Zesty Shrimp and Cranberry Crostini
These Zesty Shrimp and Cranberry Crostini are a perfect appetizer, combining crispy baguette with succulent shrimp and a sweet-tart cranberry cream cheese topping.
Equipment
- Baking sheet
- Skillet
- Small bowl
Ingredients
For the Crostini
- 1 baguette
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- Salt and black pepper to taste
For the Shrimp
- 1 pound raw medium shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 clove garlic, minced
- ½ teaspoon paprika
- ¼ teaspoon red pepper flakes optional, for a little heat
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped for garnish
For the Cranberry Topping
- ½ cup dried cranberries, finely chopped
- 2 tablespoons cream cheese, softened
- 1 tablespoon fresh orange juice
- 1 teaspoon orange zest
- ¼ teaspoon ground ginger optional
Instructions
Prepare the Crostini
- Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet, drizzle with olive oil, and sprinkle with garlic powder, salt, and pepper.
- Bake for 8-10 minutes until golden and crispy, then let cool.
Cook the Shrimp
- Heat olive oil in a skillet over medium heat, add minced garlic, and cook for 30 seconds.
- Add shrimp, paprika, red pepper flakes (if using), salt, and pepper; cook for 2-3 minutes per side until pink and opaque.
Make the Cranberry Topping
- In a small bowl, combine chopped dried cranberries, softened cream cheese, fresh orange juice, orange zest, and ground ginger (if using).
- Mix well until all ingredients are combined and spreadable.
Assemble the Crostini
- Spread cranberry topping on each cooled crostini, then place one or two cooked shrimp on top.
- Garnish with fresh chopped parsley before serving.
Notes
For extra flavor, you can briefly toast the dried cranberries in a dry pan before chopping them for the topping. If you prefer a milder garlic flavor on the crostini, rub a cut raw garlic clove over the toasted bread instead of using garlic powder before baking.