Cajun Shrimp Avocado Toast Recipe

Prepare and toast

Brush both sides of sourdough slices lightly with olive oil (and butter if using). Toast in a skillet over medium heat 2–3 minutes per side until golden and crisp, or toast in a toaster/oven until desired color. Keep warm.

In a small bowl, combine mayonnaise, minced chipotle, adobo sauce, lime juice, minced garlic and salt. Whisk until smooth and taste — add more adobo or chipotle for heat. Refrigerate until assembly.

In a medium bowl combine diced tomatoes, red onion, chopped cilantro, minced jalapeño, lime juice, and salt. Stir, taste and adjust seasoning. Let rest 10 minutes to meld flavors.

Halve and pit avocados. Scoop flesh into a bowl, add lime juice, salt, black pepper and red pepper flakes. Lightly mash with a fork to a chunky but spreadable texture. Adjust seasoning to taste.

Pat shrimp dry with paper towels. In a bowl toss shrimp with Cajun seasoning, garlic powder, smoked paprika, salt, black pepper and lemon juice until evenly coated.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When hot, add shrimp in a single layer and cook 1.5–2 minutes per side until pink and just opaque. Do not overcook. Remove from pan and squeeze a little extra lemon if desired. Reserve any pan juices for drizzling.

Spread about 2–3 tablespoons of avocado smash evenly over each toasted sourdough slice.

Spoon 2 tablespoons of pico de gallo over the avocado layer on each toast, distributing evenly.

Arrange 3 cooked Cajun shrimp on top of each toast (12 shrimp total for 4 toasts). Drizzle a small amount of reserved pan juices if desired.

Dot or drizzle about 1 teaspoon of chipotle aioli per toast (or more to taste) in a zigzag or small dollops.

Garnish with microgreens or cilantro, a light sprinkle of coarse sea salt, a crack of black pepper and a lime wedge on the side. Serve immediately while toast is crisp and shrimp are warm.