Shrimp Bruschetta is an irresistible appetizer you can make in just 30 minutes! Take your basic tomato bruschetta to the next level with roasted cherry tomatoes, garlic, feta and shrimp! Save this recipe for those late summer days when tomatoes are cheap, abundant, and so delicious.
Can’t get enough shrimp? Be sure to try our Creamy Shrimp Pappardelle, Sheet Pan Shrimp Tacos, and Shrimp Sandwiches with Peach Salsa.
Restaurant Worthy Shrimp Bruschetta
A few years ago (ok, probably more like 10 years ago), my husband and I visited Cape Cod to celebrate our anniversary. We ate A LOT of fantastic seafood while we were there–everything from lobster rolls to steamed mussels to bouillabaisse–but one of our most memorable meals came from a restaurant called The Ocean House.
It was a cozy sort of place with a view of the water, and quite a lot fancier than what we were used to. We splurged on drinks, filet mignon, and dessert, but the best part of the meal was, surprisingly enough, the appetizer.
It was a seafood bruschetta featuring a mix of mussels, shrimp, and lobster, all swimming in a garlicky roasted tomato sauce. It was served with big hunks of toasted Tuscan bread, which we piled high with seafood then used to sop up every last bit of the juices left in the pan.
Of course, we came home and immediately wanted to recreate the recipe. We decided to skip the lobster and mussels to save money and reduce the preparation time, but we kept the basics the same.
The result is this Shrimp Bruschetta, a fabulous appetizer that is made in a single dish and takes just 30 minutes from start to finish. Filled with roasted tomatoes, juicy plump shrimp, crumbles of feta cheese, and a squeeze of lemon, this dish is bright and comforting all at the same time.
This dish is a bit soupier than your typical bruschetta, but that makes it ideal for soaking into every nook and cranny of the bread. It’s so good you may even be able to convince yourself you’re vacationing on the coast.
Key Ingredients + Substitutions
- Tomatoes– We have tested this bruschetta recipe with cherry tomatoes and slicer tomatoes (and a mix of both). Both work well, though I slightly prefer the cherry tomatoes. No slicing needed!
- Garlic– We use a full tablespoon of minced garlic. Trust me, this dish is worth the potent garlic breath.
- Shrimp– We recommend purchasing raw, peeled and deveined shrimp for this recipe. Fresh or frozen shrimp both work well, just defrost the shrimp under cold running water before adding it to the dish.
- Basil– Fresh basil imparts loads of bright summery flavor to the finished dish.
- Lemon juice– We always recommend using fresh squeezed lemon juice, not bottled.
- Feta cheese– For a savory, briny punch, we add feta cheese. Mini mozzarella balls would also be great!
- Bread- Choose a hearty white bread like sourdough, Italian, or a French baguette for bruschetta.
How to Make Shrimp Bruschetta
Step 1: Roast the tomatoes. Preheat the oven to 450 degrees. Place the tomatoes in a baking dish and cover with olive oil, salt, and garlic. Roast about 20 minutes, until tomatoes are bursting.
Step 2: Add shrimp. Stir in the shrimp, lemon juice, and feta and return to the oven for another 10-15 minutes, or until shrimp is pink and opaque.
Step 3: Toast the bread. While the shrimp is cooking, brush thin slices of bread with olive oil on both sides. Grill in a grill pan over medium high heat, until the bread is crisp and toasted on both sides.
Step 4: Garnish and serve. Give everything a good stir. Taste to see if more salt or lemon juice is needed. Stir in the fresh basil, and serve with toasted bread slices.
Make Ahead and Storage Instructions
Shrimp Bruschetta can be made up to 24 hours in advance and stored in the fridge. To reheat, cover the pan with foil and bake at 350 degrees for 15-20 minutes, or until heated through.
The bread is best grilled right before serving.
How to Toast Bread for Bruschetta
The bread used for bruschetta is typically a sturdy white bread with a hearty crust, like sourdough, ciabatta, or a French baguette. Slice baguettes at an angle to get elongated slices, perfect for toppings.
Larger breads can be sliced and halved for individual, hand held portion sizes.
If you prefer bread that is completely crisp, use thinner slices. If you prefer bread that still has some chew in the middle, use thicker slices.
Bruschetta bread is usually brushed with oil on both sides and can be toasted in a grill pan or on the grill. Use high heat to get those gorgeous grill marks!
For a great comparison of crostini and bruschetta, check out this post. Spoiler: this shrimp bruschetta can be made with crostini too!
Make It a Meal
Want to turn this appetizer into a main dish? Serve it over angel hair, spaghetti, or linguine pasta.
The juicy lemon garlic tomatoes make the perfect light, summery sauce for pasta!
More Summer Appetizer Recipes to Try
- 24 ounces cherry tomatoes
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon minced garlic
- Kosher salt
- Juice of ½ a large lemon
- 1 lb. large raw shrimp (peeled and deveined)
- 4 ounces feta (crumbled)
- ¼ cup fresh basil (sliced)
- For the bread:
- 4 Tablespoons extra virgin olive oil
- 1 French baguette (or bread of your choice)
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Preheat the oven to 450 degrees. Pour the tomatoes into a large baking dish and drizzle with olive oil and minced garlic. Sprinkle generously with Kosher salt and stir. Roast for 20 minutes, or until tomatoes are bursting.
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Meanwhile, slice the bread into about ¼-½ inch thick slices. Brush both sides with the olive oil. Heat a grill pan over medium high heat. Toast the bread on both sides for several minutes, until crisp. You might have to do this in several batches.
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Remove the tomatoes from the oven and stir in lemon juice and shrimp. Sprinkle the feta on top. Return to oven and heat for 10-15 minutes or until shrimp is pink and no longer translucent.
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Taste the shrimp bruschetta to see if any additional salt or lemon juice is needed. Sprinkle with fresh basil, and serve with toasted bread slices.
- You can use regular tomatoes for this recipe if you prefer. Large tomatoes should be sliced into eighths.
- Make this a meal by skipping the bread and serving the shrimp mixture over pasta.
Calories: 358kcal | Carbohydrates: 26g | Protein: 18g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 112mg | Sodium: 914mg | Potassium: 404mg | Fiber: 2g | Sugar: 5g | Vitamin A: 823IU | Vitamin C: 26mg | Calcium: 195mg | Iron: 3mg
