Crostini with Shrimp

crostini-shrimp Photo: Romulo Yanes


  • 2 ears fresh corn, husks removed
  • 12 large shrimp, peeled and deveined
  • Kosher salt and pepper
  • 4 3/4-inch-thick slices country bread
  • 1 large ripe avocado, pitted and quartered
  • 1 cup arugula
  • 1 tablespoon olive oil
  • 1 large lemon, quartered


1. Preheat grill to medium-high. On stove, place a steamer basket in a pan over 1 inch of boiling water. Add corn; steam until just tender, 3 to 5 minutes. Season shrimp with 1/4 tsp. each salt and pepper.

2. Oil grill grates. Grill corn and shrimp, turning, until corn is charred and shrimp are just pink and opaque, 4 to 6 minutes. Add bread; grill, turning often, until charred, 2 to 4 minutes.

3. Cut kernels from corn in planks. Place bread on plates; smash avocado into bread. Top with arugula, shrimp and corn. Drizzle with 1 Tbsp. oil; season with 1/4 tsp. each salt and pepper. Squeeze lemon over crostini and serve.

  • Prep Time:
  • Cook Time:
  • Yield: Serves: 4

Nutritional Information

Calories per serving: 293
Fat per serving: 14g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 9g
Carbohydrate per serving: 37g
Fiber per serving: 6g
Cholesterol per serving: 29mg
Iron per serving: 3mg
Sodium per serving: 592mg
Calcium per serving: 328mg

Good to Know

Crunchy grilled corn adds low-calorie flavor and crunch to this shrimp-topped crostini. It's the perfect quick appetizer for a weekend barbecue.