Ingredients
Scale
- 10–12 baguette slices (about ½” thick)
- 6 tbsp olive oil, divided
- 1 teaspoon garlic powder
- 1 avocado
- Juice of ½ lime
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 12 large shrimp, peeled and deveined
- 2 big garlic cloves, cut into slivers
- ¾ teaspoon smoked paprika
- ½ teaspoon cumin
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Slice the baguette into 10-12 pieces (½ inch thick) and arrange them on the baking sheet.
- Mix 3 tablespoons of olive oil with garlic powder and brush it on both sides of each baguette slice. Bake for 10-15 minutes until golden and crispy.
- In a bowl, mash the avocado with lime juice, salt, and pepper for the spread.
- Heat remaining olive oil in a skillet over low heat, add slivered garlic, cooking gently for 2 minutes. Increase heat to medium-high, add shrimp and spices; cook until shrimp are pink (about 3-5 minutes).
- Spread the avocado mixture on each crostini and top with cooked shrimp.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Contemporary
Nutrition
- Serving Size: 2 crostini (70g)
- Calories: 210
- Sugar: 1g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 90mg