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Grilled Shrimp Veggie Crostini

Marla Hingley
Prep Time 40 mins
Cook Time 5 mins
Total Time 45 mins
Servings 12


  • 1 cucumber
  • 12 oil-packed peppadews peppers
  • ¼ cup fresh cilantro coarsely chopped
  • 1 Tbsp olive oil
  • 2 tsp lime juice
  • 2 cloves garlic minced, divided
  • Salt and pepper to taste
  • 24 large shrimp peeled & deveined
  • 4 oz soft cheese like goat or herb cream cheese
  • 2 tsp olive oil
  • GF flat bread


  • Cut the cucumber in half lengthwise and use a spoon to scrape the seeds out. Grate the cucumber (leave skin on), toss with 1/2 tsp salt and place in a sieve (set sieve over bowl). Place something heavy over top of the cucumber to help remove the excess moisture. Let sit for 20 minutes (about 3 Tbsp of water will be released!). Use as is, or rinse quickly with water to remove salt and pat dry.
  • Place cucumber in a dish with peppers, cilantro, oil, lime juice and 1 garlic. Stir and season further with salt and pepper if desired. Let sit for 20 minutes for flavors to blend.
  • Sauté shrimp in a bit of oil and garlic until fully cooked. Slice in half lengthwise, keep warm or allow to cool to room temperature.
  • Brush flatbread with a bit of oil and broil until toasted (if you made the bread thicker, slice in it half horizontally).
  • Once the flat bread has cooled, spread over some of the cheese, then cut your bread up into small squares or rectangles (two-bite serving sizes), then assemble with all the toppings. This makes a mess-free clean-up, and you can artfully stack each crostini individually.


-When making the flatbread, press it out thin
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