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We’ve been serving this easy crostini appetizer for over a decade as a unique alternative to a shrimp cocktail when we entertain. It never fails to make a hit. The contrasting flavors of tangy chili sauce, creamy avocado, and fresh cilantro are a nice match for the shrimp, and the sprinkling of celery seed added just before serving is the perfect finishing touch.
Notes From the MGC Kitchen
As we’ve mentioned in our recipes for blue cheese and mascarpone crostini and crostini with prosciutto and figs, the word crostini, when translated from Italian means “little toasts.” However, we’ve come to think of crostini as a completed appetizer with a variety of creative toppings. You’ll see the term used both ways in this post.
Key Ingredients
Here’s an overview of the essential ingredients for this recipe, along with shopping tips, and possible substitutions. The complete ingredient list is in the recipe card below.
- SHRIMP: We use medium shrimp (41 to 50 per pound) for this recipe because they fit nicely atop the crostini and can be eaten in just a couple of bites. Buying pre-cooked shrimp can save you a lot of prep time. If you buy frozen, be sure to allow time for defrosting in the refrigerator. If you buy shrimp with tails on, remove them to make the crostini easier to eat. If you purchase raw (or frozen raw) shrimp, we recommend cooking them ahead of time so they’re thoroughly chilled. Cooking instructions are included in the recipe notes.
- BAGUETTE: French-style baguettes are the perfect choice for making crostini. They have a small diameter, a thin, crisp crust, and a tender inner texture – all qualities that make it just right for finger food that’s easy to eat.
- AVOCADOS: Hass avocados have the perfect buttery flavor and smooth texture for making this appetizer. Plan ahead to ensure your avocados are ripe when you’re ready to make this recipe.
- JALAPEÑO PEPPER SAUCE: The mild, fruity flavor of jalapeño pepper sauce is our choice for adding a little heat to the avocado puree in this recipe. There are a few brands on the market, but we usually buy McIlhenny’s Green Tabasco. If you can’t find it, feel free to use your favorite hot sauce, just be careful with the quantity as some of your guests may not care for a lot of heat.
- CHILI SAUCE: Bottled chili sauce (the kind you use for cocktail sauce) provides a tangy contrast to the creaminess of the avocado and pairs perfectly with the shrimp.
- CILANTRO: Fresh cilantro adds a vibrant, herbal quality to this appetizer. If you don’t care for it, you could substitute flat-leaf parsley, or leave it out altogether.
- CELERY SEED: A light sprinkling of celery seed is a finishing touch for this appetizer that really makes the flavor of the shrimp pop. Don’t skip it!
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How to Make Shrimp Crostini
Here’s a basic overview of how this dish is prepared. For detailed, step-by-step instructions and a complete ingredient list, please refer to the printable recipe card below.
PREPARE THE CROSTINI (LITTLE TOASTS): Preheat the oven and line a baking sheet with parchment. Trim the ends from the baguette and slice it on the bias into oval slices about 1/4 to 3/8″ thick. Arrange the slices in a single layer on the baking sheet, brush each slice of bread with a little olive oil and bake until lightly toasted and crisp around the edges.
MAKE THE AVOCADO PUREE: Peel and pit the avocados, cut them into chunks, and place them in the work bowl of a food processor. Add lime juice and mayonnaise, and process until smooth. Season to taste with jalapeño pepper sauce, salt, and pepper.
ASSEMBLE THE CROSTINI: Spread a thin layer of avocado puree on each baguette slice and top with a single cilantro leaf. Add a dollop of chili sauce on top of each leaf, then top with a shrimp. Sprinkle with celery seed and freshly ground black pepper.
Make Ahead Tips
The crostini and the shrimp for this recipe can be made up to two days in advance. The avocado puree can be made up to one day in advance, although we recommend preparing it the same day for the best presentation. Here are a few tips:
- Before storing the crostini, be sure the slices are fully cooled. Place them in a tightly sealed container in a cool dry place. You can also refrigerate them, but you’ll want to bring them to room temperature before adding the toppings.
- If you’re using pre-cooked shrimp, ask your seafood vendor how long they can be stored. If you’re using frozen pre-cooked shrimp, defrost them in the refrigerator overnight, rinse them in cool water, pat dry, and refrigerate. If you’re cooking raw shrimp, follow the instructions in the recipe notes. All seafood, cooked or raw, should be stored in the coldest part of the refrigerator until ready to use.
- To make the avocado puree in advance, follow the recipe instructions and transfer it to a container with a tight-fitting lid. Choose a size that will be filled with the puree, leaving very little airspace. You can also place a piece of plastic wrap directly on top of the puree to minimize discoloration. If the puree does get a little brown on the top, use a spoon to skim it off and discard it.
What to Drink With Shrimp Crostini
Light, food-friendly white wines are a top choice to serve with this appetizer. We particularly like sparkling wines like Prosecco and Cava. Riesling and Sauvignon Blanc are also nice choices. Offer a Pilsner or light lager for the beer lovers on your guest list, and as a non-alcoholic option, serve lime-flavored sparkling water garnished with lime wheels for added zing.
Shrimp Crostini with Avocado
Ingredients
- 36 medium shrimp (41 to 50 per pound), cleaned, cooked, and chilled (see notes)
- 1/2 cup bottled chili sauce
- Fresh cilantro leaves
- Celery seed
For the crostini (little toasts)
- 1 French baguette
- Olive oil, for brushing
For the avocado puree
- 2 Haas avocados
- 1 tablespoon mayonnaise
- 4 teaspoons freshly squeezed lime juice, divided
- 2 teaspoons jalapeño pepper sauce, (or more to taste – see notes)
- Salt and freshly ground pepper
Instructions
- Place the shrimp in a bowl, toss with two teaspoons of the lime juice, and set aside.
Prepare the crostini (little toasts)
- Preheat the oven to 375°F and line a baking sheet with parchment.
- Trim the ends from the baguette and slice it on the bias into oval slices about 1/4 to 3/8" thick. You'll need 36 pieces for this recipe.
- Arrange the slices in a single layer on the baking sheet (depending on its size, you may need to perform this step in two batches).
- Brush each slice of bread with a little olive oil and bake until lightly toasted and crisp around the edges, about 4 to 6 minutes. Set aside to cool.
Make the avocado puree
- Peel and pit the avocados, cut them into chunks, and place them in the work bowl of a food processor.
- Add the remaining lime juice and mayonnaise, and process until smooth. Season to taste with jalapeño pepper sauce, salt, and pepper.
Assemble the crostini
- Drain the shrimp of any excess liquid and pat dry with paper towels.
- Spread a thin layer of avocado puree on each baguette slice and top with a single cilantro leaf. Carefully place 1/4 to 1/2 teaspoon of chili sauce on top of each leaf, then top with a shrimp.
- Sprinkle the finished crostini with celery seed and freshly ground black pepper.
Notes
About the shrimp
Buying pre-cooked shrimp for this recipe can save a lot of time on preparation. If you buy frozen, be sure to allow time for defrosting in the refrigerator. If you buy shrimp with tails on, remove them to make the crostini easier to eat. If you purchase raw shrimp (or frozen raw), we recommend cooking them ahead of time so they’re thoroughly chilled. Here’s how: Peel and devein the shrimp and remove the tails (if using frozen shrimp, defrost first). Bring a pot of salted water to a boil and have a large bowl of ice water ready to prevent overcooking and keep the shrimp firm. Add the shrimp and cook until they are pink and opaque, about 2 minutes. Drain and immediately plunge them into the ice bath. Once cool to the touch, drain, pat dry, and refrigerate. About the jalapeño pepper sauce: The mild heat and fruity flavor of jalapeño pepper sauce is our choice for this appetizer recipe. There are a few brands on the market, but we usually buy McIlhenny’s Green Tabasco. If you can’t find it, feel free to use your favorite hot sauce, just be careful with the quantity as some of your guests may not care for a lot of heat.Make Ahead Tips
The crostini and the shrimp for this recipe can be made up to two days in advance. The avocado puree can be made up to one day in advance, although we recommend preparing it the same day for the best presentation. Here are a few tips:
- Before storing the crostini, be sure the slices are fully cooled. Place them in a tightly sealed container in a cool dry place. You can also refrigerate them, but you’ll want to bring them to room temperature before adding the toppings.
- If you’re using pre-cooked shrimp, ask your seafood vendor how long they can be stored. If you’re using frozen pre-cooked shrimp, defrost them in the refrigerator overnight, rinse them in cool water, pat dry, and refrigerate. If you’re cooking raw shrimp, follow the instructions in the recipe notes. All seafood, cooked or raw should be stored in the coldest part of the refrigerator until ready to use.
- To make the avocado puree in advance, follow the recipe instructions and transfer it to a container with a tight-fitting lid. Choose a size that will be filled with the puree, leaving very little airspace. You can also place a piece of plastic wrap directly on top of the puree to minimize discoloration. If the puree does get a little brown on the top, use a spoon to skim it off and discard it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks delicious!!!