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Greek-Style Shrimp Crostini

This Greek-style shrimp crostini is perfect for get-togethers or date night at home.

25 mins
8 Serving(s)
Greek-Style Shrimp Crostini


  • 8 oz. Schnucks mini loaf
  • 2 tbsp. Schnucks olive oil
  • 1 small lemon
  • 1 lb. raw 36-40 count shrimp, peeled and deveined
  • 1/4 tsp. salt
  • 1/4 tsp. ground black pepper
  • 2 tbsp. Schnucks unsalted butter
  • 3 tbsp. dry white wine
  • 2.25 oz. Schnucks sliced black olives, drained and coarsely chopped
  • 3 garlic cloves, minced
  • 2 medium tomatoes, cut into 1/4" pieces
  • 1/4 tsp. Schnucks crushed red pepper flakes
  • 1/2 cup Schnucks feta cheese crumbles
  • 2 tbsp. fresh Italian parsley leaves, chopped


  1. Preheat oven to 400°F. Trim off and discard ends on loaf of bread; cut loaf diagonally into 1/4-inch thick slices. On large rimmed baking pan, arrange slices in single layer; brush with oil. Bake 6-8 minutes or until lightly browned.
  2. Meanwhile, from lemon, squeeze 2 tablespoons juice and sit aside. Pat shrimp dry with paper towel; sprinkle with salt and pepper. In nonstick 12" skillet, heat butter over medium-high heat. Add shrimp; cook 4-6 minutes or until shrimp turn opaque throughout, stirring frequently. With slotted spoon, transfer shrimp to medium bowl.
  3. In same skillet, add wine and lemon juice; cook 1 minute. Stir in olives, garlic, tomatoes and crushed red pepper; cook 2 minutes. Pour tomato mixture over shrimp, add cheese and parsley; toss to combine. Makes about 4 1/4 cups. Serve immediately with toasted bread.

Nutrition Facts

215 Calories Per ServingFat: 9gSaturated Fat: 4gCholesterol: 73mgSodium: 640mgCarbohydrates: 19gFiber: 1gSugars: 2gProtein: 11g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe