Avocado Toast with Seared Shrimp

Avocado Toast w ShrimpThis week’s schedule was a little crazy with work events and, to be honest, life in general. I didn’t have a chance to make the spring flatbread I had planned, so I made a simple lunch using the bread and some avocados and shrimp that I had on hand.

The best part about this is that you can top avocado toast with almost any ingredient. There are so many variations, it’s hard not to love this recipe.

Avocado Toast with Seared Shrimp

Ingredients

  • ½ lb shrimp, peeled and deveined
  • 2 ripe avocados
  • Flat or pita bread (any dense bread that can hold the toppings will work well)
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp cumin seeds
  • 1 tsp red pepper flakes
  • 1 Tbsp Dizzy Pig Jamaican Firewalk seasoning (optional)
  • Olive oil
  • Salt and pepper

Prepare

Preheat oven to 350°F.

Heat olive oil in a shallow wide pan. While it’s heating, season the shrimp with salt, pepper, and, if you’re using, the Jamaican Firewalk seasoning. Once the oil is heated, place the shrimp in the pan in one layer, avoiding overcrowding.

Depending on the size of your shrimp, cook on one side for about 2-3 minutes. Flip the shrimp and cook for about another minute until the shrimp is pink and opaque and cooked through. Remove from pan and set aside. I used small shrimp (41/50) and they cooked in about 3 to 4 minutes total.

Cut the flat bread into points, brush with olive oil and sprinkle whole cumin seeds over the pieces. Toast in the oven for about 5 to 7 minutes until golden brown and crispy.

Cut the avocado once all of the other ingredients are prepped to minimize browning. I cut my avocados in thin slices and sprinkled with salt, pepper, and red pepper flakes. I also added a spritz of fresh lemon to help cut down on the browning and add a fresh pop of citrus.

Another variation of avocado toast involves mashing the avocado lightly and mixing with salt, pepper, and lemon juice and then using as a spread. Both ways are equally delicious.

Now you’re ready to assemble. Layer each toast point with slices of avocado and top with shrimp. Finish with another spritz of lemon and serve immediately.

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Sautéed Shrimp and Brown Rice

Sautéed shrimp & brown rice | On Mill Road

Yesterday I got home a little earlier than usual and had the time to actually make dinner. I planned ahead and used what I had on hand so I was able to make it pretty quickly.

Here’s my easy weeknight dinner of sautéed shrimp and brown rice.

I knew the rice would take the longest so I began with that first. Once the water had boiled and I added the rice, I moved on to the shrimp. I had some peeled and deveined shrimp in the fridge that I rubbed with my current favorite spice rub, Dizzy Pig Jamaican Firewalk (seriously good stuff, especially if you like a little spice). Then I heated some olive oil in a skillet and sautéed the shrimp in batches.

Once the rice was done, I mixed in some cooked quinoa that I had in the fridge for added protein and texture. I finished it with the shrimp on top and and my dinner was ready to serve!