Save on Pinterest

Shrimp and Garlic Bruchetta

Total Time

Prep: 30 min. Bake: 30 min.


3 dozen

My daughter took this dish to a potluck dinner party at a professor's house. The students and professors voted and said hers was the best savory dish of the evening. Talk about a top grade! —Pamela Schofield, Melrose, Massachusetts
Shrimp and Garlic Bruchetta Recipe photo by Taste of Home
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.


  • 4 plum tomatoes, seeded and chopped
  • 6 tablespoons olive oil, divided
  • 6 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 pounds uncooked small shrimp, peeled and deveined
  • 1 cup (4 ounces) crumbled feta cheese
  • 1 tablespoon lemon juice
  • 2 teaspoons minced fresh basil
  • 2 teaspoons minced fresh parsley
  • 36 slices French bread baguette (1/4 inch thick)
  • 1 garlic clove, halved
  • Optional: Lemon wedges and additional fresh basil


  1. Preheat oven to 425°. In a 13x9-in. baking dish, combine tomatoes, 4 tablespoons oil, minced garlic, salt and pepper. Bake, uncovered, 15 minutes. Stir in shrimp, cheese, lemon juice, basil and parsley. Bake, uncovered, 10-12 minutes longer or until shrimp turn pink.
  2. Meanwhile, brush baguette slices with remaining oil. Place bread on ungreased baking sheets. Bake 1-2 minutes on each side or until lightly browned. Rub toast with cut surface of garlic; discard garlic. Using a slotted spoon, top with shrimp mixture. If desired, serve with lemon wedges and top with additional fresh basil.

Nutrition Facts

1 appetizer: 60 calories, 3g fat (1g saturated fat), 32mg cholesterol, 101mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 5g protein.

Recommended Video