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 smoked paprika, garlic powder and celery salt, then sautéed in butter and lemon for a rich, savory filling. Piled into toasted demi-baguettes and topped with a crunchy, creamy red cabbage slaw, every bite is a perfect balance of textures and flavors.

On the side, we’ve got crispy roasted potato wedges seasoned with smoked paprika and garlic. They’re the ideal companion to soak up any extra butter and slaw. Whether it’s a busy weeknight or a casual date night, this meal comes together in under 30 minutes and tastes like something special.

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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 ounce 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 oven to 425°F (220°C) and position rack in top third. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Zest and halve lemon (for 4 servings, zest one lemon and halve both). 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 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 (whole lemon for 4 servings), half the celery salt and 1½ teaspoons sugar (3 teaspoons for 4). Add shredded red cabbage and scallion greens; toss to coat. Season with salt and pepper. Set aside.
4. Place 1 tablespoon butter (2 tablespoons for 4 servings) in a small microwave-safe bowl; microwave until melted, about 30 seconds. Slice baguettes lengthwise, stopping before cutting all the way through. Spread melted butter on cut sides. 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 skillet 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 1 tablespoon butter (2 tablespoons for 4 servings) and lemon zest to taste.
6. Fill toasted baguettes with shrimp, top with slaw as desired and add hot sauce if using. Divide shrimp rolls and potato wedges between plates. Serve with remaining lemon wedges on the side. Tip: Ketchup is great for dipping the wedges.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before seasoning. Adjust cooking time slightly if needed.

What can I substitute for the demi-baguette?

You can use any crusty roll or even hot dog buns, but toasting them with butter is key for texture.

Can I make the slaw ahead of time?

Absolutely! Prepare the slaw up to a day in advance and store it in the refrigerator. Toss again before serving.