Light and fresh with a little spiciness from the jalapeño, this Tropical Shrimp Bruschetta Recipe is a perfect summer appetizer that won’t weigh you down.
If you haven’t tried it already, be sure to check out my other bruschetta recipe, this Whipped Feta Bruschetta that uses a creamy, whipped feta and parmesan cheese spread!
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 jalapeño – 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 jalapeño 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!
Looking For More Bruschetta Appetizer Recipes?
- Italian Sub Bruschetta
- Chicken Satay Bruschetta
- Caesar Chicken Salad Bruschetta
- Pecan Chicken Salad on Apple Slices (For a low carb appetizer)
Tropical Shrimp Bruschetta Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 8 servings 1x
Print Recipe
Pin RecipeLight and fresh with a little spiciness from the jalapeño, this Tropical Shrimp Bruschetta Recipe is a perfect summer appetizer that won’t weigh you down.
Ingredients
- 1 large french baguette
- 3/4. pound cooked shrimp
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 large, ripe mango, chopped into a medium dice
- 1 large, ripe avocado, chopped into a medium dice
- 1 tablespoon fresh lime juice
- 1/2 of a jalapeño, diced finely (use the whole pepper if you like it spicy)
- 2 tablespoons chopped fresh cilantro (optional)
Instructions
- Pre heat your oven to 400 degrees.
- Slice the baguette into 1/2″ sized slices and place on a baking sheet. Brush the bread slices with olive oil and season with salt and pepper. Bake for 10 minutes, turning halfway through cooking. Take out and let cool.
- Chop the shrimp into bite sized pieces and add to a medium bowl.
- Next add the mango, avocado, lime juice, jalapeño, cilantro, olive oil, salt and pepper. Taste for seasonings and adjust if needed.
- Top the toasted bread slices with the shrimp topping. garnish with fresh cilantro if desired and serve.
- Category: Appetizers
- Method: No Cook
- Cuisine: American
