Shrimp BLTs
with Green Onion Mayo and Green Salad4.5(266)
Calories
:
810 kcalProtein
:
36g proteinDifficulty
:
MediumQuick
Allergens:
- Shrimp
- Barley
- Wheat
- Egg
- Mustard
- Sulphites
- Sulphites
- Wheat
- Mustard
- Crustaceans
- Fish
- Milk
- Sesame
- Soy
- May contain traces of allergens
Our luxurious take on a BLT is pumped up with tender shrimp! Green onion mayo adds a refreshing zip!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
285 g
Shrimp
(Contains: Shrimp)
100 g
Bacon Strips
2 unit(s)
Sandwich Bun
(Contains: Barley, Wheat)
4 tbsp
Mayonnaise
(Contains: Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy, May contain traces of allergens, Egg, Mustard)
113 g
Baby Tomatoes
113 g
Spring Mix
2 unit(s)
Green Onion
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
Not included in your delivery
0.13 tsp
Pepper*
0.13 tsp
Salt*
¼ tsp
Sugar*
1 tbsp
Oil*
Nutrition Values
Calories810 kcal
Fat52 g
Saturated Fat12 g
Carbohydrate50 g
Sugar3 g
Dietary Fiber4 g
Protein36 g
Cholesterol235 mg
Sodium1970 mg
Trans Fat0.1 g
Potassium550 mg
Calcium125 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Large Non-Stick Pan
•Tongs
•Strainer
•Slotted Spoon
•Medium Bowl
•Large Bowl
•Whisk
•Measuring Spoons
Cooking Steps
1
- Halve bacon strips crosswise.
- Heat a large non-stick pan over medium heat.
- When hot, add bacon. Cook, flipping occasionally, until crispy, 6-8 min.**
- Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside. Reserve bacon fat in the pan.
2
- Meanwhile, halve tomatoes.
- Thinly slice green onions.
3
- 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, stirring occasionally, until shrimp just turn pink, 2-3 min.**
- Using a slotted spoon, transfer shrimp to a medium bowl to cool slightly.
4
- Halve buns.
- Place buns directly on the middle rack of the oven, cut-side up. Toast until golden-brown, 3-4 min. (TIP: Keep an eye on them so they don't burn!)
5
- Meanwhile, add vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
- Add tomatoes and spring mix, then toss to combine.
6
- Add green onions and half the mayo to the medium bowl with shrimp, then toss to combine.
- Spread remaining mayo onto cut sides of buns.
- Fill buns with shrimp, bacon and some salad. Cut sandwiches in half.
- Divide shrimp BLTs and remaining salad between plates.
