Warm Buttered Shrimp Rolls with Creamy Lemon Slaw and Roasted Potatoes

Forget the fuss of lobster rolls-these warm buttered shrimp rolls are the new star of seafood sandwiches. Juicy shrimp are seasoned with a blend of smoked paprika, garlic powder and celery salt, then sautéed until perfectly tender and tossed with butter and fresh lemon zest. Piled into toasted split-top baguettes and topped with a creamy, tangy cabbage slaw, each bite is a balance of rich, savory and bright flavors.

Alongside the rolls, we’re serving crispy roasted potato wedges seasoned with garlic and paprika. This complete meal comes together in about 30 minutes, making it ideal for busy weeknights or a casual date night at home. Whether you’re a seafood lover or just looking for something new, these shrimp rolls are sure to impress.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

ounce PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

1 teaspoon Celery SaltView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 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) and adjust rack to 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. Cut broccoli into bite-size pieces if needed.
2. Toss potato wedges on a baking sheet with a drizzle of olive oil, half the smoked paprika, half the garlic powder, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes. Add broccoli to the sheet and continue roasting until broccoli is tender, 15-20 minutes more.
3. Meanwhile, in a medium bowl, combine 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 cut sides with melted butter. Place baguettes cut-side up directly on oven rack (or on a baking sheet) and toast until golden, 2-3 minutes.
5. Rinse shrimp under cold water and pat dry with paper towels. 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; stir in remaining 1 tablespoon butter and lemon zest to taste.
6. Fill toasted baguettes with the cooked shrimp, top with as much slaw as desired and add hot sauce if using. Divide shrimp rolls and roasted potato wedges between plates. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before seasoning.

What can I substitute for sour cream?

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

Can I make this recipe gluten-free?

Use gluten-free baguettes or rolls to make this dish gluten-free.