Roasted Shrimp Street Corn Crostini

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Roasted Shrimp Street Corn Crostini came out of the need for a fun appetizer that could be made ahead and feed a crowd. Good quality shrimp can be pricy, so serving it as one bite for an appetizer gives you a chance to serve something “fancy” while keeping within budget.

This crostini is a play on elote which is delicious all on its own but even better topped with zesty roasted shrimp. The creaminess from the avocado, the sweetness of the corn, and the slight snap from perfectly cooked shrimp make this a bright and refreshing bite. Especially with all the lime included in this recipe.

You could also serve this in lettuce cups if you’re trying to keep your carb count low.

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Roasted Shrimp Street Corn Crostini

This crostini is a play on elote which is delicious all on its own but even better topped with zesty roasted shrimp. The creaminess from the avocado, the sweetness of the corn, and the slight snap from perfectly cooked shrimp make this a bright and refreshing bite. Especially with all the lime included in this recipe.

Ingredients

Corn Mixture

• 4 ears corn, removed from the cob
• 1 small red onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp chili powder
• 1 tsp Kosher salt
• 1/4 c mayonnaise
• 1 lime, zested and juiced
• 1 avocado, diced

Roasted Shrimp

• 1-pound shrimp, peeled and deveined (I suggest 16/20)
• 1 tablespoon olive oil,
• 2 cloves garlic, minced
• 1 lime, zested and juiced
• 1 tsp Kosher salt
• 1/2 cup Queso Fresco, crumbled
• 1/4 cup Cilantro, finely chopped
• 1 baguette, sliced

Instructions

1. Preheat oven to 400 degrees. In a large bowl toss shrimp with olive oil, garlic, lime zest, juice, and salt. Lay shrimp on a baking sheet being sure the pan is not overcrowded. Place shrimp in oven and roast for 7-10 minutes. Shrimp should be pink and curl slightly.
2. Heat a medium skillet to medium heat. Add olive oil then sauté onion and garlic for 2-3 minutes. Add corn kernels and sauté for another 5 minutes. Add seasoning and continue sautéing for 2-3 minutes.
3. Transfer corn to a medium bowl. Add mayonnaise, lemon zest and juice, and avocado. Toss mixture just until combined.
4. Broil sliced baguette until toasted, approximately 1 minute per side.
5. Top toasted baguette slices with corn mixture. Then sprinkle queso fresco. Then top with one roasted shrimp. Finish crostini with chopped cilantro.

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