Shrimp BLT Sandwich
with Green Onion Mayo and Green Salad- Shrimp
- Wheat
- Barley
- Mustard
- Egg
- Tree nuts
- Sesame
- Soy
- May contain traces of allergens
- Sulphites
- Wheat
- Fish
- Milk
- Mustard
Ingredients: Shrimp (shrimp) (shrimp, sodium phosphate, salt) • Sandwich bun (barley, wheat) (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) • Baby tomato • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Lemon • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Green onion.
Ingredients
285 g
Shrimp
(Contains: Shrimp)
100 g
Bacon Strips
2 unit(s)
Sandwich Bun
(Contains: Wheat, Barley May be present: Tree nuts, Sesame, Soy)
4 tbsp
Mayonnaise
(Contains: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)
113 g
Baby Tomatoes
113 g
Spring Mix
2 unit(s)
Green Onion
1 unit(s)
Lemon
Not included in your delivery
0.13 tsp
Pepper*
0.13 tsp
Salt*
¼ tsp
Sugar*
1 tbsp
Oil*
Nutrition facts
Cooking Steps
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- Heat a large non-stick pan over medium.
- Using scissors, cut bacon strips in half crosswise.
- When hot, add bacon. (NOTE: For 4 servings, cook bacon in batches.) Cook for 5-8 min, flipping occasionally, until crispy.**
- Remove the pan from heat. Using tongs, transfer bacon to a paper towel-lined cutting board. Set aside. Discard all but 1 tbsp (2 tbsp) bacon fat.
- Meanwhile, halve tomatoes.
- Thinly slice green onions.
- Zest, then juice half the lemon (whole lemon for 4 servings).
- Drain and rinse shrimp using a strainer, then pat dry with paper towels. Season with salt and pepper.
- Reheat the same pan with bacon fat (from step 1) over medium-high.
- When hot, add shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.**
- Using a slotted spoon, transfer shrimp to a medium bowl to cool slightly. (NOTE: If you like your shrimp cooled rather than warm, place the bowl in fridge.)
- Halve buns.
- Arrange buns directly on the middle rack of the oven, cut-sides up. Toast for 3-4 min, until golden. (TIP: Keep an eye on them so they don't burn!)
- Meanwhile, to a large bowl, add half the lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine.
- Add tomatoes and spring mix, then toss to combine.
- To the medium bowl with shrimp, add green onions, 1/4 tsp (1/2 tsp) lemon zest, any remaining lemon juice and half the mayo, then toss to combine.
- Spread remaining mayo onto cut sides of buns.
- To the bottom buns, add shrimp, bacon and some salad. Cut sandwiches in half.
- Divide shrimp BLTs and remaining salad between plates.
Customer reviews
Review summary
Updated on Sep 2026- Flavour: The sandwich concept was well-liked, with the green onion adding a welcome flavour note; some reviewers found the shrimp needed more seasoning, such as garlic or dill.
- Ease of prep: The sandwich was noted as messy and difficult to eat, with fillings falling out of the bun.
- Suggestions: Add garlic or dill to the shrimp mixture for more flavour, and consider toasting the bun well to help hold the fillings together.
