Fresh flavors with a hint of lemon and garlic, this Shrimp Bruschetta with Cherry Tomatoes takes minutes to make. Serve warm or room temperature. I love to serve this seafood topping on grilled bread.  Usually enjoyed as an appetizer, I could eat this as a meal with the bread, mix with pasta or go surf and turf with grilled chicken.

Grilled bread slices topped with shrimp and cherry tomatoes

For me, this is the best bruschetta recipe (also called crostini) because I never say no to any shrimp dish. This is a cooked version of a classic tomato and basil bruschetta topping.

3 Shrimp and Cherry Tomato Bruschetta on a serving board
Which bread is best  for bruschetta?

I pick whichever large, unsliced bread looks good that day. For this I used a Pugliese bread ( Pulgliese is a region in the heel of Italy’s boot). It’s a large loaf, very much like ciabatta with characteristic holes.

The proper way to pronounce ‘bruschetta’

Did you know Italians pronounce any word with ‘sch’ as a ‘k’? I know this because my Italian last name has ‘sch’ in it—my husband is Sicilian. So that means you pronounce this dish as broo-skeh-tuh.

Make ahead shrimp bruschetta topping

Anyway, back to the recipe. The shrimp and tomato topping can be made ahead, but not too far ahead. I wouldn’t make it any sooner than the day before you want to serve it.

2 cooked shrimp on top of chopped tomatoes on a slice of crispy bread
5 from 5 reviews

Shrimp and Cherry Tomato Bruschetta

Janette
Fresh shrimp is cooked with garlic and cherry tomatoes, basil and chives served on grilled bread.
Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 22 minutes
Servings: 10
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Ingredients
 

  • 10 slices Italian bread, sliced
  • Olive oil
  • 20 large shrimp, peeled and deveined with tails removed
  • Salt & pepper
  • 2 tablespoons olive oil
  • 1 ¼ pounds (680 grams) cherry tomatoes
  • 2 garlic cloves, peeled and finely chopped or grated
  • Zest of 1 lemon
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon chives, chopped
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Instructions
 

  • Brush both sides of bread slices with olive oil and sprinkle lightly with salt. Grill or broil until toasted. Set aside.
  • Lightly season the shrimp with salt and pepper.
  • Add the olive oil to a large sauté pan over medium heat. Add the shrimp to the pan in a single layer, don’t crowd the pan, cook for 5 minutes on the first side.
  • Turn the shrimp and immediately add the tomatoes, garlic, lemon zest, basil, chives, salt and pepper. Toss well to mix to just warm the tomatoes, about 2 minutes, don’t allow them to get mushy. Turn off the heat.
  • Spoon a layer of the tomatoes onto each slice of bread and top with 2 shrimp.
Serving: 1piece, Calories: 110kcal, Carbohydrates: 12g, Protein: 5g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 4g, Cholesterol: 23mg, Sodium: 351mg, Fiber: 1g
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