Garlic Shrimp Toast
Crispy baguette slices topped with garlicky grilled shrimp and creamy guacamole make these Garlic Shrimp Toasts a quick, healthy, and crowd-pleasing appetizer. Perfect for weeknight meals, parties, or casual entertaining.
Equipment
- 1 Large resealable plastic bag
- 1 Small Mixing Bowl
- 1 Grill (charcoal or gas)
- 1 Grill rack (greased)
- 1 Pair metal skewers
- 1 Knife and cutting board
- 1 Spoon for spreading
Ingredients
- 16 raw shrimp peeled and deveined
- ¼ cup + 3 tbsp garlic-flavored olive oil
- 2 tbsp fresh lemon juice
- 2 tsp minced garlic
- ¾ tsp sea salt
- ½ tsp black pepper
- 1 large avocado
- 1 ½ tbsp red onion finely chopped
- 1 tbsp fresh cilantro chopped
- 1 tbsp fresh lime juice
- 1 ½ tsp fresh jalapeño minced
- 8 slices French baguette 3/8-inch thick
- Lemon zest for garnish
- Lemon wedges for serving
Instructions
- Marinate the Shrimp: Place peeled and deveined shrimp into a large resealable plastic bag. In a small bowl, combine ¼ cup garlic-flavored olive oil, 2 tablespoons fresh lemon juice, 2 teaspoons minced garlic, ¾ teaspoon sea salt, and ½ teaspoon black pepper. Pour the marinade over the shrimp, seal the bag, and gently massage it to ensure all shrimp are coated evenly. Refrigerate for at least 1 hour, turning occasionally to allow the flavors to fully infuse.
- Prepare the Guacamole Spread: While the shrimp marinates, mash the avocado in a medium bowl until creamy but slightly chunky for texture. Add 1 ½ tablespoons finely chopped red onion, 1 tablespoon chopped fresh cilantro, 1 tablespoon lime juice, 1 ½ teaspoons minced jalapeño, ¾ teaspoon garlic, and ¼ teaspoon sea salt. Mix well until all ingredients are incorporated. Set aside, covering lightly with plastic wrap to prevent browning.
- Preheat and Prepare the Grill: Heat a charcoal or gas grill to medium-high heat (approximately 375°F / 190°C). Lightly brush the grill rack with oil to prevent sticking. Proper heat ensures crisp baguette slices and perfectly seared shrimp.
- Prep the Shrimp and Bread for Grilling: Remove shrimp from the marinade, letting excess liquid drip off, and pat dry with paper towels. Thread shrimp evenly onto metal skewers. Brush both sides of each baguette slice with the remaining 3 tablespoons of garlic-flavored olive oil to enhance flavor and promote even toasting.
- Grill the Shrimp and Baguette Slices: Place the shrimp skewers and baguette slices on the preheated grill. Cook for 4–6 minutes, turning shrimp halfway through to ensure even cooking. Shrimp are done when they reach an internal temperature of 145°F (63°C), turn pink, and have opaque flesh. Bread should be golden and crisp. Monitor carefully to prevent burning or overcooking.
- Assemble the Garlic Shrimp Toasts: Spread a generous layer of guacamole on one side of each baguette slice. Place two grilled shrimp on top of each slice. Sprinkle lightly with lemon zest and chopped cilantro for added flavor and visual appeal. Serve immediately with lemon wedges on the side for extra freshness.
- Optional Serving Enhancements: For extra flavor, drizzle a small amount of garlic-flavored olive oil over the assembled toasts or sprinkle with smoked paprika. Pair with a crisp salad, light soup, or chilled white wine for a complete, elegant appetizer or light meal.
Notes
- Always use fresh, peeled, and deveined shrimp for the best texture and flavor.
- Ripe avocado is essential for creamy, smooth guacamole; slightly under-ripe avocados will result in a firmer, less flavorful spread.
- Marinating shrimp for at least 1 hour enhances flavor but avoid over-marinating as acidic lemon juice can start to “cook” the shrimp.
- Use a sturdy baguette or artisan French bread; thinner or soft bread may become soggy when layered with guacamole and shrimp.
- Grill shrimp and bread over medium-high heat to get crisp toasts and perfectly cooked shrimp without burning.
- Adjust jalapeño and garlic amounts to taste for a milder or spicier flavor profile.
