Shrimp, Fava Bean and Avocado Bruschetta

I have been wanting to make this recipe ever since I saw that it features fava beans. Why was I eager and excited? I guess because I haven’t ever cooked with these beans before, and I love trying new things.

Fava beans are supposedly labor-intensive because you have to depod the beans and then deshell each bean individually. I can see how this might deter someone cooking a fava-centered dinner for six people. But for a single serving or even a dinner for two or three, fava beans are a great “new” vegetable to try at the summer table (if you’re not familiar with them already).

When it comes to the herbs in this recipe, do what feels natural. You might prefer more mint; whereas others might find that the flavor overpowers the creamy, earthy fava beans. Parsley can give it all a fresh spin, and basil is always welcome, but make sure you don’t overdo it. Fresh herbs can go a long way in a bruschetta spread like this, so add a little at a time and taste test.

This recipe was actually a lot faster to put together than I had originally thought. The beans don’t take long to steam or even shell, and the result is definitely worth coming back for seconds.

This recipe is inspired by Grace Cheetham’s cookbook “Simply Gluten-Free & Dairy-Free: Breakfasts, Lunches, Treats, Dinners, Desserts”

Ingredients (serves 2)

1.5  pounds fresh fava beans, podded

1 avocado

6 ounces cooked, shelled and detailed shrimp, chopped

About 5 leaves mint, finely chopped, plus a few sprigs for cooking

About 5 large basil leaves, finely chopped

A healthy handful of parsley, finely chopped

A small handful cilantro leaves, finely chopped (optional)

1 teaspoon lime juice

1 teaspoon lemon juice

1 tablespoon olive oil

1/2 teaspoon crushed red pepper

Toasted gluten-free bread, (I used these English muffins)

1 garlic clove, peeled and rubbed on bread (optional)

Salt, to taste


1. Put the beans and mint sprigs in a steamer and steam, covered, over high heat 4 to 5 minutes until tender. Remove and discard the mint.

2. Rinse the beans under cold running water, then drain and tranfser to a bowl. Remove and discard the skins from the beans by squeezing the skins until the beans pop out. Mash the beans coarsely.

3. Peel the avocado, remove and discard the pit, then mash the flesh coarsely and stir into the beans.

4. Add the shrimp, chopped herbs, lime and lemon juice, olive oil and red pepper, and mix well. Season to taste with salt.

5. Toast your choice gluten-free bread. Rub the garlic (optional) onto the toasted break slices and top with a spoonful of the shrimp-fava mixture. Serve immediately and enjoy!


Tags: , , , ,

Categories: Appetizer, Main dish, Seafood, Season: Summer


Became a voracious, unapologetic bookworm in 4th grade after reading the first three Harry Potter books. Have a thing for dystopias, young adult novels, classic literature and funny memoirs (re: Mindy Kaling / Tina Fey). English and journalism geek, media and pop culture critic, food writer and blogger, editor of an entertainment magazine. Hobbies include: my Netflix account, cooking, gardening, music, art and hiking.


Subscribe to our RSS feed and social profiles to receive updates.

No comments yet.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: