Garlic Shrimp Avocado Toast

Ingredients

• 1 slice sourdough bread (toasted)
• 1 avocado (mashed)
• 150 g peeled and deveined shrimp (prawns may be substituted)
• 1 tbsp mochiko rice flour (or regular flour)
• 2 tsp paprika
• 0.25 tsp cayenne pepper
• 1 tsp salt (divided; 1/2 tsp for avocado and 1/2 tsp for shrimp coating)
• 5 cloves garlic (minced)
• 2 tbsp unsalted butter (used for cooking and buttering the toast)
• 1 tbsp olive oil
• 1 lemon (juice half for avocado; remaining lemon served as a slice)
• black pepper (optional, to taste)

Steps

1. 1

   In a bowl, mash the avocado with 1/2 teaspoon of the salt and the juice of half the lemon. Set aside.

2. 2

   Pat the shrimp dry with paper towels.

3. 3

   In a bowl, combine the rice flour (or regular flour), paprika, cayenne, and remaining 1/2 teaspoon salt. Add the shrimp and toss to coat; set aside.

4. 4

   Heat a pan over medium heat and add the butter. Once melted, add the minced garlic and cook for 3–4 minutes, until golden brown.

5. 5

   Transfer the golden garlic to a small bowl and set aside.

6. 6

   Toast the sourdough bread.

7. 7

   Without cleaning the pan, return it to medium-high heat. Add the olive oil.

8. 8

   Add the coated shrimp to the pan and cook for 2 minutes on each side, until browned.

9. 9

   Return the reserved garlic to the pan and cook with the shrimp for 1 minute.

10. 10

    Butter the toast, spread the mashed avocado over it, and top with the shrimp. Spoon some of the pan juices over the shrimp.

11. 11

    Season with black pepper if desired and serve with a slice of lemon.

Notes

The description says to use 1 tablespoon mochiko rice flour or regular flour. The transcript calls the citrus lime once, but the written recipe specifies lemon. Devein shrimp if they are not already deveined. The source does not specify an amount of butter for buttering the toast beyond the listed 2 tablespoons.

Nutrition per serving

• main
• breakfast
• seafood
• high-protein
• toast
• pan-fried