Calling all seafood lovers! This is your new favorite shrimp appetizer! Quick, easy, and absolutely delicious, this Shrimp Bruschetta consists of crispy bread, plump marinated shrimp, and a fresh and juicy tomato topping all finished with balsamic glaze and fresh Parmesan.
As a busy mom who loves bold flavor, I’m always looking for simple ways to uplevel my go-to dishes, and by quickly marinating the shrimp and baking it in the oven with the bread, you can instantly take this classic appetizer to new heights.
I absolutely love a good Bruschetta (see also: Caprese Bruschetta) and this version is the shrimp appetizer of my dreams! And once you get the hang of it (I’ve made this DOZENS) of times, you can have it ready in just 15 minutes from start to finish.
Baked Shrimp Bruschetta Ingredients
I like to use raw large white shrimp that’s been deveined. You can also buy it peeled, but I usually just peel it on my own to save a buck. You can also use frozen shrimp; just make sure it’s thawed.
I used beefsteak tomatoes but truly any tomatoes work from plum to vineripe.
I highly recommend freshly grating a block of Parmesan overtop but pre-grated Parmesan cheese works just fine, too.
Balsamic glaze is just balsamic vinegar reduced to have less water content, making it much thicker and more concentrated.
You can easily reduce balsamic vinegar to make your own balsamic glaze at home over medium heat on the stove, whisking occasionally until it thickens.
Shrimp Tomato Bruschetta Tips and Tricks
How to Make Shrimp Bruschetta
Both the shrimp and baguette go into the oven together for 6-8 minutes. Prep them both and put them into the oven together, with the shrimp on the top rack and bread on the middle rack.
But first, we have to prep both the shrimp and baguette! Slice the baguette into about 2-inch slices and brush both sides with olive oil. Peel (if necessary) and pat dry the shrimp. Toss them with olive oil and Italian seasoning and spread them out on a baking sheet.
While the bread and shrimp are in the oven, make your tomato mixture. Dice the tomato and use your hands to add it to a bowl. Do not scrape the tomato from your cutting board into the bowl- you want to leave as much liquid behind as possible.
Mince the garlic and basil and add them to the bowl with the tomato. Stir in the olive oil, salt, and pepper. Grab the toasted baguette and top it with the shrimp and the tomato mixture.
Finish with a drizzle of balsamic glaze and freshly grated Parmesan.
How I Store and Reheat Leftover Bruschetta with Shrimp
If you have leftover bruschetta topping (the fresh tomato mixture), save it! It will last in the refrigerator for 3 to 4 days if you cover it and it’s great on more than just bread! Add it on top of fresh seafood, in a rice bowl, pasta salad, on avocado toast, the list goes on!
If you have fully dressed pieces of bread left over, it’s best to scrape the toppings off and store them separately in the fridge.
Reheat your shrimp and re-toast your leftover bread in the preheated oven at 400°F for about 5-10 minutes (you want the internal temperature of the shrimp to come back up to 165°F) and then add the tomato topping back on again!
15-Minute Shrimp Bruschetta Appetizer
SAVE RECIPE TO COLLECTION PIN PRINT RATEIngredients
- ¼ pound large white deveined shrimp
- 1 large baguette
- 4 tablespoons olive oil (separated)
- 1 tablespoon Italian seasoning
- 2 beefsteak tomatoes (or similar)
- ½ ounce fresh basil
- 3 cloves garlic
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons balsamic glaze
- 2 tablespoons freshly grated Parmesan
Instructions
- Preheat the oven to 400°F. Peel the shrimp if necessary and pat dry with a paper towel.¼ pound large white deveined shrimp
- Slice the baguette into roughly 2-inch-thick pieces, and brush both sides with olive oil. Line them up on a baking sheet and set aside.1 large baguette, 4 tablespoons olive oil
- To a second, large baking sheet, add the shrimp, about 2 tablespoons of olive oil, and Italian seasoning. Toss to coat the shrimp.1 tablespoon Italian seasoning, ¼ pound large white deveined shrimp
- Place the shrimp on the top rack of the oven and the sliced bread on the middle rack. Bake for about 6-8 minutes until the internal temperature of the shrimp reaches 145°F (it should be pink and curled up) and the baguette is crispy.
- Dice the tomato, chop the basil, and mince the garlic. Add all three to a mixing bowl, trying to leave behind as much liquid from the tomatoes as you can on the chopping board (don't scrape the tomatoes from the board into the bowl, use clean hands to pick up the pieces of tomato and transfer them). Add 1 tablespoon of olive oil, and the salt and pepper and mix to combine.2 beefsteak tomatoes, ½ ounce fresh basil, 3 cloves garlic, ¼ teaspoon salt, ¼ teaspoon black pepper
- Generously, pile the tomato mixture and shrimp onto the toasted bread. Finish with balsamic glaze and freshly grated Parmesan. Enjoy!2 tablespoons balsamic glaze, 2 tablespoons freshly grated Parmesan
Pro Tips
- This is best served fresh, as the moisture from the tomatoes can sink into the bread and make it soggy. If you want to prep ahead of time, make all of the elements and keep them separately in the refrigerator. Then, assemble it when it’s time to serve.
- Cooked shrimp can sit out at room temperature for about 2 hours before it needs to be refrigerated.
Video
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