Avocado Toast with Shrimp Salad

Recipe adapted from Dan Kluger, ABC Kitchen, New York City
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Avocado Toast with Shrimp Salad

Recipe adapted from Dan Kluger, ABC Kitchen, New York City

Yield: 2 servings

Prep Time: 50 minutes

Cook Time: 5 minutes

Total Time: 55 minutes


Shrimp Salad

8 ounces shrimp, peeled and deveined

1 bunch basil, plus ¼ cup thinly sliced into ribbons, divided

3 sprigs mint, plus ¼ cup thinly sliced into ribbons, divided

Half of one habanero pepper roughly chopped, plus ½ teaspoon finely chopped, divided

2 tablespoons plus 1 teaspoon kosher salt, divided

Peel of one lime

3 cups boiling water

Half of one yellow bell pepper, seeds removed, chopped into ¼-inch pieces

Half of one beefsteak tomato, chopped into ¼-inch pieces

1 tablespoon finely chopped Hungarian wax pepper

2 tablespoons freshly squeezed lime juice

2 tablespoons red wine vinegar

2 teaspoons granulated sugar

1 tablespoon extra-virgin olive oil

Avocado Toast

3 tablespoon extra-virgin olive oil, divided

2 slices of sourdough bread, cut into ¼-inch slices

2 avocados--halved, pitted, skin removed

2 tablespoons lime juice

¼ cup finely chopped cilantro

2 teaspoon kosher salt

Zest of 1 lime

Coarse sea salt for sprinkling


1. In a medium heat-proof bowl, combine the shrimp, basil, mint, roughly chopped habanero pepper, salt and lime peel. Pour the boiling water into the bowl, and stir using a wooden spoon. Cover and let stand for 15 minutes. Drain the shrimp mixture in a colander. Transfer the shrimp to a cutting board and roughly chop. Discard the herbs.

2. In a medium bowl, combine the chopped shrimp, finely chopped habanero pepper, yellow bell pepper, beefsteak tomato, Hungarian wax pepper, lime juice, red wine vinegar, sugar, olive oil and 1 teaspoon of salt and stir to combine. Top with ¼ cup sliced basil and ¼ cup sliced mint.

3. Heat a medium skillet over medium-high heat. Add 2 tablespoons of olive oil and the bread slices. Reduce the heat to medium and cook until the bread is golden, about 2 minutes. Add another tablespoon of olive oil and turn the toast over. Sprinkle the top with salt and cook until the underside is golden, 1 minute longer. Remove from the pan and place each piece of toast on a plate.

4. In a small bowl, roughly mash the avocados, lime juice, cilantro and salt with a fork. Spread the avocado mash on top of the toast and top with shrimp salad. Sprinkle the lime zest and coarse sea salt over the shrimp and serve immediately.

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