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  1. Lemon Shrimp Bruschetta Recipe + Video

Lemon Shrimp Bruschetta Recipe + Video

This Lemon Shrimp Bruschetta recipe is easy to enough to serve as dinner on a busy night, or as a crowd-pleasing option for a casual gathering. Recipe by Chef Riki Senn of the Viking Range Cooking School.

Lemon Shrimp Bruschetta Recipe + Video

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
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Ingredients

  • 3/4 pound Vital Choice large shrimp or wild spot prawns, peeled and deveined, tails removed
  • 1/4 cup Vital Choice organic extra-virgin olive oil, plus extra for drizzling
  • 12 slices baguette or Italian loaf (1/2 inch thick)
  • 1 clove garlic, peeled (for toast)
  • 2 cloves garlic, minced (for topping)
  • 1/2 teaspoon crushed red pepper flakes, or to taste
  • 3 tablespoons freshly squeezed lemon juice (about 1 lemon)
  • Sea salt and organic black pepper, to taste
  • 1 teaspoon finely minced lemon zest (about 1/2 lemon)
  • 3 tablespoons finely chopped fresh flat-leaf parsley

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Bake the bread slices on a parchment-lined baking sheet until crisp and golden brown, about 10 to 12 minutes; rub the garlic clove over the toasts.
  3. Heat a medium sauté pan over medium heat; add the oil and heat through.
  4. Add the minced garlic, red pepper flakes and shrimp; cook, stirring constantly, until the shrimp have just turned pink, about 2 minutes.
  5. Add the lemon juice, and cook until the shrimp are just cooked through and the liquid is reduced by half, about 2 minutes more. Season to taste with salt and pepper.
  6. Just before serving, drizzle the garlic toasts with olive oil, then top with the lemon shrimp mixture. Sprinkle with lemon zest and parsley and serve immediately.
Serves: Serves 4