Spicy Chili Prawn Avocado Toast with Quick Pickled Onions

High ProteinPaleo

A 495-calorie Breakfast recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 2 slices (approx. 50g total) paleo bread (e.g., made from almond flour/coconut flour)
• 200g raw prawns, peeled and deveined
• 1 ripe avocado (approx. 150g edible portion)
• 1/2 small red onion (approx. 30g), thinly sliced
• 2 tbsp apple cider vinegar
• 1 tsp erythritol or monk fruit sweetener
• 1/4 tsp red pepper flakes (or to taste)
• 1 tbsp olive oil
• Salt and black pepper to taste
• Fresh cilantro or parsley for garnish (optional)

Instructions

1. Prep: Thinly slice the red onion. In a small bowl, combine the sliced red onion, apple cider vinegar, erythritol/sweetener, and a pinch of salt. Stir and let sit to quickly pickle while you prepare the rest.
2. Heat 1 tablespoon of olive oil in a non-stick pan over medium-high heat. Add the prawns and red pepper flakes. Season with salt and pepper.
3. Cook the prawns for 2-3 minutes per side, or until pink and opaque. Remove from heat.
4. Toast the paleo bread slices in a toaster or pan-fry them lightly in the same pan for 2-3 minutes per side until golden.
5. Halve and pit the avocado. Scoop out the flesh into a bowl and mash it with a fork. Season with a pinch of salt and pepper.
6. Spread the mashed avocado evenly over the toasted paleo bread slices.
7. Divide the spicy prawns between the two avocado toasts. Top with the quick-pickled red onions, draining any excess liquid.
8. Garnish with fresh cilantro or parsley if desired.