Open-Faced Healthy Shrimp Toast with Fresh Veggies
This Shrimp Toast is a healthy shrimp toast recipe made with juicy seasoned shrimp, crunchy carrots, fresh romaine lettuce, sprouts, Parmesan cheese, and crispy toasted bread. It’s an easy breakfast, brunch, or light lunch, ready in just 25 minutes!
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The shrimp are seasoned with smoked paprika, cayenne, garlic, and rosemary before being pan-seared until perfectly golden, while a squeeze of fresh lime adds a bright, citrusy finish.
It is always a great choice for weekend brunch, spring lunches, or even for summer dinner. Plus, it’s a great protein lunch idea (and if you’re into high-protein lunches, you’ll find more recipes here)
How to Make Shrimp Toast
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Clean the shrimp if they are not cleaned.
2. Put the shrimp, chili seasoning, rosemary, cayenne, paprika, and garlic powder in a bowl. Mix by hand or with a spoon.
3. Heat the coconut oil in a pan.
4. Add the prawns and fry first on one side for 3-4 minutes, then on the other side or until golden. Squeeze the juice of half a lime over the top of the shrimp. Set aside.
5. In the same pan without changing the coconut oil, add the shredded carrots.
6. Saute for 6-7 minutes. Add the black sesame seeds and stir.
7. Remove the carrots from the pan and into a bowl. Set aside.
8. Toast the bread slices on both sides in the heated pan, or in a toaster, if that’s your preference.
9. Choose the four freshest, and juiciest, green leaves from the romaine lettuce and place one on top of each toast.
10. Then add the carrots, followed by a sprinkle of parmesan cheese.
11. Top with shrimp, and end with a dollop of sprouts.
Serve & Enjoy!
Important Recipe Notes
- Use sturdy bread like whole wheat, sourdough, or artisan bread so it holds all the toppings without becoming soggy.
- Fresh or frozen large shrimp both work well. Just thaw frozen shrimp completely and pat them dry before cooking.
- Cook the shrimp only until they turn pink and opaque to keep them tender and juicy.
- Fresh lime juice adds brightness, so don’t skip squeezing it over the shrimp before serving.
- You can change romaine lettuce with spinach, butter lettuce, or mixed greens.
- If sprouts aren’t available, shredded cabbage, coleslaw mix, or shredded Brussels sprouts make great substitutes.
- You can use avocado oil, olive oil, or sunflower oil instead of coconut oil.
- This recipe is best assembled and eaten right away since the toast will soften as it sits.
Shrimp Toast
Ingredients
- 4 Slices Whole Wheat Bread or your favorite bread
- 10-12 Ounces Uncooked Fresh King Prawn or large raw shrimp
- 2 Large Carrots shredded
- 4 Romaine Lettuce Leaves
- ½ Cup Sprout Mix
- ½ Cup Shredded Parmesan Cheese
- ½ Lime
- 1 tbsp Coconut Oil
- ½ tsp Chili Seasoning
- ½ tsp Fresh Rosemary
- ½ tsp Cayenne Pepper
- ½ tsp Smoked Paprika
- ½ tsp Black Sesame Seeds or white
- ½ tsp Garlic Powder
- Salt and Pepper to taste
Instructions
- Clean the shrimp if they are not cleaned.
- Put the shrimp, chili seasoning, rosemary, cayenne, paprika, and garlic powder in a bowl. Mix by hand or with a spoon.
- Heat the coconut oil in a pan.
- Add the prawns and fry first on one side for 3-4 minutes, then on the other side or until golden. Squeeze the juice of half a lime over the top of the shrimp. Set aside.
- In the same pan without changing the coconut oil, add the shredded carrots.
- Saute for 6-7 minutes. Add the black sesame seeds and stir.
- Remove the carrots from the pan and into a bowl. Set aside.
- Toast the bread slices on both sides in the heated pan, or in a toaster, if that’s your preference.
- Choose the four freshest, and juiciest, green leaves from the romaine lettuce and place one on top of each toast.
- Then add the carrots, followed by a sprinkle of parmesan cheese.
- Top with shrimp, and end with a dollop of sprouts. Enjoy!
Check Out More Shrimp Recipe Ideas!
One-Pot Instant Pot Shrimp Boil
