For the second bruschetta appetizer this week, I’m making this Tropical Shrimp Bruschetta Recipe with chunks of avocado and mango. Light and fresh with a little spiciness from the jalapeno, it’s a perfect summer appetizer that won’t weigh you down.
If you haven’t already, be sure to check out my earlier bruschetta recipe, Whipped Feta Bruschetta, which is another amazing appetizer for summer.
The Perfect Summer Appetizer
This bruschetta was inspired by my trip to the NYY Steak House in New York City where I had a roasted shrimp appetizer with a mango salsa. Hold on to your hats- but I said to my wife that it was the first time I had even had a mango. With her mouth open in shock…yep, I can still surprise her…she passed the plate over to me and told me that I needed to finish it then, because it was delicious.
And it was.
So now I feel like I have to make up some time here with the mango. Instead of making a mango salsa to serve along side of the shrimp, I wanted to combine all the flavors together into this bruschetta.
How To Make The Best Shrimp Bruschetta
Start by roasting the shrimp in the oven, with a little salt, pepper and olive oil.
Let it cool while you chop up the other ingredients. You’re going to need 1 large mango, 1 avocado and about a half of a jalapeno – or a whole one if you like it spicier!
Chop the mango and the avocado into bite-sized pieces and add to a bowl. You can add the lime juice now so the avocado doesn’t brown, then cut up the jalapeno into a very small dice and add it to the bowl with the mango and avocado.
Cut up the shrimp into similar sized pieces as the mango and avocado and then toss together with the mango and avocado. Next add the lime juice, olive oil, salt and crushed red pepper flakes.
Set in the fridge while you toast up your bread slices.
Once the toast has cooled, top with the Tropical Shrimp Bruschetta and serve on a platter. This is also great with pita chips or tortilla chips as a dip!
Light and fresh with a little spiciness from the jalapeno, this Tropical Shrimp Bruschetta Recipe is a perfect summer appetizer that won’t weigh you down.
- 3/4. lb. shrimp
- salt and pepper
- 2 T. olive oil
- 1 large, ripe mango, chopped into a medium dice
- 1 large, ripe avocado, chopped into a medium dice
- The juice from 1 lime
- 1/2 of a jalapeno, diced finely
- 2 T. chopped fresh cilantro (you can leave out if you don’t like cilantro)
- 1 T. olive oil
- 1/2 t. salt
- 1/2 t. crushed red pepper
- 1 large italian or french baguette
- Pre heat your oven to 400 degrees.
- Slice the baguette into 1/2″ sized slices and place on a baking sheet. Place in the oven for 10 minutes, turning halfway through cooking. Take out and let cool.
- Peel and devein the shrimp, then place on a roasting pan and toss with salt and pepper to taste and the 2 T. of olive oil.
- Roast in the oven for 8 minutes, then take out to cool.
- While the shrimp is cooling, add the mango and avocado to a medium bowl. Toss with the lime juice, then add the jalapeno, cilantro, olive oil, salt and crushed red pepper.
- Once the shrimp has cooled, cut into a medium dice and add into the bowl with the avocado and mango. Toss to combine and adjust seasonings if needed.
- Serve on toasted baguette slices or with pita or tortilla chips for dipping.
- Serving Size: 8