PREP
COOK
INACTIVE
15 min
10 min
0 min
TOTAL TIME
25 min
COOKING METHOD(S):
Stovetop
Crisp, Creamy and Garlicky in Every Bite
Avocado toast is easy to make and easy to forget, so this one is built for dinner. Thick sourdough toasts in olive oil until the edges crunch, lemony smashed avocado goes on in a generous layer, and shrimp seared hot with garlic and smoked paprika pile on top. A shower of salty feta finishes it, cool and tangy against the warm shrimp. The whole thing comes together in about 25 minutes, so it works as a quick weeknight dinner, a weekend brunch, or a lunch that feels like a treat.
Related Recipes
Velvety Kabocha Squash & Coconut Bisque
Garlicky Shrimp & Feta Avocado Toast
CATEGORY:
Mains
SERVINGS
4
+
-
SERVING SIZE
1 toast
INGREDIENTS
1 lb
Shrimp (large 21/25 count, peeled and deveined)
2 Tbsp
Extra-Virgin Olive Oil (divided)
1 Tbsp
Butter
4 cloves
Garlic (minced)
1/2 tsp
Smoked Paprika
1/4 tsp
Red Pepper Flakes (optional, divided)
1/2 tsp
Kosher Salt (divided, plus more to taste)
1/4 tsp
Black Pepper (divided)
4 slices
Sourdough Bread (gluten-free or glutinous)
2
Avocados (ripe)
1
Lemons (1 tsp zest and 2 Tbsp juice, plus wedges for serving)
2 1/2 oz
Feta Cheese (crumbled)
2 Tbsp
Parsley, Fresh (chopped)
1
Green Onions (thinly sliced)
INSTRUCTIONS
Pat the shrimp dry with paper towels. In a medium bowl, toss them with the smoked paprika, half of the kosher salt, half of the black pepper and most of the red pepper flakes.
Brush both sides of the sourdough bread with half of the olive oil. Toast in a large skillet over medium heat for 2 to 3 minutes per side, until golden and crisp at the edges. Move the toast to a board.
Halve and pit the avocados and scoop the flesh into a bowl. Add most of the lemon juice, the remaining kosher salt and black pepper, and the rest of the red pepper flakes, if using. Mash with a fork until mostly smooth with a few chunks left.
Wipe out the skillet. Heat the remaining olive oil and the butter over medium-high heat until the butter starts to foam. Add the shrimp in a single layer and cook for 1 to 2 minutes, until the undersides turn pink.
Flip the shrimp and add the garlic. Cook for 1 to 2 minutes more, stirring the garlic, until the shrimp are opaque and pink throughout (145°F at the thickest part) and the garlic is fragrant and just golden. Remove from the heat and stir in the lemon zest and the remaining lemon juice.
Spread the smashed avocado over the toast and pile the shrimp on top. Sprinkle with the feta, parsley and green onion. Serve right away with the lemon wedges.
Pat the shrimp dry with paper towels. In a medium bowl, toss them with the smoked paprika, half of the kosher salt, half of the black pepper and most of the red pepper flakes.
Brush both sides of the sourdough bread with half of the olive oil. Toast in a large skillet over medium heat for 2 to 3 minutes per side, until golden and crisp at the edges. Move the toast to a board.
Halve and pit the avocados and scoop the flesh into a bowl. Add most of the lemon juice, the remaining kosher salt and black pepper, and the rest of the red pepper flakes, if using. Mash with a fork until mostly smooth with a few chunks left.
Wipe out the skillet. Heat the remaining olive oil and the butter over medium-high heat until the butter starts to foam. Add the shrimp in a single layer and cook for 1 to 2 minutes, until the undersides turn pink.
Flip the shrimp and add the garlic. Cook for 1 to 2 minutes more, stirring the garlic, until the shrimp are opaque and pink throughout (145°F at the thickest part) and the garlic is fragrant and just golden. Remove from the heat and stir in the lemon zest and the remaining lemon juice.
Spread the smashed avocado over the toast and pile the shrimp on top. Sprinkle with the feta, parsley and green onion. Serve right away with the lemon wedges.
