BLT Shrimp Hoagies

Because BLT + SHRIMP + SUB SANDWICHES = yuuuz.

It’s like, the most perfect summer food. You know better than to argue this.

BLTs are an absolute staple for us during the warmer months. Honestly though, I crave tomatoes all year round. I even BUY tomatoes year round (yeah I felt that collective gasp), even though it’s a total gamble on juicy vs. mealy. I know the risks! And yet I continue to take them. But it’s May now and the ‘maters are getting good.

Not that I’ve been to a farmer’s market. Are they even open? Gosh I miss that whole experience so much. That makes me sad to think about. Never mind.

Let’s talk about hoagies.

So listen, I kept this simple. No fancy weird ingredient that you have to track down or figure out the pronunciation. A BLT is special because of its tried-and-true classic build. Bacon, lettuce, tomato.

Plus shrimp and mayo and hot sauce all in a hoagie!

Are you okay?

First up, render that bacon. Get it nice and almost-crispy. That brilliant red that’s not ash and not slop. You know exactly what I’m talking about.

Drain most of the bacon fat away, but keep about a Tbs. in the pan for the shrimpies. (<–not even sorry)

The shrimp will get coated in the fat as they sear, and that beautiful speckling all over that screams I TASTE LIKE BACON. Nothing better.

But you will need to season the shrimp with salt. You’re no animal.

You’ve also mixed a bit of mayo with your favorite hot sauce. Get it a nice shade of barely pink, then add the shrimp and toss it all to coat. This is when things start to get good.

Besides the bacon in the beginning and the shrimp right behind it.

So, I cut the hoagie rolls (sub rolls, whatever you call them in your zip code) down the top center, to look more New Englandy. But if yours come pre-slit on the sides, you’re still a good person.

You can absolutely toast these. Matter of fact, toast these. Just a quick trip to the toaster. I like this direction.

Then you just pile it all in like a complete lunatic. You can even spread the spicy mayo on the bread before adding the lettuce leaves and heaping piles of shrimp, bacon pieces and sliced tomato. Anything goes here.

I added thinly sliced red onion because truly it is one of my favorite foods. I think it enhances E V E R Y T H I N G. If you watch my Food Network classes on the app, you’re probably sick of me adding thinly sliced red onion to every single meal I make but it’s who I am, just love.

Can’t you just imagine a cute little backyard picnic with these? Little lunch of hoagies and then a quick run through the sprinkler like it’s 1982? No? Yes? No? A huge no?

My kids snarfed them. Took ’em down with one breath.

And the greens, go with anything you have. Our salad section of the garden is on steroids and I can’t cut greens fast enough. This is a blend of arugula, spinach and baby romaine. Anything works, though.

AND, you could honestly throw all this in a regular burger bun. Make it yours, if y’awnt.

Just make it.

This weekend!

BLT Shrimp Hoagies
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  • 6 strips bacon, cut in half
  • 24 oz (or even two pounds) shrimp (the smaller size), thawed, peeled and deveined
  • 3 Tbs. Mayo
  • 2-3 tsp hot sauce (your favorite)
  • 1 tomato, sliced
  • 2 cups baby lettuce greens
  • Hoagie buns, split and toasted
  • Thinly sliced red onion (optional)
  • Coarse salt


  1. Heat a large skillet over medium heat. Add the bacon slices and render until they’re bright red and starting to crisp. (Or whatever bacon doneness you prefer.) Remove from the pan, let cool, then break into medium pieces.
  2. Keep about a Tbs. of bacon fat (maybe a little more) and add the shrimp to the pan in a single layer. Season with salt and crank up the heat; sear for a minute and a half. Toss the pan so that the shrimp turn, searing another minute, until they’re opaque and have nice browning here and there. Transfer the cooked shrimp to a medium bowl.
  3. In a small bowl, mix together the mayo and hot sauce. Add enough sauce to coat the shrimp. (You might have leftover sauce, so you can spread it on your toasted buns. Ha! Oh.)
  4. To the toasted hoagie buns, layer in the baby greens, followed by a heaping pile of shrimp, bacon pieces, sliced tomato and red onion slices.
  5. Serve immediately!
  6. Makes five subs. Or six depending on how you spread the shrimp out. Or one if you’re obnoxious like me.

The more stuffed, the better.

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9 Responses to BLT Shrimp Hoagies

  1. Liz May 19, 2020 at 10:53 am #
    This looks AMAZING! Lots of shrimp in the freezer so will definitely make these this week. Love your shrimp recipes! Your buttermilk shrimp tacos are a smash hit at our house and we have them all the time. My book club girls loved them too (back in the days when we got to do that kinda stuff). Last time I made them I didn't figure out until the last minute that we were out of tortillas, so instead of having tacos I made some sriracha-ranch to dip them in and it was a very good idea!!!
  2. Tracy May 19, 2020 at 4:06 pm #
    I actually just looked up the OP Farmers Market this morning cuz I'm having withdrawal! They are open out at the OP Convention Center so that they have a larger area to spread out. There are restrictions and distancing but open!
  3. systembolaget öppettider May 19, 2020 at 6:02 pm #
    I have read so many content regarding the blogger lovers but this piece of writing is actually a good paragraph, keep it up.
  4. club penguin May 31, 2020 at 8:47 pm #
    Great and interesting, thanks for the great information. I can't resist looking at it, I will make this recipe tomorrow for your recipe.
  5. Leslie May 31, 2020 at 9:02 pm #
    Bev! Bev! Bev! Bev!!! Whaaaat? I made these and they were so awesome. The most seafoodest thing I’ve ever cooked before were fish sticks. And... I invited neighbor guy over for supper and served them with potato chips and told him we were having fish n’ chips. But I gave you full credit for the recipe. You ought to get a job in the food blogger industry or something. You’ve got talent!
    • Bev Weidner June 3, 2020 at 7:36 am #
      Ahhhhhh well this completely makes my day, thank you!!


  1. Friday Faves | foodiecrush - May 22, 2020 […] BLT’s soar to the next level—with shrimp!! […]
  2. Friday Flotsam | Bev Cooks - May 22, 2020 […] from this week! BLT Shrimp Hoagies that aren’t just crazy simple, their flavors will knock you DOWN, […]

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