Garlic Shrimp Crostini with Avocado

I still remember the first time I made garlic shrimp crostini with avocado. It was one of those “oh no, people are coming over” moments. I had wine, mismatched glasses, and a half hour to figure out food. I didn’t have time to run out, but I did have a soft baguette, some plump shrimp, and a perfectly ripe avocado. The result? Magic.

I toasted the bread with garlic oil, mashed the avocado with lime, and seared the shrimp until just pink and sizzling. What started as a fridge-dive appetizer turned into something I now make on purpose, again and again. The texture, the richness, the spice — it’s a bite-sized knockout.

As a home cook in Toronto, inspired by multicultural flavors and shared kitchens, I’m all about cozy dishes that feel luxurious without demanding hours in the kitchen. This crostini checks every box. You’ll want to bookmark this for everything from Friday nights to your next dinner party.

What Makes Garlic Shrimp Crostini with Avocado So Irresistible?

It’s not just another appetizer. It’s layers of crispy, creamy, spicy goodness — all in one mouthful. Here’s why it works so well:

• Crunch: Toasted baguette slices act as the perfect base.
• Creaminess: Mashed avocado mixed with lime juice and black pepper adds richness.
• Heat & Flavor: Juicy shrimp are seared in garlic oil, cumin, and smoked paprika.

The combination feels restaurant-worthy, but the ingredients are simple. Most of them are probably in your pantry or freezer right now. The contrast of temperatures, textures, and seasonings makes each bite dynamic.

This isn’t just a crowd-pleaser. It’s a “where did you learn to make this?” moment. That’s the best kind of food.

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Ingredients You’ll Need (Nothing Fancy)

Here’s everything required for your garlic shrimp crostini with avocado:

• 10–12 baguette slices (about ½” thick)
• 6 tbsp olive oil, divided
• 1 teaspoon garlic powder
• 1 ripe avocado
• Juice of ½ lime
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 12 large shrimp, peeled and deveined
• 2 big garlic cloves, sliced thin
• ¾ teaspoon smoked paprika
• ½ teaspoon ground cumin
• Extra salt and pepper to taste

This recipe serves around 4–6 as an appetizer. It can easily be doubled (or tripled!) for parties. Just make sure to have a backup baguette — these disappear fast.

Step-by-Step Instructions

Let’s walk through the process together. It’s fast, simple, and satisfying.

1. Prep the Crostini

Preheat your oven to 350°F and line a baking sheet with parchment paper. Arrange your baguette slices in a single layer.

In a small bowl, mix 3 tablespoons of olive oil with the garlic powder. Brush both sides of each baguette slice generously.

Bake for 10–15 minutes, flipping once halfway through, until golden and crisp. Keep an eye on them near the end to prevent over-browning.

2. Make the Avocado Mash

While the bread bakes, mash the avocado in a small bowl. Add the lime juice, salt, and black pepper. Stir until smooth and creamy. Set aside, covered, so it stays green.

3. Sauté the Garlic and Shrimp

Heat the remaining 3 tablespoons of olive oil in a large skillet over low heat. Add the garlic slices and gently cook for about 2 minutes, just until fragrant and golden.

Raise the heat to medium-high and add the shrimp, paprika, cumin, salt, and pepper. Stir well to coat.

Cook shrimp for 4–5 minutes, flipping once or twice, until they’re pink, juicy, and lightly charred.

4. Assemble the Crostini

Spread a spoonful of mashed avocado on each toasted baguette. Top with a garlic shrimp. Spoon a bit of that garlicky oil over each one if you’d like (you definitely should).

Serve warm. Watch them vanish.

Serving Tips & Pairings

These crostini are ideal for all kinds of gatherings — wine nights, game day, brunch, or even a cozy date night in. They’re elegant enough for guests but chill enough for sweatpants.

Want to elevate them? Sprinkle chopped cilantro, a pinch of red pepper flakes, or a crumbled salty cheese like feta. Feeling fancy? A thin drizzle of balsamic glaze adds a gourmet twist.

Pair them with:

• A crisp white wine (like Sauvignon Blanc)
• Sparkling water with lime
• A crunchy salad with citrus vinaigrette

These bites also work beautifully alongside other bold snacks, like this antojitos recipe. The balance of creamy and spicy is right on theme.

Customizations and Swaps

One of the best parts of this dish? It’s endlessly adaptable.

• No baguette? Use ciabatta, sourdough, or even pita chips.
• No shrimp? Try scallops, grilled tofu, or sautéed mushrooms.
• Vegan version? Sub the shrimp with roasted chickpeas and use olive tapenade under the avocado.
• Extra spice? Add a splash of hot sauce or a dash of cayenne to the shrimp.

Make it yours. These crostini love a little remix.

Storage and Make-Ahead Tips

This dish is best served fresh, but a little planning helps:

• Toasted crostini can be made up to 1 day in advance. Store in an airtight container at room temperature.
• Shrimp can be pre-seasoned earlier in the day, but cook them right before serving for best texture.
• Avocado mash can be made a couple hours ahead. Just press plastic wrap directly on the surface to prevent browning.

Assembly takes just 5–10 minutes, so you can impress without stress.

Why It Belongs in Your Rotation

Whether you’re an appetizer aficionado or new to entertaining, this recipe is for you. It’s fast. It feels fancy. And it’s built on ingredients that work overtime.

I’ve made these garlic shrimp crostini with avocado for baby showers, birthdays, game nights, and solo movie marathons. They’ve never let me down. Even the skeptics — you know, the ones who say “I’m not really an avocado person” — get won over.

More than a recipe, this dish feels like a little victory. The kind that comes from turning a handful of ingredients into something unforgettable.

Frequently Asked Questions

How spicy is this recipe?
It has a mild, smoky heat thanks to the paprika and cumin, but it’s not hot. You can dial it up with chili flakes or hot sauce if you like.

Can I use frozen shrimp?
Absolutely. Just thaw and pat them dry before cooking to prevent extra moisture.

How long will leftovers keep?
These are best eaten fresh. Leftovers get soggy quickly. That said, leftover shrimp and avocado mash can be stored separately in the fridge for 1 day.

Can I serve this cold?
You could, but the warm shrimp really brings it to life. For parties, assemble just before serving for the best result.

Final Thoughts

Garlic shrimp crostini with avocado is more than an appetizer — it’s a conversation starter. It turns pantry staples into something spectacular. It gives you restaurant flavor without the fuss.

It’s a dish that proves the best recipes often start with what you already have — and just a little bit of boldness.

So whether you’re cooking for two or twenty, trust this one. It’s quick. It’s cozy. And it absolutely belongs on your table.