Avocado toast is craveable as it is. Let’s take it to the next level with marinated shrimp and crispy cucumbers. The secret is great bread – caramelize it in tons of extra-virgin olive oil. That’s what gives it a beautiful flavor.
The fresh lemon zest gives a zippy punch, and the tender shrimp turn this from snack to entrée. You’re going to need a fork and knife for this avocado toast!
Chef Matt’s Marinated Shrimp and Avocado Toast
- 3 thick slices of sourdough bread
- 12 large shrimp, peeled and deveined
- 1 clove garlic, peeled and minced
- 2 lemons, zested and juiced (separated)
- 2 Tablespoons curly leaf parsley, minced
- 2 avocados, medium diced
- 1/2 red onion, peeled and thinly sliced
- 1 English cucumber, medium diced
- 2 Tablespoons fresh dill, chopped
- Extra virgin olive oil as needed
- Kosher salt
- Freshly cracked black pepper
- Marinate the shrimp in the garlic, one lemon’s juice and zest, parsley, and 2 tablespoons of extra virgin olive oil for 20-minutes.
- Season with salt and pepper.
- While the shrimp is marinating, coat the bottom of a large cast-iron skillet in extra-virgin olive oil.
- Cook the slices of sourdough bread over medium heat for 1 to 2 minutes on each side until golden brown. Remove from the heat and set aside.
- Add the shrimp to the pan, and immediately turn off the heat.
- Cook the shrimp for 1 to 2 minutes until cooked through. The shrimp will look slightly pink and curled when they are finished cooking.
- Remove from the heat and place in the fridge to cool down.
- For the salad portion, marinate the red onion and cucumber with the dill and other lemon’s juice and zest. Plus add 2 tablespoons of extra virgin olive oil.
- Let’s sit at room temperature for 20 minutes. Season with salt and pepper.
- Compose the dish by slicing avocados finely and then fanning across the slices of toasted sourdough bread. Season the avocados with salt and pepper.
- Top with the shrimp and the marinated salad. Garnish with dill sprigs.
More About Matthew Jordan:
Matthew Jordan is an Executive Chef and 7-Time Food Network Competition Show Veteran – winner of Comeback Kitchen Season 2 and Cutthroat Kitchen. He was voted “Most Influential in the Valley Food” by Arizona Foothills Magazine 2017, 2021. Jordan is a Television Host and On-Air Personality as seen on The List TV Show, Young Hollywood, NBC, ABC, and FOX. He is a Karate Black Belt and Triathlete. Jordan is a graduate of The Culinary Institute of America, Hyde Park, NY. Find him online at: