Shrimp BLT

  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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16 medium shrimp (about 12 ounces), peeled and deveined

Juice of 1/2 lemon

2 teaspoons Old Bay seasoning

1/3 cup sour cream

1/3 cup mayonnaise

2 dill pickle sandwich slices, chopped, plus more slices for serving

Kosher salt and freshly ground pepper

8 slices bacon

8 slices potato bread

4 inner Bibb lettuce leaves

2 large tomatoes, sliced

Potato chips, for serving


  1. Toss the shrimp with the lemon juice and 1 teaspoon Old Bay seasoning in a medium bowl. Whisk the sour cream, mayonnaise, chopped pickles, the remaining 1 teaspoon Old Bay and 1/4 teaspoon each salt and pepper in a small bowl. Set aside.
  2. Cook the bacon in a large skillet over medium heat until crisp, about 7 minutes. Remove to a paper towel-lined plate and discard all but 1 teaspoon of the fat in the skillet. Return the skillet to medium-high heat. Add the shrimp in a single layer along with the liquid. Cook, flipping the shrimp halfway through, until opaque and cooked through, 3 to 4 minutes.
  3. Lightly toast the potato bread and spread each slice with the sour cream mixture. Sandwich with the lettuce, tomatoes, shrimp, pickle slices and bacon. Serve with potato chips.
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