Inspired by the iconic lobster BLT panini at Chinois by Wolfgang Puck, this sandwich delivers that same balance of richness, freshness, and bold flavor – but in a way that’s approachable for home cooks.
It’s quick enough for a weeknight, impressive enough for guests, and one of those recipes that makes you stop mid-bite and think… oh wow, this is good.
⭐️ Shrimp BLT: recipe at a glance
- Flavor: Smoky, briny, fresh, and creamy.
- Texture: Crispy bacon, juicy shrimp, crunchy lettuce, toasted bread.
- Dietary: Protein (shrimp and pork), dairy-free, gluten-free adaptable, contains eggs (mayonnaise), nut-free.
- Quick: Shrimp cooks fast and stays juicy when grilled properly.
- Creamy aioli: Capers + lemon in the aioli cut through the richness of bacon.
🔎 What is a Shrimp BLT Sandwich?
A shrimp BLT is a variation of the classic BLT sandwich where grilled or sautéed shrimp complements the traditional bacon, lettuce, and tomato combination.
✔️ Ingredients, Substitutions and Swaps
For the complete list of ingredients and exact quantities, check the printable recipe card below.
- Shrimp: Use large shrimp, peeled and deveined. Small shrimp can overcook quickly so it’s best to stick to medium, large or jumbo shrimp. Lobster meat can also be used.
- Bread: I used ciabatta bread when taking the photographs for this post but other breads like country bread, sourdough or even French bread rolls can be used. You want something sturdy enough to hold the fillings without collapsing.
- Bacon: A classic BLT element. Bacon is cooked to crispy perfection.
- Lettuce: Green leaf or butter lettuce adds freshness without being too rigid. Iceberg lettuce and Romaine can be used.
- Tomatoes: Use ripe, in-season tomatoes for the best flavor. Lightly salting them enhances sweetness and removes excess moisture.
✔️ For the Herb Aioli
- Mayonnaise: The base of the aioli adds creamy richness. You can use plant-based mayo or olive oil mayo if preferred.
- Capers: This is the secret! The capers add a briny punch that pairs beautifully with seafood in general.
- Lemon juice: Adds brightness to the creamy aioli. Fresh citrus juice is always best.
- Basil: Fresh basil adds freshness, aroma and flavor. You can swap this ingredient with parsley, although the flavor profile won’t be quite the same – yet delicious.
- Garlic and Scallions: Fresh garlic is key when making any aioli. Your next best option is garlic paste. Sliced scallion adds a bit of a mild bite.
🔎 How to Make Shrimp BLT Sandwiches?
Scroll to the printable recipe card for exact instructions and specific cooking times.
- Make the Herb Aioli: In a bowl, combine mayonnaise, garlic, lemon juice, capers, basil, and scallions. Season with salt and pepper. Refrigerate for at least 30 minutes for best flavor.
- Season the Shrimp:Toss shrimp with olive oil, salt, and pepper.
- Grill the Shrimp: Preheat grill or grill pan to medium-high heat. Cook shrimp for 2-3 minutes per side, until opaque and just cooked through. Do not overcook.
- Toast the Bread: Lightly toast bread or ciabatta halves until golden and crisp.
- Assemble the Sandwich: Spread aioli on bread. Add lettuce, layer tomatoes and season with salt and pepper. Add crispy bacon, top with shrimp (6-8 per sandwich). Close and press gently.
Foolproof Crispy Bacon
Cooking bacon in the oven is the only way to cook bacon without any mess! Great for cooking big or small batches!
💡 Recipe Tips: Prep & Adjustments
- Don’t overcook shrimp: They go from perfect to rubbery fast. Pull them as soon as they turn opaque. Shrimp are perfectly cooked when they turn pink and curl into a loose “C” shape.
- Season tomatoes: This small step dramatically boosts flavor and prevents bland layers.
- Let the aioli rest: The flavors meld and deepen after 30 minutes. Waiting is totally worth it.
- Toast is not optional: Whether you grill it or toast it, this step protects the bread from becoming soggy quickly.
🤔 Frequently Asked Questions
What goes well on a shrimp BLT?
Avocado, sliced red onion, or even a fried egg can add richness to this delicious sandwich.
Can I make this without a grill?
Yes! Use a grill pan or skillet over medium-high heat.
Can I use frozen shrimp?
Absolutely. Thaw completely and pat dry before seasoning and cooking to avoid excess moisture.
What’s the best bread for a BLT sandwich?
Sturdy bread like country bread, sourdough or ciabatta works best because it holds up to juicy fillings.
Can I make the aioli ahead of time?
Yes, make the aioli up to 2 days in advance. Store covered in an airtight container in the refrigerator.
🔎 How Do you Keep a BLT From Getting Soggy?
Toast or grill the bread and layer ingredients strategically placing lettuce between the bread and tomatoes helps create a moisture barrier.
✔️ Make Ahead and Storage
- Make Ahead: You can make the aioli 2 days ahead. Store in an airtight container in the fridge until ready to use. The shrimp is best when eaten fresh but it can be grilled a day ahead and kept in the fridge.
- Storing: The assembled sandwich is best when eaten immediately. Any leftovers can be wrapped or stored in an airtight container, in the fridge overnight.
💛 Intentional Cooking
Your priorities, your recipe. Learn about Intentional Cooking.
Animal Welfare: Bacon brings big flavor, but sourcing matters. When possible, choose bacon labeled humanely raised or pasture-raised, which supports better living conditions for pigs. Even using a smaller amount of high-quality bacon can make a difference.
Environment: Shrimp farming can vary widely. When possible, look for responsibly sourced or wild-caught shrimp to reduce environmental impact.
Time and Convenience: This is a fast, high-impact meal-perfect for nights when you want something special without a long cooking process.
👀 Take a look at these other shrimp recipes:
💡 Essentials you’ll adore for this recipe
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Weber Genesis E-325 Gas Grill
Powerful, reliable, and built for even heat, this grill features a sear zone for perfect grill marks and cast-iron grates that lock in flavor. Ideal for everything from shrimp to steaks.
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Grilling BBQ Tool Set
A reliable, all-in-one grilling set that has everything you need to cook with confidence. This durable kit includes a spatula, fork, brush, and tongs-perfect for flipping steaks, handling sausages, and managing the grill like a pro.
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Extra Virgin Olive Oil
I may be a little biased since I’ve spent most of my life in sunny California – but this extra virgin olive oil from California Olive Ranch truly stands out. Made from 100% California-grown olives, it offers fresh, balanced flavor and is cold-pressed, certified extra virgin, and produced with a commitment to regenerative farming practices.…
Grilled Shrimp BLT Panini with Herb Aioli
Ingredients
- 1 lb large shrimp peel and deveined, tails off
- 2 tablespoons olive oil
- Salt and pepper to taste
- 12 slices country bread or sourdough , or 6 ciabatta rolls, cut in half lengthwise
- 12 lettuce leaves
- 3 tomatoes, sliced
- Salt and pepper to taste
- 12 slices bacon , cooked to crispy perfection
For the Aioli
- 1/3 cup mayonnaise
- 1 clove garlic, grated
- Juice of half lemon
- 3 tablespoons drained capers, roughly chopped
- 2 tablespoons fresh basil, chopped
- 1 tablespoons scallions, thinly sliced
- Salt and pepper to taste
Instructions
- For the herb aioli, in a bowl combine the mayonnaise, garlic, lemon juice, capers, basil and scallions. Add salt and pepper to taste. Mix well. Cover and refrigerate until ready to use.
- In a mixing bowl, toss the shrimp with the olive oil and season with salt and pepper.
- Preheat a grill or a grill pan to medium high. Cook the shrimp on the grill 2 -3 minutes per side or until cooked through and opaque at the center. Remove from the grill.
- Cut each ciabatta roll half lengthwise and toast them lightly on the grill or grill pan.
- To assemble, spread both sides of the ciabatta bread with some of the herb aioli. Working with the bottom slice of the ciabatta bread, stack 2 lettuce leaves and 3 tomato slices. Season the tomatoes with salt and pepper. Top with shrimp (about 6 pieces) and 2 bacon slices per sandwich. Top with the other half of the bread. Enjoy!
Notes
- Shrimp: Frozen shrimp (thawed) works as well as fresh shrimp. Keep in mind that the fresh shrimp sold at supermarkets has been previously frozen. Thaw in the fridge for about 2 hours or in a colander under cold, running water (depending on size, it thaws in about 8-10 minutes).
- Don’t overcook the shrimp: Shrimp are perfectly cooked when they turn pink and curl into a loose “C” shape. That’s your cue to turn off the heat. If they curl tightly into an “O,” they’re overcooked and can become rubbery.
- Bacon: Cooking bacon in the oven is my absolute favorite way to get crispy bacon without making a mess in the kitchen.
Nutrition
This post was first published in 2016. It has been updated with relevant information and tips. The recipe remains the same.
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