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. Most often I use just regular white sandwich bread. 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! 🙂
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