Go Back
Close-up of shrimp bruschetta topped with diced tomatoes and fresh basil leaves

Classic Shrimp Bruschetta with Tomato & Basil

This classic shrimp bruschetta features toasted baguette slices topped with a fresh mixture of succulent shrimp, ripe tomatoes, and fragrant basil, all enhanced with olive oil and a hint of lemon.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Bruschetta Base
  • 1 ½ – 2 loaves baguette (or crusty Italian loaf) sliced ½ in thick
Shrimp topping
  • ½ lb raw shrimp peeled & deveined, medium-sized
  • 1 Tbsp extra-virgin olive oil
  • Sea salt to taste
  • Freshly cracked black pepper to taste
  • ¼ tsp smoked paprika optional
Tomato & Basil Topping
  • 2 cups ripe plum or heirloom tomatoes diced (about 3-4 medium)
  • ¼ cup fresh basil leaves loosely packed, chopped
  • 2 Tbsp extra-virgin olive oil
  • ½ Tbsp freshly squeezed lemon juice
  • Flaky sea salt for finishing (optional)
  • Lemon zest for finishing (optional)

Equipment

  • Baking sheet
  • Oven
  • Pan
  • Medium bowl

Method
 

Prepare the Baguette
  1. Begin by slicing the baguette into ½-inch thick pieces, then arrange them on a baking sheet and toast in the oven until lightly golden and crispy.
Cook the Shrimp
  1. Toss the peeled and deveined shrimp with 1 tablespoon of olive oil, sea salt, black pepper, and optional smoked paprika. Cook the shrimp in a hot pan for 2-3 minutes per side until pink and opaque.
Prepare the Tomato Topping
  1. In a medium bowl, combine the diced tomatoes, chopped basil, 2 tablespoons of olive oil, and lemon juice. Season with sea salt and black pepper to taste.
Assemble the Bruschetta
  1. Once the baguette slices are toasted, top each with a spoonful of the tomato-basil mixture, then add 2-3 cooked shrimp. Drizzle with flaky sea salt and lemon zest if desired before serving.

Notes

For extra flavor, rub garlic on the toasted baguette slices before adding the toppings. This recipe works best with fresh, ripe tomatoes; adjust seasoning to your preference.