If you love avocado toast, get ready to take it up a notch! This Shrimp & Avocado Toast with Sriracha Honey is the perfect mix of creamy, spicy, and sweet.
The buttery avocado pairs perfectly with juicy shrimp, and that drizzle of sriracha honey? Chef’s kiss! It’s easy to make, comes together fast, and is packed with flavor. Whether it’s a weekend brunch or a quick weeknight dinner, this one’s a winner.
🛒 What You’ll Need
Ingredients
- 8 oz frozen shrimp, thawed, peeled, and deveined
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp salt
- 1 ripe avocado
- ½ lime, juiced
- ¼ tsp salt (for avocado)
- 2 slices sourdough bread
- 1 tbsp butter
- 1 tbsp honey
- 1 tsp sriracha
- Fresh cilantro, chopped (for garnish)
- Red pepper flakes (optional, for extra heat)
🔥 Pro Tips
- Use frozen shrimp! It’s super convenient and thaws quickly under cold water in just a few minutes.
- Toast matters. Sourdough adds the best crunch, but you can use any hearty bread.
- Adjust the heat. Add more sriracha if you like it spicy or more honey for a sweeter kick.
- Mash the avocado just right. Keep it slightly chunky for the best texture.
- Serve immediately. This toast is best enjoyed fresh when the shrimp are warm and the avocado is creamy.
🛠 Tools You’ll Need
- Skillet
- Toaster or pan for toasting bread
- Small bowl (for avocado mash)
- Small bowl (for sriracha honey)
- Knife & cutting board
- Spatula
🔄 Substitutions & Variations
- Swap the shrimp for grilled chicken or smoked salmon.
- No sourdough? Use whole grain, ciabatta, or even a bagel.
- Make it dairy-free by skipping the butter and using olive oil instead.
- Try extra toppings like crumbled feta or a poached egg.
🕒 Make-Ahead Tips
- The sriracha honey can be mixed ahead of time and stored in the fridge.
- You can also thaw the shrimp in advance and keep them in the fridge until ready to cook.
👩🍳 How to Make It
1️⃣ Cook the Shrimp
Heat olive oil in a skillet over medium heat. Add thawed shrimp, garlic powder, smoked paprika, and salt. Cook for 2-3 minutes per side until pink and opaque. Remove from heat.
2️⃣ Mash the Avocado
In a small bowl, mash the avocado with lime juice and salt until creamy but slightly chunky.
3️⃣ Toast the Bread
Toast sourdough slices in a toaster or heat butter in a pan and toast them until golden brown.
4️⃣ Mix Sriracha Honey
In a small bowl, mix honey and sriracha until smooth.
5️⃣ Assemble the Toast
Spread mashed avocado on each slice of toasted bread. Top with cooked shrimp, drizzle with sriracha honey, and garnish with chopped cilantro and red pepper flakes.
🥑 Leftovers & Storage
- Best enjoyed fresh, but you can store leftover shrimp separately in an airtight container in the fridge for up to 2 days.
- Avocado will brown quickly, so make it fresh when needed.
- The sriracha honey can be stored in the fridge for up to a week.
🎉 Final Thoughts
This Shrimp & Avocado Toast with Sriracha Honey is so good—creamy, crispy, spicy, and sweet all in one bite! It’s easy to make and feels like a fancy brunch, but without the hassle. Try it out, and let me know how it goes in the comments! Did you make any fun twists? I’d love to hear! 🥑🍤🔥