Avocado Shrimp Canapes
A simple avocado shrimp canape is here to steal the show! Crispy French bread, topped with a creamy avocado spread and a juicy shrimp. This appetizer is flavorful and so simple to make! Perfect for a fresh addition to the appetizer spread.
Ingredients
- 1/2 French baguette
shrimp -
- 8 oz raw shrimp
- 1 1/2 Tbsp olive oil
- ½ tsp salt
- ¼ tsp paprika
- dash black pepper
avocado spread -
- 1 fresh avocado
- 1 garlic clove
- 2 tsp lemon or lime juice
- dash salt pepper
Instructions
- Preheat oven to 375°F.
- Slice the baguette into ½” slices. Arrange on a baking sheet and bake for 6-8 minutes, until the desired level of crunchiness is reached. Remove from the oven and set aside to cool.
- Meanwhile, toss the shrimp with the oil in a bowl. Then add the seasonings and toss again.
- Add the shrimp to a skillet and cook on med/high heat for 1 to 2 minutes per side, until pink and curled into a C. Set aside to cool.
- In a bowl, combine the avocado, garlic, lime juice, a dash of salt & pepper.
- Add the avocado spread to the baguette slices. I like to use a piping bag and tip; it doesn’t matter which method you use.
- Add a shrimp to each baguette slice.
- Garnish with desired fresh herbs and black pepper.
- Serve and enjoy, friends.
Notes
- Prep ahead. You can toast the bread, cook the shrimp, and make the avocado spread in advance, then assemble just before serving for the freshest results. Store the shrimp and avocado mixture in the refrigerator, and keep the toasted bread at room temperature in an airtight container.
- Leftovers. Store leftovers in an airtight container in the fridge for up to 24 hours. Keep in mind that the avocado spread may begin to brown and won’t taste as fresh after that time.