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Can you believe that the holiday season is already upon us?! My mind is already racing with all of the fun holiday recipe ideas for this year. But first up is the perfect holiday appetizer. My Spicy Shrimp & Avocado Crostinis are the way to go for a quick, easy, delicious, and crowd-pleasing appetizer. And, paired with a glass of Erath Wine Oregon Pinot Noir? Next level.
When I think of the perfect holiday party meal, I think of two things: one, a nice bite-sized appetizer that I can pop into my mouth mid-conversation, and two, a nice glass of wine. Maybe it sounds cliche, but good food and great wine are two things that bring people together, and isn’t that what the holidays are all about – bringing people together?!
As some of you may know if you follow me on Instagram, I’m originally from Los Angeles. And while I currently live in the San Francisco Bay Area (and, spoiler alert, LOVE it here,) my family is all still down there. Despite being in the same state, it’s hard to see my family as often as I’d like. And with the pandemic last year… well, that certainly didn’t make things any easier.
Since I unfortunately wasn’t able to make it down to L.A. for the holidays last year, I’m especially looking forward to seeing my family this year. I can’t wait to cook for my parents and spend time enjoying a nice meal with them. And you can bet that I’m bringing this recipe (and a bottle of Erath Wine Oregon Pinot Noir) with me!
These Spicy Shrimp & Avocado Crostinis are so easy to make, and so delicious to eat! Like all good appetizer recipes, they’re super quick and simple to put together, so it’s easy to make a big batch of them! Less time cooking and more time eating and drinking is definitely the way to go.
Not to mention, they’re also full of fresh, vibrant flavors and local California ingredients, sourced straight from my local Farmer’s market! It’s important to me to make sure I’m feeding my loved ones with the best ingredients I can find, and sourcing local is definitely the way to do that.
What You Need to Make These Spicy Shrimp & Avocado Crostinis
- Sourdough Baguette: A sliced baguette makes for the perfect crostini! You can also use a gluten-free baguette or bread roll if you prefer.
- Cherry Tomatoes: Halved cherry (or grape!) tomatoes add a burst of color and flavor to these crostinis.
- Avocado: Mashed avocado is the perfect, creamy base for our shrimp.
- Garlic: Fresh garlic is essential for giving these crostinis the perfect garlic bread taste. It’s worth the extra steps!
- Olive Oil: Olive oil is my favorite oil to use because it tastes amazing and it’s such a great heart-healthy oil.
- Shrimp: Make sure your shrimp is peeled and deveined for this recipe. I buy mine ready-to-go from Whole Foods, and I highly recommend it to make this recipe even easier.
- Spices: We’ll be using paprika, garlic powder, and chili powder in this recipe.
- Parsley: I love fresh, chopped parsley, and it’s perfect for dusting our finished crostinis with!
- Lemon Juice: Lemon juice in avocado mash is essential, and adds the perfect amount of acidity.
- Crushed Red Pepper Flakes: I love adding red pepper flakes to my shrimp to bring in some heat. After all, these are spicy shrimp & avocado crostinis! You can vary the amount of red pepper based on how much spice you like.
How to Make These Spicy Shrimp & Avocado Crostinis
- Start by preheating the oven to 350 F. Line a baking sheet with tinfoil and line your sourdough baguette slices evenly across it.
- In a small bowl, add the olive oil and minced garlic and mix together. Take a small pastry brush and brush both sides of your baguette slices with the oil + garlic mixture.
- Bake your baguette slices for 10-15 minutes, or until they reach your desired crispiness.
- While the baguette slices are toasting in the oven, prepare your shrimp. Pour your peeled, de-veined, and thawed shrimp into a bowl and add-in the garlic, paprika, lemon juice, chili powder, and salt. Toss to combine.
- Next, heat a skillet over medium-high heat and coat with olive oil. When the oil is hot, carefully place each shrimp down into the pan, and cook evenly on both sides (about 5 minutes). Remove from heat, sprinkle with a little chopped parsley, and set aside.
- In another small bowl, mix together the avocado, halved cherry tomatoes, lemon juice, and salt.
- Once your baguette is done, top each slice with a dollop of avocado, a piece of shrimp, and another small dusting of parsley. Serve immediately, and enjoy!
Enjoy These Spicy Shrimp & Avocado Crostinis With A Glass of Erath Wine Oregon Pinot Noir
My favorite way to serve these crostinis is, of course, with a big glass of wine! For this recipe, I chose to pair it with Erath Wine Oregon Pinot Noir.
If you aren’t familiar with Erath Wines, it’s become one of my favorites lately! Erath was founded in 1965 in the hills of Dundee, Oregon, and their Oregon Pinot Noir is a truly unique homage to their roots. The nature of the soil brings out notes of delicious strawberries, raspberries, and cherries in this wine, making it the perfect smooth, sweet pairing for these crostinis!
Their wines can be ordered online, which makes for the perfect holiday gift! Or, you can pick them up in-person at Whole Foods or Sprouts, so it’s also great for those last-minute holiday grocery trips!
It’s truly the perfect pairing, and I just know your families will love this recipe as much as mine. Happy holidays, and happy cooking!
If you make this recipe, please be sure to leave a comment/rating below. And, since I practically live on Instagram, be sure to tag me in your creations, so I can see them and repost on my IG stories! Enjoy! xx
*This post is made in partnership with Erath Wines, but all opinions are my own.
If you are looking for the perfect holiday appetizer, this is it: my Spicy Shrimp & Avocado Crostinis are the way to go for a quick, easy, delicious, and crowd-pleasing appetizer.
Ingredients
- 12 Slices Sourdough Baguette
- 1 Cup Cherry Tomatoes halved
- 2 Avocados cubed
- 5 Cloves Garlic mashed or minced
- 2 Tablespoons Olive Oil
- 12 Large Shrimp thawed, peeled, and deveined
- 1 Teaspoon Smoked Paprika
- ½ Teaspoon Garlic Powder
- ¼ Teaspoon Chili Powder
- ¼ Cup Fresh Parsley finely chopped
- 1 Lemon juiced
- 1 Teaspoon Crushed Red Pepper Flakes
- Salt & Pepper to Taste
Instructions
- Start by preheating the oven to 350 F. Line a baking sheet with tinfoil and line your sourdough baguette slices evenly across it.
- In a small bowl, add the olive oil and minced garlic and mix together. Take a small pastry brush and brush both sides of your baguette slices with the oil + garlic mixture.
- Bake your baguette slices for 10-15 minutes, or until they reach your desired crispiness.
- While the baguette slices are toasting in the oven, prepare your shrimp. Pour your peeled, de-veined, and thawed shrimp into a bowl and add-in the garlic, paprika, lemon juice, chili powder, and salt. Toss to combine.
- Next, heat a skillet over medium-high heat and coat with olive oil. When the oil is hot, carefully place each shrimp down into the pan, and cook evenly on both sides (about 5 minutes). Remove from heat, sprinkle with a little chopped parsley, and set aside.
- In another small bowl, mix together the avocado, halved cherry tomatoes, lemon juice, and salt.
- Once your baguette is done, top each slice with a dollop of avocado, a piece of shrimp, and another small dusting of parsley. Serve immediately, and enjoy!
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