Warm Buttered Shrimp Rolls with Creamy Lemon Slaw and Roasted Potato Wedges

Forget the fuss of lobster rolls-these warm buttered shrimp rolls are the new star of seafood sandwiches. Juicy shrimp get a flavor boost from celery salt, garlic powder and smoked paprika, then are quickly sautéed and finished with a splash of lemon and butter. Piled into toasted split-top baguettes and topped with a creamy, tangy cabbage slaw, every bite is pure comfort.

On the side, crispy roasted potato wedges seasoned with garlic powder and paprika round out the meal. Whether it’s a busy weeknight or a casual date night, this recipe delivers restaurant-quality flavor in under 30 minutes. Don’t forget a dash of hot sauce for extra kick!

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 teaspoon PaprikaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Celery SaltView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Trim and thinly slice scallions, separating whites from greens. Zest and halve lemon.
2. Toss potatoes on a baking sheet with a large drizzle of olive oil, half the garlic powder, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
3. Meanwhile, in a medium bowl, combine mayonnaise, sour cream, half the celery salt, a big squeeze of lemon juice and 1½ tsp sugar. Add coleslaw and scallion greens; toss to coat. Season generously with salt and pepper. Set aside to marinate.
4. Place 1 TBSP butter in a small microwave-safe bowl; microwave until melted, 30 seconds. Slice baguettes lengthwise, stopping before you cut all the way through. Spread melted butter onto cut sides of buns; toast until golden brown.
5. While buns toast, rinse shrimp under cold water; pat dry with paper towels. Toss in a second medium bowl with a large drizzle of olive oil, a large pinch of salt and pepper, half the paprika and remaining garlic powder and celery salt. Heat a large drizzle of olive oil in a large pan over medium-high heat. Once hot, add shrimp and scallion whites. Cook, stirring occasionally, until shrimp is pink and cooked through, 3-4 minutes. Turn off heat. Stir in 1 TBSP butter and lemon zest to taste.
6. Fill toasted buns with shrimp. Top with as much slaw as you like. Divide between plates with potato wedges. Slice any remaining lemon into wedges and serve on the side. Optionally, serve with ketchup or hot sauce.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, thaw them completely and pat dry before cooking to ensure they sear properly.

What can I substitute for coleslaw mix?

Shredded cabbage and carrots work perfectly. Use about 4 ounces total.

How do I store leftovers?

Store shrimp, slaw and potatoes separately in airtight containers in the refrigerator for up to 2 days. Reheat shrimp gently in a pan.