Shrimp Bruschetta with Garlic Tomato Toasts
See it adapt to allergies, servings & swaps.
Per serving 690 kcal · 36g protein · 84g carbs · 25g fat
Ingredients
- 1 count baguette
- 60 ml olive oil
- 4 count garlic cloves
- 3 count tomatoes
- 8 ml fresh basil
- 15 ml red wine vinegar
- 5 ml salt
- 2 ml black pepper
- 12 count large shrimp
- 1 count lemon
- 3 ml red chili flakes
Steps
- Slice 1 baguette diagonally into ½-inch-thick slices. Brush both sides of each slice with 30 ml olive oil. Arrange on a baking sheet and bake at 400°F (200°C) for 6–8 minutes, turning halfway, until golden and crisp.
- While the bread toasts, mince 2 garlic cloves and rub them over the warm toast slices immediately after they come out of the oven. Set aside.
- Dice 3 tomatoes into small cubes and place in a bowl. Chop 8 ml fresh basil and add to the tomatoes along with 15 ml red wine vinegar, 2 ml salt, and 1 ml black pepper. Toss gently and let sit for 5 minutes to allow flavors to meld.
- Pat 12 large shrimp dry with paper towels. Mince 2 garlic cloves and toss the shrimp with the minced garlic, 3 ml red chili flakes, 3 ml salt, and 1 ml black pepper.
- Heat 30 ml olive oil in a cast iron skillet over medium-high heat. Once shimmering, add the seasoned shrimp and cook for 2–3 minutes per side until pink and cooked through. Squeeze juice from 1 lemon over the shrimp and remove from heat.
- Spoon the tomato mixture onto each garlic toast, then top with 2–3 shrimp per toast. Serve immediately while the toast is still warm and the shrimp are hot.
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Seared shrimp, a garlic-rubbed toast, and a five-minute tomato relish. It plates like something you would order out, and it came together on a weeknight. The shrimp get a quick toss with garlic, chili flake, and lemon; the tomatoes just sit in a little vinegar and basil while the bread crisps.
It is built for two, so nothing gets bought in bulk to go soft in the drawer — one baguette, twelve shrimp, three tomatoes, done. Assemble the toasts right before you eat so they stay crisp under the topping.
Leftovers
- Store leftover bruschetta in an airtight container in the refrigerator for up to 1 day; the toast will soften slightly. Reheat the shrimp gently in a 300°F (150°C) oven for 5 minutes, then reassemble with fresh tomato topping if possible.
- Do not freeze this dish — the shrimp texture will suffer and the toast will become soggy upon thawing.
- For best results, assemble bruschetta just before serving to keep the toast crisp. You can prepare the garlic toasts and tomato topping ahead and store separately.
This is the kind of dinner Eatsë hands you without the hunting: it suggests the week's meals, scales each recipe to your servings, and builds the grocery list by aisle. You still choose, and you still cook — this one just happened to be too good not to write down.
More from the recipe library — the Spanish garlic shrimp with smoked paprika and crusty bread is a natural next one.
Dinner, figured out.
Eatsë is free on the App Store. It plans the week, scales every recipe to your house, and builds the grocery list by aisle — you pick and cook.
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