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Garlic shrimp and avocado crostini are a fresh and delicious bite-size appetizer that will be a hit at any gathering or party!

Try my Jalapeño Poppers next for a crowd-pleasing appetizer. 

garlic shrimp and avocado crostini beside lemon wedge

These crostini are goood. Lots of garlic, tender shrimp coated with smoky spices, creamy avocado, lime, and arugula to add a bit of bite.

When I was done taking these photos, the crostini became my dinner. My taste buds and tummy were happy.

easy garlic shrimp and avocado crostini appetizer

It doesn’t take long to make these. Slice a baguette, add the slices to a baking sheet, brush them with a mixture of minced garlic and olive oil, bake them for 10-15 minutes, and prep the rest while you wait.

The shrimp themselves only take about 5 minutes to cook. Quick and easy and full of flavor is definitely my approach to cooking these days!

My popular posts fluctuate every month, but one thing remains constant – my shrimp recipes seem to do quite well. Three of my top 4 recipes this month are shrimp recipes! Fingers crossed that you guys like this shrimp recipe too. 🙂 I just love shrimp.

close-up of bite-sized shrimp and avocado crostini appetizer

Like I keep mentioning in every bloody post (yeah I don’t know when to stop), it’s not spring here yet. I’m desperate for warm weather. It somehow makes me feel better to make easy, colorful, fresh food and complain a lot to strangers who are nice enough to read my blog. That’s what tides me over in between trips to warm places, anyway.

We’re in the middle of a cold snap right now, so I’m extra cranky. March is a weird month here. My sister’s birthday is in March, and sometimes it’s -25C and a blizzard. Other times it’s positively spring-like. I’m sure you probably don’t come here for my complaining, so please send some warm weather my way already. < /end rant >

And back to the food. The avocado mixture is basically a simplified guacamole. I mashed up an avocado with a bit of lime juice and salt & pepper. Despite the chili powder, I really wouldn’t call the shrimp spicy.

The crostini are flavorful, yes, spicy not so much, especially when you take the avocado and bread into account.

several garlic shrimp and avocado crostini appetizers

If you buy a bag of frozen shrimp like I did, you can easily make more than 12 of these. Just make sure you have an extra avocado on hand, and adjust the other ingredients as needed. Enjoy!

Will you make these garlic shrimp and avocado crostini?

Garlic shrimp and avocado crostini are a fresh and delicious bite-size appetizer that will be a hit at any gathering or party!
5 from 5 votes

Garlic Shrimp and Avocado Crostini

Easy & delicious garlicky shrimp and avocado crostini.
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 1 dozen crostini

Ingredients 

  • 12 medium to large shrimp thawed, peeled & deveined
  • 12 baguette slices (about 1/2"-3/4" thick)
  • 4 cloves garlic minced
  • 2 tablespoons olive oil
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Juice of 1/4 lime
  • 1 avocado
  • Arugula to taste
  • Salt & pepper to taste

Instructions 

  • Preheat oven to 350F and move the rack to the top. Line a baking sheet with foil and place the baguette slices on there.
  • Add the olive oil and minced garlic to a small bowl. Brush the baguette slices on both sides with the oil/garlic mix. Bake for 10-15 minutes or until they're as crispy as you want. 15 minutes made them really crispy.
  • Meanwhile, add a splash of olive oil to a skillet on medium-high heat. Add the shrimp, chili powder, garlic powder, smoked paprika, and salt & pepper to taste. Cook, stirring often, until the shrimp are pink (about 5 mins). Remove the pan from the heat.
  • In a small bowl, mash the avocado, lime, and a bit of salt & pepper together.
  • Once the baguette slices are toasted, let them cool for a few minutes and then spread a layer of avocado on each one. Top with the arugula and shrimp. Serve immediately.

Notes

  • I buy the 3/4 pound bags of frozen shrimp, so I had some left over. If you buy 3/4 or 1 lb. of shrimp, you can easily make more than 12 of these. Just ensure you have a second avocado, and increase the other ingredients as needed.
  • I used a sourdough baguette for these crostini.

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Hi! I’m Natasha.

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20 Comments

  1. Maria B says:

    5 stars
    Outstanding!! I love a fish with a lot of sauce and this Hit the spot on everything. I definitely added salt at the end and i tossed in some steamed broccoli and make It a rounded meal. 5 Stars!!!

    1. Natasha says:

      I’m so glad you liked it, Maria!!

  2. Carol Rosenblatt says:

    5 stars
    It was a hit! Super easy to make and they were delish! I’ll will definitely make again.

    1. Natasha says:

      So glad to hear it!! πŸ˜€ Thanks for your review, Carol!

  3. Dave says:

    I will be making this for Easter brunch for a crowd of eight to ten who all love avocado and shrimp as much as I do. Being from South east Louisiana I never pass up a recipe that has shrimp involved. I know there will not be any of these left on the platter and they will be asking for the recipe.

    1. Natasha says:

      That’s awesome!! I hope everyone loves them, Dave! πŸ˜€

  4. Mary says:

    What a delicious appetizer. Was a big hit when I had the girls over. Thanks for sharing this.

    1. Natasha says:

      Yay so happy to hear it, Mary!

  5. Amanda says:

    5 stars
    I made these for an appetizer for my annual dinner party and everyone loved so lite and flavorful .. my 15 ur old daughter has asked me to make often it’s a new family fave

    1. Natasha says:

      That’s wonderful! Thanks for letting me know, Amanda. πŸ™‚

  6. Marna says:

    5 stars
    Did this with pre-made guacamole as there weren’t any ripe avocados available. Didn’t have to add garlic or seasonings to it either. Some baby arugula fresh from the garden and it was delish!

    1. Natasha says:

      So glad you liked it, Marna!!

  7. Sue says:

    Any suggestions on how to make this ahead of time and serve a few hours later?

    1. Natasha says:

      Hi Sue, I think it would work if you prepared the bread and the shrimp and then kept the shrimp in the fridge until serving. I would wait as late as possible to mash up the avocado because it will go brown the longer you leave it. Hope you enjoy these!

  8. Cindy Rodriguez says:

    These are gorgeous! I usually go in for the sweets, but I saw the cover photo for this and had to click over. Shrimp and avocado are two of my favorite things. These look just perfect for entertaining. Can’t wait to try them. Thanks!

    1. Natasha says:

      Thanks so much, Cindy! Let me know if you try them.

  9. Antonet Roajer says:

    Yummy!! Creamy avocado and garlic shrimp delicious combo.

    1. Natasha says:

      Thanks!!

  10. Mary Ann | The Beach House Kitchen says:

    These look absolutely delicious Natasha! Perfect little appetizer for a crowd. Can’t wait to try this one.

    1. Natasha says:

      Thanks, Mary Ann! I definitely enjoyed every bite. Hope you make them!