Asian Shrimp Avocado Toast
July 28, 2017 by Nicole Collins
Avocado toast is getting a MAJOR upgrade today!
We're going way beyond mashing avocado and slapping it on some toast.
Though, I'd never turn my nose up at avocado in any form that it takes.
It's funny, because I used to hate the idea of avocado. I wanted nothing to do with it. I didn't like the look of it. I didn't like the taste of it. It was not even on my radar.
Then one day, I ordered something at a restaurant that had guacamole on it, and for some reason I decided to try it. And, I loved it. Since then, I can't get enough of it!
I want avocado with eggs. I want it on tacos. I want it on nachos. In salads. Is salad dressing. In brownies. On toast. I want spoonfuls of guacamole at all times. I JUST CAN'T GET ENOUGH!
And, I kinda feel like I just had a Bubba Gump moment there.
So, today's avo toast (that's what the trend setters call it) is loaded with Asian flavors. There is layer after layer after layer of flavor in here. Every layer was carefully thought out to support the next layer. It's soooooo good. And hearty. And healthy. Ahhh....sooo much goodness!
Let's start with our base. I went with a multigrain bread that had a little extra width to it so that I could load more things on to it. I like Arnold's Whole Grain Healthy Multi-Grain, because it's healthy multi-grain, duh. But, mostly because there are sesame seeds on the outside of the bread. That matched my motif, so that was truly that only reason I bought it. And, it's perfect.
Our next layer is the mashed avocado. Lime and salt always have to be involved when avocado is in the game. But, I made this mash extra special by adding furikake seasoning. Furikake is a rice seasoning that has crushed seaweed, sesame seeds, salt, and a little sugar. That's it! It has such an interesting flavor, and kind gives the avocado a sushi like vibe. I order mine from Amazon, but I'm sure you could find it in an Asian market. If you don't have it or can't find it, you could just substitute toasted sesame seeds. But, if you can find it, it gives the avocado a unique taste that can't be beat.
On top of the avocado goes a little sesame broccoli slaw. I know! We make a light sesame dressing, then toss some broccoli slaw mix in it. That's it! I love broccoli slaw instead of a cabbage slaw mix, because it's got a lot more crunch to it. On top of building layers of flavor, we're building layers of texture too! It holds up pretty well in the fridge for a few days too without breaking down and getting soggy. It's the crunch, man!
Side note, broccoli is totally one of the few words that I REALLY struggle to spell. I just can't seem to get it right, no matter how hard I try. Thank goodness for spell check is all I'm saying.
The last item on our avo toast list is the hoisin glazed shrimp. The shrimp is what beefs up our toast to make it a hearty lunch or dinner option. Avo toast isn't just for breakfast or snack anymore, folks! Anyways, the shrimp gets sauted with a little fresh ground black pepper, then takes a swim in a mix of hoisin, garlic, ginger, and lime juice. It's super simple, and super quick. And it brings a tangy, sticky element to our toast.
Once you put it all together, you're in for quite a treat. Perfectly toasted bread, creamy avocado, crunchy sesame slaw, and sticky hoisin glazed shrimp? Yes, PLEASE!
If you're not an avocado lover, this is the time to take a leap of faith and try it. Like me, I doubt you'll ever want to go back!
So, enjoy; and let's eat!
Asian Shrimp Avocado Toast Serves: 4 Print
For the Avocado Spread:
2 avocados, peeled and pit removed
1 tbsp furikake seasoning (or substitute 1 tbsp toasted sesame seeds)
juice of 1 lime
generous (4 finger) pinch of salt
For the Sesame Slaw:
2 cups broccoli slaw mix
1 tbsp sesame oil
1 tbsp olive oil
1 tbsp rice vinegar
1 tbsp agave
¼ tsp salt
¼ tsp pepper
1/8 tsp crushed red pepper flakes
For the Shrimp:
1 lb raw shrimp; peeled, deveined, and tails off (thawed if frozen)
1 tbsp sesame oil
¼ tsp pepper
½ cup hoisin
2 cloves garlic, minced
juice of half a lime
1 tbsp soy sauce
¼ tsp ground ginger
1 tsp brown sugar
For the Toast:
4 slices whole grain bread (I used Arnold's Whole Grain Healthy Multi-Grain Bread)
sesame seeds, for garnish
Make the slaw: In a large mixing bowl, whisk oils, vinegar, agave, and spices together. Add in broccoli slaw, and toss to combine. Set aside.
Make the avocado spread: In a small bowl, mash the avocado with a fork til desired texture is reached. Stir in lime juice, furikake or sesame seeds, and salt. Set aside.
Make the shrimp: Mix hoisin, garlic, lime juice, soy sauce, ground ginger, and brown sugar in a small bowl, and whisk til combined. Heat sesame oil in a large skillet over medium high heat. Add shrimp, and season with pepper. Saute for about 2-3 mins, flip, and cook for another 2 minutes until shrimp turn opaque. Pour in hoisin sauce mix, and stir to coat shrimp. Cook for about 2 mins until sauce is thick and bubbly. Remove from heat.
To assemble: Toast bread. Evenly divide and layer avocado spread, slaw, and shrimp (in that order) on each piece of bread. Top with sesame seeds for garnish. Serve immediately.
*These ingredients will last separately for about 3-4 days in the fridge if you want to prepare the elements for a make ahead meal (like I do). I'm able to get the avocado spread to stay pretty green by storing it in a small glass container, and placing plastic wrap directly on top of the spread before placing the lid on the container. The goal is to keep the oxygen out, so you want as little exposed area as possible. You may get a very thin layer of brown under the plastic wrap; but if you scrape that off, it's bright green underneath.
*I like to use this Arnold's bread because it's got sesame seeds already on it, so it all comes together. Use whatever whole grain bread is your favorite.
*I love the crunchiness of the broccoli slaw, but a regular cabbage slaw mix could be substituted here too.
*Furikake seasoning is a rice seasoning that I buy on Amazon. It adds a unique, almost sushi like, flavor. You could use toasted sesame seeds instead if you prefer.