Last Updated on July 23, 2025 by Sabrina Currie
I love bruschetta and seafood so this prawn bruschetta with tomatoes and lemon garlic aioli is a frequent (and popular) appetizer in my house. With just a few minutes of prep and a handful of ingredients, you'll have a platter full of colourful bruschetta topped with juicy shrimp. Prawn bruschetta takes only 30 minutes, is healthy and high in protein and dairy-free.
Why I made/Love this recipe
Like most appetizers, it's got lots of big bold flavor. Sweet corn, juicy tomatoes and summer herbs are a great compliment to large prawns. Last but not least, the savory lemon garlic aioli (mayo) is the perfect thing to hold it all together. This lemon mayo has just a hint of spice and is awesome as a dip for on crab cakes, fried oysters and fish katsu too!)
Got lots of prawns? These easy prawn tostadas are a great Mexican appetizer or main course to use these large shrimp.
A crisp toasted baguette base is budget-friendly and easy to make ahead if you like. If you don't have big prawns, you can make this with any good cooked shrimp. This is best served with great friends and a crispy white wine or strawberry peach lemonade. (Love tiny toasts? Try this awesome steak crostini!)
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Recipe Ingredients
Sweet and juicy prawns are great partners with citrus mayo, corn and tomatoes. Bright colors make this a popular appetizer at any party.
- Prawns - I've used large cooked prawns but you can use an equal amount of your favourite shrimp or whatever is freshest at the market that day. Bay shrimp, Gulf shrimp, hand peeled side striped shrimp or pink shrimp are all delicious. You can also start with raw shrimp or prawns. Steam or sauté them briefly, just until they're cooked, about 2-3 minutes.
- Baguette - Use your favourite. A classic French baguette, filone or sourdough baguette all have a nice texture and toast up well.
- Mayonnaise - Choose a good quality mayo. I love Hellmans or the richer, tangier Japanese Kewpie mayonnaise.
- Herbs - Use fresh herbs for the bruschetta. If you don't have them all, just use one or two of them. See substitutions below if needed.
See recipe card for quantities.
Substitutions + Variations
- Seafood - This easy bruschetta recipe tastes delicious with lobster, crab or imitation crab, too! Use the same amount as you would for prawns and adjust cooking time accordingly (more for large pieces of lobster, less for precooked crab or imitation crab).
- Herbs - Fresh herbs are essential for this recipe but you can get away with using just one or two if you don't have them all. Chives, parsley, dill, mint, fennel or tarragon are good substitutes for cilantro, basil and green onions if you like.
- Leftovers - got leftover shrimp or prawns? If they've been seasoned with garlic butter or anything else, use them as is on the bruschetta and skip the Old Bay seasoning and olive oil.
Step-by-Step Instructions
These components can be made ahead if you like, so that you only need assemble the bruschetta right before guests arrive. The lemon aioli can be made up to 3 days ahead (store in the fridge), you can cook the prawns (store in the fridge) and toast the baguette one day ahead (store covered at room temperature) and the tomato mixture can be made up to 6 hours ahead (covered and kept at room temperature until using).
Step 1. Preheat the oven to 375°F (190°C)
Make the tomato mixture. In a medium bowl, combine the chopped tomatoes, corn, chives, cilantro, and basil. Add the salt and pepper, stir and add more to taste if needed.
Step 2. In a separate bowl, combine the mayonnaise, minced garlic, lemon juice, lemon zest, and hot sauce (if using). Stir until smooth and well mixed. Season with salt, pepper or more hot sauce to taste.
Step 3. Slice the baguette diagonally into about 18 ½-inch-wide slices.
Step 4. Arrange the baguette slices on a parchment lined baking sheet in a single layer. Toast in the oven for about 6-8 minutes, or until golden brown and crispy.
Step 5. Keep an eye on them to prevent burning. Remove from the oven and brush the tops lightly with olive oil and set aside.
Step 6. Add the cooked prawns to a bowl with the Old Bay seasoning olive oil and toss to coat.
Step 7. Spread a spoonful (about 1 ½ teaspoons) of lemon garlic aioli on each slice of toasted baguette, then top each with a generous spoonful of the tomato mixture.
Step 8. Top with a few prawns and garnish with extra sprigs of cilantro and basil and serve right away.
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Related Recipes
Love seafood as much as me? Here are some more great appetizers and meals to try.
- Best Lobster Appetizers- Over 20 Easy Recipes And Ideas
- Easy Lobster Nachos With Corn And Cheesy Garlic Queso
- Easy Prawn Tostadas With Guacamole, Salsa And Cheese
- Best Creamy Prawn Chowder With Leeks, Corn And Bacon
If you have any questions or comments, you can find me on Instagram, Pinterest and Facebook. I try to answer any recipe related questions quickly as I know you might be in the middle of making it.
Also check out my FREE PRINTABLE meal planner to make menu planning and grocery shopping a breeze and my shopping guide. And if you like this recipe, I would love it if you give it a star rating in the recipe card.
Cheers and happy cooking, Friends! Sabrina
📖 Recipe
Prawn Bruschetta With Tomatoes and Lemon Garlic Aioli
Ingredients
- 1 baguette sliced into ½-inch pieces
- ¾ lb cooked and peeled prawn tails about 2 cups
- 1 teaspoon Old Bay seasoning
- 1 tablespoon olive oil
Lemon Garlic Aioli
- ½ cup mayonnaise
- 1 clove garlic, minced
- 2 teaspoon lemon zest
- 2 tablespoon lemon juice
- ½ teaspoon hot sauce
Tomato Corn Bruschetta
- 1 ½ cups cherry tomatoes diced
- ¾ cup corn fresh or frozen and thawed
- 2 tablespoon sliced green onions or chives
- 2 tablespoon chopped cilantro
- 2 tablespoon slivered basil
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Tomato Corn Topping - While the oven is heating, make the tomato mixture. In a medium bowl, combine the chopped tomatoes, corn, chives, cilantro, and basil. Add the salt and pepper, stir and add more to taste if needed.
- Lemon Aioli - In a separate bowl, combine the mayonnaise, minced garlic, lemon juice, lemon zest, and hot sauce (if using). Stir until smooth and well mixed. Season with salt, pepper or more hot sauce to taste.
- Toast - Arrange the baguette slices on a parchment lined baking sheet in a single layer. Toast in the oven for about 6-8 minutes, or until golden brown and crispy. Keep an eye on them to prevent burning. Remove from the oven and brush the tops lightly with olive oil and set aside.
- Prawns - Toss the prawns in a bowl with Old Bay seasoning and olive oil. Ensure the prawns are evenly coated with the seasoning.
- Assemble - Spread a spoonful (about 1 ½ teaspoons) of lemon garlic aioli on each slice of toasted baguette, then top each with a generous spoonful of the tomato mixture. Top with a few prawns and garnish with extra sprigs of cilantro and basil and serve right away.
Notes
Nutrition
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