Cumin Lime Shrimp on Avocado Toast
The simple ingredients in this dish combine to make something special for lunch.
Ingredients
- 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
Instructions
- 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.
Notes
You can use fresh or frozen shrimp, both work! If you are using frozen, try to get them with the tails off. Otherwise, you can pop the tails off once they are done cooking. (After I took these photos, I pulled all the tails off.)