Cajun Shrimp Toast
YIELD 4 SERVINGS | TIME 15 MIN TOAST + 2HR PICKLED ONIONS
This recipe is quick, crunchy, satisfying, and bright! The pickled onions make it truly addicting.
INGREDIENTS
1 lbs shrimp, peeled and deveined
½ teaspoon Cajun seasoning
1-2 teaspoons olive oil
4 slices rustic bread, sliced ¼-½ inch thick
2 avocados
Salt + pepper to taste
Microgreens
Pickled Onions – this makes the dish!
11 large red onion, thinly sliced
1 cup apple cider vinegar
1 tablespoon sugar
1 ½ teaspoon kosher salt
DIRECTIONS
Make pickled onions in advance.
In a small mixing bowl using a spoon to stir – mix together vinegar, sugar, and salt. In a glass jar or small bowl, pour mixture over onions making sure to fully submerge onions in the liquid (you can add a bit of water it does not cover completely). Allow to sit at room temperature for at least 2 hours before serving, refrigerate after that. This will keep in a sealed glass jar for up to a week in the refrigerator.
When ready to make toast:
In a medium-sized bowl, add shrimp and toss with Cajun seasoning.
Heat a medium sized pan on medium-high heat. Add a light layer of olive oil to coat.
You will need to cook the shrimp in batches to not overcrowd the pan. Add shrimp to the hot pan and cook 2-3 minutes on each side, flipping once halfway through. Depending on the size of your shrimp, this will take usually 4-6 minutes total. Place cooked shrimp in a small bowl or plate to the side.
In a small mixing bowl, scoop out 2 avocados. Gently mash with a fork leaving it slightly chunky. Add a pinch of salt and pepper to taste, - be careful not to over salt here as Cajun seasoning is a bit salty. Set aside.
Toast bread to desired crispness. I like a crispier toast on this and use a toaster. Spread on a thick layer of the avocado mixture. Top with 3-4 shrimp, microgreens, (extra) pickled onions and enjoy!
NUTRITIONAL FACTS
| Cajun Shrimp Toast | |
SERVINGS
|
1
|
CALORIES
|
|
CARBS
|
0 g
|
PROTEIN
|
0 g
|
FAT
|
0 g
|
SATURATED
|
0 g
|
TRANS
|
0 g
|
POLYUNSATURATED
|
0 g
|