Shrimp Blt
Elevate your sandwich game with this irresistible Shrimp BLT, a modern twist on the classic bacon, lettuce, and tomato combo. Juicy, seasoned shrimp are pan-seared to perfection and paired with crispy bacon, fresh romaine lettuce, and ripe tomato slices, all nestled between toasted sourdough slices. The star of the show? A zesty lemon mayo spread that adds a bright, tangy kick to each bite. Ready in just 30 minutes, this easy and satisfying recipe is perfect for lunch or a casual weeknight dinner. Whether you’re craving bold flavors or looking to impress guests, this Shrimp BLT is a surefire hit that blends savory, fresh, and indulgent elements seamlessly.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 12 large pieces Shrimp (peeled and deveined)
- 4 slices Bacon
- 4 leaves Romaine lettuce
- 1 large (sliced) Tomato
- 2 tablespoons Mayonnaise
- 1 teaspoon Lemon juice
- 0.25 teaspoons Garlic powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon Olive oil
- 4 slices Sourdough or sandwich bread
Instructions
Begin by preparing the shrimp. Pat the shrimp dry with a paper towel, then season with salt, black pepper, and garlic powder.
Heat a skillet over medium heat and add olive oil. Once the oil is hot, cook the shrimp for 2-3 minutes per side or until opaque and slightly golden. Remove from the skillet and set aside.
In the same skillet, cook the bacon slices until crispy, about 3-4 minutes per side. Transfer the bacon to a paper towel-lined plate to drain excess grease.
While the bacon and shrimp cool slightly, combine mayonnaise and lemon juice in a small bowl to make a simple lemon mayo spread.
Toast the slices of bread to your desired level of crispness using a toaster or skillet.
Assemble the sandwich: Spread the lemon mayo evenly onto one side of each slice of toasted bread. Start layering with romaine lettuce, followed by tomato slices, crispy bacon, and cooked shrimp.
Top with the second slice of bread, slice the sandwich diagonally if desired, and serve immediately.
Nutrition Facts
Calories |
545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 254 mg | 85% | |
| Sodium | 1470 mg | 64% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 3.1 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 85 mg | 7% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 663 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
