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, garlic powder and smoked paprika, then sautéed in butter and finished with a squeeze of lemon. Piled into toasted demi-baguettes and topped with a creamy, tangy cabbage slaw, every bite is pure comfort.

We’re serving these sandwiches with crispy roasted potato wedges seasoned with garlic and paprika. It’s a complete meal that feels special but comes together in under an hour. Perfect for date night or a busy weeknight when you crave something deliciously different.

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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 teaspoon PaprikaView 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

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Cut potatoes into 1/2-inch wedges. Toss with 1 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp paprika, salt and pepper. Arrange on a baking sheet in a single layer. Roast until golden and crispy, about 20-25 minutes, flipping halfway.
2. Meanwhile, prepare the slaw: In a bowl, combine coleslaw mix, mayonnaise, sour cream, sugar, juice of half the lemon and a pinch of salt and pepper. Stir well. Slice scallions thinly; reserve a few green parts for garnish and add the rest to the slaw. Set aside.
3. Pat shrimp dry with paper towels. Season with remaining 1/2 tsp garlic powder, 1/2 tsp paprika, celery salt and a pinch of black pepper.
4. Heat remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 2-3 minutes per side until pink and opaque. Reduce heat to low, add butter and juice of remaining lemon half. Stir until butter melts and coats the shrimp. Remove from heat.
5. Slice demi-baguettes in half lengthwise. Toast cut sides under the broiler or in a toaster until golden. Spread a little extra butter if desired.
6. Assemble rolls: Place a generous spoonful of slaw on the bottom half of each baguette. Top with warm buttered shrimp. Garnish with reserved scallion greens. Serve with roasted potato wedges on the side.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before seasoning to avoid excess moisture.

What can I substitute for coleslaw mix?

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

Can I make the slaw ahead of time?

Absolutely! The slaw can be made up to a day in advance and stored in the fridge.