Confetti Shrimp Toast With Bean Basil Pâté


Confetti Shrimp Toast With Bean Basil Pâté

  • 25 Minutes
  • 1 Serving
  • 25 Minutes
  • 1 Serving


  • 1 slice of Arnold Healthy Multigrain bread
  • 2 teaspoons fresh lime juice
  • 1 1/4 teaspoons honey
  • 1/2 teaspoon extra virgin olive oil
  • 3 ounces small raw shrimp (peeled, deveined, tail-off), patted dry
  • 1/8 teaspoon crushed red pepper flakes, or to taste
  • Pinch of salted seafood seasoning (to taste)
  • 2 Tablespoons matchstick carrots
  • 2 Tablespoons matchstick seedless cucumber (do not peel)
  • 1 teaspoon slivered fresh basil leaves
  • 1/2 teaspoon freshly grated lime zest


  1. Prepare Bean Basil Pâté by placing ingredients in a food processor/blender and puréeing until smooth.
  2. Season as desired with salt and pepper and then set aside.
  3. For Sandwich, combine lime juice and honey in a small bowl and set aside.
  4. Heat a small nonstick skillet over medium heat and add olive oil when hot.
  5. Place shrimp and pepper flakes in skillet and lightly sprinkle with seafood seasoning.
  6. Sauté until shrimp are slightly browned and color changes to pink, 2 to 3 minutes.
  7. Remove skillet from heat and stir in lime juice/honey mixture, tossing shrimp to coat.
  8. Fold in carrots and cucumber.
  9. Place Healthy Multigrain bread in toaster until browned and crisped.
  10. Spread toast with 3 Tablespoons of the bean pâté and place on serving plate.
  11. Arrange shrimp mixture over bean pâté and sprinkle with slivered basil and lime zest.
  12. Note: Cover and refrigerate remaining bean pâté and use for future sandwiches or as a dip for veggies or toasts/crackers.


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