Garlic Shrimp Crostini
This easy lemon Garlic Shrimp Crostini is a delicious fresh and easy prep-ahead seafood appetizer for a dinner party!
Servings: 6 people
Ingredients
- 1 lb peeled and deveined shrimp
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly cracked black pepper
- ¼ teaspoon red pepper flakes
- 1 tablespoon olive oil
- 2 tablespoon lemon juice about ¾ of a lemon
- Zest of 1 lemon
- 1 garlic clove grated
- 2 teaspoon finely chopped dill
- 3 tablespoon plain Greek yogurt
- 1 teaspoon Dijon mustard
Crostini
- 1 12 oz. French or sourdough baguette sliced ½ inch thick
- 3 tablespoon olive oil
- Kosher salt and pepper
Instructions
Crostini
- Preheat the oven to 400 and position the oven rack in the middle.
- Place the baguette slices in a single layer on a baking sheet. Brush each piece with olive oil and sprinkle with salt and pepper. Flip the slices over and repeat on the other side.
- Bake for 10-12 minutes, or until golden brown. Cool.
Garlic Shrimp Topping
- Pat the shrimp dry and season evenly with Kosher salt, pepper, and red pepper flakes all over. Heat a skillet (preferrably cast iron or nonstick) on medium high heat. Add the olive oil then the shrimp and cook 5-6 minutes, flipping halfway, or until pink all over and fully cooked. Remove the shrimp from the pan and onto a cutting board. Remove the shrimp tails (if not already off) and roughly chop the shrimp.
- In a medium bowl, stir together the chopped shrimp, lemon juice, lemon zest, grated garlic, dill, Greek yogurt, and Dijon mustard. Taste, adding more salt, pepper, and lemon juice as needed.
To serve
- To serve, either serve the crostini separate from the shrimp and allow guests to help themselves o,r pre-scoop the shrimp onto the crostini. Serve cold/ room temperature.
Notes
Serves 6-8
The amount of red pepper flakes called for results in a very mild spice level. You can leave them out if you are sensitive to any spice or you can double it for spicy shrimp crostini.
Cucumber slices are a great alternative to crostini!
Prep ahead tips:
The crostini can be made up to 1 day in advance and stored in an airtight container in a cool dry place.
The garlic shrimp topping can be made up to the day before and stored in an airtight container in the refrigerator.
