Sweet Potato, Shrimp and Avocado Toasts
Sweet Potato, Shrimp and Avocado Toasts
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Ingredients
  • 2 small sweet potatoes, peeled and cut into 1/8-inch (3 mm) thick slices
  • 1 tbsp (15 ml) olive oil
  • 16 large frozen shrimp (16-20), thawed (see note)
  • 2 very ripe avocados, halved and pitted
  • 4 slices whole wheat country bread, toasted
  • 2 limes, cut into wedges
  • 2 tbsp fresh mint leaves, torn
  • 2 tbsp cilantro leaves
  • 1 1/2 tsp seeded and finely chopped jalapeno pepper
  • Salt and pepper
  • Preparation
  • With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  • Place the sweet potatoes on the prepared baking sheet. Oil lightly. Season with salt and pepper. Bake for about 15 minutes or until tender and lightly browned.
  • Meanwhile, in a small saucepan of salted cold water, add the shrimp. Bring to a boil and let simmer for 1 minute. Drain. Peel and halve the shrimp lengthwise.
  • Place the flesh of an avocado half on each slice of bread and crush with a fork. Season with salt and pepper. Drizzle each toast with a bit of lime juice.
  • Top each toast with the sweet potatoes and shrimp. Garnish with the herbs and jalapeno. Serve with lime wedges.
  • Description
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