Here’s a delicious, elegant, and easy-to-make appetizer: Garlic Shrimp Crostini with Avocado. It’s creamy, garlicky, and perfect for entertaining or a quick snack.
Garlic Shrimp Crostini with Avocado
Serves: 4–6
Prep: 10 minutes | Cook: 10 minutes
Ingredients
- 1 baguette, sliced into ½-inch pieces
- 2 ripe avocados
- Juice of 1 lime
- Salt and pepper, to taste
- 1 lb large shrimp, peeled and deveined
- 3 cloves garlic, minced
- 2 tbsp olive oil
- ¼ tsp red pepper flakes (optional for a kick)
- 2 tbsp fresh parsley, chopped (for garnish)
- Optional: a drizzle of balsamic glaze
Instructions
- Prepare the avocado spread:
- Mash the avocados with lime juice, salt, and pepper.
- Set aside.
- Toast the baguette slices:
- Preheat oven to 375°F (190°C).
- Arrange slices on a baking sheet, brush lightly with olive oil.
- Toast 5–7 minutes until golden and crisp.
- Cook the shrimp:
- Heat 2 tbsp olive oil in a skillet over medium heat.
- Add garlic and sauté 30 seconds until fragrant.
- Add shrimp, season with salt, pepper, and red pepper flakes.
- Cook 2–3 minutes per side until shrimp is pink and opaque.
- Assemble the crostini:
- Spread mashed avocado on each toasted baguette slice.
- Top with 1–2 shrimp per slice.
- Garnish with parsley and a drizzle of balsamic glaze if desired.
Tips for Best Results
- Shrimp: Pat dry before cooking for a better sear.
- Crostini: Slice baguette thin but not too thin, so it holds toppings.
- Avocado: Use ripe but firm avocados to prevent soggy crostini.
- Make ahead: Avocado spread can be prepared an hour ahead; toast bread just before serving.
This appetizer is bright, flavorful, and elegant while being ready in about 20 minutes.
I can also give you a variation with a creamy garlic aioli drizzle that makes it restaurant-level indulgent.
Do you want me to do that?
