This recipe for shrimp crostini with garlic and avocado became a fast favorite in my kitchen the first time I pulled it together on a busy weeknight when I wanted something light but special. I discovered the balance of textures — crunchy, creamy, and tender — when I riffed on a coastal tapas plate and realized the simplest components could make a memorable starter. The toasted baguette gives a sturdy base, the avocado spread brings a silky lime-bright counterpoint, and the shrimp add that briny, garlicky lift that makes everyone take another bite. I often serve these crostini when friends drop by unexpectedly because they come together quickly and look like I spent more time than I did. The smoked paprika and cumin add a whisper of warmth without overwhelming the shrimp, while thin garlic slivers infuse a roasted note that complements the rich avocado. Every time I make this, someone asks for the recipe and mentions how the lime transforms the avocado from merely pleasant to irresistible.

Ingredients

• Baguette slices: Use 10 to 12 slices about 1/2 inch thick. A day-old baguette toasts up crisper than fresh; look for a firm crust and open crumb. Thin slices crisp quickly and hold the toppings without collapsing.
• Olive oil: Six tablespoons divided. Choose a good-quality extra-virgin olive oil for drizzling the bread and finishing the shrimp; it adds fruity depth and improves mouthfeel.
• Garlic powder: One teaspoon for the bread rub. It browns nicely on toast and gives background garlic flavor without overpowering the fresh garlic used on the shrimp.
• Avocado: One ripe Hass avocado. Look for slight give when squeezed; too soft means it will be watery. Hass offers a creamy texture and buttery flavor ideal for spreads.
• Lime: Juice of half a lime. Fresh juice brightens the avocado and prevents browning; bottled lime juice won’t provide the same fresh lift.
• Salt and pepper: Quarter teaspoon each in the avocado plus separate seasoning for the shrimp. Use fine sea salt and freshly ground black pepper for best control.
• Shrimp: Twelve large shrimp, peeled and deveined. Choose 16/20 or 21/25 count for a meaty bite; wild-caught or sustainably farmed are both fine.
• Garlic cloves: Two large cloves cut into slivers. Thin slivers roast quickly and mellow in the pan, giving a subtly sweet garlic note.
• Smoked paprika, cumin, salt, and pepper: 3/4 teaspoon smoked paprika, 1/2 teaspoon ground cumin, and 1/4 teaspoon each salt and black pepper for the shrimp seasoning. These spices add a smoky, slightly warm layer without overpowering the seafood.

Instructions

Prepare and toast the bread: Preheat the oven to 425°F. Arrange 10 to 12 baguette slices on a baking sheet and brush both sides lightly with 2 tablespoons of olive oil. Sprinkle with 1 teaspoon garlic powder and a light pinch of salt. Toast 6 to 8 minutes, flipping halfway, until golden and crisp. Watch closely in the last 2 minutes to prevent burning; you want a golden edge and dry interior for support. Make the avocado spread: Halve and pit the avocado, then mash in a bowl with a fork until mostly smooth with some small chunks for texture. Add the juice of half a lime, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Add 1 tablespoon of olive oil and taste, adjusting seasoning. Keep refrigerated until assembly to retain color; the lime will slow oxidation. Season the shrimp: Pat the shrimp dry with paper towels. In a small bowl, toss the shrimp with 3/4 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. The dry spice rub adheres better to dry shrimp and creates a light crust when seared. Sear the garlic and shrimp: In a large skillet over medium-high heat, warm 3 tablespoons of olive oil until shimmering. Add the garlic slivers and let them sizzle for about 20 to 30 seconds, moving them so they don’t burn. Add the seasoned shrimp in a single layer and sear 1.5 to 2 minutes per side until opaque and just firm. Shrimp cook quickly; overcooking makes them rubbery. Remove from heat and let rest for a minute. Assemble the crostini: Spread about 1 to 1 1/2 tablespoons of the avocado mixture on each toasted baguette slice. Top with one shrimp (or two smaller shrimp) and a sliver of the pan-seared garlic. Finish with a light drizzle of olive oil and an optional pinch of smoked paprika for color. Serve immediately while the bread is still crisp.

Storage Tips

If you need to prep ahead, make the avocado spread up to 24 hours before and store it in a sealed container with plastic pressed directly onto the surface to limit air exposure. Store cooked shrimp separately in an airtight container in the refrigerator for up to 24 hours. Toast the baguette slices right before serving; if you must keep them, store in a paper bag for a few hours so they remain dry. To reheat shrimp, warm in a skillet over low heat with a teaspoon of olive oil until just warmed through — do not microwave, or they will toughen.

Ingredient Substitutions

Substitute the baguette with gluten-free sliced baguette or sturdy crostini crackers for a gluten-free version. If you don’t have fresh lime, use 1 teaspoon lemon juice instead for brightness. Swap the smoked paprika for sweet paprika if you prefer less smokiness, or add a pinch of red pepper flakes for heat. For a dairy touch, a small smear of ricotta under the avocado adds creaminess; skip if keeping the plate dairy-free.

Serving Suggestions

Serve these as an elegant starter at cocktail hour alongside a crisp white wine or a light sparkling rosé. Garnish with microgreens or finely chopped chives for color and a subtle onion note. For a heartier appetizer board, pair with marinated olives, thinly sliced cheeses, and a citrusy salad. They also make a terrific light lunch when paired with a bowl of tomato soup or a leafy green salad.

Cultural Background

Toasted bread topped with savory toppings is a simple pleasure found across Mediterranean and coastal cuisines. These crostini borrow inspiration from Spanish and Italian antipasti and coastal tapas traditions where small, flavor-driven bites showcase fresh seafood and bold olive oil. The avocado nods to modern global flavors while keeping the dish balanced and approachable.

Seasonal Adaptations

In summer, add diced heirloom cherry tomatoes to the avocado spread for freshness. In winter, fold in a spoonful of roasted red pepper puree to the avocado for warmth and color. For holiday gatherings, swap shrimp for seared scallops and finish with a touch of lemon zest to create a celebratory version that still benefits from the same technique.

Meal Prep Tips

For easy entertaining, prep the avocado spread and seasoned shrimp earlier in the day; keep them chilled separately. Toast the bread just before guests arrive and assemble quickly. Use small reusable or disposable serving platters to arrange crostini in single layers so they stay crisp. If transporting, store components separately and assemble on-site to maintain texture.

These crostini are a favorite because they feel effortless and thoughtful at once. Whether you’re feeding a crowd or elevating a weeknight snack, the combination of crisp toast, creamy avocado, and garlicky shrimp is always a crowd-pleaser. Make the recipe your own by adjusting spices, garnishes, or portion sizes — and enjoy the simple joy of sharing a small, delicious bite.