Grilled Shrimp BLT Sandwich with Herb Aioli

Inspired by the famous lobster BLT panini at Chinois by Wolfgang Puck, this Shrimp BLT delivers the same satisfying mix of richness, freshness, and bright flavor in a version that’s easy to prepare at home. It’s fast enough for a weeknight, elegant enough to serve guests, and one of those sandwiches that makes you pause mid-bite and say, “Wow—this is good.”

⭐️ Shrimp BLT: recipe at a glance

• Flavor: Smoky bacon, briny capers in the aioli, bright lemon and basil, fresh tomato and lettuce.
• Texture: Crispy bacon, juicy grilled shrimp, crisp lettuce and toasted bread.
• Dietary notes: Protein-forward (shrimp and bacon). Dairy-free adaptable; contains eggs in mayonnaise. Gluten-free if served on gluten-free bread.
• Quick: Shrimp cook in minutes—ideal for a fast, high-flavor meal.
• Balance: Capers and lemon in the herb aioli cut through the richness of the bacon and mayonnaise.

🔎 What is a Shrimp BLT Sandwich?

A Shrimp BLT is a modern twist on the classic BLT. Instead of only bacon, this version adds grilled or sautéed shrimp to the familiar trio of bacon, lettuce, and tomato. Adding a bright herb aioli elevates the sandwich and complements the seafood without overpowering it.

✔️ Ingredients, substitutions and swaps

Below are the main ingredients and smart swaps so you can adapt the sandwich to what you have on hand.

• Shrimp: Use large shrimp, peeled and deveined with tails off for ease of eating. Medium or jumbo work well; avoid very small shrimp to reduce the risk of overcooking. Lobster meat is a suitable substitute if you want a richer option.
• Bread: Sturdy bread like ciabatta, country bread, or sourdough holds fillings without collapsing. Rolls or baguettes can also work—just toast them first.
• Bacon: Cooked until crisp. You can use thick-cut or regular bacon; adjust cooking time accordingly.
• Lettuce: Green leaf or butter lettuce adds freshness and tenderness; romaine or iceberg are fine alternatives if you prefer more crunch.
• Tomatoes: Choose ripe, in-season tomatoes for best flavor. Lightly salting tomato slices helps concentrate sweetness and draw out excess moisture.

✔️ For the Herb Aioli

• Mayonnaise: The creamy base. Use plant-based mayo if you prefer a vegan option.
• Capers: A small amount adds a salty, briny note that pairs beautifully with shrimp.
• Lemon juice: Fresh lemon brightens and balances the aioli.
• Basil: Fresh basil gives an aromatic lift. Parsley is a milder substitute.
• Garlic and scallions: Fresh grated garlic and thinly sliced scallions add savory depth and a mild bite.

🔎 How to make Shrimp BLT sandwiches

Here’s a straightforward method that keeps the shrimp juicy and the sandwich crisp. Exact quantities and a printable recipe can be found in the recipe card below.

1. Make the herb aioli: In a bowl combine mayonnaise, grated garlic, lemon juice, chopped capers, chopped basil, and sliced scallions. Season to taste with salt and pepper. Cover and refrigerate at least 30 minutes to allow flavors to meld.
2. Season the shrimp: Toss peeled and deveined shrimp with olive oil, salt, and pepper.
3. Grill the shrimp: Preheat a grill or grill pan to medium-high. Cook shrimp 2–3 minutes per side, until opaque and just cooked through. Avoid overcooking—the shrimp should form a loose “C.”
4. Toast the bread: Lightly toast or grill the bread until golden so it stands up to the fillings and avoids sogginess.
5. Assemble: Spread aioli on both bread halves. Layer lettuce, tomato slices (seasoned with a little salt and pepper), crispy bacon, and 6–8 shrimp per sandwich. Close, press gently, and serve immediately.

Foolproof crispy bacon

Baking bacon on a rimmed sheet pan yields evenly crisp slices with minimal mess—great for both small and large batches. Drain on paper towels before assembling the sandwiches.

💡 Recipe tips: prep and adjustments

• Don’t overcook shrimp: Turn them off the heat as soon as they turn pink and curl into a loose “C.”
• Season tomatoes: A sprinkle of salt enhances their flavor and reduces excess moisture.
• Let the aioli rest: Chilling the aioli for 30 minutes deepens the flavors.
• Toast the bread: Toasting prevents the sandwich from getting soggy and adds a pleasant contrast of texture.

🤔 Frequently asked questions

What goes well on a shrimp BLT?

Avocado, thinly sliced red onion, or a fried egg add richness and texture.

Can I make this without a grill?

Yes—use a grill pan or skillet over medium-high heat.

Can I use frozen shrimp?

Yes. Thaw completely and pat dry before seasoning and cooking to avoid extra moisture.

What’s the best bread for a BLT sandwich?

Sturdy breads like country loaf, sourdough, or ciabatta hold up best to juicy fillings.

Can I make the aioli ahead of time?

Yes—aioli keeps up to 2 days in an airtight container in the refrigerator.

🔎 How do you keep a BLT from getting soggy?

Toast or grill the bread first and place lettuce between the bread and tomatoes to create a barrier against moisture. Lightly salting tomato slices and patting them dry also helps.

✔️ Make ahead and storage

• Make ahead: Aioli can be prepared up to 48 hours in advance. Grilled shrimp can be made a day ahead and refrigerated, but the sandwich is best assembled and eaten fresh.
• Storage: Store components separately when possible. Assembled sandwiches can be wrapped and refrigerated for a short time, but will lose texture over time.

💛 Conscious bites

Your choices matter. If possible, choose responsibly sourced shrimp and higher-welfare pork products. Using a smaller amount of high-quality bacon still yields big flavor and reduces consumption impact.

Grilled Shrimp BLT Panini with Herb Aioli — Recipe

Ingredients (makes about 6 sandwiches)

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 12 slices country bread or sourdough (or 6 ciabatta rolls, halved)
• 12 lettuce leaves
• 3 tomatoes, sliced
• 12 slices bacon, cooked until crisp

For the aioli

• 1/3 cup mayonnaise
• 1 clove garlic, grated
• Juice of 1/2 lemon
• 3 tablespoons drained, chopped capers
• 2 tablespoons fresh basil, chopped
• 1 tablespoon scallions, thinly sliced
• Salt and pepper, to taste

Instructions

1. Combine aioli ingredients in a bowl, season to taste, cover and chill at least 30 minutes.
2. Toss shrimp with olive oil, salt and pepper.
3. Preheat a grill or grill pan to medium-high and cook shrimp 2–3 minutes per side until opaque. Remove from heat.
4. Lightly toast or grill the bread.
5. Spread aioli on both bread halves. On the bottom half stack lettuce, tomato slices (seasoned with salt and pepper), bacon and about 6 shrimp. Top with the other bread half and serve.

Notes

• Frozen shrimp thawed and patted dry works fine; thaw in the refrigerator or under cold running water.
• Shrimp are perfectly cooked when pink and forming a loose “C” shape—tightly curled “O” shapes indicate overcooking.
• Oven-baked bacon is an easy, low-mess way to get evenly crisp slices.

Nutrition (approx. per serving)

Calories: 483 kcal | Carbohydrates: 32 g | Protein: 13 g | Fat: 34 g

This recipe was originally published in 2016 and has been updated with clearer tips and fresh photos. The method and flavors remain the same.