Crispy sourdough topped with creamy smashed avocado and perfectly seasoned spicy shrimp that delivers a restaurant-quality appetizer in just 15 minutes.
Recipe Details
Ingredients
- 450g large shrimp, peeled and deveined
- 8 slices thick-cut sourdough bread
- 3 large ripe avocados
- 45ml extra virgin olive oil
- 3 cloves garlic cloves, minced
- 30ml fresh lime juice
- 5g chili powder
- 3g smoked paprika
- 1g cayenne pepper
- 200g cherry tomatoes, diced
- 1/4 medium red onion, finely diced
- 20g fresh cilantro, chopped
- 1 small jalapeño pepper, seeded and minced
- to taste sea salt
- to taste freshly ground black pepper
- for serving lime wedges for garnish
- to taste your favorite hot sauce (optional)
Instructions
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Pat 450g large shrimp dry and season with to taste sea salt, to taste freshly ground black pepper, 5g chili powder, 3g smoked paprika, and 1g cayenne pepper. Toss to coat evenly.
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Heat 2 tablespoons of 45ml extra virgin olive oil in a large skillet over medium-high heat. Add 450g large shrimp and cook for 2-3 minutes per side until pink and cooked through. Add half the 3 cloves garlic cloves in the last 30 seconds of cooking. Remove from heat and set aside.
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Toast 8 slices thick-cut sourdough bread slices until golden brown and crispy. You can use a toaster, or brush with olive oil and grill for extra flavor.
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In a medium bowl, mash 3 large ripe avocados with 30ml fresh lime juice, remaining 3 cloves garlic cloves, and a pinch of to taste sea salt and to taste freshly ground black pepper. Leave slightly chunky for texture.
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In a small bowl, combine 200g cherry tomatoes, 1/4 medium red onion, 20g fresh cilantro, and 1 small jalapeño pepper. Season with to taste sea salt and to taste freshly ground black pepper.
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Spread the mashed avocado generously on each piece of toasted bread.
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Top each toast with 3-4 pieces of the spicy shrimp, then add a spoonful of the tomato mixture.
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Drizzle with remaining 45ml extra virgin olive oil and serve immediately with for serving lime wedges for garnish and to taste your favorite hot sauce (optional) on the side.
Tips
Shrimp Selection: Buy shrimp that's already peeled and deveined to save time. Look for 16-20 count shrimp for the perfect bite-sized pieces.
Avocado Perfection: Choose avocados that yield slightly to gentle pressure but aren't mushy. Add lime juice immediately after mashing to prevent browning.
Bread Matters: Day-old sourdough works best as it holds up to the toppings without getting soggy. Brush with olive oil and grill for extra flavor and crunch.
Make-Ahead Tips: The tomato mixture can be prepared up to 4 hours in advance. Cook the shrimp and mash the avocados just before serving for best results.
Spice Level: Adjust the heat by adding more or less cayenne pepper and jalapeño. Remove jalapeño seeds completely for a milder version.
Serving Style: These work beautifully as canapés for parties - just cut each toast into smaller triangles or squares after assembly.