Garlic Shrimp & Avocado Bruschetta
Crispy baguette slices topped with creamy avocado and warm, spicy shrimp. A light, restaurant-style appetizer for dinner with a few twists.
- Time
- 18 min
- Serving
- 430 kcal
- Ingredients
- ≈ $2.83
- Protein
- 24 g
Ingredients
- 1 Baguettepack 250 g ≈ $1.50 55 g
- 2 Peeled shrimppack 400 g ≈ $8.50 90 g
- 3 Avocadopack 1 pcs ≈ $1.20 0.4 pcs
- 4 Lime≈ $5.00 per kg 20 g
- 5 Garlic≈ $10.00 per kg 3 g
- 6 Olive oil 10 ml
- 7 Chili flakes to taste
- 8 Salt to taste
- 9 Ground black pepper to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Slice the baguette1 into 1.5 cm (½-inch) thick pieces and toast each side in a dry skillet for 1–2 minutes until golden and crisp.
Mash the avocado3 with lime4 juice, salt, and black pepper into a rough, creamy paste.
Pat the shrimp dry and finely chop the garlic5.
Heat olive oil in a pan, sauté the garlic5 for 20 seconds, then add the shrimp and chili flakes.
Cook the shrimp for 2–3 minutes, stirring, until they turn pink and firm.
Spread the avocado3 on the toasted baguette1 slices, top with the shrimp, and serve immediately.
Tips
- Why it works
- Dry the baguette until crisp so the slices don't go soft under the shrimp and avocado. If it isn't crisp, don't spread the topping on a damp surface.
- Substitutions
- Replace the avocado with jarred guacamole (20 g) if you're short on time. You can skip the chili flakes, or add 0.5 g of paprika instead.
- Common mistakes
- Shrimp are overcooked if they turn tough and white. Check after 2 minutes, they should stay pink.
- Storing and reheating
- Keep in the fridge for no more than 1 day. Reheat in a pan for 1 minute on each side until the baguette is crisp.
- Serve with
- Serve with cold white wine or a simple cucumber and vinegar salad at a dinner with friends.
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