Shrimp Avocado Smash Tub
Chopped poached shrimp smashed with creamy avocado, lime, and coriander served on wholemeal sourdough, a fridge-ready coastal American protein snack you scoop and serve all week.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Peel and devein 250g shrimp. Halve the lime. Scoop 140g avocado flesh. Finely chop the half jalapeño, 2.5 tbsp coriander, and 1.5 tbsp red onion. Finely grate 1 garlic clove. Zest the lime half and juice 2 tbsp lime. Measure spices: 0.5 tsp smoked paprika, 0.5 tsp cumin, 0.375 tsp salt, 0.25 tsp pepper.
Boil
Bring a small pan of water to gentle simmer with the squeezed lime half, 1 bay leaf, and 0.5 tbsp salt. Add shrimp, poach 2–3 minutes until just pink and opaque. Drain and immediately plunge into iced water to stop cooking. Drain fully, pat dry, and chop into bite-size pieces.
Build
In a small bowl, mash avocado flesh with lime juice, zest, garlic, smoked paprika, cumin, salt, and pepper using a fork until mostly smooth with some texture. Add chilled chopped shrimp, jalapeño, coriander, and red onion; smash together until evenly combined but still chunky. Taste and adjust seasoning.
Rest and plate
Transfer smash to an airtight container, press parchment directly onto the surface to slow oxidation, and refrigerate up to 2 days. To serve, toast 1 slice wholemeal sourdough and scoop roughly 60g smash onto bread. Plate with sliced bell pepper, baby carrots, or celery sticks alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.