Garlicky Shrimp with Creamy Avocado Toast & Crispy Breadcrumbs
Ingredients
- 1 poundshrimp (large, peeled and deveined)
- 2avocado
- 4 slicesbread (sturdy white or whole wheat)
- 4 clovesgarlic
- 3 tablespoonolive oil
- 1lemon
- ¼ teaspoonred pepper flakes
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- 2 tablespoonbutter
Prep
- 01
Peel and devein 1 pound large shrimp if not already done.
- 02
Mince 4 cloves garlic.
Method
- 01
Toast the bread slices until golden and crisp, about 3–4 minutes per side. Set aside.
- 02
Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Add the shrimp, sprinkle with salt and black pepper, and cook for 2–3 minutes per side until pink and cooked through. Transfer to a plate.
- 03
In the same skillet, reduce heat to medium and add the remaining 1 1/2 tablespoons olive oil and 2 tablespoons butter. Add the minced garlic and red pepper flakes, stirring constantly for 30 seconds until fragrant.
- 04
Return the shrimp to the skillet, toss to coat in the garlic oil, and remove from heat.
- 05
Halve the avocados, scoop the flesh into a small bowl, and mash with a fork until creamy but still slightly chunky. Squeeze in juice from 1/2 lemon, add a pinch of salt, and stir gently.
- 06
Spread the mashed avocado onto each slice of toasted bread. Top with the garlicky shrimp and a squeeze of fresh lemon juice. Finish with a small pinch of red pepper flakes if desired.
Spice Tips
For warmth, increase the red pepper flakes to 1/2 teaspoon or add a pinch of smoked paprika to the shrimp. For heat, add a thin slice of fresh jalapeño to the avocado, or drizzle with hot sauce at the end. A few leaves of fresh cilantro or mint brighten the whole dish.
For extra richness, add a dollop of crème fraîche or sour cream to the mashed avocado. The toast stays crisp for only a few minutes after topping, so assemble right before eating.