Pan-Seared Shrimp with Creamy Avocado Toast
Ingredients
- 1 poundshrimp (large, peeled and deveined)
- 2avocado
- 4 slicesbread (crusty or sourdough)
- 2 tablespoonbutter
- 3 clovesgarlic
- 1lemon
- ·salt
- ·black pepper
- ·red pepper flakes
- 1 tablespoonolive oil
Prep
- 01
Peel and devein 1 pound large shrimp if not already done.
- 02
Mince 3 cloves garlic.
- 03
Cut 2 avocados in half, remove the pit, and scoop the flesh into a small bowl. Mash with a fork until creamy. Season lightly with salt and pepper.
- 04
Zest and juice 1 lemon.
Method
- 01
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
- 02
Season the shrimp with salt and black pepper. Once the skillet is hot, add the shrimp in a single layer and cook for 2 to 3 minutes per side until pink and cooked through. Transfer to a plate.
- 03
In the same skillet, melt the remaining 1 tablespoon butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
- 04
Return the shrimp to the skillet, squeeze in the juice of the lemon, and toss to coat. Cook for 1 minute to warm through. Taste and adjust salt and pepper.
- 05
While the shrimp finishes, toast the bread slices until golden and crispy.
- 06
Spread the toasted bread with the mashed avocado, dividing evenly. Top each slice with a portion of the shrimp and pan sauce. Garnish with red pepper flakes and lemon zest.
Spice Tips
Add a pinch of cayenne or smoked paprika to the shrimp while cooking for warmth. A sprinkle of fresh chives or cilantro on top brightens the dish. For more heat, stir red pepper flakes into the mashed avocado before spreading.
If avocados are not ripe, buy them a day or two ahead. Shrimp can be replaced with scallops for a similar texture and cook time.