Zesty Shrimp Crostini
These zesty shrimp crostini are bright, fresh, and incredibly easy to make – the perfect quick appetizer for any day. Creamy ricotta with a little kick, juicy shrimp, and crisp toasted bread come together in a simple, flavorful bite that feels restaurant-level without any effort.
If there’s one appetizer I will never get tired of making, it’s a good crostini. They’re quick, they’re pretty, and they always feel a little more special than they actually are. And lately, I’ve been obsessed with this Zesty Shrimp Crostini – a bright, fresh little snack that somehow manages to taste both light and satisfying at the same time.
It started as one of those “let me just throw something together” kitchen moments. I had ricotta in the fridge, a little leftover horseradish sauce, a few cherry tomatoes, some shrimp, and half a baguette. Nothing groundbreaking. But the moment I mixed the ricotta with lemon and a tiny bit of horseradish… everything changed.
The shrimp got a quick marinade, the baguette got toasted, and once I stacked everything together, it became one of those recipes that immediately felt finished. Like it didn’t need anything else.
It’s the kind of appetizer you can make when guests are already on their way. Or when you just want something fun for yourself – something that tastes like you put in effort, without actually putting in effort. The ricotta is creamy and bright, the shrimp is juicy and flavorful, the tomatoes add freshness, and a little Parmesan on top ties everything together.
I love recipes like this – simple structure, clean flavors, and ingredients you probably already have. But when you put them together the right way, they taste “restaurant.” And honestly, who doesn’t love that?
Why You’ll Love These Zesty Shrimp Crostini
They’re incredibly fast.
This entire recipe comes together in about 15 minutes. You mix the ricotta, marinate the shrimp, toast the bread, and assemble. That’s it.
The flavor balance is perfect.
Creamy + zesty + peppery + juicy + savory.
Nothing heavy, nothing overwhelming.
They look beautiful without trying.
It’s one shrimp, half a tomato, one arugula leaf – but visually, it gives “hostess energy.”
They work for literally any occasion.
Date night appetizer. Holiday table. Girls’ night. Unexpected guests. Or just… Tuesday.
Let’s Talk About the Ricotta (The Heart of This Recipe)
Ricotta is such a great base for crostini, but sometimes it can taste a little flat on its own – almost too mild. That’s where the lemon and horseradish come in. You don’t need a lot. Just enough to wake it up.
The combination is bright, creamy, and lightly tangy. It doesn’t taste like “horseradish ricotta.” It tastes like a fresh, zesty spread that naturally pairs with shrimp.
If you’ve never added horseradish to ricotta before, don’t be scared – this is not a strong, spicy mixture. It’s a subtle lift. More like a background note that makes you want another bite.
What Makes the Shrimp So Good
Shrimp can be surprisingly bland if you don’t season them properly. That’s why I marinate them quickly with:
- a little lemon
- salt
- paprika
- a tiny bit of olive oil
Nothing complicated, but it gives them flavor and color. When they hit the hot pan and caramelize slightly, they develop that sweet-savory crust that’s perfect for crostini.
You only need 1–2 minutes per side. Overcooking is the main thing to avoid – shrimp cook fast, and you want them juicy!
Why These Crostini Work So Well Together
Everything here has a purpose:
Ricotta = creamy base
Horseradish + lemon = brightness
Arugula = peppery freshness
Tomato = juice & acidity
Shrimp = protein + bold flavor
Parmesan = salty finish
Nothing competes. Every bite has a little bit of everything, and that’s the beauty of it.
Ingredient Notes & Substitutions
- Ricotta: Whole milk ricotta works best – it whips beautifully and tastes richer.
- Horseradish sauce: Use prepared (creamy) horseradish, not raw grated.
- Tomatoes: Cherry or grape tomatoes both work great.
- Baguette: Multigrain baguette adds a nice nutty flavor, but classic works too.
- Shrimp: Use jumbo or large shrimp for the best proportion.
- Parmesan: Freshly grated only – the texture and melt-in-your-mouth finish makes a huge difference.
Make-Ahead Tips
- Whip the ricotta mixture up to 24 hours ahead and store it in the fridge.
- Slice the baguette in advance.
- Cook shrimp right before assembling – they taste best fresh and warm.
If you want to prep for a gathering, assemble everything except the shrimp, then add shrimp on top right before serving.
How to Serve These Crostini
Serve immediately while the bread is crisp and the shrimp is warm. Arrange them on a wooden board or a simple white plate. You really don’t need much styling – they look good on their own. If serving for guests, drizzle a tiny bit of olive oil around the board for shine and scatter a few arugula leaves for color.
Extra Tips to Make Them Even Better
- Add a tiny drizzle of garlic oil for extra aroma.
- Use a microplane for the Parmesan to keep it light and airy.
- If you like more brightness, squeeze a little lemon over the top right before serving.
- If you prefer a little heat, add a tiny pinch of chili flakes or a drop of chili oil.
- For gatherings, double or triple the recipe – it scales perfectly.
Final Thoughts
I love how these crostini feel so effortless yet so special. It’s one of those appetizers that tastes expensive but comes together in minutes. The ricotta mixture is something you can use on so many things – toast, sandwiches, veggie platters – and the shrimp marinade is simple but full of flavor.
If you make these for guests, I promise they’ll ask you for the recipe.
And if you make them for yourself, you’ll probably end up standing at the counter eating all of them in silence. (That’s exactly what I did!)
Zesty Shrimp Crostini
Ingredients
For the Ricotta Spread
- 1 large tablespoon ricotta
- 1 teaspoon prepared horseradish sauce
- ½ teaspoon lemon zest
- 1 teaspoon lemon juice
- Pinch of salt
For the Shrimp
- 5 jumbo shrimp raw, peeled & deveined
- 1 teaspoon lemon juice
- ½ teaspoon paprika
- Salt to taste
- 1 teaspoon olive oil
For the Crostini
- 5 slices baguette regular or multigrain
- 5 baby arugula leaves
- 2-3 cherry tomatoes halved
- Freshly grated Parmesan
Instructions
- Mix ricotta, horseradish sauce, lemon zest, lemon juice, and a pinch of salt in a small bowl until creamy and smooth. Adjust the seasoning if needed.
- In another bowl, combine shrimp with lemon juice, paprika, salt, and olive oil. Let sit for 5–10 minutes.
- Slice the baguette and toast until golden and crisp.
- Heat a nonstick skillet over medium-high. Cook shrimp for 1–2 minutes per side, until lightly caramelized and cooked through. Remove from heat.
- Spread ricotta mixture on the toasted baguette slices.
- Place one arugula leaf on each.
- Add half a cherry tomato.
- Top with one cooked shrimp.
- Finish with freshly grated Parmesan.
