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Grilled Shrimp BLT Panini with Herb Aioli

This Grilled Shrimp BLT Panini is so flavorful! Perfectly grilled shrimp with a delicious and creamy herb aioli elevate the classic BLT to new levels!
Course Dinner, Lunch, Main Course
Cuisine American
Keyword Panini, Shrimp BLT, Shrimp Panini
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 507kcal


  • 1 lb large shrimp peel and deveined, tails off
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 6 ciabatta rolls
  • 12 lettuce leaves
  • 3 tomatoes, sliced
  • Salt and pepper to taste
  • 12 slices of 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 chopped basil
  • 1 tablespoons chopped scallions
  • Salt and pepper to taste


  • 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.
  • Preheat a grill or a grill pan to medium high. Toss the shrimp with the olive oil and season with salt and pepper. 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!


Calories: 507kcal | Carbohydrates: 31g | Protein: 26g | Fat: 30g | Saturated Fat: 7g | Cholesterol: 220mg | Sodium: 1318mg | Potassium: 374mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4125IU | Vitamin C: 20.7mg | Calcium: 135mg | Iron: 2.4mg