Description
This Shrimp Avocado Garlic Bread recipe is a delightful appetizer combining crispy, garlicky grilled bread topped with succulent garlic shrimp and a fresh avocado-tomato salad. Perfect for gatherings or quick meals, it offers a burst of flavor with minimal prep and cook time.
Ingredients
Scale
Garlic Bread
- 1 ciabatta bread loaf (or sourdough, cut into 1cm slices, about 12–15 slices)
- 1 1/2 teaspoons garlic (minced)
- 1/3 cup butter (room temperature)
- 1 1/2 tablespoons fresh parsley (finely chopped)
- 1 pinch salt
- Cooking oil spray or oil (for greasing the baking tray)
Garlic Shrimp
- 1 pound shrimp (peeled, deveined, no tail)
- 2 teaspoons garlic (minced)
- 1 teaspoon sweet paprika
- 1–2 tablespoons lemon juice (freshly squeezed)
- 1 pinch salt (to season)
- 1 teaspoon cooking oil (for frying)
- 1/4 cup fresh parsley (finely chopped)
Avocado Tomato Salad
- 1 avocado (cubed)
- 1 cup grape tomatoes or cherry tomatoes (halved)
- 1–2 tablespoons lemon juice (about half a lemon)
- 1 pinch salt (to season)
Instructions
- Prepare and Grill Garlic Bread: Preheat your oven to grill/broil mode at medium-high heat. Lightly grease a baking tray with cooking oil spray or oil. Arrange the 12-15 slices of ciabatta or sourdough on the tray. Mix the room temperature butter with minced garlic, chopped parsley, and a pinch of salt, then spread a thin layer evenly on each slice. Place the tray under the grill and cook until the bread turns golden and toasted, about 3-5 minutes. Keep an eye on it to prevent burning. Remove and set aside.
- Make Garlic Shrimp: In a bowl, combine minced garlic, sweet paprika, lemon juice, peeled and deveined shrimp, and salt to taste. Toss well to coat the shrimp evenly. Heat about one teaspoon of cooking oil in a large frying pan or skillet over medium-high heat. Once hot, add the shrimp mixture and cook for about 3 minutes per side, turning carefully, until the shrimp become opaque and are fully cooked. Avoid overcooking. After cooking, remove the pan from heat and stir in the finely chopped fresh parsley. Allow to cool slightly.
- Prepare Avocado Tomato Salad: In a mixing bowl, gently combine the cubed avocado, halved grape or cherry tomatoes, lemon juice, and a pinch of salt. Mix carefully to avoid mashing the avocado. Fold in the cooked shrimp mixture gently until everything is evenly distributed without breaking up the ingredients.
- Assemble and Serve: Spoon the shrimp, avocado, and tomato mixture evenly over each slice of the toasted garlic bread. Serve immediately while warm or allow to cool slightly as preferred. Enjoy as a flavorful appetizer or light meal.
Notes
- Use fresh lemon juice for the best flavor in both the shrimp marinade and the avocado salad.
- Be careful not to overcook shrimp to keep them tender and juicy.
- You can substitute ciabatta with sourdough or any crusty bread, sliced about 1 cm thick.
- This recipe can be served warm or at room temperature for versatile serving options.
- For additional heat, sprinkle a pinch of chili flakes over the shrimp before cooking.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: American
