Deep Fried Shrimp BLT with Brown Sugar Bacon
Deep Fried Shrimp BLT with Brown Sugar Bacon
Ingredients
For the Brown Sugar Bacon
- 12 slices thick-cut bacon
- 1/4 cup light brown sugar, packed
For the Deep Fried Shrimp
- 1 pound large shrimp, peeled, deveined, tails on
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 large egg, beaten
- 1/2 cup cold water
- 4 cups vegetable oil, for frying
For Assembly
- 4 brioche buns, split and toasted
- 1/2 cup mayonnaise
- 2 Roma tomatoes, sliced
- 4 leaves green leaf lettuce
- 4 slices provolone cheese, melted
- 4 wooden skewers
Instructions
- 1
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Lay the thick-cut bacon slices in a single layer on the prepared baking sheet. Sprinkle the brown sugar evenly over the bacon.
⏱️ 2 min•🌡️ 375
- 2
Bake for 15-20 minutes, or until the bacon is crispy and the brown sugar is caramelized. Keep a close eye on it to prevent burning. Once done, transfer the bacon to a wire rack to cool and crisp up further. Break into smaller pieces if desired.
⏱️ 20 min•🌡️ 375
- 3
While the bacon bakes, prepare the shrimp. In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper. In a separate bowl, whisk the egg with the cold water.
⏱️ 5 min
- 4
Heat the vegetable oil in a large deep pot or Dutch oven to 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 5
Dip each shrimp first into the egg mixture, allowing excess to drip off, then dredge in the flour mixture, ensuring it's fully coated. Gently place the breaded shrimp into the hot oil, being careful not to overcrowd the pot. Fry in batches for 2-3 minutes per side, or until golden brown and cooked through.
⏱️ 8 min•🌡️ 350
- 6
Remove the fried shrimp with a slotted spoon and place them on a wire rack set over paper towels to drain excess oil. Immediately place a slice of provolone cheese on top of each hot shrimp to melt slightly.
⏱️ 5 min
- 7
Toast the split brioche buns until lightly golden.
⏱️ 2 min
- 8
To assemble each sandwich, spread mayonnaise generously in a spiral pattern onto the cut surface of both the bottom and top halves of a toasted bun.
⏱️ 2 min
- 9
On the bottom bun half, layer several slices of tomato over the mayonnaise. Top with a layer of green leaf lettuce.
⏱️ 1 min
- 10
Place 3-4 pieces of deep-fried shrimp (with the melted cheese) on top of the lettuce. Arrange several strips of the brown sugar bacon on top of the shrimp.
⏱️ 2 min
- 11
Place the top half of the bun onto the assembled ingredients to complete the sandwich. Carefully cut each assembled sandwich in half diagonally and secure each half with a wooden skewer.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Deep Fried Shrimp BLT with Brown Sugar Bacon
For the Brown Sugar Bacon
- 12 slices thick-cut bacon
- 1/4 cup light brown sugar, packed
For the Deep Fried Shrimp
- 1 pound large shrimp, peeled, deveined, tails on
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 large egg, beaten
- 1/2 cup cold water
- 4 cups vegetable oil, for frying
For Assembly
- 4 brioche buns, split and toasted
- 1/2 cup mayonnaise
- 2 Roma tomatoes, sliced
- 4 leaves green leaf lettuce
- 4 slices provolone cheese, melted
- 4 wooden skewers
Instructions
- 1
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Lay the thick-cut bacon slices in a single layer on the prepared baking sheet. Sprinkle the brown sugar evenly over the bacon.
⏱️ 2 min•🌡️ 375 - 2
Bake for 15-20 minutes, or until the bacon is crispy and the brown sugar is caramelized. Keep a close eye on it to prevent burning. Once done, transfer the bacon to a wire rack to cool and crisp up further. Break into smaller pieces if desired.
⏱️ 20 min•🌡️ 375 - 3
While the bacon bakes, prepare the shrimp. In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper. In a separate bowl, whisk the egg with the cold water.
⏱️ 5 min - 4
Heat the vegetable oil in a large deep pot or Dutch oven to 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 5
Dip each shrimp first into the egg mixture, allowing excess to drip off, then dredge in the flour mixture, ensuring it's fully coated. Gently place the breaded shrimp into the hot oil, being careful not to overcrowd the pot. Fry in batches for 2-3 minutes per side, or until golden brown and cooked through.
⏱️ 8 min•🌡️ 350 - 6
Remove the fried shrimp with a slotted spoon and place them on a wire rack set over paper towels to drain excess oil. Immediately place a slice of provolone cheese on top of each hot shrimp to melt slightly.
⏱️ 5 min - 7
Toast the split brioche buns until lightly golden.
⏱️ 2 min - 8
To assemble each sandwich, spread mayonnaise generously in a spiral pattern onto the cut surface of both the bottom and top halves of a toasted bun.
⏱️ 2 min - 9
On the bottom bun half, layer several slices of tomato over the mayonnaise. Top with a layer of green leaf lettuce.
⏱️ 1 min - 10
Place 3-4 pieces of deep-fried shrimp (with the melted cheese) on top of the lettuce. Arrange several strips of the brown sugar bacon on top of the shrimp.
⏱️ 2 min - 11
Place the top half of the bun onto the assembled ingredients to complete the sandwich. Carefully cut each assembled sandwich in half diagonally and secure each half with a wooden skewer.
⏱️ 3 min