Citrus Shrimp Crostini with Tropical Fruit Caviar
If you’re looking for an appetizer that feels elegant but is surprisingly easy to make, this citrus shrimp crostini is it. Juicy, perfectly seasoned shrimp sit on toasted baguette with a light, citrusy cream cheese and a pop of tropical fruit caviar that makes every bite feel special. It’s the kind of recipe I love serving when I want something that looks impressive on the table but doesn’t keep me stuck in the kitchen, and it always disappears fast.
There are some recipes that come together almost accidentally. You start with one idea, follow your instincts, and before you know it, you’re standing in your kitchen thinking, okay… this one needs to be written down! That’s exactly how this citrus shrimp crostini came to life.
I knew I wanted something elegant but not complicated. Something that looks like it belongs at a chic wine bar or a catered cocktail party, but is still realistic to make at home without special equipment or hours of prep. I also wanted it to feel fresh and bright – bold flavors, clean textures, nothing heavy or overly rich.
The result is this citrus shrimp crostini with tropical fruit caviar, and honestly, I’m a little obsessed with it!
It has everything I love in an appetizer: crisp toasted bread, creamy citrus-infused cream cheese, perfectly seasoned shrimp, and little bursts of sweet-tart fruit caviar that pop as you bite into it. It’s balanced, it’s exciting, and it looks far more impressive than the effort it actually takes.
If you’re looking for a shrimp crostini recipe that feels modern, elevated, and unforgettable, this one is it!
Why This Citrus Shrimp Crostini Works So Well
What makes this recipe special isn’t just one element – it’s how everything plays together.
The base is a simple toasted baguette, which gives you structure and crunch. On top of that, a citrus cream cheese mixture brings richness, but with lime zest and juice to keep it light and fresh. The shrimp are seasoned simply but intentionally, so they stay juicy and flavorful without overpowering the rest of the crostini.
And then there’s the fruit caviar. This is the part that makes people stop scrolling.
Those tiny golden pearls of mango and passionfruit juice don’t just look beautiful – they add acidity, sweetness, and texture in a way that feels refined, not gimmicky. They turn a classic shrimp crostini into something that feels chef-driven and thoughtful.
Every bite hits a little differently, and that’s exactly what you want from a great appetizer!
Let’s Talk About The Shrimp (because it matters)
Shrimp is the star here, so quality and technique make a real difference.
I like using large shrimp, peeled and deveined, with the tails removed. You want shrimp that are big enough to feel substantial on the crostini but not so large that they overwhelm the bread. Two shrimp per crostini is the sweet spot – it looks generous without becoming awkward to eat.
Seasoning is intentionally simple: lime pepper, paprika, and garlic powder. This combination complements the citrus cream cheese and tropical caviar without competing with them. The key is to cook the shrimp quickly over medium-high heat so they stay juicy.
Overcooked shrimp will ruin an otherwise perfect crostini, so this is one place where timing matters. One to two minutes per side is all you need. As soon as they curl and turn opaque, they’re done.
The Citrus Cream Cheese Layer
This might be my favorite part of the recipe, because it quietly ties everything together.
Cream cheese brings richness and body, but without acid it can feel flat. Lime zest and juice change everything here. The zest adds aroma and brightness, while the juice cuts through the fat and keeps the crostini from feeling heavy.
I mix the cream cheese until smooth and spreadable, then add the citrus. You want it soft enough to pipe or spoon easily, but still structured so it holds its shape on the bread.
A thin smear goes directly onto the toasted baguette first. This acts like a glue layer so nothing slides off. Then the rest of the cream cheese is added on top, either piped for a clean, elegant look or spooned on for a more relaxed feel.
Both work. Choose the vibe you’re going for!
Fruit Caviar: Easier Than It Looks
I know “fruit caviar” sounds intimidating, but I promise it’s not.
This technique is all about temperature contrast. You dissolve agar agar into fruit juice, let it cool slightly, then drip it into ice-cold oil. As the drops hit the oil, they instantly form tiny spheres.
The key is patience and timing. You don’t want the juice mixture to be hot, and you don’t want it fully set either. You’re looking for that moment when it’s just starting to thicken. That’s when you drip.
If you want a more intense fruit flavor, reducing the juice before adding the agar agar is absolutely worth the extra few minutes. It concentrates the sweetness and acidity, which really stands up to the shrimp and cream cheese.
Once formed, the caviar is rinsed under cold water to remove the oil, and that’s it. No special tools required – just a syringe or dropper and a little confidence.
Assembly is Where The Magic Happens
This is one of those recipes where assembly matters almost as much as the cooking.
You start with the toasted baguette, still warm but not hot. Add the thin smear of citrus cream cheese, then the main layer. Nestle two shrimp on top, slightly angled so they look natural and inviting.
Then spoon the fruit caviar over the shrimp, letting a few pearls fall onto the cream cheese for contrast. Finish with a small cilantro leaf and, if you like a little heat, the tiniest pinch of red pepper flakes.
That’s it.
The crostini should look intentional but not fussy. Elegant, but still approachable.
When To Serve This Citrus Shrimp Crostini
This is one of those appetizers that fits into so many occasions.
It’s perfect for:
- dinner parties where you want to impress without stress
- holiday gatherings that need something lighter than heavy dips
- summer entertaining when fresh flavors shine
- cocktail hours, wine nights, or special celebrations
Because it’s served at room temperature, it’s also a great make-ahead option. You can prepare each component in advance and assemble just before serving.
Make-Ahead Tips (without sacrificing quality)
This recipe is surprisingly flexible if you plan ahead.
The shrimp can be cooked a few hours in advance and kept covered in the refrigerator. Let them come back to room temperature before assembling.
The citrus cream cheese can be mixed and stored up to a day ahead. Give it a quick stir before using.
The fruit caviar can also be made in advance and stored in the refrigerator. Just keep it lightly covered and avoid pressing it down so the pearls keep their shape.
Toast the baguette shortly before assembling so it stays crisp.
Frequently Asked Questions
Can I make this citrus shrimp crostini ahead of time?
Yes, and this is one of the reasons I love serving it for gatherings. You can prepare each component separately and assemble right before serving. The shrimp can be cooked a few hours in advance and kept covered in the refrigerator. The citrus cream cheese can be mixed up to a day ahead, and the fruit caviar can also be prepared in advance and stored chilled. For best texture, toast the baguette shortly before assembling so it stays crisp.
What’s the best shrimp to use for shrimp crostini?
Large shrimp work best here. They’re substantial enough to feel generous on the crostini without overpowering the bread. I recommend peeled, deveined shrimp with the tails removed so they’re easy to eat in one or two bites.
Can I skip the fruit caviar?
You can, but it’s what makes this citrus shrimp crostini truly special. If you’re short on time, the crostini will still taste great without it, but you’ll lose that pop of sweetness and texture that really sets this recipe apart. If you’re making it for a special occasion, I highly recommend keeping it.
Is agar agar necessary for the caviar?
Yes. Agar agar is what allows the juice to set into those tiny pearls. Gelatin won’t behave the same way in oil, so this is one ingredient you don’t want to substitute if you’re making the fruit caviar.
Can I use frozen shrimp?
Absolutely. Just make sure they’re fully thawed and patted dry before seasoning and cooking. Excess moisture will prevent the shrimp from getting that nice light sear.
What if my cream cheese feels too thick to pipe?
If your cream cheese is a little stiff, let it sit at room temperature a bit longer. You can also stir in a tablespoon or two of heavy cream or sour cream to loosen it slightly without changing the flavor.
Ingredient Swaps & Variations
If you like to adapt recipes based on what you have, this citrus shrimp crostini is very flexible.
You can swap the lime for lemon in both the cream cheese and shrimp seasoning for a slightly brighter, more classic citrus profile. It’s equally delicious and works especially well if lemon pepper seasoning is what you have on hand.
For the fruit caviar, mango and passionfruit are my favorite combination, but other juices work too. Pineapple juice gives a sweeter, more tropical feel, while orange or blood orange juice creates a softer citrus note that pairs beautifully with shrimp.
If you’re not a fan of cilantro, fresh chives or microgreens are great alternatives. They keep the crostini looking fresh without changing the overall balance.
You can also play with the spice level. Red pepper flakes are optional, but if you like a little heat, a pinch of Aleppo pepper or chili crisp oil brushed lightly on the shrimp works beautifully.
And if you want to change up the base, lightly grilled sourdough crostini can replace baguette slices for a slightly heartier bite, especially if you’re serving this as part of a more substantial appetizer spread.
More Appetizers To Try
Final thoughts
I don’t say this lightly, but this citrus shrimp crostini is one of those recipes that people will ask you about.
If you’re hosting, it makes you look like you really know what you’re doing. If you’re sharing it online, it gives your audience something they’ll want to save, recreate, and share. And those are always the best recipes to have!
Citrus Shrimp Crostini with Tropical Fruit Caviar
Ingredients
Shrimp Crostini
- 10 large shrimp peeled, deveined, tails removed
- 1 tsp olive oil
- 1/4 tsp lime pepper or lemon pepper
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 5 baguette slices toasted
Citrus Cream Cheese
- 1/2 cup cream cheese softened
- Zest from 1 lime
- Juice from 1/2 lime
Tropical Fruit Caviar
- 1/2 cup mango or mango-passionfruit juice
- 1/2 tsp agar agar
- 1/4 cup canola oil ice cold
Garnish
- Fresh cilantro leaves
- Red pepper flakes optional
Instructions
Make the Tropical Fruit Caviar
- Combine the mango (or mango-passionfruit) juice and agar agar in a small saucepan.
- Bring to a boil, stirring constantly, and simmer for 1 minute until fully dissolved.
- Remove from heat and let cool until the mixture is just beginning to thicken but is still pourable.
- Using a syringe or dropper, slowly drip the juice mixture into very cold canola oil. The drops will instantly form small pearls.
- Strain the caviar and rinse gently under cold water to remove excess oil. Set aside.
Cook the Shrimp
- Season the shrimp with lime pepper, paprika, and garlic powder.
- Heat olive oil in a skillet over medium-high heat.
- Cook shrimp for 1–2 minutes per side, until opaque and just cooked through. Do not overcook. Remove from heat and set aside.
Make the Citrus Cream Cheese
- In a bowl, mix the softened cream cheese with lime zest and lime juice until smooth and creamy.
Assemble the Crostini
- Spread a thin layer of citrus cream cheese onto each toasted baguette slice.
- Divide the remaining cream cheese evenly among the crostini, piping or spooning it on.
- Top each crostini with two shrimp.
- Spoon tropical fruit caviar over the shrimp.
- Garnish with a cilantro leaf and a tiny pinch of red pepper flakes, if desired.
- Serve immediately or shortly after assembling.
Notes
- Use large shrimp for the best presentation and balance.
- Shrimp, cream cheese, and fruit caviar can all be prepared ahead and assembled just before serving.
- For smoother piping, allow cream cheese to fully soften or mix in 1–2 tablespoons of heavy cream.
- Optional for stronger flavor: reduce 1 cup of juice over low heat until reduced by half, then add agar agar and proceed as above.
