Dinner

Garlic Shrimp Crostini with Avocado Recipe

ByMatteo Rossi November 27, 2025November 27, 2025

Introduction

Garlic Shrimp Crostini with Avocado is a flavorful and easy appetizer perfect for gatherings or a light snack. Crispy baguette slices topped with creamy avocado and spiced garlic shrimp make a delightful combination that’s sure to impress.

The image shows several small open-faced toasts, each with three main layers. The base layer is a thick slice of toasted bread with a golden-brown color and a slightly crispy texture. On top of the bread is a creamy, light green spread that looks smooth and slightly chunky, likely avocado-based. The top layer features a large, cooked shrimp with a reddish-orange charred color and a firm texture, placed right in the center. Some toasts have small green herb leaves as garnish, adding a fresh contrast to the warm colors. The toasts are placed on a wooden board with scattered green herbs around them on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

10-12 baguette slices (about 1/2″ thick)
6 tbsp olive oil, divided
1 tsp garlic powder
1 avocado
Juice of 1/2 lime
1/4 tsp salt
1/4 tsp black pepper
12 large shrimp, peeled, deveined
2 big garlic cloves, cut into slivers
3/4 tsp smoked paprika
1/2 tsp cumin
1/4 tsp salt
1/4 tsp black pepper

Instructions

Step 1: Preheat the oven to 350°F and move the rack to the top position. Line a baking sheet with parchment paper and place the baguette slices in an even layer.
Step 2: In a small bowl, mix 3 tbsp olive oil with garlic powder. Brush both sides of each baguette slice with the oil mixture. Bake for 10-15 minutes, or until the crostini are as crisp as you like.
Step 3: While the crostini bake, mash the avocado in a small bowl. Add lime juice, 1/4 tsp salt, and 1/4 tsp black pepper, then mix well. Set aside.
Step 4: Heat the remaining 3 tbsp olive oil in a large skillet over low heat. Add the garlic slivers and cook for about 2 minutes to infuse the oil. Increase heat to medium-high, then add shrimp, smoked paprika, cumin, 1/4 tsp salt, and 1/4 tsp black pepper. Stir to combine and cook, turning shrimp once or twice, until they turn pink and are cooked through, about 5 minutes.
Step 5: Spread each crostini with the mashed avocado mixture. Top with the cooked shrimp and serve immediately for the best texture and flavor.

Tips & Variations

For extra crunch, toast the crostini under the broiler for the last 1-2 minutes of baking—but watch closely to prevent burning.
Swap lime juice for lemon juice for a slightly different citrus note.
If you prefer less spice, reduce the smoked paprika and cumin by half or omit the cumin.
Add a sprinkle of fresh chopped cilantro or parsley for a burst of color and freshness.

Storage

This dish is best served fresh to maintain the crispiness of the crostini. If you have leftovers, store the cooked shrimp and avocado mixture separately in airtight containers in the refrigerator for up to 2 days. Reheat shrimp gently in a skillet over low heat, but avoid reheating the avocado to keep its texture fresh. Toast fresh baguette slices to replace crostini if needed.

How to Serve

Several small pieces of toasted bread form the base layer, each topped with a creamy, pale green spread that looks soft and slightly chunky. On top of this layer sits a single grilled shrimp per piece, showing a golden orange color with dark char marks and a slightly glossy texture. Small green leaves are scattered around the toasts. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works fine—just be sure to thaw them completely and pat dry before cooking to avoid excess moisture.

Can I prepare any parts of this recipe ahead of time?

You can prepare the avocado mash and cook the shrimp a few hours ahead, storing them separately in the fridge. Toast the crostini just before serving to keep them crispy.