Shrimp & Guacamole Bruschetta

Shrimp & Guacamole Bruschetta combines fresh cheese, flavorful guacamole and sweet shrimp for the perfect end of summer bite!

Shrimp & Guacamole Bruschetta | White Lights on Wednesday

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Bruschetta is one of my favorite things to order when I go out.  There is an endless list of possible topping and combinations to give you the most amazing little bit you’ve ever had.  And for this carboholic, it doesn’t hurt that it all comes on a little toasted piece of bread either.

Shrimp & Guacamole Bruschetta | White Lights on Wednesday

You make make this recipe for a crowd, or just put together a few for yourself to start a great dinner and save the extra shrimp for some pasta or nachos.  Either way, you’ll wish you had made extra.  You can totally dress these bruschetta up with some extra goodies like tomato, olives, or green onions too.  I was going for simplicity and the guacamole I used had plenty of kick and flavor for us.  Enjoy!

Shrimp & Guacamole Bruschetta | White Lights on Wednesday

Shrimp & Guacamole Bruschetta

Shrimp & Guacamole Bruschetta combines fresh cheese, flavorful guacamole and sweet shrimp for the perfect end of summer bite!
Course Appetizer
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 20 + bruschetta
Author Julie Espy {White Lights on Wednesday}

Ingredients

  • 1/2 pound 31-40 shrimp
  • 1/2 teaspoon chili powder
  • 1/8 teaspoon cumin
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon garlic salt
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon black pepper
  • 1/2 tablespoon vegetable oil
  • 1 French style baughette
  • Unsalted butter room temperature
  • Your favorite guacamole {I like Wholly Guacamole original or spicy}
  • Quesco fresco crumbled

Instructions

  1. Peel and devein shrimp. Rinse, and pat dry with paper towel. Place in a medium bowl.
  2. In a small bowl, combine chili powder, cumin, oregano, garlic salt, onion powder, and pepper. Sprinkle over shrimp and toss until shrimp are well coated.
  3. Heat a large skillet over medium-high heat. Add oil. Add shrimp to skillet and cook for 3 minutes, flip shrimp over and cook until pink all the way through, about 2 to 3 minutes. Remove from pan to a bowl to cool.
  4. Cut baguette into 1/2″ thick slices, do not use heels of loaf. Spread a thin layer of butter on one side of each of the baugette slices. Toast bread in a large skillet over medium heat, in batches, until golden brown. Remove from skillet to a baking sheet, toasted side up.
  5. Spread about 1 teaspoon (or more if you like) of guacamole over each crostini. Sprinkle with some queso fresco.
  6. Once shrimp are cool enough to handle, butterfly each piece – cutting through the back (where the vein was) and laying the shrimp open on top of the cheese. Serve immediately.

Recipe Notes

You can prepared the crostini and shrimp ahead of time and assembly the bruschetta when you’re ready to serve.

 

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