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Easy Shrimp Crostini

Shrimp Crostini
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When it comes to effortless appetizers that feel fancy but take almost no time to pull together, Simple Shrimp Crostini is always at the top of our list. It’s everything we love in a snack: buttery, toasty bread, cool creamy seafood, and a touch of lemon to keep things fresh.

This version of Shrimp Crostini uses the same filling we’d use for a classic lobster roll, but we’re swapping in high-quality salad shrimp (ask your fishmonger–these are small, cooked pink shrimp) which are sweet, tender, and perfect for quick assembly. These little bites are elegant enough for a dinner party and easy enough for a Tuesday night glass of wine on the patio.

These little appetizers tick all the boxes: impressive, elegant, fairly make-ahead, quick to put together and made with easy to find ingredients!

Ingredients

Units Scale
  • 1 cup cooked salad shrimp (the small, pink ones), thawed (TIP: thaw them in a bowl with lots of paper towel)
  • 3-4 tbsp mayonnaise
  • 1/2 rib celery, finely diced
  • 2 green onions, finely sliced
  • 1 tbsp chives
  • 1 tsp Dijon mustard
  • Juice of & zest of 1/2 lemon (plus more for finishing)
  • Kosher Salt & pepper to taste
  • 1 baguette, sliced on an angle
  • 3 tbsp. butter, melted
  • Olive oil, as needed
  • Leaf lettuce leaves, as needed
  • Optional: a tiny pinch of Old Bay or smoked paprika
  • Flaky salt (optional)
  • Chopped chives, dill, or parsley for garnish

Instructions

  1. Shrimp Crostini Filling: In a small bowl, gently mix together the shrimp, mayonnaise, celery, green onion, mustard, lemon juice, and zest. Season with salt, pepper, and a tiny pinch of spice if using. Taste and adjust—it should be bright, creamy, and lightly seasoned.

  2. For the Crostini: Preheat your oven to 375°F. Arrange the baguette slices on a baking sheet and brush lightly with melted butter and drizzle olive oil. Toast for about 5-6 minutes, until golden and crisp on the edges but still plushy on the inside! 

  3. Top each crostini with a little lettuce, then a spoonful of shrimp salad. Finish with a squeeze of lemon, a sprinkle of flaky salt, and fresh herbs. Serve immediately.

Notes

Serving Suggestions for our Shrimp Crostini!

 

  • As a starter for summer dinner parties

  • On a brunch board with smoked salmon, berries, and bubbly

  • As a poolside snack with rosé in hand

  • At holiday parties for a cold appetizer that’s light but fancy

  • For yourself, on the couch, in your pajamas (no shame)

  • Shrimp Crostini make the perfect Date Night In starter!

What to Know / Avoid for Shrimp Crostini

  • Use small, high-quality cooked shrimp. Larger shrimp can be chopped, but salad shrimp make life easier.

  • Don’t over-toast the bread. You want it crisp, not cracker-like.

  • Season last. Taste the shrimp salad after mixing—shrimp can vary in saltiness.

Make-Ahead Recommendations

  • Shrimp Crostini filling keeps well in the fridge for up to 2 days in an airtight container.

  • Crostini can be toasted ahead of time and stored in a sealed bag for a day or two.

  • Assembled Shrimp crostini are best eaten within 1 hour for the best texture.

Love Shrimp?  Our Chili Lime Shrimp Recipe has been in our book for over 15 years.  Always a hit.  Click HERE for the full recipe!

chili lime shrimp

Find it online: https://blog.theculinarystudio.ca/recipes/east-shrimp-crostini/