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Greek Shrimp Crostini

Greek Shrimp Crostini

These Greek shrimp crostini make a delicious and beautiful appetizer with a lemony feta cheese spread, roasted red peppers, juicy shrimp and fresh mint.
5 from 4 votes
Prep Time 2 hrs
Cook Time 5 mins
Total Time 2 hrs 5 mins
Course Appetizer, Snack
Cuisine Greek
Servings 12 people


  • 1 lb shrimp peeled and deveined
  • 8 oz feta cheese
  • 1/4 cup olive oil divided
  • 1 lemon zested and juiced
  • 1 tsp crushed red pepper flakes divided
  • 4 cloves garlic minced
  • 10 mint leaves thinly sliced
  • 1 tbsp oregano fresh, chopped
  • 2 loaves french bread
  • 1 roasted red pepper thinly sliced
  • 8 kalamata olives thinly sliced


  • Combine feta cheese, 2 tablespoons olive oil, half the lemon juice and zest, half the red pepper flakes, 2 cloves minced garlic, and mint in a food processor. Blend until smooth, adding more olive oil if needed. Cover and refrigerate until ready to use.
  • Put shrimp in a Ziploc bag. Add remaining olive oil, lemon juice and zest, garlic, and red pepper flakes. Add oregano. Seal and refrigerate 2 hours.
  • Slice french bread into 1/2 inch slices, cutting diagonally to get desired size. Brush with olive oil and toast lightly.
  • Pour a tablespoon of olive oil into a pan over medium high heat. Once hot, add shrimp and cook until just opaque, about 2 minutes on each side. Remove from heat and set aside.
  • Spread feta mixture onto each slice of toast. Top with roasted red peppers, kalamata olives, and one shrimp. Garnish with lemon zest and sliced mint if desired.
Keyword appetizers, crostini, feta cheese, greek, keto-friendly appetizer, mint, shrimp
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