Holy southwestern kick, eh? I’ve really been in a put-cumin-and-lime-on-everything. Sorry….? Not really. This is real life what we’ve been eating around here.
I’ve been cooking so much more than usual, which has been a ton of fun for me. I’ve been overflowing with creativity and recipes are just coming to me, so I can’t really complain. I’m just living for quick and easy recipes that pack a lot of flavor. I keep saying this, but come lunch time, I want something to look forward to, but I also really want it to be quick.
This dish is so easy and you can go from (mostly) frozen to cooked in about 15 minutes (thank you, shrimp, for being you). It’s also just unpretentious – simple flavors, simple ingredients and just a few steps. But the flavors together combine to make you feel like you are enjoying something special – especially at lunch time.
Cumin Lime Shrimp on Avocado Toast
- 1 lb shrimp, peeled, de-veined, tails removed fresh or frozen
- 2 tsp cumin
- 1/2 tsp chili powder
- 1 lime, zested and juiced
- 5 garlic cloves, minced or grated
- 2 tbsp olive oil
- salt, pepper to taste
- 1 avocado
- 4 slices of bread, toasted
- 2 tbsp c chopped cilantro, for serving
- In a mixing bowl, combine shrimp, spices, lime zest and juice, garlic and olive oil; toss to combine. If you are using frozen shrimp, break up the shrimp as much as you can to coat with the spices, otherwise just continue to break up the shrimp once they hit the pan.
- Heat large skillet over medium high heat; once hot, pop the shrimp into the pan. If using frozen, continue to break up the shrimp. Work the shrimp into a single layer.
- While the shrimp is in the skillet, toast your bread and mash your avocado with some salt. Set aside.
- Sautee the shrimp until they are pink and cooked through.
- Spread smashed avocado between four slices of bread; top with shrimp and cilantro.