Shrimp Bruschetta

 Maybe its a Maryland thing, but I have this notion in my head that seafood must be fresh or its not worth eating. I don’t know how you people in land-locked states do it. I don’t think I could. Shrimp is the only exception I have to the frozen rule. Mostly because you can buy them already deveined and for as much as I love shrimp, deveining is one of my least favorite tasks ever.

So, we eat a lot of shrimp. When I can find a good deal on the frozen two pound bags (which is $10 or less to me) I’ll buy a few of them to stock up. But I rarely think to ever use it in an appetizer.

When I was on an appetizer hunt, I searched “shrimp recipes” and somehow ended up on the Old Bay website. Why I didn’t think to check there initially is beyond me. I saw the shrimp bruschetta recipe and immediately knew it was the one to make.

Shrimp Bruschetta
Source: Old Bay
Servings: 24
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    • 1 lb. shrimp, cooked and finely chopped
    • 1 roma tomato, diced
    • 1/2 red pepper, diced
    • 2 green onions, minced
    • 2 tsp. Old Bay
    • 1/4 tsp. garlic powder
    • 1 loaf french bread, cut into 24 slices
    • 2 tbsp. mayo

1. Combine shrimp, tomato, red pepper and green onion together in a small bowl. Season with Old Bay and garlic powder. Toss to coat.
2. Place bread slices on a baking sheet and broil for 1 minute or just until lightly browned.
3. Reduce the oven temperature to 350. Spread the mayo over the bread slices and top with the shrimp mixture.
4. Bake for 10 minutes or until heated through. Serve warm.

I changed up the recipe a bit, leaving out the olive oil and egg white since I didn’t think they were necessary and adding the red pepper along with the tomato. This was incredible. I couldn’t believe how quickly these were gobbled up. Overall, its a pretty affordable recipe to serve for a crowd. 

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