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 Crostini , this 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 absolutely 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
• What Goes Into Shrimp Avocado Garlic Bread
• How To Make Shrimp Avocado Garlic Bread
• Tips For Making Shrimp Avocado Garlic Bread
• Recipe FAQ’s
• Shrimp Avocado Garlic Bread Recipe

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 really 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.

How To Make Shrimp Avocado Garlic Bread

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.

Tips For Making Shrimp Avocado Garlic Bread

• Use fresh shrimp if you can for the best 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.

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!

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IngredientsUSMetric1x2x3x

• ▢ 1 ciabatta bread loaf or sourdough, cut into 1cm slices

Garlic Shrimp:

• ▢ 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

Garlic Butter

• ▢ 1/3 cup butter room temperature
• ▢ 1 1/2 teaspoons garlic minced
• ▢ 1 1/2 tablespoons fresh parsley
• ▢ 1 pinch salt

Instructions

• 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.)

For The Garlic Shrimp:

• 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.

• 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!

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Shrimp Avocado Garlic Bread

Ingredients

• 1 ciabatta bread loaf or sourdough, cut into 1cm slices

Garlic Shrimp:

• 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

Garlic Butter

• 1/3 cup butter room temperature
• 1 1/2 teaspoons garlic minced
• 1 1/2 tablespoons fresh parsley
• 1 pinch salt

Instructions

• 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.)

For The Garlic Shrimp:

• 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.

• 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!

Notes

Nutrition

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Okay, can we all agree that Taco Tuesday is literally the best night of the week?! It’s my go-to for a fun, easy dinner that I know everyone will love. And since this year’s National Taco Day is happening on a Tuesday (Oct 7th!), we are going ALL out!

I’ve gathered my absolute best, most-loved Taco Tuesday ideas to make your next taco night a total knockout. We are not the only ones crazy about Taco Tuesday Old El Paso is declaring October 7 “ National Taco Day-Off ” and giving you a chance to win a trip to a Cowboy Ranch.

How to Make The Quickest Tacos

I know weeknights are crazy! You want an amazing Taco Tuesday, but you need it FAST. These are my secret weapons for getting delicious tacos on the table in under 30 minutes.

• Prep Ahead: Chop your lettuce, tomatoes, and onions in the morning or the night before. Store them in airtight containers in the fridge. When it’s time to eat, you just have to set them out!
• Use Smart Shortcuts: Don’t be afraid to use pre-shredded cheese, a bag of slaw mix, or a good quality store-bought pico de gallo or guacamole to save time. You can find pico de gallo in the refrigerated section, I love the one from Trader Joe’s . It’s known for being consistently fresh, chunky, and having a great flavor. My biggest tip for any store-bought pico is to drain off any extra liquid at the bottom of the container and give it a stir. If you want to make it taste homemade, add a quick squeeze of fresh lime juice and a little chopped cilantro. It makes all the difference!
• Cook The Meat in Batches: I love to cook a double batch of taco meat on Sunday. I use half for dinner that night and save the other half for Tuesday. It reheats in minutes and its good to store in an airtight container in the fridge for 3 to 4 days.

What to stuff in a Perfect Taco?

Building the perfect taco is an art, and it’s all about the layers! Here’s my guide to the essential components.

• The Tortilla: Choose your base! Flour tortillas are soft and pliable, great for over-stuffed tacos these are my personal favourite, I use the Tortilla Land uncooked flour tortillas. You find them in the refrigerated section and cook them in a hot pan for about 30 seconds per side. They puff up and taste incredible. Corn tortillas offer an authentic, slightly sweet flavor and are amazing when quickly charred on a gas stove or in a hot pan. Hard Shells give you that classic, satisfying crunch.
• The Protein: While the recipes below give you tons of options, don’t be afraid to mix it up! Pick from seasoned ground beef, shredded chicken, spicy chorizo, or black beans for a great veggie option.
• The Toppings (The Best Part!): Get creative with a taco bar! Set out bowls of lettuce, tomatoes, onions, cilantro, jalapeños, cheese, sour cream, salsa, and guacamole!

Our 10 Must-Make Taco Recipes

Now that you’re armed with all the pro tips, let’s get to the recipes!

Planning a bigger fiesta? Check out my Best New Year’s Eve Appetizers for more crowd pleasing bites that pair perfectly with tacos! Or downsize for a couples romantic date night menu ideas here.

Crispy Fish Tacos

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