Shrimp Bruschetta with Tomato Salsa

Image of Paola van der Hulst
Rated 5.0 based on 3 customer reviews
Shrimp Bruschetta with Tomato Salsa
Shrimp Bruschetta with Tomato Salsa


  • Tomato Salsa
  • 2 plum tomatoes, chopped
  • ¼ onion, very finely chopped
  • 2 tablespoons minced fresh cilantro
  • salt and freshly ground black pepper to taste

  • Shrimp
  • 1 pound cocktail shrimp
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons honey
  • 6 cloves garlic, run through a press
  • ½ teaspoon pickled chipotle or chipotle powder, or more to taste
  • 1 lime, juiced
  • salt and freshly ground black pepper to taste

  • Bruschetta
  • 1 baguette loaf, sliced crosswise into rounds
  • 1 tablespoon extra-virgin olive oil
  • 4 cloves garlic, minced or run through a press


  1. Make your tomato salsa in a bowl by mixing together the tomatoes, onion, cilantro, and season with salt and freshly ground black pepper to taste. Set aside.
  2. Mix in a large bowl the shrimp, olive oil, honey, garlic, chipotle, and lime juice; season with salt and pepper. Cover and refrigerate for at least 1 hour (if possible).
  3. Heat a skillet or pan over medium heat. Add a drizzle of olive oil and cook your shrimp for 3 to 4 minutes on each side.
  4. Prepare your bruschetta while the shrimp are cooking. Drizzle olive oil over your baguette rounds, rub minced garlic, and toast until lightly golden. Top with tomato salsa and spicy shrimp and serve right away.
Mealthy tip:

If gluten-free, feel free to serve with your favorite gluten-free bread or even with zoodles! This is an incredibly versatile recipe that everyone will love!


5.0out of 5 Stars

(3 Reviews)

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What others are saying

Image of Sam Dalton

Sam Dalton says:

I am obsessed with the flavor of the shrimp and homemade salsa in this recipe. The only thing I would change is a little more spiciness to the shrimp, just because that's what I prefer. Other than that, these were really amazing.

Image of Laura Griffin

Laura Griffin says:

Very good shrimp bruschetta! Filling enough to be a light dinner or snack. I am going to make this again soon and serve it at my housewarming.

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Greg Jones says:

This shrimp bruschetta turned out amazing. We've made it twice already, the second time pairing the shrimp with zucchini noodles. Simple recipe with a ton of flavor.