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Smoky BBQ Shrimp Hoagies

Bold, smoky, and irresistibly satisfying, this sandwich brings Southern-style flavor to the comfort of your own kitchen. It's a nod to the classic po’ boy, but with a spiced barbecue twist that’s perfect for lunch, dinner, or a weekend crowd-pleaser.
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Servings 4
Calories 770 kcal

Ingredients
  

Spice Blend

  • 2 tablespoons paprika smoked
  • 1 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon dried thyme
  • 1/4 teaspoon cayenne
  • 1 teaspoon mustard powder
  • 2 teaspoons ground black pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon celery seeds
  • 2 tablespoons dark brown sugar
  • 2 tablespoons vegetable oil
  • 1 1/2 pounds large shrimp peeled, deveined, raw, no tail
  • 2 tablespoons vegetable oil
  • 8 ounces iceberg lettuce shredded
  • 1 large tomato sliced
  • 1/2 cup mayonnaise
  • 1/2 cup dill pickle slices chopped
  • 4 hoagie rolls

Instructions
 

  • In a small bowl, combine paprika, garlic powder, onion powder, thyme, cayenne pepper, mustard powder, black pepper, salt, celery salt, and brown sugar.
  • In a separate, larger, bowl, toss shrimp and 2 tablespoons vegetable oil together until shrimp are coated in oil.
  • Season shrimp with half of barbecue seasoning, adding more as needed and tossing it to make sure shrimp are evenly coated. Save the remaining spice blend for another round of shrimp later!
  • If desired, in a large skillet, add two tablespoons butter over high heat until bubbly and pan is hot. Slice two hoagies lengthwise and place cut-side down, into butter in pan. Swirl hoagies in pan to make sure bottoms of bread are coated with butter. If pan is hot, hoagies bottoms should crisp up in just a minute or two. Check to see when the bottoms are perfectly brown and crispy and remove from pan. Repeat the exact same process for the other two hoagies. Set aside.
  • In the same large skillet, heat 2 tablespoons oil over medium-high. Add seasoned shrimp and cook until shrimp are light pink and slightly curled, 30 to 40 seconds per side. Remove skillet from heat.
  • Slice hoagies lengthwise (if not already toasted) and spread mayonnaise on cut sides of top and bottom halves. Divide shredded lettuce, tomato slices, and pickles between each hoagie.
  • Top with shrimp, close hoagie. If desired, cut in half to serve.

Notes

Add hot sauce or swap in sweet pickles for a custom touch—this sandwich is built for flavor and flexibility.
Keyword Sandwiches, Seafood