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Close up of shrimp BLT


This shrimp BLT sandwich has layers of crispy bread, crunchy bacon, succulent shrimp, and cool lettuce and tomato. It’s a delicious combo! 


  • 16 oz. frozen shrimp (raw and no tails)
  • 1 Tbsp. olive oil
  • 1 clove garlic 
  • 2 tomatoes
  • 1/2 head iceberg lettuce
  • mayonnaise
  • 8 slices multigrain bread


  1. Cook bacon as desired. I like to bake mine at 400 degrees F.
  2. Prepare ingredients:
    Thaw shrimp if necessary. 
    Wash and dry tomatoes and lettuce.
    Slice tomatoes and thinly slice lettuce. (Get the lettuce as thin as you can!)
  3. 3. Prep bread. Toast if desired. 
  4. Heat oil in a medium skillet over medium-high heat. Add shrimp and garlic to pan, cooking until shrimp is totally pink and opaque, about 4-5 minutes if raw, 2-3 if cooked.  
  5. Assemble sandwiches: spread mayonnaise on the bread. Top with bacon, shrimp, tomatoes, and lettuce. Top with other piece of bread. 
  6. Serve with quick pickle salad.