
  • ¼ Cup Creamy Ranch Dressing (plus extra for dipping)

Creamy Cheese Sauce

  • 2 Tbsp. Butter
  • 2 Tbsp. All-Purpose Flour
  • ⅔ Cup Milk (plus a splash if needed to loosen sauce)
  • 2 Cups Cheddar Cheese (freshly grated)

The cooking plan

How to make Louisiana Voodoo Fries (Copycat).

  1. Heat the oven to 450°F. Wash, peel and cut the potatoes into even fries about ¾ inch thick and 3 inches long.

  2. Fit a heatproof steamer basket or metal colander securely over a large pot. Add water below the basket, without letting it touch the potatoes, and bring to a simmer.

  3. Add the potatoes, cover and steam for about 10–12 minutes, until the edges soften but the fries still hold their shape. Check early and avoid cooking them until they fall apart.

  4. Lift out the basket carefully and let excess moisture steam off. Transfer the potatoes to a bowl and gently toss with the olive oil.

  5. Spread the fries in a single uncrowded layer on one or two nonstick rimmed baking sheets, leaving excess oil in the bowl.

  6. Bake for 10 minutes, then gently turn the fries and rotate the pans. Bake 5–10 minutes longer, or as needed until golden and tender inside. Watch closely near the end.

  7. Meanwhile, melt the butter in a saucepan over medium heat. Whisk in the flour and cook, stirring, for about 1 minute. Gradually whisk in the milk until smooth; cook gently until thickened. Remove from the heat and stir in the cheddar a handful at a time until melted. Loosen with a splash of milk if needed; keep warm without boiling.

  8. Gently toss the hot fries with the Cajun seasoning. The listed ½ teaspoon gives a mild starting point; add more to taste, considering the saltiness of your blend.

  9. Drizzle with the ¼ cup ranch and about ¼ cup cheese sauce. Serve immediately, with the remaining cheese sauce and extra ranch alongside for dipping.

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.

Louisiana Voodoo Fries (Copycat)

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Oven-baked Cajun potato fries with creamy cheddar sauce and ranch dressing, inspired by Louisiana Voodoo Fries.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 side portions
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 6 Medium Russet Potatoes peeled, cut into fries about ¾ inch thick and 3 inches long
  • 2 Tbsp. Extra Virgin Olive Oil
  • ½ Tsp. Cajun Seasoning mild starting amount; more to taste
  •  
    ¼ Cup Creamy Ranch Dressing plus extra for dipping
Creamy Cheese Sauce
  • 2 Tbsp. Butter
  • 2 Tbsp. All-Purpose Flour
  • ⅔ Cup Milk plus a splash if needed to loosen sauce
  • 2 Cups Cheddar Cheese freshly grated

Equipment

Saucepan
Saucepan
Large stockpot
Knife and cutting board
Colander
Mixing bowl
Wire whisk
Stirring spoon
Stirring spoon
Rimmed baking sheet
Steamer basket
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 450°F. Wash, peel and cut the potatoes into even fries about ¾ inch thick and 3 inches long.
  2. Fit a heatproof steamer basket or metal colander securely over a large pot. Add water below the basket, without letting it touch the potatoes, and bring to a simmer.
  3. Add the potatoes, cover and steam for about 10–12 minutes, until the edges soften but the fries still hold their shape. Check early and avoid cooking them until they fall apart.
  4. Lift out the basket carefully and let excess moisture steam off. Transfer the potatoes to a bowl and gently toss with the olive oil.
  5. Spread the fries in a single uncrowded layer on one or two nonstick rimmed baking sheets, leaving excess oil in the bowl.
  6. Bake for 10 minutes, then gently turn the fries and rotate the pans. Bake 5–10 minutes longer, or as needed until golden and tender inside. Watch closely near the end.
  7. Meanwhile, melt the butter in a saucepan over medium heat. Whisk in the flour and cook, stirring, for about 1 minute. Gradually whisk in the milk until smooth; cook gently until thickened. Remove from the heat and stir in the cheddar a handful at a time until melted. Loosen with a splash of milk if needed; keep warm without boiling.
  8. Gently toss the hot fries with the Cajun seasoning. The listed ½ teaspoon gives a mild starting point; add more to taste, considering the saltiness of your blend.
  9. Drizzle with the ¼ cup ranch and about ¼ cup cheese sauce. Serve immediately, with the remaining cheese sauce and extra ranch alongside for dipping.

Notes

Timing is an estimate and depends on potato thickness and pan crowding. Keep the potatoes above the steaming water; salt in that water is unnecessary. This version retains the saved recipe’s mild seasoning quantity. Add toppings just before serving so the fries stay crisp. This is a home-style interpretation, not an official restaurant formula.

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Oven Risotto with Garlic-Roasted Mushrooms

Dinner · Rice & Grain Mains

Oven Risotto with Garlic-Roasted Mushrooms

Creamy lemon-Parmesan risotto finished on the stovetop and topped with garlic-roasted mushrooms, with optional arugula alongside.
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Prep
10 minutes
Cook
30 minutes
Total
40 minutes
Serves
6 side portions

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About this recipe.

Creamy lemon-Parmesan risotto finished on the stovetop and topped with garlic-roasted mushrooms, with optional arugula alongside.

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

Mushrooms:

  • 2-3 Tbsp. Olive Oil
  • 3 Cloves Garlic (minced)
  • 1 Lb. Sliced Mushrooms
  • 1 Tsp. Salt

Risotto:

  • 1 Tbsp. Olive Oil
  • 3 Cloves Garlic (minced)
  • 1 Cup Arborio Rice
  • ½ Cup White Wine (dry)
  • 3-4 Cups Chicken Broth (divided; 2½ cups initially, remainder as needed)
  • 1 Cup Parmesan Cheese (freshly grated)
  • 2 Tbsp. Butter
  • 1 Large Lemon (zest finely grated; juice added to taste)
  • 1 Tsp. Salt ((more or less to taste))

Optional serving suggestion

  • Arugula (to serve alongside, optional)

The cooking plan

How to make Oven Risotto with Garlic-Roasted Mushrooms.

  1. Heat the oven to 350°F with racks positioned for two pans. Toss the mushrooms with their 2–3 tablespoons olive oil, 3 minced garlic cloves and 1 teaspoon salt on a rimmed baking sheet; spread evenly.

  2. Heat the risotto’s 1 tablespoon oil in an ovenproof Dutch oven over medium-low heat. Stir in its 3 minced garlic cloves and the rice until fragrant, without browning the garlic. Add the wine and cook, stirring, until mostly absorbed. Add 2½ cups broth and bring to a simmer before covering.

  3. Bake the covered rice on the upper rack and mushrooms below for 14–15 minutes. Remove the Dutch oven carefully. Increase the oven to 400°F, move the mushrooms to the upper rack and roast 5–8 minutes more, until browned.

  4. Meanwhile, return the uncovered rice to medium-low heat. Add the remaining broth a little at a time, stirring until the grains are tender with a slight bite and the texture is creamy and loose. Use only as much of the 3–4 cups total broth as needed. Remove from heat; stir in Parmesan, butter and lemon zest. Add lemon juice gradually to taste, then adjust salt, using up to the listed teaspoon as needed.

  5. Spoon into bowls and top with the roasted mushrooms. Serve immediately, with arugula alongside if desired.

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.

Oven Risotto with Garlic-Roasted Mushrooms

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Creamy lemon-Parmesan risotto finished on the stovetop and topped with garlic-roasted mushrooms, with optional arugula alongside.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 side portions
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Mushrooms:
  • 2-3 Tbsp. Olive Oil
  • 3 Cloves Garlic minced
  •  
    1 Lb. Sliced Mushrooms
  • 1 Tsp. Salt
Risotto:
  • 1 Tbsp. Olive Oil
  • 3 Cloves Garlic minced
  • 1 Cup Arborio Rice
  • ½ Cup White Wine dry
  • 3-4 Cups Chicken Broth divided; 2½ cups initially, remainder as needed
  • 1 Cup Parmesan Cheese freshly grated
  • 2 Tbsp. Butter
  • 1 Large Lemon zest finely grated; juice added to taste
  • 1 Tsp. Salt (more or less to taste)
Optional serving suggestion
  •  
    Arugula to serve alongside, optional

Equipment

Large Dutch Oven
Knife and cutting board
Mixing bowl
Stirring spoon
Stirring spoon
Rimmed baking sheet
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 350°F with racks positioned for two pans. Toss the mushrooms with their 2–3 tablespoons olive oil, 3 minced garlic cloves and 1 teaspoon salt on a rimmed baking sheet; spread evenly.
  2. Heat the risotto’s 1 tablespoon oil in an ovenproof Dutch oven over medium-low heat. Stir in its 3 minced garlic cloves and the rice until fragrant, without browning the garlic. Add the wine and cook, stirring, until mostly absorbed. Add 2½ cups broth and bring to a simmer before covering.
  3. Bake the covered rice on the upper rack and mushrooms below for 14–15 minutes. Remove the Dutch oven carefully. Increase the oven to 400°F, move the mushrooms to the upper rack and roast 5–8 minutes more, until browned.
  4. Meanwhile, return the uncovered rice to medium-low heat. Add the remaining broth a little at a time, stirring until the grains are tender with a slight bite and the texture is creamy and loose. Use only as much of the 3–4 cups total broth as needed. Remove from heat; stir in Parmesan, butter and lemon zest. Add lemon juice gradually to taste, then adjust salt, using up to the listed teaspoon as needed.
  5. Spoon into bowls and top with the roasted mushrooms. Serve immediately, with arugula alongside if desired.

Notes

Makes six side portions or about four main portions. The 40-minute timing is an estimate; rice tenderness controls the finish. Arugula is an optional accompaniment rather than an ingredient cooked into the rice. Use freshly grated Parmesan for a smoother finish. The Dutch oven and lid must be oven-safe; the handles remain hot after baking.

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Alabama White Sauce (White BBQ Sauce)

Sauces, Gravies & Dressings

Alabama White Sauce (White BBQ Sauce)

A tangy mayonnaise-based barbecue sauce with horseradish, mustard and a little brown sugar.
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Prep
10 minutes
Chill (minimum)
2 hours
Total
2 hours 10 minutes
Serves
6 portions

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About this recipe.

A tangy mayonnaise-based barbecue sauce with horseradish, mustard and a little brown sugar.

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
  • 1½ Cup Mayonnaise
  • 2 Tbsp. Apple Cider Vinegar
  • 1 Tbsp. Prepared Horseradish
  • 1 Tbsp. Lemon juice
  • 2 tsp. Worcestershire Sauce
  • 1 Tsp. Spicy Brown Mustard
  • 1 Tsp. White Pepper
  • 1 Tsp. Kosher Salt
  • ½ Tsp. Garlic Powder
  • ½ Tsp. Onion powder
  • ½ Tsp. Cayenne Pepper (more or less to taste)
  • 1 Tbsp. Brown Sugar

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Give it time to chill

Mix the sauce ahead and refrigerate for at least two hours. Stir before serving, and reserve a separate portion if you plan to baste raw meat.

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The cooking plan

How to make Alabama White Sauce (White BBQ Sauce).

  1. Whisk the mayonnaise, apple cider vinegar, lemon juice, spicy brown mustard, prepared horseradish and Worcestershire sauce in a bowl until smooth.

  2. Add the brown sugar, kosher salt, white pepper, garlic powder, onion powder and cayenne. Whisk thoroughly until evenly combined and the sugar has dissolved.

  3. Transfer to a clean airtight container. Refrigerate for 2–4 hours before using; overnight chilling is also an option.

  4. Stir before serving and taste for seasoning. Serve as a dipping sauce or spoon over cooked barbecue. Keep any sauce used for raw-meat basting separate from the portion served at the table.

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.

Alabama White Sauce (White BBQ Sauce)

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A tangy mayonnaise-based barbecue sauce with horseradish, mustard and a little brown sugar.
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Prep Time 10 minutes
Chill (minimum) 2 hours
Total Time 2 hours 10 minutes
Servings: 6 portions
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1½ Cup Mayonnaise
  • Cloudy golden apple cider vinegar in a glass bottle and prep bowl2 Tbsp. Apple Cider Vinegar
  •  
    1 Tbsp. Prepared Horseradish
  • 1 Tbsp. Lemon juice
  • 2 tsp. Worcestershire Sauce
  •  
    1 Tsp. Spicy Brown Mustard
  •  
    1 Tsp. White Pepper
  • 1 Tsp. Kosher Salt
  • ½ Tsp. Garlic Powder
  • ½ Tsp. Onion powder
  • ½ Tsp. Cayenne Pepper more or less to taste
  • Moist light brown sugar in a white prep bowl1 Tbsp. Brown Sugar

Equipment

Mixing bowl
Wire whisk
Stirring spoon
Stirring spoon
Heatproof storage container
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Whisk the mayonnaise, apple cider vinegar, lemon juice, spicy brown mustard, prepared horseradish and Worcestershire sauce in a bowl until smooth.
  2. Add the brown sugar, kosher salt, white pepper, garlic powder, onion powder and cayenne. Whisk thoroughly until evenly combined and the sugar has dissolved.
  3. Transfer to a clean airtight container. Refrigerate for 2–4 hours before using; overnight chilling is also an option.
  4. Stir before serving and taste for seasoning. Serve as a dipping sauce or spoon over cooked barbecue. Keep any sauce used for raw-meat basting separate from the portion served at the table.

Notes

Prep time is an estimate; allow at least 2 hours to chill, or refrigerate overnight. Keep refrigerated until serving. Use a separate portion for brushing raw meat, and keep the serving sauce free of raw-meat contact.

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How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Blue Cheese Mashed Potatoes

Side Dishes

Blue Cheese Mashed Potatoes

Creamy russet potatoes mashed with warm milk, butter and tangy blue cheese, finished with fresh chives.
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Prep
15 minutes
Cook
25 minutes
Total
40 minutes
Serves
6 side portions

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About this recipe.

Creamy russet potatoes mashed with warm milk, butter and tangy blue cheese, finished with fresh chives.

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
  • 1½ Lbs. Russet Potatoes (peeled and cut into 2-inch chunks)
  • ⅓ Cup Half and Half
  • ⅓ Cup Whole Milk
  • 4 Tbsp. Unsalted Butter (room temperature)
  • 2 Oz. Blue Cheese Crumbles
  • ½ Tsp. Kosher Salt
  • Chives (freshly chopped, for garnish)

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Keep the texture creamy

Drain the potatoes thoroughly, mash by hand and add the warm milk mixture gradually. Taste before adding extra salt, since blue cheese varies in saltiness.

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The cooking plan

How to make Blue Cheese Mashed Potatoes.

  1. Place the potatoes in a large pot and cover with cold water. Bring to a boil, then reduce to a steady simmer. Cook for about 15–20 minutes, until a fork slips easily through the chunks.

  2. Meanwhile, combine the half-and-half and milk in a small saucepan. Warm over medium-low heat without boiling.

  3. Drain the potatoes well and return them to the pot over low heat for about 1 minute, gently shaking the pot to let excess moisture evaporate. Remove from the heat and mash by hand. Stir in the butter, blue cheese and salt, then add the warm dairy gradually until the potatoes reach your preferred consistency. You may not need all of it.

  4. Taste and adjust the seasoning, then transfer to a serving bowl. Garnish with chopped chives and serve warm.

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.

Blue Cheese Mashed Potatoes

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Creamy russet potatoes mashed with warm milk, butter and tangy blue cheese, finished with fresh chives.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 side portions
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1½ Lbs. Russet Potatoes peeled and cut into 2-inch chunks
  • ⅓ Cup Half and Half
  • ⅓ Cup Whole Milk
  • 4 Tbsp. Unsalted Butter room temperature
  •  
    2 Oz. Blue Cheese Crumbles
  • ½ Tsp. Kosher Salt
  • Chives freshly chopped, for garnish

Equipment

Saucepan
Small Saucepan
Large stockpot
Potato masher
Knife and cutting board
Colander
Mixing bowl
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Place the potatoes in a large pot and cover with cold water. Bring to a boil, then reduce to a steady simmer. Cook for about 15–20 minutes, until a fork slips easily through the chunks.
  2. Meanwhile, combine the half-and-half and milk in a small saucepan. Warm over medium-low heat without boiling.
  3. Drain the potatoes well and return them to the pot over low heat for about 1 minute, gently shaking the pot to let excess moisture evaporate. Remove from the heat and mash by hand. Stir in the butter, blue cheese and salt, then add the warm dairy gradually until the potatoes reach your preferred consistency. You may not need all of it.
  4. Taste and adjust the seasoning, then transfer to a serving bowl. Garnish with chopped chives and serve warm.

Notes

Times are estimates; cook the potatoes until very tender. Add the warm dairy gradually to control the texture. Mash by hand to avoid a gluey texture. Blue cheese varies in saltiness, so taste before adding more salt.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Homemade Doritos-Style Tortilla Chips

Appetizer · Snacks

Homemade Doritos-Style Tortilla Chips

Crunchy baked corn tortilla chips with chili powder, smoked paprika, garlic, and nutritional yeast.
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Prep
10 minutes
Cook
15 minutes
Cool
10 minutes
Total
35 minutes
Serves
4 small snack portions

Bring it to the table

About this recipe.

Baked corn tortilla chips coated with smoky spices and savory nutritional yeast.

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
  • 4 Corn Tortillas (organic)
  • 1 Tbsp. Avocado oil
  • ¾ Tsp. Chili Powder
  • ¾ Tsp. Smoked Paprika
  • ¾ Tsp. Garlic Powder
  • ½ Tsp. Salt
  • 2 Tbsp. Nutritional Yeast

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Watch closely near the end

Tortilla thickness changes the baking time. Arrange wedges in one layer, check early, and cool them uncovered so steam can escape.

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The cooking plan

How to make Homemade Doritos-Style Tortilla Chips.

  1. Heat the oven to 360°F (about 180°C). Line a baking sheet with parchment rated for that temperature.

  2. Cut each tortilla into 6–8 wedges, making 24–32 chips.

  3. Transfer them to a medium bowl, add the oil, and toss well to evenly coat.

  4. Mix the chili powder, smoked paprika, garlic powder, salt, and nutritional yeast in a small bowl. Sprinkle over the oiled tortilla wedges and toss gently to coat.

  5. Arrange in one layer without overlapping. Bake for about 15 minutes, turning halfway through. Start checking at 10 minutes and remove pieces as they turn lightly golden and dry; thin tortillas may finish sooner.

  6. Cool completely in a single layer, about 10 minutes. The chips become crisper as they cool. Serve once cool.

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.

Homemade Doritos-Style Tortilla Chips

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Baked corn tortilla chips coated with smoky spices and savory nutritional yeast.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Cool 10 minutes
Total Time 35 minutes
Servings: 4 small snack portions
Course: Snack
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 4 Corn Tortillas organic
  • 1 Tbsp. Avocado oil
  • ¾ Tsp. Chili Powder
  • ¾ Tsp. Smoked Paprika
  • ¾ Tsp. Garlic Powder
  • ½ Tsp. Salt
  •  
    2 Tbsp. Nutritional Yeast

Equipment

1 Baking sheet
1 Mixing bowl
1 Small seasoning bowl
1 Knife or pizza cutter

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 360°F (about 180°C). Line a baking sheet with parchment rated for that temperature.
  2. Cut each tortilla into 6–8 wedges, making 24–32 chips.
  3. Transfer them to a medium bowl, add the oil, and toss well to evenly coat.
  4. Mix the chili powder, smoked paprika, garlic powder, salt, and nutritional yeast in a small bowl. Sprinkle over the oiled tortilla wedges and toss gently to coat.
  5. Arrange in one layer without overlapping. Bake for about 15 minutes, turning halfway through. Start checking at 10 minutes and remove pieces as they turn lightly golden and dry; thin tortillas may finish sooner.
  6. Cool completely in a single layer, about 10 minutes. The chips become crisper as they cool. Serve once cool.

Notes

Makes 24–32 chips, depending on how the tortillas are cut, or about four small snack portions. Use nutritional yeast, not baking yeast. This is a homemade snack inspired by seasoned tortilla chips, not an official brand recipe. Timing varies with tortilla thickness.

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How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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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

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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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