Garlic Shrimp and Avocado Crostini
by Chungah
The quickest and easiest appetizer you can whip up that is sure to be a crowd-pleaser! Everyone will beg for seconds!
I’m not sure about you guys but I’m going crazy with Christmas shopping right now.
You have to get that perfect gift for your niece, your mom, your father-in-law, that distant cousin you never really see, and your favorite Grandma who loves the Dodgers.
Oh, and apparently all your friends want an Instant Pot but they’re out of stock.
It’s a lot. But, yet, I find true solace in this. The butteriest, garlickiest shrimp crostini.
It’s quick and easy so you can whip this up in seconds to bring to a last-minute holiday party, or when you don’t have the perfect holiday gift for everyone.
Plus, these bites can be made ahead of time and they don’t require oven space for assembly – simply toast your baguette ahead of time and prepare the shrimp right before serving!
Garlic Shrimp and Avocado Crostini
Ingredients
- 1 French baguette, ends trimmed and cut into 1/3-inch slices
- ¼ cup unsalted butter
- 3 cloves garlic, minced
- 1 shallot, diced
- 1 pound medium shrimp, peeled and deveined
- 2 cups cherry tomatoes, halved
- 1 avocado, halved, peeled, seeded and diced
- 2 tablespoons chopped fresh parsley leaves
- 1 tablespoon freshly squeezed lemon juice, or more, to taste
- Kosher salt and freshly ground black pepper
Instructions
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place baguette slices in a single layer onto the prepared baking sheet. Place into oven and bake until lightly toasted, about 8 minutes; set aside.
- Melt butter in a large skillet over medium high heat. Add garlic and shallot, and cook, stirring frequently, until fragrant, about 2 minutes.
- Add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes.
- Stir in tomatoes, avocado, parsley and lemon juice; season with salt and pepper, to taste.
- Top each baguette slice with shrimp mixture.
- Serve immediately.
Did you make this recipe?
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Really yummy. I substituted minced cilantro for the parsley and spread spicy guacamole on the toast before topping with the shrimp mixture to prevent the liquid from softening the toast. If you don’t use a spicy guac, you might want to consider grinding a little red pepper into the mixture. Fantastic for a cocktail party– or breakfast–or anytime!
yes these will work! Great option for mass production for parties, so thank you for this recipe!
What a great idea! Why didn’t I think of this!! 🙂 Pinning.
I love crostini and so many ingredients that you can play with and create something nice! Great idea!
https://asparklingjourney.com
The recipe looks amazing! However, I have a dairy allergy. Do you think replacing the butter with olive oil would be an ok substitution. I love your website! Happy Holidays from Cleveland High! I think Coach is making one of your recipes for our potluck.
Yes, absolutely! And please tell Coach I said hello (I’m from class of 2006).