Pan-Seared Shrimp Toast with Tomato, Lime & Kimchi Mayo

Move over avocado toast. There’s a new, and just as pretty, app that’s sure to be as pleasing to the eye as it is to the palate. You can enjoy shrimp toast anytime, whether it’s just for yourself for lunch or as an app for dinner guests.

Pan-Seared Shrimp Toast with Tomato, Lime & Kimchi Mayo
Pan-Seared Shrimp Toast with Tomato, Lime & Kimchi Mayo
Servings Prep Time Cook Time
4servings 20minutes 5minutes
Servings Prep Time
4servings 20minutes
Cook Time
5minutes
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. In a medium-large sized fry/sauté pan, over medium-high heat, add the canola oil, add the prawns and pan sear until cooked through, approximately 2 to 3 minutes total. Add 1 tbsp whole butter, squeeze 1 tbsp lime juice in the pan to finish the cooking and flavor the shrimp.
  2. Cut the loaf of bread into ½ slices, rub each slice with a clove of garlic and brush the bread with olive oil. Once brushed, toast the bread in a pre-heated 325-degree oven until light golden brown.
  3. In a blender, puree mayo ingredients together, place in an airtight container and set aside. This will last for a week.
  4. To assemble the shrimp toast, spread 1 tbsp of the kimchi mayo on each piece of toast. Place 2 shrimp on top and garnish with 1 tsp of chopped herbs (chives or scallions) and zest some lime on top.
Recipe Notes

Nutrients per serving: 854 calories, 20 g protein, 53 g fat (9.6 g saturated fat), 78 g carbohydrates,  3.8 g fibre, 2,115 mg sodium.

 

Whether cooking for six or six hundred in his role as Ocean Wise Executive Chef at the Vancouver Aquarium, Chef Ned Bell's cooking philosophy is globally inspired and locally created. Since founding Chefs for Oceans in early 2014, Ned has biked 8,700 km across Canada and hosted dozens of events featuring some of the best chefs in the country to raise awareness for sustainable seafood and healthy lakes, oceans and rivers. Ned is also a member of the Loblaw Food Council, and his most recent work involved collaborating and contributing to the Loblaw 2017 Canadian Food Trends.