These garlic shrimp crostini with avocado are my go-to appetizer when I want to seriously impress guests without spending hours in the kitchen. The combination of buttery garlic shrimp, creamy avocado, and crispy toasted bread creates a restaurant-quality bite that’ll have everyone asking for the recipe—and yes, these garlic shrimp crostini with avocado are actually super easy to pull off at home.
SERVES: 4 | PREP: 15 MIN | COOK: 12 MIN | TOTAL: 27 MIN
Ingredients
For the Crostini Base
| Ingredient | Amount |
|---|---|
| French baguette | 1 loaf (about 12 inches) |
| Olive oil | 3 tablespoons |
| Garlic powder | ½ teaspoon |
| Sea salt | ¼ teaspoon |
For the Garlic Shrimp
| Ingredient | Amount |
|---|---|
| Large shrimp (peeled, deveined) | 1 pound (about 20-24 shrimp) |
| Unsalted butter | 4 tablespoons |
| Fresh garlic cloves (minced) | 5 cloves |
| Fresh lemon juice | 2 tablespoons |
| Red pepper flakes | ¼ teaspoon |
| Fresh parsley (chopped) | 2 tablespoons |
| Black pepper | ¼ teaspoon |
| Kosher salt | ½ teaspoon |
For the Avocado Topping
| Ingredient | Amount |
|---|---|
| Ripe avocados | 2 medium |
| Fresh lime juice | 1 tablespoon |
| Sea salt | ¼ teaspoon |
| Fresh cilantro (chopped) | 1 tablespoon |
For Garnish
| Ingredient | Amount |
|---|---|
| Microgreens or arugula | ½ cup |
| Extra virgin olive oil | For drizzling |
| Lemon wedges | For serving |
How to Make Garlic Shrimp Crostini with Avocado
Phase 1: Preparing the Crostini Base (8 minutes)
Step 1: Preheat your oven to 400°F and position the rack in the middle.
This temperature is perfect for getting golden, crispy crostini without burning them. The middle rack ensures even heat distribution so you won’t end up with burnt edges and soft centers.
Step 2: Slice the baguette into ½-inch thick rounds at a slight diagonal angle.
You should get about 16-20 slices from a standard baguette. The diagonal cut gives you a larger surface area for toppings and looks more elegant on the plate.
Step 3: Arrange the bread slices on a large baking sheet in a single layer, making sure they don’t overlap.
If your slices touch, they’ll steam instead of crisping up. Use two baking sheets if needed to give each slice proper space.
Step 4: Brush both sides of each bread slice with olive oil using a pastry brush.
Don’t skip oiling both sides—this creates that restaurant-quality crunch and prevents the bread from getting soggy when you add the toppings later.
Step 5: Sprinkle the tops lightly with garlic powder and sea salt.
The garlic powder here adds an extra flavor layer that complements the fresh garlic in the shrimp. Just a light dusting is enough—you don’t want to overpower the other ingredients.
Step 6: Bake for 6-8 minutes, flipping once halfway through, until both sides are golden brown and crispy.
Watch carefully after the 5-minute mark because bread can go from perfect to burnt quickly. You want a nice golden color with a satisfying crunch when you tap it.
Step 7: Remove from the oven and let the crostini cool on the baking sheet for 2 minutes.
They’ll continue crisping up as they cool. This cooling time also prevents the avocado from getting warm and mushy when you assemble everything.
Phase 2: Cooking the Garlic Shrimp (7 minutes)
Step 8: Pat the shrimp completely dry with paper towels and season with kosher salt and black pepper.
Dry shrimp are crucial for getting a nice sear. Any moisture will cause them to steam instead of caramelize, and you’ll miss out on that beautiful golden color.
Step 9: Heat a large skillet over medium-high heat for 1 minute until it’s nice and hot.
Test the heat by flicking a tiny drop of water into the pan—it should sizzle immediately and evaporate within a second. This tells you the pan is ready for cooking.
Step 10: Add 2 tablespoons of butter to the hot pan and let it melt completely, swirling to coat the bottom.
The butter should foam but not turn brown. If it starts smoking, your heat is too high—reduce it slightly before adding the shrimp.
Step 11: Add the shrimp in a single layer, making sure they’re not crowded.
Cook in two batches if needed. Crowding causes the temperature to drop and makes the shrimp steam instead of sear. You want 2-3 minutes on the first side without moving them.
Step 12: Flip each shrimp when you see them turn pink around the edges and get a golden sear on the bottom.
Don’t flip too early or you’ll lose that gorgeous caramelization. The shrimp should release easily from the pan when they’re ready to flip.
Step 13: Add the minced garlic, red pepper flakes, and remaining 2 tablespoons of butter to the pan.
Stir constantly for 30-60 seconds until the garlic becomes fragrant but not brown. Burnt garlic tastes bitter, so keep it moving in the pan.
Step 14: Remove from heat and immediately squeeze in the fresh lemon juice and chopped parsley.
The lemon juice added off-heat prevents the sauce from becoming too acidic. Toss everything together so each shrimp gets coated in that buttery garlic sauce.
Phase 3: Preparing the Avocado & Assembly (5 minutes)
Step 15: Cut the avocados in half, remove the pits, and scoop the flesh into a medium bowl.
Choose avocados that yield slightly to gentle pressure—too firm and they won’t mash smoothly, too soft and they might taste off.
Step 16: Mash the avocado with a fork to your desired consistency, then stir in lime juice, sea salt, and cilantro.
I like leaving it slightly chunky for texture, but you can make it completely smooth if you prefer. The lime juice prevents browning and adds a bright flavor that balances the rich shrimp.
Step 17: Spread about 1 tablespoon of avocado mixture on each crostini, leaving a small border around the edges.
This border prevents the toppings from sliding off when people pick them up. Use the back of a spoon to create an even layer.
Step 18: Place 1-2 shrimp on top of each avocado-covered crostini (depending on shrimp size).
Arrange them so they look appealing—maybe slightly overlapping or positioned at an angle. Presentation matters when you’re serving appetizers.
Step 19: Drizzle any remaining garlic butter from the pan over the assembled crostini.
This extra sauce adds moisture and intense flavor. Don’t be shy with it—this is what takes these from good to unforgettable.
Step 20: Top with a small handful of microgreens or arugula, a final drizzle of extra virgin olive oil, and serve with lemon wedges on the side.
The peppery greens add a fresh contrast to the rich shrimp and creamy avocado. Serve immediately while the crostini are still crispy.
Chef’s Notes
Shrimp Size Matters: Large shrimp (21-25 count per pound) are perfect for these garlic shrimp crostini with avocado because you get 1-2 pieces per toast. Smaller shrimp work too, but you’ll need to adjust quantities—plan for 2-3 smaller shrimp per crostini.
Timing is Everything: Make the crostini first and let them cool, then cook your shrimp just before serving. The bread stays crispy for about 30 minutes, but the shrimp are best enjoyed hot from the pan.
Garlic Intensity: Five cloves might sound like a lot, but garlic mellows significantly when cooked in butter. If you’re a serious garlic lover, go ahead and add one more clove—I won’t judge.
Avocado Prep Trick: Make the avocado mixture up to 2 hours ahead and press plastic wrap directly onto the surface to prevent browning. Give it a quick stir before assembling to refresh the texture.
Nutrition Information (Per Serving)
Calories: 385
Protein: 24g
Carbohydrates: 28g
Fat: 21g
Fiber: 6g
Sodium: 580mg
Creative Variations
Spicy Cajun Version: Toss the shrimp with 1 teaspoon Cajun seasoning before cooking and add sliced jalapeños to the avocado. If you’re looking for more spicy appetizers, check out this Greek bruschetta that brings Mediterranean heat to the table.
Mediterranean Twist: Replace the avocado with whipped feta, add sun-dried tomatoes, and finish with fresh oregano. The tangy feta pairs beautifully with the garlic shrimp for a completely different flavor profile.
Tropical Style: Mix diced mango into your avocado spread and garnish with toasted coconut flakes. The sweetness of mango cuts through the richness and gives these crostini a vacation vibe.
Holiday Indulgence: Top with a small dollop of caviar or tobiko for an ultra-luxe appetizer that’ll blow away your New Year’s Eve guests. For more holiday appetizer inspiration, try this stained glass fudge that’s equally stunning on a party spread.
Storage & Reheating
Storing Components Separately: Keep leftover shrimp, avocado, and crostini in separate airtight containers in the fridge.
The shrimp will stay good for 2 days, the crostini for 3 days, and the avocado mixture for 1 day (press plastic wrap directly on the surface).
Reheating Shrimp: Warm the shrimp gently in a skillet over low heat with a touch of butter for 2 minutes. Microwaving makes them rubbery, so stick with the stovetop method.
Refreshing Crostini: If your crostini have softened, pop them in a 350°F oven for 3-4 minutes to crisp them back up. They won’t be quite as perfect as fresh, but they’ll still be tasty.
Not Freezer-Friendly: I don’t recommend freezing assembled crostini or the avocado mixture. The texture suffers too much. You can freeze cooked shrimp for up to 2 months, though.
Troubleshooting Guide
Problem: My shrimp are rubbery and overcooked.
Solution: Shrimp cook incredibly fast—we’re talking 2-3 minutes per side maximum. They’re done when they turn pink and opaque. Pull them off heat immediately; they’ll continue cooking from residual heat. Set a timer if you’re prone to distraction.
Problem: The crostini got soggy too quickly.
Solution: Make sure your bread slices are thoroughly crispy before topping them, and don’t assemble until right before serving. If you must prep ahead, keep all components separate and build them at the last minute. Also, ensure you’re using a sturdy baguette, not soft sandwich bread.
Problem: My garlic burned and tastes bitter.
Solution: Add the garlic after you’ve flipped the shrimp, not at the beginning. Garlic burns easily at high heat, so you only want it in the pan for 30-60 seconds. If it starts browning too fast, immediately remove the pan from heat and keep stirring.
Problem: The avocado turned brown before I could serve.
Solution: Mix the lime juice in immediately after mashing—the acid prevents oxidation. For make-ahead situations, press plastic wrap directly onto the avocado surface with no air gaps. The lack of oxygen exposure keeps it bright green.
Problem: My shrimp won’t sear properly; they just steam.
Solution: Your pan isn’t hot enough, or you’re overcrowding it. Heat your skillet until a drop of water sizzles on contact, and cook shrimp in batches if needed. Also, make absolutely sure your shrimp are patted completely dry with paper towels before they hit the pan.
Equipment Essentials
- Large baking sheet (for toasting crostini)
- 12-inch skillet (for cooking shrimp)
- Pastry brush (for oiling bread)
- Chef’s knife (for slicing bread and prep)
- Cutting board
- Medium mixing bowl (for mashing avocado)
- Fork (for mashing avocado)
- Tongs (for flipping shrimp)
- Paper towels (for drying shrimp)
- Serving platter
Shopping List
Bakery Section
- 1 French baguette (12 inches)
Seafood Counter
- 1 pound large shrimp (peeled, deveined, 21-25 count)
Produce Section
- 2 ripe avocados
- 5 garlic cloves
- 1 lemon
- 1 lime
- Fresh parsley (1 bunch)
- Fresh cilantro (1 bunch)
- Microgreens or arugula (small container)
Dairy Section
- Unsalted butter (1 stick)
Pantry/Oils Section
- Olive oil
- Extra virgin olive oil
- Garlic powder
- Red pepper flakes
- Sea salt
- Kosher salt
- Black pepper
Success Secrets
1. Temperature Control is Key: Your skillet needs to be properly heated before adding shrimp—medium-high heat for exactly 1 minute creates the perfect searing environment. Too cool and your shrimp will steam and turn gray; too hot and the butter will burn before the shrimp cook through.
2. Invest in Quality Shrimp: Wild-caught shrimp have better flavor and texture than farm-raised. Look for shrimp that smell like the ocean (in a good way) with no ammonia scent. Already peeled and deveined shrimp save you tons of prep time.
3. Make the Avocado Last Minute: Even with lime juice, avocado starts oxidizing within an hour. For the brightest green color and freshest taste, prepare this mixture no more than 30 minutes before assembly. Your guests will notice the difference.
4. Don’t Skip the Bread Flip: Toasting crostini on both sides isn’t just about appearance—it creates a moisture barrier that prevents sogginess when you add the toppings. That extra 3 minutes of flipping makes a huge difference in texture.
5. Serve at the Right Temperature: These garlic shrimp crostini with avocado are best when the shrimp are warm, the avocado is cool, and the crostini are room temperature. This temperature contrast creates an exciting eating experience that hot or cold versions can’t match.
These crispy, flavor-packed bites prove that restaurant-quality appetizers don’t require professional training or fancy equipment. Just good ingredients, proper timing, and a little confidence in the kitchen.
