The perfect bite sized appetizer fresh, flavorful, and full of zest! Juicy shrimp tossed in a kick of spice are layered over creamy avocado on crispy toasted baguette slices. Each bite delivers the perfect mix of heat, crunch, and smoothness, making it an irresistible starter for parties, dinners, or casual get togethers.
Happy Friday…. the 13th!
So I like to think of Friday the 13th not as bad luck, but as maybe the best luck ever.
Friday the 13th gives you an excuse for everything. Seriously.
Forgot to pick up lunch for the meeting? It’s Friday the 13th…
Forgot your mom’s birthday? It’s Friday the 13th…
(jkkk today’s my mom’s bday… totally did not forget your birthday!!)
Finished off the box of chips ahoy?? No, that was just you. But if someone caught you finishing of their box… It’s Friday the 13th!
So today is really just about losing car keys… forgetting dry cleaning… and and getting one day of the year to not have to own up to it.
hahaha happy holiday!
Ok, but the one thing you don’t have to worry about messing up are these Spicy Shrimp and Avocado Crostinis! These are so fast and easy that they are even fool proof on today’s like today 🙂 All you have to do is sauté the shrimp for about 2 minutes in pan…. and puree a few ingredients in the food processor, voila! Deliciosa!
The shrimp get a little heat from a quick chili powder rub and the avocado spread is a smooth creamy puree of yummy garlic, cilantro, lime juice, and chickpeas.
*Wondering why chickpeas?? It gives the spread a deliciously creamy texture without the added fat and calories of sour cream!
This is one of my new favorite appetizers, I love the cool avocado with the spicy shrimp and crunchy toasts (and so will all your friends!).
Have a fabulous weekend everyone!!
Ingredients:
For the Shrimp
- 2 tablespoons extra virgin olive oil
- 16 large shrimp (about 1/2 pound), peeled and deveined
- 1 tsp chili powder
- 1/4 tsp kosher salt
- 1/8 tsp pepper
For the Avocado Spread
- 1/4 cup chickpeas, rinsed and drained
- 1 avocado
- 1/4 cup fresh cilantro
- 1/4 cup olive oil
- 1 glove garlic
- 1 tablespoon fresh lime juice
- 1/2 teaspoon kosher salt
1 french baguette, sliced
Extra cilantro for garnish
How to Make Spicy Shrimp and Avocado Crostini :
Step 1
Preheat oven to 400 degrees.
Step 2
Cook the shrimp; toss shrimp with chili powder, salt, and pepper. Heat olive oil in a heavy 10-inch skillet over medium-high heat for 1 minute. Add shrimp to pan and sauté, stirring occasionally, for about 2 minutes or until opaque. Transfer to a cutting board and carefully slice shrimp in half lengthwise.
Step 3
Make the Avocado Spread; combine all ingredients in a food processor and process until smooth.
Step 4
Assemble baguette slices on a cookie sheet and drizzle with olive oil. Toast in oven for about 4 minutes or until lightly browned.
Step 5
Spread avocado mixture on top of baguette slices and top each slice with two shrimp halves. Garnish with additional cilantro.
Spicy Shrimp and Avocado Crostini Tips :
Don’t Overcook Shrimp Boil or sauté just until pink and opaque (2–3 minutes); overcooked shrimp become rubbery.
Ripe Avocados Only Choose avocados that yield slightly to pressure but aren’t mushy.
Make a Citrus Vinaigrette Whisk together citrus juice, olive oil, honey, Dijon mustard, salt, and pepper.
Avoid Watery Greens Use firm greens like arugula, butter lettuce, or baby spinach instead of iceberg.
Frequently Asked Questions (FAQ)
Can I use frozen shrimp for this salad?
Yes! Just make sure to thaw them completely, pat dry, and cook briefly to avoid rubbery texture.
What’s the best way to cook the shrimp?
Boil, sauté, or grill until just opaque and pink about 2–3 minutes depending on size.
How long does it keep in the fridge?
It’s best eaten fresh, but leftovers without avocado can last up to 1 day in an airtight container.
What kind of dressing works best?
A light citrus vinaigrette with olive oil, citrus juice, honey, Dijon, salt, pepper enhances the natural flavors.
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Spicy Shrimp and Avocado Crostini
Course: Salad, Appetizers, Light MealCuisine: American, Mediterranean, FusionDifficulty: Easy4
servings15
minutes5
minutes280
kcalA bright and refreshing salad featuring tender shrimp, creamy avocado, and a mix of juicy citrus segments tossed in a zesty citrus vinaigrette. Perfect for a light lunch or elegant appetizer.
Ingredients
For the Shrimp
2 tablespoons extra virgin olive oil
16 large shrimp (about 1/2 pound), peeled and deveined
1 tsp chili powder
1/4 tsp kosher salt
1/8 tsp pepper
For the Avocado Spread
1/4 cup chickpeas, rinsed and drained
1 avocado
1/4 cup fresh cilantro
1/4 cup olive oil
1 glove garlic
1 tablespoon fresh lime juice
1/2 teaspoon kosher salt
1 french baguette, sliced
Extra cilantro for garnish
Directions
- Preheat oven to 400 degrees.
- Cook the shrimp; toss shrimp with chili powder, salt, and pepper. Heat olive oil in a heavy 10-inch skillet over medium-high heat for 1 minute. Add shrimp to pan and sauté, stirring occasionally, for about 2 minutes or until opaque. Transfer to a cutting board and carefully slice shrimp in half lengthwise.
- Make the Avocado Spread; combine all ingredients in a food processor and process until smooth.
- Assemble baguette slices on a cookie sheet and drizzle with olive oil. Toast in oven for about 4 minutes or until lightly browned.
- Spread avocado mixture on top of baguette slices and top each slice with two shrimp halves. Garnish with additional cilantro.
Notes
- This avocado spread makes enough for 32 crostini, if you’re having a larger party double the amount of shrimp. Otherwise the spread will stay good another day; enjoy on sandwiches or as a dip!
- Shrimp Size : Medium to large shrimp work best for this salad. Adjust cooking time accordingly if using jumbo or small shrimp.
- Storage : Leftover salad can be stored in an airtight container in the fridge, but avocado may brown and soften over time.
