Shrimp Avocado Garlic Bread

Need appetizer, lunch, or serious snack inspiration? Shrimp Avocado Garlic Bread is coming through with flavor and crunch! It's the next best thing to classic garlic bread, only better.

Originally posted back in 2014 as Garlic Shrimp and Avocado Crostinithis version takes things up a notch. Think crispy, buttery garlic bread piled high with juicy shrimp, creamy avocado, and a sprinkle of fresh cherry tomatoes. It's everything you love about shrimp and avocado recipes, quick, satisfying, and irresistible. Whether you're serving it as shrimp avocado toast or a crowd-pleasing shrimp avocado garlic bread recipe, this one's guaranteed to steal the spotlight.

What Makes This Recipe So Good

This Shrimp Avocado Garlic Bread takes a crowd favorite and turns it into something completely new. The combination of buttery toasted bread, garlicky shrimp, and creamy avocado makes every bite taste indulgent without being heavy. It's simple to make, yet it looks like something straight off a restaurant menu.

What makes it shine is the balance of freshness and richness. The shrimp are quickly sautéed with garlic for a burst of flavor, while the avocado and tomatoes add brightness that keeps it light and addictive. If you love shrimp and avocado recipes or a good shrimp avocado toast, this shrimp avocado garlic bread recipe is one you'll make on repeat.

What Goes Into Shrimp Avocado Garlic Bread

This Shrimp Avocado Garlic Bread combines crunchy bread, juicy shrimp, and creamy avocado for a quick and flavorful appetizer.

• Shrimp: Fresh peeled and deveined shrimp cook quickly and soak up all that garlicky, lemony flavor for a juicy, savory topping.
• Avocado: Ripe avocado adds a smooth, creamy contrast to the crispy garlic bread and savory shrimp.
• Garlic Butter: A mix of softened butter, garlic, parsley, and salt gives the bread its rich golden flavor and crisp texture.
• Lemon Juice: Fresh lemon brightens both the shrimp and avocado salad, balancing the buttery richness with a refreshing touch.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

On the stove

1. Preheat the Oven: Set your oven to grill or broil on medium-high heat and lightly grease a baking tray with cooking oil spray or a touch of oil.

1. Prepare the Bread: Arrange ciabatta or sourdough slices on the tray and spread each with a thin layer of garlic butter, making about 12 to 15 slices.

1. Toast Until Golden: Grill or broil the bread until the edges are crisp and golden brown, keeping a close eye to prevent burning.

1. Mix the Garlic Shrimp: In a bowl, combine garlic, paprika, lemon juice, and shrimp, then season lightly with salt and toss.

1. Cook the Shrimp: Heat a little oil in a large skillet and cook the shrimp for about 3 minutes per side until pink and cooked through, then stir in parsley.

1. Make the Avocado Salad: Combine cubed avocado, halved tomatoes, lemon juice, and salt in a mixing bowl until everything is well combined.

1. Combine Everything: Add the cooked shrimp to the avocado salad and fold gently so the avocado stays chunky but coated with flavor.

1. Assemble and Serve: Spoon the shrimp and avocado mixture generously over each slice of toasted garlic bread and serve warm or slightly cooled.

This Shrimp Avocado Garlic Bread pairs beautifully with lighter dishes that highlight its fresh, savory flavors. Try it with Creamy Garlic Mushroom for a rich, restaurant-worthy combo or alongside Caprese Salad with Avocado for a bright, refreshing contrast, or with a bowl of guacamole with shrimp for an extra seafood bite. Or create an good prawn burrito in 30 minutes!

If you're looking for something heartier, serve it with Creamy Lemon Parmesan Shrimp for an indulgent seafood-on-seafood pairing or with Creamy Garlic Butter Mushrooms for extra depth and warmth.

Kitchen tip

• Use fresh shrimp if you can for a reliable flavor and texture. Frozen ones work too, just make sure they're fully thawed and patted dry before cooking.
• Don't overcook the shrimp. Once they turn pink and opaque, they're ready. A few extra seconds can make them rubbery.
• Lightly toast the bread first before adding the butter for an extra crisp bite that holds the toppings better.
• Add a sprinkle of chili flakes or cayenne if you like a little heat. It pairs perfectly with the creamy avocado.

Recipe FAQ's

Yes! Ciabatta and sourdough are great, but French bread or baguette slices work just as well. Just pick something sturdy that can hold the toppings without getting soggy.

Medium to large shrimp are ideal because they're easy to bite into and look great on top of each slice. Smaller shrimp can work too, but they may cook faster.

Once assembled, it's best enjoyed fresh. Leftovers can be stored in the fridge for up to a day and reheated in the oven until warm and crisp again.

WATCH US MAKE Shrimp Avocado GARLIC BREAD RIGHT HERE!

What you need

• 1 ciabatta bread loaf or sourdough, cut into 1cm slices
• 2 teaspoons garlic minced
• 1 teaspoon sweet paprika
• 1-2 tablespoons lemon juice freshly squeezed
• 1 pound shrimp no tail, peeled and deveined
• 1/4 cup fresh parsley finely chopped
• 1 pound cooked shrimp see above
• 1 avocado cubed
• 1 cup grape tomatoes or cherry tomatoes, halved
• 1-2 tablespoons lemon juice half a lemon
• 1 pinch salt to season
• 1/3 cup butter room temperature
• 1 1/2 teaspoons garlic minced
• 1 1/2 tablespoons fresh parsley
• 1 pinch salt

Method

1. Preheat oven to grill/broil settings on medium – high heat. Place bread on a baking tray lightly greased with cooking oil spray or oil. Spread a thin layer of garlic butter on each slice (you should between 12-15 slices). Grill/broil until golden. Remove and set aside. (While garlic bread is baking, prepare the rest of your ingredients while keeping an eye on your bread.)
2. Combine garlic, paprika, lemon juice and shrimp in a bowl and mix well to combine the ingredients. Add salt to season (to your tastes). Drizzle about a teaspoon of oil into a large frying pan or skillet. When pan is hot, and the shrimp and cook for about 3 minutes on each side, until no longer opaque in colour, and cooked through (being careful not to overcook them). Take off the heat and add the parsley. Set aside to cool slightly.
3. Combine the avocado, tomato, lemon juice and salt in a bowl, mixing well to combine. Add the shrimp, and fold through gently. Spoon shrimp and avocado mixture onto toasted garlic bread. Serve warm or slightly cooled!