Heeeeeey.
The weekend is almost here and I’m so excited — almost as excited as I am about this over-the-top avocado toast.
Eddie was away in England for over a week, and parenting solo with a baby changes everything. Those days when he traveled and I enjoyed the freedom are very different now. After nearly ten days on my own, I found myself craving a few quiet minutes to watch a random beauty video in silence.
It was exhausting to care for Max around the clock while also working, but dinner was the part I missed the most. To be clear, it wasn’t a real struggle — we still make dinner every day — but I missed those single-girl meals of cheese and crackers, random bowls of cereal, and glasses of wine. Back then, I’d do 90 minutes of yoga, relax with trash TV, and keep working late into the night.
Now I have another little mouth to feed, so those carefree dinners are mostly a thing of the past. Maybe I can still squeeze in the wine — it is rosé season, after all.
Last week we stayed busy with fun activities, so I relied on quick dinners and leftovers: buttery toast with eggs, simple pastas with roasted tomatoes, and veggies that needed to be used up. Maybe one plate of nachos — just one, thankfully.
And a lot of avocado toast. Max and I both love it. A lot.
If you follow me on Instagram or check the crumbs section of the blog, it’s obvious I’m still obsessed with avocado toast. It’s fast, delicious, customizable, and perfect for any meal. The only downside is sometimes it doesn’t feel filling enough for a full meal.
Depending on the bread and when I eat it — snack, breakfast, late-night comfort — I often want something more substantial. That’s why eight times out of ten I add an egg or two on top. It’s a match made in heaven, right up there with chocolate and peanut butter or tomatoes and basil. Before long there will probably be avocado-toast-with-eggs lip gloss. Sort of kidding. Sort of not.
Eggs are my go-to, but I also love avocado toast topped with fresh tomatoes and goat cheese, crumbled bacon, tuna in olive oil with herbs, or even a pear-and-blue-cheese autumn version I’ve made before. One of my favorite summer variations is the Mexican grilled street corn avocado toast — so much flavor and texture.
Now let’s talk about this toast. I don’t usually like full-on guacamole on toast — I prefer chips for that — but here I make an exception. The avocado is lightly smashed with lime and salt so it still feels bright and fresh without being loaded with onion and cilantro.
On top sits BBQ-rubbed shrimp. I like the large grilling shrimp, split down the center, sautéed in butter so the fat browns and adds amazing flavor. A sprinkle of queso fresco adds a cool, slightly creamy contrast, and some fresh herbs finish it off.
This toast is one of my favorite meals: light and fresh yet satisfying. You could even serve the components on mini tortillas as an appetizer. It’s bright, flavorful, and quick to make — a perfect easy dinner.
Doooo it dooo it.
BBQ Shrimp and Lime Avocado Toast
4
toasts
Pin Recipe
Leave a Review »
Ingredients
- 1/2 pound peeled and deveined raw shrimp
- 1 teaspoon brown sugar
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chipotle chili powder
- 1/4 teaspoon onion powder
- 2 tablespoons unsalted butter
- 2 tablespoons BBQ sauce
- 2 garlic cloves, finely minced or pressed
- 2 avocados
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 lime, juiced
- 4 pieces of bread, toasted
- 2 ounces queso fresco, crumbled
- Fresh oregano and cilantro for topping
Instructions
-
Heat a large skillet over medium heat. Pat the shrimp completely dry with paper towels. In a bowl, whisk together the brown sugar, smoked paprika, chipotle chili powder and onion powder, then sprinkle the mixture evenly over the shrimp. Add the butter to the skillet; once it’s sizzling, add the shrimp and cook on both sides until pink, working in batches if needed so you don’t overcrowd the pan. The butter will brown as the shrimp cooks — whisk it occasionally to prevent burning. When the shrimp are done, stir in the garlic and BBQ sauce, then turn off the heat.
-
In a bowl, mash the avocados with the salt, pepper and lime juice. Spread the smashed avocado evenly over the toasted bread. Top with the BBQ shrimp, sprinkle with queso fresco, and finish with fresh oregano and cilantro. Serve immediately.
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. You can also share a photo on the Facebook page. I appreciate you so much!
p.s. this toast pairs wonderfully with a margarita.