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Toasted baguette slices topped with guacamole, pico de gallo, and shrimp.

Shrimp Crostini

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 9 reviews
  • Author: Veronika Sykorova
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 4-6 1x
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Lactose

Description

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!


Ingredients

Units Scale
  • 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 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

  1. Preheat your oven to 400F (200C).
  2. Slice the baguette and lay it out on a baking sheet. Set aside.
  3. Wash and dry the shrimp. You can remove the tails too before cooking or leave them on for presentation.
  4. Add the shrimp to a medium bowl and drizzle with avocado oil. Toss to coat.
  5. Season with cajun spice and sea salt. Mix again to coat well.
  6. Transfer the baking sheet with sliced baguette to the preheated oven and toast for 5-10 minutes while you cook the shrimp.
  7. 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.
  8. Spread guacamole or mashed avocado on the baguette slices, top with pico de gallo, and add 1-2 shrimp to each slice.
  9. 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.

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