BBQ Shrimp and Lime Avocado Toast

BBQ Shrimp and Lime Avocado Toast takes approximately 45 minutes from beginning to end. This pescatarian recipe serves 4 and costs $2.36 per serving. One serving contains 339 calories, 17g of protein, and 25g of fat. Plenty of people made this recipe, and 451 would say it hit the spot. Head to the store and pick up brown sugar, chipotle chili powder, smoked paprika, and a few other things to make it today. It works well as a main course. It is brought to you by How Sweet Eats. With a spoonacular score of 65%, this dish is good. If you like this recipe, you might also like recipes such as Avocado and Lime With Bacon on Toast, Shrimp Avocado Toast, and Orange Honey Shrimp & Avocado Toast.

Servings: 4

 

Ingredients:

2 avocados

2 tablespoons BBQ sauce

4 pieces of bread, toasted

1 teaspoon brown sugar

1/4 teaspoon chipotle chili powder

2 garlic cloves, finely minced or pressed

1/2 lime, juiced

1/4 teaspoon onion powder

fresh oregano and cilantro for topping

1/4 teaspoon pepper

2 ounces queso fresco cheese, crumbled

1/2 pound peeled and deveined raw shrimp

1/4 teaspoon salt

1/2 teaspoon smoked paprika

2 tablespoons unsalted butter

Equipment:

paper towels

frying pan

whisk

bowl

Cooking instruction summary:

Heat a large skillet over medium heat. Pat the shrimp completely dry with paper towels. In a bowl, whisk together the sugar, paprika, chili powder and onion powder. Sprinkle it evenly over the shrimp. Add the butter to the skillet. Once it's sizzling, add in the shrimp and cook on both sides until pink. You can do this in batches if needed - you don't want to overcrowd the pan.The butter will brown as the shrimp cooks and you can whisk it occasionally to prevent it from burning. When the shrimp is finished, stir in the garlic and BBQ sauce. Turn off the heat.In a bowl, mash the avocados with the salt, pepper and lime juice. Smash the avocado on the toast pieces evenly. Top the avocado with the shrimp. Sprinkle some of the queso fresco on the shrimp and cover with the herbs. Eat up!

 

Step by step:


1. Heat a large skillet over medium heat. Pat the shrimp completely dry with paper towels. In a bowl, whisk together the sugar, paprika, chili powder and onion powder. Sprinkle it evenly over the shrimp.

2. Add the butter to the skillet. Once it's sizzling, add in the shrimp and cook on both sides until pink. You can do this in batches if needed - you don't want to overcrowd the pan.The butter will brown as the shrimp cooks and you can whisk it occasionally to prevent it from burning. When the shrimp is finished, stir in the garlic and BBQ sauce. Turn off the heat.In a bowl, mash the avocados with the salt, pepper and lime juice. Smash the avocado on the toast pieces evenly. Top the avocado with the shrimp. Sprinkle some of the queso fresco on the shrimp and cover with the herbs. Eat up!


Nutrition Information:

Quickview
339k Calories
16g Protein
24g Total Fat
15g Carbs
10% Health Score
Limit These
Calories
339k
17%

Fat
24g
38%

  Saturated Fat
7g
48%

Carbohydrates
15g
5%

  Sugar
5g
6%

Cholesterol
167mg
56%

Sodium
798mg
35%

Get Enough Of These
Protein
16g
33%

Selenium
30µg
44%

Fiber
7g
30%

Vitamin K
28µg
27%

Manganese
0.49mg
25%

Folate
91µg
23%

Phosphorus
228mg
23%

Vitamin E
3mg
22%

Calcium
202mg
20%

Copper
0.37mg
19%

Potassium
610mg
17%

Vitamin C
14mg
17%

Vitamin B6
0.32mg
16%

Vitamin B5
1mg
16%

Zinc
2mg
15%

Magnesium
57mg
14%

Iron
2mg
13%

Vitamin A
635IU
13%

Vitamin B3
2mg
11%

Vitamin B12
0.67µg
11%

Vitamin B2
0.19mg
11%

Vitamin B1
0.09mg
6%

Vitamin D
0.49µg
3%

covered percent of daily need
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