Shrimp Avocado Toast

Name: Shrimp Avocado Toast
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 slices Bread; 1 Avocado; 2 Eggs; 100 grams Shrimp; 2 Garlic Cloves; 1 tablespoon Butter; Salt; Pepper; 100 grams Fresh Spinach; 8 Cherry Tomatoes; Cucumber; 1 handful Sprouts; Olive Oil

25 min·137 Views

Flora Petrova

352 Recipes

Shrimp Avocado Toast: A healthy and vibrant breakfast or brunch option featuring creamy avocado toast topped with garlicky shrimp, fried eggs, and a fresh salad.

Allergens

Halal

810kcal

2 Portions · 1,007 g

Protein

49 g

Carbohydrates

49 g

Fat

42 g

Fiber

20 g

German Food Composition Database (BLS) – the German national nutrient database.
Swiss Food Composition Database – for ingredients the BLS does not cover.
AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

2

g

Bread2 slices
Avocado1
Eggs2
Shrimp100 grams
Garlic Cloves2
Butter1 tablespoon
Salt
Pepper
Fresh Spinach100 grams
Cherry Tomatoes8
Cucumber
Sprouts1 handful
Olive Oil

Prepare the Avocado Toast:

1
Toast 2 slices of bread to your desired crispness.
2
Mash 1 ripe avocado in a small bowl.
3
Season with salt and black pepper to taste.
4
Spread the mashed avocado evenly over the toasted bread.

Fry the Eggs:

5
Heat a small pan over medium heat.
6
Fry 2 eggs to your liking (sunny side up or over-easy).
7
Place the fried eggs on top of the avocado toast.

Cook the Shrimp:

8
In a separate pan, melt 1 tbsp butter over medium heat.
9
Add 2 minced garlic cloves and sauté for 1 min until fragrant.
1 min
10
Add 100g shrimp, peeled, and cook until pink and fully cooked (about 3–4 min).
4 min
11
Season with salt and pepper to taste.
12
Place the cooked shrimp on top of the fried eggs.

In a large bowl, combine

13
100g fresh spinach
14
8 cherry tomatoes, halved
15
½ cucumber, sliced
16
1 handful of sprouts (e.g., bean sprouts).
17
Drizzle with olive oil and a squeeze of lemon juice.
18
Toss the salad lightly.

Serve:

19
On a plate, arrange the avocado toast with shrimp and egg.
20
Place the fresh salad on the side.
21
(Optional) Add a generous dollop of store-bought or homemade beetroot hummus.
22
Enjoy immediately.