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Miss Shirley's Cafe


What better way to wake up, during the warmer months, than with a light & fresh favorite like our Citrus Shrimp Avocado Toast?

This seasonal spin on a Breakfast & Brunch staple is piled high with creamy Avocado, fresh sliced Cucumber & a delicious Citrus Shrimp Salad - which can also be perfectly paired with chips, for a satisfying summertime snack!

Get the recipe below, or try this tasty selection at Miss Shirley's Roland Park, Inner Harbor or Annapolis locations.


(Serves 2)



- 2 slices – Rosendorff’s Multigrain Bread

- 1 each – Avocado

- 1 cup  Citrus Shrimp (see recipe below)

- ¼ each  Cucumber

- 1 each  Lime



Toast Multigrain Bread.

Cut and seed Avocado.

Mash Avocado, leaving some chunks.

Squeeze a small amount of Lime Juice on mashed Avocado.

Spread a thick layer of mashed Avocado onto each slice of Toast.

Thinly slice Cucumber lengthwise and lay slices on top of Avocado, about 3-4 slices on each Toast.

Place about ½ cup of Citrus Shrimp on each Toast.

Garnish each toast with a Lime wheel.

Serve immediately.



(Serves 2-3)



- 6 oz  Shrimp, cooked, peeled & deveined

- 1 each  medium Red Tomato, diced

- ¼ each – small Red Onion, diced

- ½ each – small Jalapeño Pepper, seeded & diced

- 1 tbsp – fresh Cilantro, chopped

- ½ tsp – fresh Garlic, chopped

- 1 tbsp  Olive Oil

- 1 each  Lime, zested & juiced

- ¼ tsp – Oregano

- ½ tsp – Kosher Salt

- 1/8 tsp – Ground Black Pepper



Take cooked, peeled & deveined Shrimp and dice, then place in medium bowl.

Small dice Red Onion, Jalapeno and Red Tomato, and add to bowl.

Finely chop Cilantro & Garlic, and add to bowl.

Add Oil, Lime Zest & Juice, Oregano, Salt and Pepper to bowl.

Mix well, and adjust seasonings to taste, if needed.

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