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Open-faced shrimp avocado toast topped with roasted red pepper and microgreens on brown paper

Photo: Loa Kon / Unsplash · Unsplash License

Air Fryer

Air Fryer Chili-Lime Shrimp Avocado Toasts

Juicy chili-lime shrimp, bright smashed avocado, sweet roasted pepper and peppery microgreens turn crisp sourdough into a fast, complete lunch or brunch.

Developed for DishGal · Updated 2026-10-18

Air FryerEasy Seafood Recipes
Prep18 min
Cook10 min
Total28 min
Cost$4.20

Directions

  1. Dry and season the shrimp

    Preheat a basket-style air fryer to 390°F for 3 minutes, or follow the manufacturer's preheating directions. Pat the shrimp very dry. Toss them with the olive oil, lime zest, chili powder, smoked paprika, garlic powder and 1/2 teaspoon salt until evenly coated. Keep the raw shrimp and their bowl away from the ready-to-eat toppings.

  2. Air-fry in one uncrowded layer

    Arrange the shrimp in a single layer in the basket; cook in two batches if they overlap. Air-fry at 390°F for 5 to 7 minutes, shaking the basket after 3 minutes, until the shrimp are opaque, firm and 145°F at the thickest part. Transfer them to a clean plate immediately so residual heat does not make them rubbery. Air-fryer models vary, so begin checking at 5 minutes.

  3. Make the bright avocado base

    While the shrimp cooks, mash the avocados with 1 1/2 tablespoons lime juice, the chopped cilantro and the remaining 1/4 teaspoon salt. Leave some small pieces for texture. Taste and add the remaining 1/2 tablespoon lime juice if the avocado needs more brightness. Press reusable wrap directly against the surface if it will stand for more than 10 minutes.

  4. Crisp the sourdough

    After the shrimp comes out, reduce the air fryer to 375°F. Air-fry the sourdough in one layer for 2 to 3 minutes, turning once, until the surface is crisp but the center still has a little chew. Work in batches rather than stacking the slices. Watch closely because dry bread browns quickly in a hot basket.

  5. Build the toasts to match every bite

    Divide the avocado mash among the four warm toasts and spread it to the edges. Top each with roasted red pepper, microgreens and one-quarter of the shrimp. Finish with cilantro leaves. Serve immediately, offering hot sauce or red pepper flakes at the table so the shared recipe stays mild.

Why this works

Why it worksDry shrimp plus a thin film of oil lets circulating air cook the surface quickly, while a 145°F temperature check protects the juicy center from guesswork.
Why it worksLime zest seasons the shrimp without adding wet acid before cooking; measured lime juice goes into the avocado where it adds brightness and slows browning.
Why it worksCrisping the sturdy bread after the shrimp uses the already-hot appliance, and the dry roasted pepper prevents the layered toast from turning soggy.

Useful kitchen gear

Tools that make this easier.

Compare the function and specifications first; skip anything your kitchen already handles well.

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Compare on Amazon5- to 6-quart basket air fryerA roomy basket keeps one pound of shrimp in an uncrowded layer and then crisps the sourdough with the appliance already hot.See current options → Compare on AmazonInstant-read thermometerCheck the thickest shrimp for 145°F without extending the short cook until every piece curls tightly.See current options → Compare on AmazonFine citrus zesterRemove fragrant lime zest for the shrimp while leaving the bitter white pith behind.See current options →

Swaps & notes

Easy swaps

  • For a less spicy version, replace the chili powder with sweet paprika. Keep hot sauce at the table so each diner controls the heat.
  • Use thawed frozen shrimp, but drain and pat them thoroughly dry before seasoning. Do not air-fry shrimp that still have surface ice.
  • Replace microgreens with baby arugula or thinly shredded romaine, and use toasted whole-grain country bread when sourdough is unavailable.

Cook notes

  • This recipe is calibrated for a 5- to 6-quart basket air fryer. A smaller basket may require extra batches; never block the model's air vents and follow its manual for preheating and capacity.
  • Shrimp size affects timing more than weight. Large shrimp usually finish in 5 to 7 minutes; start checking early and confirm 145°F at the thickest point rather than waiting for tight curls.
  • Pat jarred peppers dry after draining. Excess brine thins the avocado and softens the toast.
  • Keep the seasoning mild for a mixed-age table. Hot sauce, red pepper flakes and extra lime can all be added after serving.

Storage

The assembled toasts are best eaten immediately. Refrigerate cooked shrimp, avocado mash and toppings in separate airtight containers within 2 hours; keep the shrimp up to 3 days and the avocado mash up to 1 day with reusable wrap pressed against its surface. Reheat shrimp in the air fryer at 325°F just until they reach 165°F, about 2 to 3 minutes, and toast fresh bread for serving. Do not freeze the avocado mixture or assembled toasts.

Questions

Can I cook frozen shrimp in the air fryer for these toasts?

Thaw them first for this recipe. Frozen shrimp release water that prevents the oil and spices from coating evenly, and their icy surface makes the short cook time unreliable. Thaw overnight in the refrigerator or under cold running water, then drain and pat completely dry.

How do I keep air-fryer shrimp from becoming rubbery?

Use one uncrowded layer, begin checking at 5 minutes and remove each batch as soon as the thickest shrimp reaches 145°F. Leaving cooked shrimp in the hot basket while assembling the toast continues cooking them, so move them to a clean plate right away.

Can I make the shrimp avocado toasts ahead?

Prepare the shrimp, roasted pepper and avocado mash up to a few hours ahead and refrigerate them separately. Press reusable wrap directly on the avocado and toast the bread only when ready to eat. Assemble at the last moment so the bread stays crisp and the microgreens do not wilt.

Air-fryer technique

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Air Fryer Chili-Lime Shrimp Avocado Toasts
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1. Dry and season the shrimpPreheat a basket-style air fryer to 390°F for 3 minutes, or follow the manufacturer's preheating directions. Pat the shrimp very dry. Toss them with the olive oil, lime zest, chili powder, smoked paprika, garlic powder and 1/2 teaspoon salt until evenly coated. Keep the raw shrimp and their bowl away from the ready-to-eat toppings.
2. Air-fry in one uncrowded layerArrange the shrimp in a single layer in the basket; cook in two batches if they overlap. Air-fry at 390°F for 5 to 7 minutes, shaking the basket after 3 minutes, until the shrimp are opaque, firm and 145°F at the thickest part. Transfer them to a clean plate immediately so residual heat does not make them rubbery. Air-fryer models vary, so begin checking at 5 minutes.
3. Make the bright avocado baseWhile the shrimp cooks, mash the avocados with 1 1/2 tablespoons lime juice, the chopped cilantro and the remaining 1/4 teaspoon salt. Leave some small pieces for texture. Taste and add the remaining 1/2 tablespoon lime juice if the avocado needs more brightness. Press reusable wrap directly against the surface if it will stand for more than 10 minutes.
4. Crisp the sourdoughAfter the shrimp comes out, reduce the air fryer to 375°F. Air-fry the sourdough in one layer for 2 to 3 minutes, turning once, until the surface is crisp but the center still has a little chew. Work in batches rather than stacking the slices. Watch closely because dry bread browns quickly in a hot basket.
5. Build the toasts to match every biteDivide the avocado mash among the four warm toasts and spread it to the edges. Top each with roasted red pepper, microgreens and one-quarter of the shrimp. Finish with cilantro leaves. Serve immediately, offering hot sauce or red pepper flakes at the table so the shared recipe stays mild.