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

Forget the fussy lobster rolls—there’s a new seafood sandwich in town that’s just as indulgent but way easier to make. These warm buttered shrimp rolls are packed with succulent shrimp seasoned with celery salt, garlic powder, and smoked paprika, then sautéed to perfection and tossed with lemon and butter. Piled into toasted split-top baguettes with a creamy-crunchy cabbage slaw and a dash of hot sauce, they’re perfect for busy weeknights or casual date nights.

We’re serving them up with a side of garlicky roasted potato wedges because, honestly, every great sandwich deserves a great side. This recipe is simple yet impressive, and it’s sure to become a new favorite in your dinner rotation.

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Ingredients

12 ounce 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

1.5 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 your oven to 425°F (220°C) and position a rack in the top third. Wash and dry the potatoes, then cut them into ½-inch-thick wedges. Zest the lemon and set the zest aside. Halve the lemon. Trim the scallions and slice them thinly, separating the white parts from the green tops.
2. On a baking sheet, toss the potato wedges with a generous drizzle of olive oil, half of the smoked paprika, half of the garlic powder, and a pinch of salt and pepper. Spread them in a single layer and roast on the top rack until golden brown and tender, about 20-25 minutes.
3. While the potatoes roast, make the slaw. In a medium bowl, combine the mayonnaise, sour cream, juice from half of the lemon (use the whole lemon if serving 4), half of the celery salt, and 1½ teaspoons of sugar (3 teaspoons for 4 servings). Add the shredded red cabbage and the sliced scallion greens. Toss well to coat, then season with salt and pepper to taste. Set aside.
4. Place 1 tablespoon of butter (2 tablespoons for 4 servings) in a small microwave-safe bowl and microwave until melted, about 30 seconds. Slice the baguettes lengthwise, stopping before cutting all the way through. Brush the melted butter onto the cut sides. Place the baguettes cut-side up directly on the oven rack (or on a baking sheet) and toast until golden, 2-3 minutes.
5. Rinse the shrimp under cold water and pat dry with paper towels. In a medium bowl, toss the shrimp with a drizzle of olive oil, the remaining smoked paprika, remaining garlic powder, remaining celery salt, and a pinch of salt and pepper. Heat a large drizzle of olive oil in a large skillet over medium-high heat. Once hot, add the shrimp and the sliced scallion whites. Cook, stirring occasionally, until the shrimp are opaque and cooked through, 3-4 minutes. Turn off the heat and stir in the remaining 1 tablespoon of butter (2 tablespoons for 4 servings) and the lemon zest to taste.
6. Fill the toasted baguettes with the shrimp, then top with as much slaw as you like and a dash of hot sauce if desired. Divide the shrimp rolls and potato wedges between plates. Cut the remaining lemon half into wedges and serve alongside. For extra flavor, serve with ketchup on the side if you have it.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, but make sure to thaw them completely and pat them dry before cooking to ensure they sear properly.

What can I substitute for the demi-baguettes?

You can use any crusty rolls or even hot dog buns, but split-top buns work best to hold the filling.

Can I make the slaw ahead of time?

Absolutely! The slaw can be prepared up to a day in advance and stored in the refrigerator. Just give it a good stir before serving.