Buttery Shrimp Rolls with Creamy Lemon Slaw and Roasted Potato Wedges

Forget complicated lobster rolls-these warm buttered shrimp rolls are the ultimate easy seafood sandwich. Juicy shrimp are seasoned with celery salt, garlic powder and smoked paprika, then quickly sautéed and finished with a touch of lemon and butter. Piled into toasted split-top baguettes and topped with a creamy, tangy red cabbage slaw, every bite is pure comfort.

We’re serving these sandwiches with crispy roasted potato wedges seasoned with the same smoky-spiced blend. A dash of hot sauce adds optional heat and a squeeze of fresh lemon brightens the whole plate. Perfect for a busy weeknight or a casual date night at home.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Celery SaltView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

20 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) with a rack in the top position. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Zest and halve the lemon. Trim and thinly slice scallions, separating whites from greens.
2. On a baking sheet, toss potato wedges with a drizzle of olive oil, half the smoked paprika, half the garlic powder, salt and pepper. Roast on the top rack until browned and tender, 20-25 minutes.
3. Meanwhile, in a medium bowl, whisk together mayonnaise, sour cream, juice from half the lemon, half the celery salt and 1½ teaspoons sugar. Add shredded red cabbage and scallion greens; toss to coat. Season with salt and pepper. Set aside.
4. Place 1 tablespoon butter in a small microwave-safe bowl and microwave until melted, about 30 seconds. Slice baguettes lengthwise without cutting all the way through. Brush melted butter onto cut sides. Place baguettes cut-side up directly on the oven rack (or on a baking sheet) and toast until golden, 2-3 minutes.
5. While baguettes toast, rinse shrimp under cold water and pat dry. In a medium bowl, toss shrimp with a drizzle of olive oil, remaining smoked paprika, remaining garlic powder, remaining celery salt and a pinch of salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add shrimp and scallion whites; cook, stirring occasionally, until shrimp are opaque and cooked through, 3-4 minutes. Turn off heat and stir in 1 tablespoon butter and lemon zest to taste.
6. Fill toasted baguettes with shrimp, top with as much slaw as desired and add hot sauce if using. Serve shrimp rolls alongside potato wedges with lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen shrimp?

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

What can I substitute for sour cream?

Greek yogurt works well as a substitute for sour cream in the slaw.

How do I store leftovers?

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