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 ultimate seafood sandwich for any night of the week. Juicy shrimp are seasoned with celery salt and Old Bay, then sautéed in butter and lemon until perfectly tender. Piled into toasted demi-baguettes and topped with a creamy, tangy cabbage slaw, every bite is pure comfort.

We’re serving these sandwiches with a side of garlicky roasted potato wedges, because a great meal deserves great sides. Whether it’s a busy weeknight or a casual date night, this recipe delivers big flavor with minimal effort. Get ready to fall in love with shrimp rolls!

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView 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 tablespoon Old Bay SeasoningView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Cut the potatoes into wedges and place them on a baking sheet. Drizzle with oil, season with salt and pepper and toss to coat. Roast for 20-25 minutes, flipping halfway, until golden and crispy.
2. While the potatoes roast, prepare the slaw. In a medium bowl, combine the coleslaw mix, mayonnaise, sour cream and a squeeze of lemon juice. Thinly slice the scallions and add most of them to the bowl (reserve a few for garnish). Season with a pinch of celery salt and mix well. Set aside.
3. Pat the shrimp dry with paper towels. In a small bowl, mix the Old Bay seasoning and remaining celery salt. Sprinkle the seasoning over the shrimp and toss to coat evenly.
4. Heat a large skillet over medium-high heat and add a tablespoon of butter. Once melted, add the shrimp in a single layer. Cook for 2-3 minutes per side, until pink and opaque. Squeeze the remaining lemon juice over the shrimp and toss with additional butter if desired. Remove from heat.
5. Slice the demi-baguettes in half lengthwise and toast them in the oven or a toaster until lightly golden. Spread a little butter on the cut sides if you like.
6. To assemble, place a generous spoonful of the creamy slaw on the bottom half of each baguette. Top with the warm buttered shrimp, then drizzle with hot sauce to taste. Garnish with the reserved scallions and serve immediately with the roasted potato wedges on the side.

Recipe Tips

FAQ

Can I use frozen shrimp for this recipe?

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

What can I substitute for Old Bay seasoning?

You can use a mix of paprika, celery salt, black pepper and a pinch of cayenne as a substitute.

How do I store leftovers?

Store the shrimp, slaw and potato wedges separately in airtight containers in the fridge for up to 2 days. Reheat the shrimp gently in a skillet.