This simple shrimp crostini with garlic and avocado has become my go-to for last-minute guests and slow Sunday afternoons alike. I first put this combination together on a warm spring evening when I had a leftover baguette and a perfectly ripe avocado begging to be used. The marriage of warm, spiced shrimp and cool, citrus-kissed avocado spread is one of those discoveries that feels obvious once you try it: the textures balance, the flavors lift each other, and the whole plate disappears faster than you expect. I remember serving these at a small backyard gathering the first time; people kept coming back to the platter between conversations, and a neighbor asked for the recipe on a napkin. The garlic here is present but not overpowering, the smoked paprika gives a faint whisper of fire, and the lime brings the taste bright and fresh. Because each component is quick — toasting bread, mashing avocado, and pan-searing shrimp — this is a perfect recipe for when you want something impressive without spending the evening in the kitchen.

Ingredients

• Baguette slices (10–12 slices, about ½" thick): Choose a day-old or slightly stale French baguette for the best crunch when toasted. A thinner slice crisps evenly; if using a bakery baguette, look for one with a tight crumb and crisp crust.
• Olive oil (6 tablespoons, divided): Use a good-quality extra-virgin for the avocado spread and finishing; reserve lighter olive oil or a neutral oil for high-heat searing if desired. Brand suggestions: California or Mediterranean extra-virgin olive oil for bright fruitiness.
• Garlic powder (1 teaspoon): Adds background garlic without the harshness; combine with fresh garlic slivers used for the shrimp to layer flavor.
• Avocado (1 ripe): Look for one that yields to gentle pressure but is not mushy. Hass variety gives creaminess and rich flavor; use the avocado within a day of ripening for best color and taste.
• Lime juice (juice of ½ lime): Freshly squeezed lime brightens the spread and prevents browning; bottled lime is workable but fresher is more aromatic.
• Salt & black pepper (¼ teaspoon each): Fine sea salt enhances the avocado; freshly ground black pepper adds a subtle bite.
• Large shrimp (12, peeled and deveined): Use raw shrimp, roughly 16/20 or larger for meaty texture. Pat them dry before seasoning so they sear rather than steam.
• Fresh garlic cloves (2, cut into slivers): These cook quickly with the shrimp and give an immediate garlicky lift when sautéed briefly in olive oil.
• Smoked paprika (¾ teaspoon) and cumin (½ teaspoon): These spices add warmth, color and a hint of smoke — smoked paprika is essential for that savory depth.
• Salt & black pepper for shrimp (¼ teaspoon each): Season shrimp right before cooking to keep them juicy and flavorful without drawing out moisture prematurely.

Instructions

Toast the baguette: Preheat your oven to 400°F. Arrange 10–12 slices on a rimmed baking sheet and brush both sides lightly with 2 tablespoons olive oil. Bake for 6–8 minutes, flipping once, until golden and crisp at the edges. Watch closely — the thin slices can go from perfectly toasted to too dark in under a minute. Make the avocado spread: In a bowl, mash the ripe avocado with the juice of half a lime, 1 teaspoon garlic powder, 2 tablespoons olive oil, ¼ teaspoon salt and ¼ teaspoon black pepper. Aim for a mostly smooth texture with a few small pieces for interest. Taste and adjust seasoning; the lime should be present enough to cut the richness. Season the shrimp: Pat 12 shrimp dry and toss them in a small bowl with ¾ teaspoon smoked paprika, ½ teaspoon ground cumin, ¼ teaspoon salt, ¼ teaspoon black pepper and 1 tablespoon olive oil. The oil helps the spices adhere and promotes a golden sear. Sear the shrimp: Heat a skillet over medium-high heat and add 1 tablespoon olive oil. Add the garlic slivers and cook for 20–30 seconds until fragrant but not browned. Add the seasoned shrimp in a single layer and sear 1–2 minutes per side until opaque and just firm — avoid overcooking. Transfer to a plate and keep warm. Assemble the crostini: Spoon about 1 tablespoon of the avocado spread onto each toasted baguette slice, then top with one cooked shrimp. If using larger shrimp, slice in half and place two halves on a slice for balanced bites. Drizzle with a touch more olive oil or a few drops of lime juice for brightness. Garnish and serve: Finish with a sprinkle of smoked paprika, a pinch of flaky sea salt, and a few microgreens or chopped cilantro if desired. Serve immediately while the bread is still crisp and the shrimp warm.

Storage Tips

Store the avocado spread in an airtight container with plastic pressed directly onto the surface to reduce oxidation; keep in the refrigerator for up to 48 hours. Cooked shrimp can be refrigerated in a shallow airtight container for up to 24 hours. Keep toasted baguette slices in a paper bag at room temperature for a day or in a loosely covered container to prevent them from going soggy. To reheat shrimp without drying, warm them briefly in a hot skillet for 30–60 seconds per side or use a 300°F oven for a few minutes; re-toasting slices for a minute or two restores crunch.

Ingredient Substitutions

If you don’t have shrimp on hand, use seared scallops or thinly sliced grilled chicken breast seasoned the same way; plant-based shrimp alternatives also work with a slightly different texture. Swap smoked paprika for regular paprika and add a pinch of chipotle powder for smoky heat. For a citrus change, use lemon instead of lime but reduce quantity slightly to avoid overpowering the avocado. Gluten-free baguette or crackers are excellent alternatives for dietary needs.

Serving Suggestions

Serve alongside a crisp green salad and a light white wine or sparkling rosé for a simple dinner. For a party, place crostini on a large platter garnished with chopped herbs and lemon wedges for guests to finish themselves. Consider pairing with a chilled corn salad or roasted cherry tomatoes to bring seasonal color to the table. Garnishes like microgreens, cilantro, or a tiny dollop of chili oil add visual interest and extra flavor.

Cultural Background

Crostini are rooted in Italian antipasti traditions where small toasted bread slices are topped with flavorful spreads. This version borrows Mediterranean simplicity — olive oil, garlic and fresh citrus — and pairs it with shrimp, which is common along coastal regions where seafood meets bread-based small plates. The use of avocado is a more modern twist, reflecting fusion trends that combine traditional European small bites with global ingredients.

Seasonal Adaptations

In summer, add diced fresh tomatoes or a spoonful of corn relish on top of the avocado for brightness and sweet crunch. In cooler months, switch to roasted red peppers or warm mushroom duxelles under the shrimp for a heartier bite. Holiday parties welcome a splash of orange zest in the avocado and a pinch of cinnamon in the shrimp spice mix for subtle warmth.

Meal Prep Tips

Prepare the avocado spread and spice-mix the shrimp up to 24–48 hours before serving; keep shrimp raw and refrigerated until 30 minutes before cooking. Toast the baguette slices ahead and store in an airtight container at room temperature for same-day use. For efficient assembly at a gathering, set up a small station with toasted slices, avocado spread, cooked shrimp, garnishes and finishing oils so guests or a helper can build crostini quickly and consistently.

These shrimp crostini are a small dish with a big personality: approachable, flexible and consistently well-received. Whether you’re entertaining or simply treating yourself, they bring bright flavors and satisfying textures to the table — and they’re simple enough to make a habit of.