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garlic shrimp crostini with avocado a flavorful b 2026 03 10 134134 683x1024 1

Garlic Shrimp Crostini with Avocado

A perfect appetizer combining crunchy toasted bread with creamy avocado and flavorful shrimp.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Crostini
  • 10-12 slices baguette slices (about ½” thick)
  • 6 tbsp olive oil, divided
  • 1 teaspoon garlic powder
For the Avocado Spread
  • 1 avocado Use a ripe avocado for best flavor.
  • ½ lime Juice of ½ lime
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
For the Shrimp
  • 12 large shrimp, peeled and deveined
  • 2 big cloves garlic, cut into slivers
  • ¾ teaspoon smoked paprika
  • ½ teaspoon cumin
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Method
 

Preparation
  1. Preheat your oven to 350°F and move the rack to the top.
  2. Line a baking sheet with parchment paper.
  3. Slice the baguette into 10-12 pieces, about ½ inch thick.
  4. In a small bowl, mix 3 tablespoons of olive oil with 1 teaspoon of garlic powder and brush the mixture on each side of the baguette slices.
Baking the Crostini
  1. Bake the crostini for about 10-15 minutes until golden and crispy.
Making the Avocado Spread
  1. Slice the avocado in half, remove the pit, and scoop the flesh into a bowl.
  2. Mash it until smooth but slightly chunky, then add lime juice, salt, and black pepper.
Cooking the Shrimp
  1. In a large skillet, heat the remaining olive oil over low heat and add the garlic slivers to infuse the oil.
  2. Increase the heat to medium-high, add the shrimp, and season with smoked paprika, cumin, salt, and black pepper.
  3. Cook for about 3-5 minutes, turning occasionally until the shrimp are pink and opaque.
Assembling the Crostini
  1. Spread a layer of the avocado mixture on each crostini and top with one shrimp.
  2. Serve immediately for best taste.

Notes

Best enjoyed fresh; leftovers can be stored in airtight containers for up to one day, with crostini kept at room temperature.