Shrimp Crostini
These Cajun Shrimp Crostini bites are an easy crowd-pleasing appetizer that comes together in less than 30 minutes. Serve it as finger food at parties, movie nights, or on toasted bread instead of baguette for lunch!
- Total Time25 minutes
- Yield4-6 1x
- DietLow Lactose
Ingredients
Units
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- 1 baguette
- 500g raw shrimp (26-30 count, peeled and deveined)
- 2 tbsp avocado oil (or other cooking oil)
- 1 1/2 tbsp cajun spice
- 1/2 tsp sea salt (optional, skip if your cajun spice contains salt)
- 1 cup 4-Ingredient Guacamole (or 2 avocados, mashed)
- 1/2 cup pico de gallo
- 1/4 cup finely chopped fresh parsley or chives (optional)
- 1/2 lime
Instructions
- Preheat your oven to 400F (200C).
- Slice the baguette and lay it out on a baking sheet. Set aside.
- Wash and dry the shrimp. You can remove the tails too before cooking or leave them on for presentation.
- Add the shrimp to a medium bowl and drizzle with avocado oil. Toss to coat.
- Season with cajun spice and sea salt. Mix again to coat well.
- Transfer the baking sheet with sliced baguette to the preheated oven and toast for 5-10 minutes while you cook the shrimp.
- Cook the shrimp in a large skillet over medium-high heat for 1-2 minutes on each side until the shrimp are pink and opaque. Don’t overcook.
- Spread guacamole or mashed avocado on the baguette slices, top with pico de gallo, and add 1-2 shrimp to each slice.
- Garnish with fresh herbs if desired and finish with a squeeze of lime. Best enjoyed right away.
Notes
Leaving the tail on the shrimp for cooking adds more flavors to the dish so I often leave them on but you can remove them so the crostini is easier to eat.
Keep any leftover cooked shrimp in an airtight container in the fridge for 1-2 days. I don’t recommend freezing them.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
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