Buttered Shrimp Rolls with Creamy Lemon Slaw and Potato Wedges

Forget the fuss of lobster rolls-these warm buttered shrimp rolls are your new go-to for a quick yet indulgent seafood dinner. Juicy shrimp are seasoned with celery salt, garlic powder and smoked paprika, then pan-seared until perfectly tender. A generous pat of butter and a squeeze of lemon elevate the flavors, all piled into a toasted demi-baguette.

Alongside, a creamy lemon slaw adds crunch and tang, while garlicky roasted potato wedges round out the meal. Whether it’s a busy weeknight or a casual date night, this sandwich delivers big flavor with minimal effort. Serve with hot sauce for an 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 Smoked 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 Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView 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. Preheat the oven to 425°F (220°C) and position a rack in the top third. Wash and dry the produce. Cut the potatoes into ½-inch-thick wedges. Zest the lemon, then halve it. Trim the scallions and thinly slice, separating the white parts from the green tops.
2. On a baking sheet, toss the potato wedges with a generous drizzle of olive oil, half the smoked paprika, half the garlic powder, salt and pepper. Roast on the top rack until golden brown and tender, 20-25 minutes.
3. Meanwhile, in a medium bowl, combine the mayonnaise, sour cream, juice from half the lemon, half the celery salt and 1½ teaspoons sugar. Add the shredded red cabbage and sliced scallion greens; toss to coat. Season with salt and pepper to taste. Set the slaw aside.
4. Place 1 tablespoon butter in a small microwave-safe bowl and microwave until melted, about 30 seconds. Slice the demi-baguettes lengthwise without cutting all the way through (or halve them lengthwise). Brush the cut sides with the melted butter. Place the baguettes cut-side up directly on the oven rack (or on a baking sheet) and toast until golden, about 3-5 minutes.
5. While the baguettes toast, rinse the shrimp under cold water and pat dry with paper towels. In a medium bowl, toss the shrimp with a drizzle of olive oil, the remaining smoked paprika, remaining garlic powder, remaining celery salt and a pinch of salt and pepper. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add the shrimp and scallion whites; cook, stirring occasionally, until the shrimp are opaque and cooked through, 3-4 minutes. Remove from heat and stir in 1 tablespoon butter and lemon zest to taste.
6. Fill the toasted baguettes with the buttered shrimp. Top with as much creamy slaw as desired and drizzle with hot sauce if you like. Divide the rolls and potato wedges between plates. Cut the remaining lemon half into wedges and serve alongside. Enjoy!

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, thaw them completely under cold running water and pat dry before seasoning.

What can I substitute for celery salt?

Mix ¾ teaspoon salt with ¼ teaspoon ground celery seed or dried celery flakes.

How do I store leftovers?

Store the slaw, shrimp and bread separately in the fridge. Reheat shrimp gently in a pan.