Avocado and shrimp bruschetta

Bruschetta de aguacate y gambas

These bruschetta or toast with avocado and shrimp can be served as an appetizer, starter or informal dinners. It is a fresh and delicious recipe to succeed at any family gathering or with friends.

The shrimp are seasoned with spices, you can make them more or less spicy and with a smoky touch, the avocado will give the toast the creamy touch and just the right acidity by adding a little lime.

It's a recipe Quite quick to make, while you prepare the avocado you can cut the bread and toast it on the same griddle that the prawns are going to be cooked on, and continue with the recipe until the prawns are cooked although it will not take more than 5 minutes to cook them.

A very attractive proposal for a summer night.

Ingredients: 4 people

  • 12-16 medium prawns, peeled and thawed
  • 8-10 slices cereal baguette bread
  • 1 clove of garlic, minced
  • Olive oil
  • ¼ c/c chili powder (optional)
  • ½ cp. garlic powder
  • ½ cp. smoked paprika from La Vera
  • 1 large avocado
  • Salt and pepper
  • Juice of ¼ lime


  1. In a bowl, put the shrimp with a little salt, pepper, chili powder, smoked paprika, garlic powder, a little oil and mix so that they are well coated.
  2. In a bowl, put the diced avocado and mash with the help of a fork, add the lime juice, salt and pepper and mix.
  3. Preheat the Magma griddle over medium heat and mix a little oil and chopped garlic in a bowl to paint the bread slices.
  4. Put the bread on the griddle and paint the top of the slices with a brush, leave for a couple of minutes, turn over and paint the other side of the bread until they are toasted and crispy.
  5. Remove the toasted slices and set aside.
  6. On the same griddle , add a little oil and the seasoned prawns, cook for a few minutes, stirring frequently so that they cook on both sides.
  7. Spread a layer of avocado cream on each slice of toast and cover with the sautéed shrimp.
_CHE1759.jpgAVOCADO-AND-PRAWN BRUSCHETTAS-PSc Photographs and recipe by Silvia .

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