Shrimp Bruschetta

Shrimp bruschetta topped with pesto, sun-dried tomatoes, capers, feta cheese and topped with a balsamic glaze make this a simple but elegant appetizer.

Image of Pesto and Garlic Shrimp Bruschetta
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  • Category Title Appetizer

  • Cuisine Type American

  • Level Simple

Recipe By: Delallo



  • Remove the shells and tails from the shrimp and place in a bowl. Season with kosher salt and freshly ground black pepper. In a sauté pan over medium heat, add 2 tablespoons of the olive oil and 2 tablespoons butter and cook until melted. Add the garlic and cook for 1 minute until it becomes fragrant. Add the shrimp and cook slowly, flipping once, about 4 minutes or just until cooked through. Turn off the heat and let the shrimp sit in the garlic oil.
  • Slice the bread into ¼- to ½-inch slices. Place on a baking sheet and brush with the remaining olive oil and toast in the oven until golden brown.
  • Slather each slice of bread with 1 generous teaspoon of pesto sauce, then top with a sprinkle of sun-dried tomatoes, 2 garlicky shrimp with sauce, capers, feta cheese and basil leaves. Drizzle with balsamic glaze and serve.

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