Shrimp Crostini Recipe
Grilled shrimp skewers, chimichurri, herb butter
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Ingredients
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Herb Butter
Chimichurri
Shrimp Skewers
Crostini
To Finish
Method
Herb Butter
- 1
Make herb butter
In a medium bowl, combine the softened butter, chopped parsley, chives, lemon zest, minced garlic, salt, and black pepper. Stir until evenly incorporated. Transfer the butter to plastic wrap, form into a log if desired, and chill in the refrigerator while you prepare the rest. Let soften slightly before spreading.
Chimichurri
- 2
Prepare chimichurri
Finely chop the parsley, cilantro (if using), and oregano. In a small bowl, combine the chopped herbs with minced garlic, red wine vinegar, lemon juice, olive oil, red pepper flakes, salt, and black pepper. Stir until combined. Taste and adjust seasoning — it should be bright, slightly tangy and a bit spicy. Let sit at room temperature for 10–15 minutes to allow flavors to meld.
Shrimp Skewers
- 3
Season shrimp
Pat shrimp dry with paper towels. In a bowl, toss shrimp with olive oil, lemon juice, smoked paprika, garlic powder, salt, and black pepper until evenly coated. Let sit 5–10 minutes to marinate briefly.
- 4
Skewer shrimp
Thread 3–4 shrimp onto each skewer, threading them so they lie flat and cook evenly. If using wooden skewers, ensure they've been soaked for at least 30 minutes to prevent burning.
- 5
Grill or broil shrimp
Preheat grill to medium-high (about 400°F / 200°C) or preheat broiler and position rack 6 inches from heat. Grill skewers 2–3 minutes per side, turning once, until shrimp are opaque, lightly charred at the edges, and internal temperature reaches 120–125°F (shrimp cook quickly). If broiling, place skewers on a foil-lined sheet and broil 2–3 minutes per side. Avoid overcooking to keep shrimp tender. Remove from heat and let rest 1–2 minutes.
Crostini
- 6
Prepare and toast bread
Preheat oven to 400°F (200°C) if not using grill. Slice the baguette on the diagonal about 1/3 inch thick. Brush both sides lightly with 2 tablespoons olive oil and sprinkle with coarse sea salt. Arrange slices on a baking sheet and bake 6–8 minutes, flipping halfway, until edges are golden and crisp. Alternatively, grill slices 1–2 minutes per side until marked and toasted.
- 7
Spread herb butter
While warm, spread a thin layer (about 1/2 to 1 tablespoon) of the prepared herb butter on each crostini so it melts into the toast.
Assembly & Finish
- 8
Assemble crostini
Place a buttered crostini on a serving platter. Remove shrimp from skewers and place one shrimp (or two small shrimp) atop each crostini. Spoon about 1/2 teaspoon to 1 teaspoon of chimichurri over each shrimp (adjust to taste).
- 9