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Dinner recipe · from the recipe book

Garlic Shrimp Toasts with Lemony Feta Tomatoes

Juicy garlicky shrimp pile onto crisp mustard-swiped whole-grain toast with bright lemon-dill tomatoes, cucumber and salty feta.

Garlic Shrimp Toasts with Lemony Feta Tomatoes

Ingredients

  • 1 lb500 gShrimppatted dry
  • 8 slices256 gWhole-wheat bread8 slices
  • 2 tbsp30 gYellow mustard
  • 2 tbsp27 gOlive oildivided
  • 4 cloves12 gGarlicminced
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • ½ tsp1 gCrushed red pepper
  • 1⅔ cups250 gCherry tomatoesquartered
  • ½ medium (8 in.)150 gCucumberdiced
  • ¼ cup chopped40 gRed onionfinely diced
  • 1 cup sprigs8 gFresh dillchopped
  • 2 tbsp30 gLemon juicedivided
  • ⅓ cup crumbled50 gFeta cheesecrumbled
  • 2 cups loosely packed60 gBaby spinach
  • ½ tsp1 gBlack pepper
  • ⅛ tsp1 gSalt

Steps

  1. Make the topping first: in a bowl, toss the cherry tomatoes, cucumber, red onion, dill, half the lemon juice and a third of the olive oil; set aside.
  2. Toast the bread slices until crisp, then spread each with the mustard and top with the spinach.
  3. In a bowl, toss the shrimp with the garlic, paprika, red pepper flakes, salt and black pepper.
  4. Heat the remaining two-thirds of the olive oil in a large skillet over medium-high heat. Add the shrimp in one layer and cook 2 to 3 minutes per side until pink and opaque.
  5. Take the skillet off the heat and drizzle the shrimp with the remaining half of the lemon juice.
  6. Divide the shrimp over the toasts, spoon on the tomato-cucumber topping, scatter the feta over, and serve two toasts per person.

Contains: Milk, Shellfish, Gluten. Some brands contain egg, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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