Garlic Shrimp Crostini with Avocado
A delightful combination of garlic sautéed shrimp and creamy avocado spread on toasted baguette slices, perfect for appetizers or a light dinner.
Ingredients
For the Crostini
- 1 baguette 1 baguette, sliced into 1/2-inch rounds, toasted until golden For perfect crunch.
For the Shrimp
- 1 pound 1 pound large shrimp, peeled and deveined Tails removed for ease of eating.
- 3 tablespoons 3 tablespoons olive oil For sautéing and a silky finish.
- 4 cloves 4 cloves garlic, minced The soulful backbone of the dish.
- 1 ripe avocado 1 ripe avocado, mashed until creamy Adds richness and cool contrast.
- Juice of 1 lemon Juice of 1 lemon Brightens everything and cuts the richness.
- 2 tablespoons 2 tablespoons unsalted butter For a lush, slightly indulgent sauté.
- 1/4 teaspoon 1/4 teaspoon red pepper flakes Optional for a gentle kick.
- to taste Salt and black pepper To taste.
- to taste Fresh parsley or cilantro, chopped For a herbaceous finish.
- 2 tablespoons 2 tablespoons nutritional yeast Optional for cheesy flavor without dairy.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and arrange baguette slices on a baking sheet. Brush lightly with olive oil and toast until golden, about 6–8 minutes.
- Meanwhile, pat shrimp dry and season with salt, pepper, and a pinch of red pepper flakes.
- Mash the avocado with lemon juice, a pinch of salt, and a drizzle of olive oil until silky.
Cooking
- Heat a large skillet over medium-high heat. Add butter and 1 tablespoon olive oil. When the butter foams, add minced garlic and sauté for 30 seconds until fragrant.
- Add shrimp to the pan in a single layer. Cook for about 1.5–2 minutes per side until pink and slightly caramelized. Finish with a squeeze of lemon and toss with chopped parsley.
Assembly
- Spread a generous layer of mashed avocado on each toasted baguette slice, top with two or three shrimp, and spoon any pan juices over the top for extra flavor.
- Serve immediately so the crostini stay crisp and the shrimp warm.
Notes
For a spicy version, mix sriracha or harissa into the mashed avocado. For a vegetarian alternative, replace shrimp with roasted mushrooms or grilled halloumi.