Shrimp Open Faced Sandwich
Elevate your lunch game with this irresistible Shrimp Open-Faced Sandwich, a light yet satisfying recipe that combines succulent, sautéed shrimp with creamy avocado and a medley of fresh toppings. Perfectly toasted sourdough bread serves as the base for this flavor-packed creation, while freshly mashed avocado gets a velvety upgrade with a touch of mayonnaise. Juicy cherry tomatoes, aromatic dill, and crisp microgreens add a refreshing burst of color and texture, all balanced by a zesty drizzle of lemon juice. Ready in just 25 minutes, this protein-rich open-faced sandwich is perfect for a quick lunch or an elegant appetizer. Whether you’re looking for a healthy shrimp recipe, a gourmet sandwich idea, or easy avocado-based dishes, this one is guaranteed to impress!
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Recipe Information
Ingredients
- 300 grams raw shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon lemon juice, freshly squeezed
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
- 4 sourdough bread slices
- 1 large avocado
- 2 tablespoons mayonnaise
- 1 tablespoon fresh dill, chopped (optional)
- 8 cherry tomatoes, halved
- 1 cup microgreens or baby arugula (for garnish)
Instructions
Heat a large skillet over medium heat and add 2 tablespoons of olive oil.
Once the oil is hot, add the minced garlic and sauté for 30 seconds until fragrant.
Add the shrimp to the skillet and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Cook the shrimp for 2-3 minutes per side until they turn pink and are fully cooked. Remove the skillet from heat, drizzle with 1 tablespoon lemon juice, and set the shrimp aside to cool slightly.
While the shrimp cool, mash the avocado in a small bowl using a fork. Mix in 2 tablespoons of mayonnaise and a pinch of salt until smooth and creamy.
Toast the sourdough slices until golden brown and crispy.
Spread a generous layer of the avocado mixture onto each slice of sourdough.
Top the avocado spread with the cooked shrimp, dividing them evenly among the slices.
Garnish each sandwich with halved cherry tomatoes, a sprinkle of fresh dill (if using), and a handful of microgreens or baby arugula.
Serve immediately and enjoy your Shrimp Open-Faced Sandwich!
Nutrition Facts
Calories |
1251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.2 g | 105% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 597 mg | 199% | |
| Sodium | 1651 mg | 72% | |
| Total Carbohydrate | 57.6 g | 21% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 22.7 g | ||
| Protein | 84.6 g | 169% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 361 mg | 28% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 3817 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
