Shrimp Crostini with Avocado
Try this easy shrimp crostini appetizer recipe. Made with creamy avocado puree, tangy chili sauce, and fresh cilantro, it has the perfect blend of flavors, textures, and colors for a beautiful presentation.
Servings: 12 servings
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
Calories: 152 | Total Fat: 9g | Cholesterol: 46mg | Sodium: 334mg | Carbohydrates: 12g | Fiber: 3g | Sugar: 3g | Protein: 8g