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three pieces of avocado shrimp toast on plate

Easy Shrimp Avocado Toast

Marissa
A delicious brunch, lunch or finger food with a perfect balance of creamy avocado, tangy Greek yogurt, and savory shrimp. Gorgeous presentation for party finger food!
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Prep Time 5 minutes
Course Appetizer, Breakfast, Brunch, dinner, lunch, Party
Cuisine American, Baltic
Servings 1
Calories 375 kcal

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:
    1. Be careful to de-vein and wash the shrimp and pat them down to dry.
    2. 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.
    3. Fresh herbs are best, but dried dill or chives works well also. And you can leave them out altogether.
    4. 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:
    1. Store leftover cooked shrimp in an airtight container in the refrigerator for up to 2 days.
    2. 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.
    3. Greek yogurt should be kept refrigerated in its original container until its expiration date.
    4. 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!
    5. If preparing for a party, with a little organization, you can have all components ready in separate containers and assemble just before serving
    6. Pre-chopped herbs can be stored in the refrigerator in a damp paper towel inside a container for 3-4 days. •
    7. Do not freeze. I have not tried this, but I don't think it would work.
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Nutrition

Serving: 1gCalories: 375kcalCarbohydrates: 36gProtein: 23gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 84mgSodium: 351mgPotassium: 790mgFiber: 8gSugar: 5gVitamin A: 312IUVitamin C: 15mgCalcium: 175mgIron: 2mg
Keyword Christmas, Quick and easy, Special occasions
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