Citrus Shrimp & Avocado Crostini
Prep time
Cook time
Total time
Shrimp and avocado make the perfect pair for fresh appetizers.
Recipe type: Seafood
Cuisine: Appetizer
Serves: 24
Poached Shrimp
  • 1 c. water
  • 1 c. dry, white wine
  • ½ tsp. black peppercorns
  • A few lemon slices
  • 1 bay leaf
  • 1 small slice of fresh ginger
  • 24 large shrimp, peeled & deveined (about 1 lb.)
Avocado Mixture
  • 2 ripe Hass Avocados
  • 1 Tb. lime juice
  • Pinch of freshly ground black pepper
  • Light pinch of kosher salt
  • 1 medium-length baguette (big enough to make 24 slices)
  • 4+ Tb. olive oil
For the Poached Shrimp
  1. In a shallow pan, combine the liquid & flavorings and bring to a low simmer.
  2. Add the shrimp and cook for about 5 mins until pink - this can go very quickly, depending on the size of your shrimp, so keep an eye on them.
  3. Remove shrimp from pan when they’re slightly firm to the touch. Transfer to a plate and refrigerate about 15 mins.
For the Crostini
  1. Heat oven to 350 degrees.
  2. Slice the baguette into 24 disks and place on a baking sheet.
  3. Brush the tops of each piece with olive oil.
  4. Bake for about 5-8 minutes, but check regularly to ensure they’re not burning!
  5. Remove from oven and allow to cool.
For the Avocado Mixture & Assembly
  1. Cut the avocados in half, remove the pit and scoop out the fruit into a small bowl. Sprinkle with lime juice, salt and pepper. Mash with a fork, but try to retain some chunkiness so it’s not too mushy.
  2. Spread a small amount on each crostini and top with a shrimp. Sprinkle each with a tiny amount of citrus-flavored salt (like my recipe for Calamondin Lemon Rosemary Salt). If you don't have this type of salt, try a little lemon or lime juice and/or zest.
Recipe by My Delicious Blog at