Guacamole Shrimp Bruschetta is an easy, 10-minute appetizer that’s full of flavor and perfect for parties!
Bruschetta is one of my favorite appetizers. I mean really, what’s better than little toasts topped with all kinds of delicious toppings? While most people think tomatoes, basil, garlic, and olive oil when they here bruschetta I’m derailing things today. This Guacamole Shrimp Bruschetta is full of Mexican-inspired flavors for a party bite you’ll want to serve at all your spring and summer parties.
One of my favorite things about this recipe is that you can take shortcuts and make the prep super easy, or you can put in more effort and up your flavor game. Check it. The simple version: buy pre-cooked and chilled shrimp at the store and your favorite brand of guacamole. (I love Wholly Guacamole. It’s the only avocado or guacamole thing my husband has or will ever eat, which blows my mind.) Then you marinade the shrimp and top the toasts. Easy peasy. The I love to cook version: buy raw shrimp (peel and devein), cook the shrimp in butter and garlic, and then cool to room temp. Then make your favorite homemade guacamole. Marinade the cooled shrimp per the recipe and assemble. Either way you make it, this recipe it a hit! (aff)
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Guacamole Shrimp Bruschetta
Guacamole Shrimp Bruschetta is an easy, 10-minute appetizer that's full of flavor and perfect for parties!
- 1/2 pound cooked shrimp, tails removed
- Juice of 1 lime (about 1 teaspoon)
- 2 to 3 tablespoons fresh cilantro, finely chopped
- 1/8 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup guacamole (store-bought or homemade)
- 1 baguette loaf
- Cut each shrimp into quarters. (The shrimp is going on the bread rounds and you want to get some in every bite, not try to bit through 1 shrimp.) Place the shrimp in a small mixing bowl.
- To the shrimp, add the lime juice, cilantro, cumin, oregano, salt, and pepper. Stir to combine. (Don't worry if there's extra lime juice in the bowl.)
- Cut the baguette into 1/4-inch thick slices. You can use to bread as is, or brush each slice with olive oil and bake at 350 degrees F until crispy and golden.
- Spread 1-2 tablespoons guacamole on top of each bread slice. You can use more of less to taste, but you want a good layer of guac.
- Spoon about 1 tablespoon of the shrimp on top of each bread slice.
- Serve immediately.
If you'd like to get some more flavor into your shrimp, you can buy raw shrimp and cooked it with butter and garlic until it's pink all the way through. Let the shrimp cool until it's safe to handle and use as directed.
For more easy appetizers, try these: