Easy Shrimp Avocado Toast Recipe with Greek Yogurt
This light and refreshing shrimp avocado toast combines creamy avocado, tangy Greek yogurt and savory shrimp for an delicious brunch or lunch that’s super quick and easy to make. Ready in just minutes with just 4-5 ingredients, this recipe proves that gourmet flavor doesn’t require complicated techniques or hard-to-find ingredients.
I don’t think I have ever seen this shrimp and avocado toast recipe anywhere – not in any of my local cafes anyway, but it really is delicious 😋 And it makes gorgeous party finger food!
Table of contents
Why you will love this recipe:
- Quick and easy – ready in about 4-5 minutes with minimal preparation.
- Perfect for any time of day – for breakfast, lunch, or a light dinner option.
- Versatile – ideal finger food for holiday gatherings or entertaining guests with minimal effort.
- Step up on classic avocado toast with the addition of Greek yogurt and shrimp.
- Vibrant colors: pink shrimp, green avocado, and white yogurt – looks gourmet!
If you are looking for a salad recipe to go with this avocado and shrimp toast, try my French style carrots and cucumber salad. Or if you are looking for more cafe style lunches, try this asparagus ricotta quiche with phyllo dough (my absolute favorite asparagus recipe!)
Or if you are looking for some more toast recipes, try my salmon cream cheese toast recipe or this recipe for European-style cottage cheese avocado toast.
Ingredients for Shrimp Avocado Toast
Shrimp – You can buy pre-cooked or buy fresh and cook them yourself. Frozen is fine too, just make sure you have enough time to thaw them. You can also use garlic shrimp, which go really nicely with the avocado.
Greek Yogurt – any kind is fine, and yes, you can use low fat. You can also use plain yogurt.
Avocado – you will need a ripe avocado because you are going to be smashing it together with the greek yogurt.
Toasted Bread – any kind! You can use white bread, any whole grains bread, dark rye bread. I used a ciabatta bread stick that I toasted.
Fresh or dried herbs – I like dill, as my parents are from Latvia and I grew up with dill in everything, but you can use chives or spring onions (green part only) or parsely. Fresh is best, but dried dill or chives also works well in a pinch.
Additions
You can make this into a substantial shrimp and avocado sandwich by adding some cucumbers and lettuce to your sandwich.
How to make shrimp avocado toast
This avocado shrimp toast is super quick to put together.
Prepare the shrimp: Whether you are using pre-cooked shrimp or cooking raw shrimp, you need to de-vein and wash the shrimp. You can do this by peeling the shrimp and then slicing the back of the shrimp with a sharp knife and washing away the gritty bits under running water. Then dry the shrimp on a paper towel.
Note: If using raw shrimp – Season the shrimp with a pinch of sea salt. In a medium pan over medium heat, let the shrimp cook for about 2 minutes per side until pink and opaque. Set aside to cool slightly.
Prepare the avocado and greek yorgurt: Scoop the flesh from half an avocado and mash it together with the Greek yogurt in a small bowl with a fork. I like to cut lines in a criss cross pattern in the avocado before I scoop out the flesh with a spoon. Season with a pinch of sea salt and pepper.
Chop the fresh herbs.
Toast the bread: Toast your bread slices until golden brown.
Assemble: Spread the smashed avocado mixture evenly over the piece of toast. Top with the shrimp.
If using, sprinkle with fresh dill, chives, spring onion or other fresh or dried herbs.
Tips and Notes
- Be careful to de-vein and wash the shrimp and pat them down to dry.
- Make sure your avocado is ripe. You won’t be able to mash up an unripe avocado, and you will get hard bits in your avocado and Greek yogurt mixture.
- Fresh herbs are best, but dried dill or chives works well also. And you can leave them out altogether.
How to Serve Shrimp Avocado Toast
- Pair with a light garden salad or cucumber and carrot salad for brunch or a refreshing light meal.
- Cut into smaller pieces or serve on toasted bruschetta pieces for elegant finger food at gatherings and special occasions, such as Christmas, Easter or Birthdays.
- Serve with a soup such as asparagus dill soup or asparagus and broccoli soup for a more complete meal.
Storage
- Store leftover cooked shrimp in an airtight container in the refrigerator for up to 2 days.
- Sprinkle leftover avocado with lemon juice and cover unused avocado half tightly with plastic wrap (with the pit still in) to prevent browning and use within 24 hours.
- Greek yogurt should be kept refrigerated in its original container until its expiration date.
- For meal prep, you can cook the shrimp ahead of time but assemble the toast just before eating. It’s the toast that can get soggy if you leave it out or in the fridge for too long. But – they are super quick to assemble!
- Pre-chopped herbs can be stored in the refrigerator in a damp paper towel inside a container for 3-4 days. •
- I have not tried freezing, but I really don’t think it would work.
Easy Shrimp Avocado Toast
Equipment
- Sharp knife
- 1 small bowl
Ingredients
- 4-6 medium cooked shrimp peeled and de-veined
- 1/3 cup Greek yogurt
- 1/2 ripe avocado
- 2 slices of bread for toasting
- Sea salt to taste – I used about 1/4 tsp salt
- Fresh dill or fresh parsley for garnish – or 1 tsp dried dill
- Chives or spring onions chopped or other fresh herbs (optional)
- lemon optional
Instructions
- Prepare the shrimp: Whether you are using pre-cooked shrimp or cooking raw shrimp, you need to de-vein and wash the shrimp. You can do this by peeling the shrimp and then slicing the back of the shrimp with a sharp knife and washing away the gritty bits under running water. Then dry the shrimp on a paper towel.
- Note: If using raw shrimp – Season the shrimp with a pinch of sea salt. In a medium pan over medium heat, let the shrimp cook for about 2 minutes per side until pink and opaque. Set aside to cool slightly, then chop into small pieces.
- Prepare the avocado and greek yorgurt: Scoop the flesh from half an avocado and mash it together with the Greek yogurt in a small bowl with a fork. Season with a pinch of sea salt.
- Chop the fresh herbs.
- Toast the bread: Toast your bread slices until golden brown.
- Assemble: Spread the smashed avocado mixture evenly over the piece of toast. Top with the shrimp.
- If using, sprinkle with fresh dill, chives or spring onions or other fresh or dried herbs.
Notes
- Notes:
- Be careful to de-vein and wash the shrimp and pat them down to dry.
- Make sure your avocado is ripe. You won’t be able to mash up an unripe avocado, and you will get hard bits in your avocado and Greek yogurt mixture.
- Fresh herbs are best, but dried dill or chives works well also. And you can leave them out altogether.
- White, gluten-free, dark rye, seeded – any kind of bread works fine. Just avoid strong flavorings that might interfere with the delicate flavors of shrimp and avocado.
- Storage:
-
- Store leftover cooked shrimp in an airtight container in the refrigerator for up to 2 days.
- Sprinkle leftover avocado with lemon juice and cover unused avocado half tightly with plastic wrap (with the pit still in) to prevent browning and use within 24 hours.
- Greek yogurt should be kept refrigerated in its original container until its expiration date.
- For meal prep, you can cook the shrimp ahead of time but assemble the toast just before eating. It’s the toast that can get soggy if you leave it out or in the fridge for too long. But – they are super quick to assemble!
- If preparing for a party, with a little organization, you can have all components ready in separate containers and assemble just before serving
- Pre-chopped herbs can be stored in the refrigerator in a damp paper towel inside a container for 3-4 days. •
- Do not freeze. I have not tried this, but I don’t think it would work.
Nutrition
Shrimp avocado toast FAQ
How did I test this recipe?
I first tasted shrimp avocado toast many years ago when I lived in Tubingen, in Germany. A friendmade it for me – just a simple version of avocado, yogurt and shrimp, without the herbs but here I am, many years later still enjoying my own baltic cuisine version of it. I have now tweaked the recipe to get the proportions right and added some herbs to make it cafe-worthy. Definitely a step up from classic avocado toast!
It’s the perfect balance of creamy avocado, tangy Greek yogurt, savory shrimp and Nordic inspired herbs!
