American · Snack
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.
$
20 minsPrep
4 minsCook
24 minsTotal
EasyLevel
Nutrition per serving
290Calories
29gProtein
11gFat
25gCarbs
3gSugar
4gFiber
680mgSodium
180mgChol
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Instructions
1
Prep
Peel and devein 250g shrimp. Halve the lime. Scoop 140g avocado flesh. Finely chop 0.5 jalapeño, 2.5 tbsp coriander, and 1.5 tbsp red onion. Finely grate 1 garlic clove. Zest the lime and juice 2 tbsp lime. Measure spices: 0.5 tsp smoked paprika, 0.5 tsp cumin, 0.375 tsp salt, 0.25 tsp pepper.
2
Boil
Bring a small pan of water to gentle simmer with squeezed lime halves, 1 bay leaf, and 1.5 tsp 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, chop into bite-size pieces.
3
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.
4
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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 250g (8.8 oz) large raw shrimp
- 1 lime
- 1 bay leaf
- 1.5 tsp fine salt
- 1 medium ripe avocado
- 30ml (2 tbsp) fresh lime juice
- 0.5 jalapeño
- 2.5 tbsp fresh coriander
- 1.5 tbsp red onion
- 1 garlic clove
- 0.5 tsp smoked paprika
- 0.5 tsp ground cumin
- 0.375 tsp fine salt
- 0.25 tsp black pepper
- 2 slices wholemeal sourdough