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Chili Rubbed Shrimp and Avocado Crostini

Simple, easy and insanely delicious, this recipe for Chili Rubbed Shrimp and Avocado Crostini makes a great appetizer, snack or meal for busy nights.
Prep Time10 mins
Cook Time5 mins
Total Time20 mins
Course: Appetizer
Cuisine: American
Servings: 12
Author: Sandra


  • 12 raw large shrimp shelled and devined
  • 12 slices of baguette
  • 1 1/2 teaspoons chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon smoked paprika
  • 12 tablespoons Simply Avocado Sea Salt Dip & Spread
  • 2 teaspoons olive oil plus more for toasting bread
  • chives finely chopped


  • Preheat oven on broil to 500 degrees.
  • Place baguette slices on a baking sheet and lightly spray with olive oil.
  • Place in oven and toast until a nice lightly golden brown. Remove from oven and all baguette slices to cool.
  • Add shrimp to a small mixing bowl and season with chili and garlic powder, salt, cumin and smoked paprika. Toss to coat shrimp in the seasoning. 
  • Heat a large saute pan over medium-high heat. Add 2 teaspoons of olive oil and add shrimp. Fry in a pan over medium-high heat until shrimp are thoroughly cooked; bright pink and opaque, about 3-5 minutes, making sure to flip the shrimp frequently to cook evenly on each side.
  • Once shrimp are completely cook, remove from heat. 
  • Spread 1 tablespoon of Simply Avocado with Sea Salt Dip & Spread on each cooled baguette. Repeat with remaining toasted baguette slices.
  • Place on cooked shrimp on top of each baguette, placing on top of the Simply Avocado spread. Garnish with chopped green onions and serve immediately.