Spicy Shrimp Avocado Bruschetta
This bruschetta recipe topped with smashed avocado and spicy sautéed shrimp is perfect as an appetizer or a quick and easy delicious lunch.
Table of Contents
Ingredients
The ingredients for this shrimp bruschetta recipe are simple and easy to prepare. I like using ciabatta bread for the bruschetta but any bread like sourdough or even baguette will work. I used frozen whole shrimp that I peeled and deveined myself but any frozen and thawed shrimp will work. I seasoned the shrimp with Cajun seasoning, chilli flakes and lots of lemon but feel free to use any spices or seasoning you have.
- Shrimp.
- Olive oil.
- Cajun seasoning.
- Chilli flakes.
- Lemon juice.
- Ciabatta bread. Sourdough, Italian bread or baguette can also be used.
- Avocado.
- Lemon juice.
- Chives. Cilantro or coriander can be substituted.
- Salt and pepper.
How to make bruschetta with shrimp and avocado
- Cook the shrimp: Peel and devein shrimp then pat dry with paper towels. Place in a bowl then add a few tablespoons of olive oil, Cajun seasoning, chilli flakes, salt and pepper. Toss to coat the shrimp in the seasoning. Place a large skillet or pan over medium-high heat then add the shrimp. Cook for a minute per side until golden and cooked through. Remove and set aside.
- Make the smashed avocado: Halve the avocados then scoop the flesh from the skins. Season with lemon juice, chilli flakes, salt and pepper. Mash with a fork then set aside.
- Toast the bread: Slice the bread into thick slices. Heat a few tablespoons of olive oil in a large pan set over medium-high heat. Add the bread and cook for 30 seconds to 1 minute per side until golden and toasted. Alternatively, you can grill the bread in a griddle pan instead.
- Assemble and serve: Spread a generous amount of avocado on each slice of bread then top with the shrimp. Sprinkle over chopped chives and finish with a squeeze of lemon. Serve immediately.
Shrimp appetizer recipes
Smashed avocado shrimp bruschetta
Crisp and golden bruschetta topped with smashed avocado and spicy shrimp is a fantastic appetizer easy lunch.
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Servings: 8
Ingredients
- 500 g (1lb) shrimp
- 2 tbsp olive oil
- 1 tbsp cajun seasoning
- ½ tsp chilli flakes
- ½ tsp salt
- ½ tsp pepper
Smashed avocado
- 2 avocados
- 1-2 tsp lemon juice
- ½ tsp chilli flakes
- ½ tsp salt
- ½ tsp pepper
For the bruschetta
- 8 slices ciabatta bread
- 2-3 tbsp olive oil
- chopped chives
- lemons for squeezeing
Instructions
- Peel and devein shrimp then pat dry with paper towels.
- Place in a bowl then add a few tablespoons of olive oil, Cajun seasoning, chilli flakes, salt and pepper. Toss to coat the shrimp in the seasoning.
- Place a large skillet or pan over medium-high heat then add the shrimp.
- Cook for a minute per side until golden and cooked through. Remove and set aside.
- Halve the avocados then scoop the flesh from the skins. Season with lemon juice, chilli flakes, salt and pepper. Mash with a fork then set aside.
- Slice the bread into thick slices. Heat a few tablespoons of olive oil in a large pan set over medium-high heat.
- Add the bread and cook for 30 seconds to 1 minute per side until golden and toasted.
- Spread a generous amount of avocado on each slice of bread then top with the shrimp.
- Sprinkle over chopped chives and finish with a squeeze of lemon. Serve immediately.
