This shrimp avocado toast is a delicious and simple breakfast that will spice up your morning routine. The combination of textures from the shrimp and avocados paired with the crispy and buttery sourdough bread is going to get you out of bed and running to the kitchen. Try it for yourself or share it with a friend.
Heat a large nonstick skillet on medium heat. Add 2 tbsp butter and let cook until melted.
Add the bread and move it around in the pan to absorb the butter. Let cook for 3-5 minutes until golden.
Once crispy, flip, repeat and set aside when ready.
In the same pan, add the remaining butter followed by sliced garlic. Cook until lightly golden.
Add the shrimp, followed by chili flakes and salt and pepper.
Cook until tender and ready, about 8-10 minutes. Once ready, set aside in a bowl.
Begin assembling your avocado by mashing your avocado on your bread. Using a fork, press down on any chunks to evenly spread.
Season accordingly with chili flakes and salt and pepper.
Add your shrimp, followed by cilantro pieces to garnish.
Enjoy!
Notes
If you’re uncomfortable cooking with shrimp, I always find that cooking it low and slow yields the best results. When the shrimp resembles a “c” shape, that's when you know it’s cooked. When choosing what bread to use, I find sourdough to be the best-tasting option. The richness of flavors matched with the mellowness of the avocados really makes you savor every bite.I would suggest grabbing the larger shrimp like tiger or white shrimp over the smaller shrimp. This will provide more flavor when cooking. If you are lactose intolerant, try using olive oil instead of butter. And we added a bit of spice with chili flakes. If you don’t enjoy that, then feel free to substitute that with a mellower spice like garlic or onion powder.