Air Fryer Bacon-Wrapped Shrimp Tapas on Avocado Toast

Ingredients

• 24large prawns, peeled and deveined
• 12 slicesbacon
• 24 slices, 0.6–1.3 cm thickbaguette
• 1 largeavocado
• 1 mediumlime
• 2 clovesgarlic
• 30 ml (2 tbsp)extra-virgin olive oil
• to tastefreshly ground black pepper

Instructions

1. 1

   Toast the baguette

   Heat the oven to 190°C. Slice the baguette on a slight diagonal into pieces 0.6–1.3 cm thick. Brush lightly with olive oil, sprinkle with salt and pepper, and arrange the slices on a baking sheet. Bake for 7–8 minutes, turning once halfway through, until lightly golden but still springy in the middle. Remove from the oven and rub with a cut garlic clove.

2. 2

   Mash the avocado

   Mash the avocado with a fork. Stir in the juice of one lime and one finely minced garlic clove.

3. 3

   Prepare the prawns

   Peel and devein the prawns, then pat them dry.

4. 4

   Wrap with bacon

   Cut the bacon slices into halves or thirds, depending on their length and the size of the prawns. Wrap each prawn so the bacon does not overlap too much, which helps it cook through.

5. 5

   Oil the basket

   Brush the air-fryer basket with a little oil or spray it with an oil mister.

6. 6

   Preheat the fryer

   Preheat the air fryer to 200°C for 3 minutes.

7. 7

   Arrange the prawns

   Set the bacon-wrapped prawns seam-side down in the basket, spaced apart so air can circulate. Cook in batches if needed to avoid crowding.

8. 8

   Air-fry the prawns

   Cook at 200°C for 6 minutes. There is no need to turn them partway through.

9. 9

   Top the crostini

   Divide the avocado mixture between the crostini and add freshly ground black pepper.

10. 10

    Serve the tapas

    Top each crostini with a bacon-wrapped prawn and serve.

What are bacon-wrapped prawn tapas?

Tapas are small dishes associated with Spanish dining, while crostini are toasted bread bites with toppings. This version takes an American-style air-fryer approach to the prawns and builds each bite with avocado toast.

The combination works because crisp-edged bacon and tender prawns sit against creamy, sharp avocado. Making the pieces small also makes them easy to pick up and share.

Nutrition and macros by portion

The nutrition label shows one serving as written: 163 calories, 6g protein, 17g carbs, 8g fat.

The baguette supplies most of the carbohydrates, while the bacon and olive oil contribute much of the fat; the prawns and bacon provide protein. Pair a few crostini with a fresh salad or vegetables to round out the plate.

Choosing the prawns and bacon

Prawn size: Large prawns are easier to wrap and give each crostini a substantial topping. Pat them dry first so the bacon can sit snugly around them.

Bacon length: Cut the slices into halves or thirds according to the size of your prawns. A close wrap with little overlap cooks more evenly.

Getting crisp crostini

Slice evenly: Aim for pieces 0.6–1.3 cm thick so they toast at a similar rate. Cutting on a slight diagonal gives them a broader surface for the topping.

Keep the centre springy: Bake until the slices are lightly golden, not completely dried out. Rubbing them with cut garlic while warm adds flavour without needing to mix more garlic into the bread.

Making the avocado topping

Mash by hand: A fork leaves a little texture, which suits these small toasts. Mix in the lime juice and finely minced garlic, then spoon the mixture across the crostini.

Finish with pepper: Freshly ground black pepper goes on after the avocado is spread. The recipe also calls for salt on the bread before it is toasted.

Air-fryer timing and spacing

Preheat first: Give the air fryer 3 minutes at 200°C before adding the wrapped prawns. Place them seam-side down so the bacon stays in place.

Leave room: Space the prawns apart so air can circulate around them. Depending on the basket size, work in batches rather than crowding them; the recipe does not require turning them during the 6-minute cook.

Serving the bites

Assemble just before serving so the crostini keep their toastiness beneath the avocado. Put one bacon-wrapped prawn on each piece and serve while the prawns are warm.

These bites can stand alone as party food or be served alongside a simple salad or other small plates. Keep any extra crostini and topping separate until ready to assemble.

Recipe notes & tips

• Cut the baguette on a slight diagonal for a broader topping surface.
• Pat the prawns dry before wrapping them in bacon.
• Match the bacon pieces to the size of the prawns rather than wrapping with excess overlap.
• Keep the crostini lightly toasted so the centres remain springy.
• Cook the prawns in batches if the air-fryer basket is too full.
• Spread the avocado and add the prawns shortly before serving.

Variations

• Add chilli: Stir a little finely chopped chilli into the avocado for heat.
• Use lemon: Replace the lime juice with lemon juice for a different citrus note.
• Add herbs: Mix chopped coriander into the avocado topping.
• Try smoked bacon: Use smoked bacon for a deeper savoury flavour.
• Make smaller bites: Cut the baguette into narrower slices for a lighter canapé-sized serving.

Common mistakes to avoid

• Overlapping bacon: Too much overlap can leave parts of it undercooked; use shorter pieces that fit each prawn.
• Wet prawns: Moisture can make wrapping awkward; pat the prawns dry before starting.
• Crowding the basket: Packed prawns restrict air circulation; cook them in batches.
• Over-toasting the bread: Hard crostini are less pleasant to bite; take them out when lightly golden and still springy.
• Making them too early: Toppings can soften the toast; assemble the crostini close to serving time.

How to store

Store leftover cooked prawns and crostini separately in covered containers in the fridge and use within 2 days. Reheat the prawns in the air fryer until hot, and refresh the bread briefly in the oven; add the avocado topping just before serving.

Frequently asked questions