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Shrimp Avocado Toast

Shrimp Avocado Toast

As part of our Week of: No Egg Breakfast Meals, the classic avocado toast gets a twist with using J. Olive Co. Gravenstein Apple Balsamic and Tuscan Herb Olive Oil to make a simple, yummy and filling breakfast (or any meal, really) when you need something fast! Mix the avocado and cook shrimp the night before for a fast breakfast! shrimptoast2

Shrimp Avocado Toast

Servings: 4 slices of Avocado Toast assembled Avocado Mix Fresh Directions
  1. Combine all ingredients and mix well. Serve on sliced Sesame Ezekiel Bread (find in the freezer section of grocery store).
  2. Make the toast a complete meal with adding extra protein by topping it off with the shrimp or egg!

Tuscan Herb Shrimp

  • 1 pound fresh/defrosted shrimp — about 12-14 medium to large shrimp
Pantry Directions
  1. Heat 1 tbs of Tuscan Herb olive oil over medium to high heat.
  2. Before adding shrimp to hot pan, you want to make sure your shrimp are well drained and not a lot of residual water on them if you defrosted them first.
  3. Add shrimp to hot pan and drizzle a little more olive oil on top.
  4. Season the shrimp, while cooking, with CK Everything Season blend, or just garlic powder and salt.
  5. Do not move the shrimp around too much so they will have time to caramelize a bit. It is really important to have a hot pan at the start for this to happen.
  6. Flip shrimp to brown other side after they start to curl up. About 2 minutes or so. Season opposite side.
  7. Once shrimp are finished cooking, turn off heat and drizzle liberally with Gravenstein Apple Balsamic in the hot pan. Toss shrimp while balsamic reduces. *I do not add the balsamic while the heat is on because the balsamic will scorch if pan is too too hot. I found it did fine if I turned the heat off and then tossed.