Easy Baked Shrimp Crostini (video)
These easy and delicious baked shrimp crostini are an instant hit! This easy shrimp appetizer recipe is made with juicy and plump shrimp coated in mayonnaise, sriracha sauce, and soy sauce, tossed with celery, lemon zest and fresh herbs. The creamy shrimp mixture is spread onto sliced baguette and baked until hot and delicious! Every bite of this delicious appetizer is bursting with incredible flavor!
Watch My Shrimp Crostini Video Tutorial
Watch my YouTube video tutorial for these baked shrimp crostini and see just how easy this appetizer is to make! Want to stay up to date on my newest posts? Make sure to subscribe to my website email list and my YouTube channel for notifications.
Ingredients for Baked Shrimp Crostini
Here are my tips of the main ingredients you’ll need to make this shrimp appetizer at home. Find all the ingredients with measurements in the printable recipe card below; or, hit the ‘Jump to Recipe’ button at the top of the page.
- Shrimp – if available, get pre-cooked shrimp from your seafood counter. This will save you an extra step in the recipe. I personally prefer jumbo, wild-caught shrimp for their sweet flavor.
- Celery – a little bit of celery adds great flavor and a little bit of crunch to the topping.
- Fresh Dill & Parsley – fresh herbs really make a difference as they add incredible aroma and flavor!
- Lemons – you’ll need lemon zest and the lemon juice.
- Mayonnaise – any type of mayonnaise will work; I prefer avocado oil mayo.
- Baguette – thinly sliced baguette is the perfect vehicle for the creamy shrimp mixture! You can however use any type of bread for this recipe.
- Garlic – a must for this recipe! I love to add lots of garlic!
Preparing the Shrimp for the Recipe
You’ll need to start this easy baked shrimp crostini recipe with the shrimp.
- Preheat the oven to 425°F and line a large baking sheet with parchment paper or a silicone mat.
- I recommend purchasing pre-cooked shrimp at your seafood counter. If not available, purchase frozen, wild-caught shrimp and thaw them first in cold water. Remove the peel and tails and pat dry.
- Preheat a large frying pan over medium heat and add a drizzle of cooking oil. Season the shrimp lightly with salt, then fry on each side for 2 to 4 minutes (depending on size), just until the flesh is no longer translucent.
- Remove the cooked shrimp from the pan and cool.
- Chop the shrimp into small, quarter-inch pieces.
Making the Shrimp Topping
Once you have the shrimp ready, the rest of the ingredients are super quick and easy!
- Place the chopped shrimp into a large mixing bowl. Add the chopped celery, chopped scallions (green and white parts), fresh parsley, and fresh dill. Zest the lemon, then squeeze out the lemon juice into the mixture.
- Next, add in the mayonnaise, sriracha sauce, and soy sauce. Season the mixture with salt, pepper, smoked paprika, dried garlic, and dried onion.
- Use a large spatula to combine everything together, mixing until the shrimp are well-coated and creamy.
Assembling and Baking Shrimp Crostini
Once you have the shrimp mixture ready, you assemble the crostini right away or chill the topping for later. More on that next!
- Thinly slice a baguette on the diagonal to create longer slices of bread.
- Use a spoon to add a heaping, generous amount of shrimp topping onto each slice. Place the bread onto the lined baking sheet.
- Bake the appetizer at 425°F for 12 to 14 minutes, until the baguette is golden around the edges and the shrimp topping is hot.
- Remove the shrimp appetizer from the oven and let it cool for about 10 minutes before enjoying.
- Garnish the top of the shrimp crostini with finely chopped chives and fresh dill. Add a squeeze of lemon juice over each crostini and enjoy!
Make-Ahead Instructions
This shrimp appetizer recipe is great for preparing ahead of time. Here’s how to do it:
- Prepare the shrimp topping as written, then cover and refrigerate the bowl until ready to use. This can be done up to 24 hours in advance.
- When ready, add the shrimp topping to the sliced baguette. Bake at 400°F for 15 minutes, until the topping is hot.
More Recipes to Try!
Enjoyed this easy and delicious appetizer recipe? Check out some of my other recipes you’re sure to enjoy!
- Classic Shrimp Rolls – the most delicious shrimp sandwich with creamy dressing and warm brioche buns!
- Easy Roast Beef Sliders – beef sandwiches with slow-cooked beef, horseradish spread, and melted cheese! So delicious!
- Cheesy Shrimp Quesadillas – tortillas filled with juicy shrimp, peppers, onion, and loads of cheesy. So good!
- Cheesy Jalapeno Chicken Dip – this dip is always the biggest hit for parties!
- Bruschetta & Burrata Cheese Crostini – one of my favorites! Toasted baguette topped with creamy cheese and tomato bruschetta.
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Easy Baked Shrimp Crostini
Super quick and easy shrimp appetizer recipe with jumbo shrimp dressed in mayo, with fresh herbs, and lemon, served on toasted baguette.
Ingredients
- 1 lb jumbo shrimp, pre-cooked or raw; peeled
- 1 tsp cooking oil, if needed
- 1/2 cup finely sliced celery, about 2 small celery sticks
- 2 green scallions (green and white parts), diced
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh dill
- zest from 1 lemon
- 1 tbsp lemon juice
- 1/3 cup mayonnaise
- 1 tbsp sriracha sauce, adjust to taste
- 2 tbsp soy sauce
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp dried garlic powder
- 1/2 tsp dried onion powder
- 1 French baguette, sliced
- 2 tbsp chopped fresh dill, for garnish
- 2 tbsp chopped fresh chives, for garnish
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper or a silicone mat.
Preparing the Shrimp:
- I recommend purchasing pre-cooked shrimp at your seafood counter; skip to step 6.
- If pre-cooked shrimp is not available, purchase frozen, wild-caught shrimp and thaw them first in cold water. Remove the peel and tails and pat dry.
- Preheat a large frying pan over medium heat and add a drizzle of cooking oil. Season the shrimp lightly with salt, then fry on each side for 2 to 4 minutes (depending on size), just until the flesh is no longer translucent.
- Remove the cooked shrimp from the pan and cool.
- Chop the shrimp into small, quarter-inch pieces.
Making the Topping:
- Place the chopped shrimp into a large mixing bowl. Add the chopped celery, chopped scallions (green and white parts), fresh parsley, and fresh dill. Zest the lemon, then squeeze out the lemon juice into the mixture.
- Next, add in the mayonnaise, sriracha sauce, and soy sauce. Season the mixture with salt, pepper, smoked paprika, dried garlic, and dried onion.
- Use a large spatula to combine everything together, mixing until the shrimp are well-coated and creamy.
Assembling & Baking:
- Thinly slice a baguette on the diagonal to create longer slices of bread.
- Use a spoon to add a heaping, generous amount of shrimp topping onto each slice. Place the bread onto the lined baking sheet.
- Bake the appetizer at 425°F for 12 to 14 minutes, until the baguette is golden around the edges and the shrimp topping is hot.
Serving:
- Remove the shrimp appetizer from the oven and let it cool for about 10 minutes before enjoying.
- Garnish the top of the shrimp crostini with finely chopped chives and fresh dill. Add a squeeze of lemon juice over each crostini and enjoy!
Nutrition
Serving: 1crostini | Calories: 118kcal | Carbohydrates: 12g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 38mg | Sodium: 558mg | Potassium: 88mg | Fiber: 1g | Sugar: 1g | Vitamin A: 159IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 1mg
These were a huge hit with my family! Thanks for sharing the recipe!
That’s wonderful to hear! We love these, too!
Thanks for leaving a review!