Edamame Avocado Toast with Grilled Shrimp

Jumping on the ever-popular avocado toast craze, Edamame Avocado Toast with Grilled Shrimp another delicious option for a quick and simple appetizer or a light meal.

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It’s colorful, the flavor is bright and it’s good for any time of the year. If you don’t have a grill pan, you could simply sauté the shrimp in a skillet on the stovetop or pop them under a very hot broiler for a couple of minutes. 

For other toast ideas, click here or here or here.

Four slices of edamame avocado toast on marble with a halved lime.

Edamame Avocado Toast with Grilled Shrimp

  • Prep Time: 15 m
  • Cook Time: 12 m
  • Total Time: 27 m
  • Servings:


  • 1 ripe avocado
  • 1 cup frozen shelled edamame thawed
  • juice of 1 lime divided
  • olive oil
  • salt and freshly ground black pepper
  • ½ pound raw large shrimp peeled and deveined
  • ½ teaspoon ground cumin
  • pinch of cayenne pepper
  • zest of 1 lime
  • 1 tablespoon chopped fresh cilantro
  • 6 slices thick-sliced wheat or multigrain artisan bread


  1. Blanch the edamame in a pot of salted boiling water for 5 minutes until soft. Drain.
  2. Using a food processor, purée the avocado, edamame and juice of half a lime until smooth. Season to taste with salt and freshly ground black pepper.
  3. Cut the shrimp in half by laying it flat on a cutting board. Place your fingertips flat on top of the shrimp and slice through the shrimp with a small paring knife. Place the cut shrimp in a bowl, drizzle with olive oil and add the cumin, cayenne pepper and lime zest. Season with salt and toss to coat the shrimp. Pre-heat a grill pan over high heat on the stovetop. Place the shrimp on the pan and grill quickly for 1 minute on each side. Toss the grilled shrimp with remaining lime juice and chopped cilantro.
  4. Brush the bread slices generously with olive oil. Press the toast into the grill pan to toast on both sides. (Alternatively, you can toast the bread in a skillet with oil, in the air fryer, or even in a toaster.)
  5. Assemble the toasts by first spreading the avocado and edamame mixture on each slice and top with the grilled shrimp. If desired, drizzle a little olive oil over each toasts and garnish with cilantro leaves.
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