Chili-lime marinated shrimp on toasty crostini’s with the most delicious sweet and savory pineapple guacamole make for the perfect party snack. This flavor bomb combination is packed with nutritious ingredients and just emulates summer entertaining.
I posted a photo of this dish on Cinco de Mayo and promised to share the recipe as soon as I had the chance to remake and fine-tune it. Welp, here it is! In all of its green glory.I lose all notion of moderation when it comes to guac. It’s the holy grail of dips/appetizers/spreads/face-masks (what?) in my book. I don’t even know why I order entrees anymore at Mexican restaurants because I ALWAYS fill up on chips and guac before my meal even surfaces. Good thing Adam is a bottomless pit.
There is SO much to love about this meal. The shrimps are tossed in the most fantastic marinade made of sweet chili sauce, lime juice, garlic and Sriracha. It’s both sweet and savory with the perfect touch of heat. This shrimp marinade is also delicious for tacos, stir-frys and salads. It’s a staple in my kitchen!The guac, however, has a super special place in my heart. This probably isn’t the type of guac you want on your enchiladas, but MAN is it good with seafood, chips or toasty bread. The golden, caramelized pineapple has a rich, succulent sweetness that is too good for words. Paired with cool, creamy avocado, refreshing lime juice, juicy red pepper and crisp cilantro, this stuff is mind numbingly delicious.
And VERY addicting.
I remade these yesterday when my parents were over to celebrate Mother’s Day. My mom is very traditional when it comes to food and doesn’t like to step too far out of the box when trying new things. For example, the first time I coerced her into trying a piece of sushi, she looked at it like it had four heads and then proceeded to cut it in half with her fork. Obvious disaster.
She also really doesn’t care for avocado (and therefore guac), so when she tried a crostini (cut in half, of course) yesterday, I was
pleasantly surprised shocked that she thought it was pretty awesome. Personal victory of the weekend!Please add these crostini’s to your summer bucket list. You will thank me, I guaran-dang-tee it.
- 1 lb peeled and deveined medium shrimp, tails removed
- 3 tbsp extra virgin olive oil, divided
- 2 tbsp sweet chili sauce
- ½ tsp Sriracha
- Zest and juice of 1 lime
- 2 tbsp chopped cilantro
- 1 clove garlic, minced
- Pinch of crushed red pepper flakes (optional)
- 1 French baguette, sliced into 10-12 pieces
- 2 ripe avocados, fruit scraped out
- 1 cup diced pineapple
- ¼ cup red bell pepper, diced
- ¼ cup chopped cilantro
- 1 lime, juiced
- ¼ tsp sea salt
- ¼ tsp black pepper
- 2 tbsp goat cheese, crumbled
- Preheat oven broiler to high.
- In a large bowl, combine shrimp marinade: 1½ tbsp olive oil, chili sauce, Sriracha, zest and juice of 1 lime, cilantro, garlic and crushed red pepper flakes. Whisk to combine. Toss in shrimp and evenly coat with marinade. Set aside.
- Heat 1 tsp olive oil in a large skillet over medium heat. Once hot, add diced pineapple. Cook for 8-10 minutes, flipping two or three times to caramelize all sides. Remove and let the pineapple slightly cool.
- Prepare guacamole by removing fruit from avocados and placing in a large bowl. Use a fork to thoroughly mash avocado. Add diced red pepper, cilantro, lime juice, cooled pineapple, salt and pepper and stir to combine.
- Using the same large skillet, return to medium-high heat. One hot, add shrimp and cook for ~2 minutes per side, until cooked through.
- Brush bread slices evenly with remaining olive oil (~1½ tbsp). Broil for 1-2 minutes on each side or until toasted.
- Spread guacamole evenly on toasted bread slices. Distribute shrimps evenly (~3 per crostini). Crumble goat cheese evenly over top. Serve!