A simple and flavorful weekday lunch or weekend brunch recipe – this Spicy Cajun Shrimp and Avocado Toast topped with roasted tomatillo and cojita is a quick, light and delicious meal for those busy days!
Lately, my husband has been requesting everything with cajun spice! As a result, I’ve had to make a huge batch of my cajun spice mix. I’m not complaining though, because this cajun seasoning is the real deal. A little bit of heat, a little bit of a kick, and lots and lots of flavor! It really does perk up any dish.
I’ve also been lazy about my lunches, and that’s not as good! That’s why I’ve been big on prepping quick, easy, light and delicious lunch and brunch recipes – like this Cajun Shrimp and Avocado Toast!
Usually I like to have this cajun shrimp toast with just avocado, shrimp and a little bit of cheese on top. But since I had a recently made batch of my homemade salsa verde, I dolloped a very generous portion of that on top along with some crumbled Cojita too! 🙂 The result is a simple yet awesome weekend brunch meal or weekday lunch! Flavor-packed, filling and easy to make. Can’t go wrong with that.
And if you’re feeling adventurous, you could substitute the salsa verde with some sriracha, salsa or pico de gallo, or shredded cheese on top too!
I personally love dark wheat bread that has been toasted, but you can use any kind of bread for this cajun shrimp and avocado toast recipe. Or even use crispbread or crackers to adapt this recipe as an appetizer! Creamy avocado against crunchy, toasted bread is why avocado toast is so popular. But then to top it with spicy, chargrilled cajun shrimp makes for an incredibly delicious lunch or brunch option!
Here’s what I usually do to save time and make this avocado cajun shrimp toast even easier –
- Marinate your shrimp in the spices, and then cook them in batches, and immediately place them in plastic storage bags (remove as much air as possible from the bags before putting them away).
- About half of these bags are placed in the refrigerator (sometimes in a plastic take-away box to save space), and the other half goes in the freezer. This is because I don’t like storing cooked shrimp in the fridge for more than 3 days, so I only save 2 -3 portions in the fridge while the rest if frozen. The frozen shrimp can be thawed overnight in the fridge as and when needed (and then microwaved to heat them up).
This way all I have to do is make myself some avocado toast and then top it up with some flavor-packed, juicy, spicy cajun shrimp and some cheese and my lunch is ready to go! 🙂
Cajun Shrimp and Avocado Toast
- 2 slices dark wheat bread, toasted
- 1 avocado
- 1/2 lemon
- pinch of kosher salt
- Generous dollop Roasted Tomatillo Salsa verde
- crumbled cojita
- 8 oz (about 15) shrimp, cleaned and peeled, tails removed
- 2 tsp cajun spice
- 1/2 lemon
- 1/4 tsp salt (more if needed)
- 1 tsp brown sugar (optional)
- 2 tsp vegetable oil
- Place the raw shrimp in a bowl. Add cajun spice, salt, sugar and oil, and mix together to coat the shrimp with the spices. Set aside for about 1 hour to marinate.
- Heat a non stick skillet over medium-high heat. When the skillet is hot, add a drizzle of oil. When the oil is hot, cook the shrimp in batches (if the skillet is small, since you don't want to overcrowd the pan). I cook the shrimp about 1 - 2 minutes per side. Set aside the cooked shrimp and squeeze fresh lemon juice over them.
- Place the shrimp in seal-able sandwich plastic bags (about 7-8 shrimp per bag), and store in the fridge (or freezer), if you're not using them right away. Thaw cooked frozen shrimp overnight in the fridge and reheat in the microwave as needed.
Cajun Shrimp Avocado Toast
- Mash up the avocado flesh with a generous pinch of salt and lemon juice from 1/2 a lemon.
- Spread the avocado on the two slices of toasted dark wheat bread slices. Top the avocado with the hot cajun shrimp. You can top the toast with 4 - 5 shrimp, or more if you prefer.
- Top with salsa verde (or sriracha or salsa) and crumbled cojita (or a shredded cheese of your choice). Enjoy!
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