Shrimp and Avocado Bruschetta

Name: Shrimp and Avocado Bruschetta
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Cuisine: Italy
Ingredients: 4 country bread (thick seeded slices); 250 g of peeled shrimp (raw or cooked); 2 avocados (very ripe); 1 lemons (for the juice); 1 garlic cloves (peeled); 2 tbsp of olive oil; salt; black pepper (ground); 2 tbsp of fresh herbs (chopped chives or parsley)

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Shrimp and avocado bruschetta pairs the crunch of good rustic bread with the creamy softness of avocado and the tenderness of pan-seared shrimp. Ideal for a fresh starter, an indulgent appetizer spread or a light dinner ready in minutes.

Total time: 22 min
Prep: 15 min
Cook: 7 min
Difficulty: Medium
Per person: €2.38

By the CookinBreak team

Ingredients 9

servings

Estimated cost €9.50

For the finish

2 tbsp fresh herbschopped chives or parsley

Equipment

Skilletfor searing the shrimp and toasting the bread
Bowlfor preparing the smashed avocado
Forkfor mashing the avocados

Instructions

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Cut the avocados in half, remove the pit and scoop the flesh into a bowl with a spoon.

Mash the avocado flesh with a fork while mixing in the squeezed lemon juice, then season with the salt and black pepper until creamy but rustic in texture.
Heat one tablespoon of olive oil in a skillet over high heat and brown the country bread slices for about per side until nicely crispy.
Gently rub the warm surface of each slice with the garlic clove cut in half to flavor the crumb.
In the same skillet with the rest of the olive oil, sauté the peeled shrimp over high heat for until they take on a nice golden color.
Generously spread each slice of toasted bread with the seasoned smashed avocado.
Attractively arrange the piping hot sautéed shrimp on the bed of avocado.
Sprinkle everything with the finely chopped fresh herbs and serve right away.

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Nutrition facts

per serving · estimate

365kcal

Protein17 g19%
Carbs27 g30%
Fat21 g52%
Fiber6 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

To preserve the texture of the country bread, spread the avocado seasoned with lemon juice right before plating and place the still-warm shrimp on top for a delicious temperature contrast.

Freezing : Can you freeze this recipe?

Not recommended

Avocado doesn't freeze well (altered texture).

Storage : How long does it keep?

Avocado oxidizes quickly, bread softens fast.

Making ahead : Can you make it the day before?

Yes

Prepare cooked shrimp, minced garlic, chopped herbs. Avocado and assembly at the last moment.

Reheating : How do you reheat it?

Fresh dish, not meant to be reheated.

Variations

Spicy version: add a pinch of Espelette pepper or a few drops of hot sauce directly into the smashed avocado.
Fresh grapefruit version: fold in citrus segments for a tangy note that enhances the shellfish.
Gluten-free version: replace the regular country bread with a gluten-free seeded or buckwheat bread.
Vegetarian version: replace the shrimp with strips of grilled bell pepper or roasted cherry tomatoes.

Mistakes to avoid

Blending the avocado in a food processor, which makes the purée runny and soaks the bread instead of keeping a nice rustic bite.
Overcooking the shrimp, which makes them rubbery and dry.
Topping the bread slices too far in advance, which makes them lose all their crispness.

Frequently asked questions

Can I use pre-cooked shrimp for this recipe?

Yes, just toss them in the very hot skillet with the olive oil for one minute to warm them and brown them lightly without altering their tender texture.

How do I keep the avocado from turning brown after preparing it?

Fresh lemon juice mixed into the flesh acts as a natural antioxidant. Mash the avocado at the last moment or cover it with plastic wrap pressed onto the surface if you have to wait a few minutes.

What type of bread works best for bruschetta?

Go for a sourdough country loaf, a ciabatta or a rustic seeded bread. Its firm crust and dense crumb hold the topping without getting soggy too quickly.

Can I toast the bread in a toaster instead of a skillet?

Absolutely, toast the slices in the toaster until nicely golden, then immediately rub them with the garlic before adding a drizzle of olive oil.