Warm Buttered Shrimp Rolls with Creamy Lemon Slaw and Roasted Potato Wedges

These warm buttered shrimp rolls are the ultimate seafood sandwich, combining succulent shrimp with a creamy, tangy slaw and crispy potato wedges. Perfect for a busy weeknight or a casual date night, this recipe delivers big flavor with minimal effort.

Juicy shrimp are seasoned with celery salt, garlic powder, and smoked paprika, then sautéed until perfectly tender and tossed with butter and fresh lemon. Piled into toasted demi-baguettes and topped with a crunchy red cabbage slaw, each bite is a delightful mix of textures and flavors. Serve alongside garlicky roasted potato wedges for a satisfying meal that will have everyone asking for seconds.

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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 unit 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. Trim scallions, separating whites and greens. Zest lemon, then halve it.
2. On a baking sheet, toss potato wedges with 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. In a medium bowl, whisk together mayonnaise, sour cream, juice from half the lemon, half the celery salt, and sugar. Add shredded red cabbage and scallion greens; toss to coat. Season with salt and pepper. Set aside to marinate.
4. Place butter in a small microwave-safe bowl and microwave until melted, about 30 seconds. Slice baguettes lengthwise without cutting all the way through (or halve buns). Brush cut sides with melted butter. Toast directly on oven rack (or on a baking sheet) until golden.
5. Rinse shrimp under cold water and pat dry. In a medium bowl, toss shrimp with olive oil, salt, pepper, remaining smoked paprika, remaining garlic powder, and remaining celery salt. Heat a drizzle of olive oil in a large pan over medium-high heat. Add shrimp and scallion whites; cook, stirring, until shrimp are opaque, 3–4 minutes. Remove from heat; stir in butter and lemon zest to taste.
6. Fill toasted baguettes with shrimp. Top with slaw as desired and drizzle with hot sauce. Serve with potato wedges and lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, thaw them completely under cold running water and pat dry before seasoning.

Can I make the slaw ahead of time?

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

What can I substitute for sour cream?

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