Shrimp With Tomato Bruschetta Recipe

Shrimp With Tomato Bruschetta

Shrimp With Tomato Bruschetta Recipe

Servings: 6-8


  • 24 Sesame Crisps
  • 24 leaves baby arugula or other small, crisp green
  • 24 small shrimp (U31-40 work well), peeled and tails removed
  • Purchased garlic butter or 1 tbsp. softened butter mixed with 2 cloves minced garlic (or to taste)
  • 1 large, perfectly ripe fresh tomato
  • 1/2 small red onion, diced
  • 3 large leaves of fresh basil
  • Kosher salt and freshly-ground pepper
  • Fresh parsley or micro-basil, for garnish


  • Core the tomato and cut it in half along its hemisphere. Discard the seeds and pulp.
  • Finely dice the tomato and place in a small bowl along with the diced red onion.
  • Season generously with salt and pepper and allow to sit for a few minutes to allow flavors to blend.
  • Pat shrimp dry.
  • Heat the butter in a small sauté pan over medium heat until lightly foamy.
  • Add the shrimp and increase heat to high
  • Sauté shrimp until just pink and cooked through, about 3–4 minutes depending on size. Do not overcook — many people don’t like shrimp because they perceive shrimp as “rubbery,” but this is because the shrimp have been overcooked!
  • Season shrimp with salt and pepper and set aside to cool.

Make it with:

  • Sesame Crisps

    Regular price
    3 Count - $13.50
    Unit price
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