It’s been far too long since the last Let’s Do Lunch post.  Let’s remedy that, shall we?  This long lag has not been intentional.  I’ve tried a few new lunch ideas that seemed promising but didn’t quite meet the mark.  But this…this so did.  It’s funny how my former deep dislike of avocado is slowly shifting, all because of my beloved guacamole.  At first it got me thinking I was instantly converted, and I was a bit overzealous.  I tried a few very avocado-y recipes, including these awesome looking tartines from Tara.  Any avocado lover would adore them.  My whole family did.  But I learned, I’m not quite there.  I need something to cut the avocado.  Like tortilla chips.  Or, in the case of this fabulous sandwich, a slice of good quality crusty bread and some spicy garlicky shrimp.  Now we’re talkin’.

One of the best things about this sandwich is that it is great warm or cold, so you can enjoy it fresh during a casual lunch at home or packed up and eaten on the go at work.  Either way, this is sure to become a favorite go-to lunch option for me.  It’s light and healthy while still being flavorful and totally satisfying.  Pea shoots are a nice garnish and add another layer of flavor, but sprouts would work just as well.  This is going into heavy rotation for me, effective immediately.


2 ripe avocados
Juice of 1 lime
½ tsp. kosher salt
4 slices crusty artisan bread, such as sourdough
10-12 oz. medium-sized shrimp, peeled and deveined
2 tbsp. olive oil, plus more for brushing
¾ tsp. red pepper flakes*
2-3 cloves garlic, finely minced
Salt and pepper, to taste
Pea shoots or sprouts, for garnish


  • 01

    Preheat the broiler.  Remove the pits from the avocados and scoop the flesh into a medium bowl.  Coarsely mash with a fork.  Add in the lime juice and salt and continue to mash until the mixture has reached your desired consistency.

  • 02

    Place slices of bread on a baking sheet, brush lightly with olive oil, and place underneath the broiler just until slightly charred, about 2 minutes.  Remove from the heat.  Cool briefly, then spread each slice of bread with an even layer of the avocado mixture.

  • 03

    Place the oil in a large skillet over medium-low heat and add the red pepper flakes and garlic to the oil.  Let warm slowly, about 5 minutes, to infuse the oil with the flavors of the red pepper and garlic.  After 5 minutes, increase the heat to medium-high.  Add the shrimp to the pan in a single layer.  Let cook until just pink on the bottom side.  Flip with tongs and let cook about 1 minute more, just until the shrimp are opaque and cooked through.  Season with salt and pepper to taste.  Remove from the heat.  Toss lightly to coat well with the garlic oil.  Let cool briefly.  Layer the shrimp over the avocado spread on the sandwiches.  Top each serving with a sprinkling of pea shoots or sprouts.  Serve.

  • 04

    *In my experience, red pepper flakes vary widely in potency.  Some are very mild while others pack a punch. If you are timid about spice, start with less and add more as you like.  For me as written, this had mild spice.

  • Liz @ Tip Top Shape

    This looks amazing! I didn’t like avocado either until I tried guacamole. Now I’m a avocado fiend!

  • erin mansfield

    These look amazing, Annie! They just might end up in my lunch rotation as well. Yum!

  • these are soooo pretty and delicious. These would be perfect for a nice brunch!

  • Caroline L.

    How wonderful! I’m a fan of both garlicky shrimp and of avocado… didn’t think to put them together! Great idea!

  • Angela

    This looks delicious. Avocado and seafood is the perfect marriage of flavor. Thanks for sharing.

  • azestybite

    I would definitely have this for lunch!

  • These look fantastic and sound wonderful. I love these flavors, and especially together.

  • these not only look stunning, but so TASTY! love the combo of avocado and shrimp. will have to give these a try on toasted gluten free bread!

  • annieseats

    Any brand recs for GF bread? I have a few friends and family with gluten sensitivity, and am always looking for more tools to prepare food for them.

  • Zoe

    These were super tasty. I think maybe I’ll try them on little french bread with 1-2 shrimp for snacks next time we have company. ;) Thanks Annie!

  • I’m always looking for more ways to use avocado in sandwiches. This is perfect! I can’t wait to try them!

  • Angel Shadoff

    This was good – only thing I can say is next time I would use half as much lime juice. Mine was a little sour – but it was good. My 12 year old ate four of these herself!