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

Forget the fussy lobster rolls-there’s a new seafood sandwich in town that’s easier, faster and just as indulgent. These warm buttered shrimp rolls are piled high with succulent shrimp seasoned with celery salt, garlic powder and smoked paprika, then sautéed until perfectly tender and tossed with butter and fresh lemon juice. Nestled in a toasted split-top baguette and topped with a creamy, crunchy cabbage slaw, every bite is a balance of rich, tangy and fresh flavors.

We’re serving these sandwiches with a side of crispy roasted potato wedges seasoned with garlic and paprika-because a meal this good deserves a hearty companion. Whether it’s a busy weeknight or a casual date night, these shrimp rolls deliver restaurant-quality taste without the fuss. Ready in under 30 minutes, they’re sure to become a new favorite.

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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. Adjust an oven rack to the top position and preheat to 425°F. Wash and dry all produce. Cut the potatoes into ½-inch-thick wedges. Zest the lemon, then halve it. Trim the scallions and thinly slice, 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 the smoked paprika, half the garlic powder, salt and pepper. Roast on the top rack until golden and tender, 20-25 minutes.
3. Meanwhile, in a medium bowl, combine the mayonnaise, sour cream, juice from half the lemon, half the celery salt and 1½ teaspoons sugar. Add the shredded red cabbage and sliced scallion greens; toss to coat. Season with salt and pepper to taste. Set aside.
4. Place 1 tablespoon butter in a small microwave-safe bowl and microwave until melted, about 30 seconds. Slice the demi-baguettes lengthwise almost all the way through, leaving one side intact. 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. While the baguettes toast, 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 each of salt and pepper. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add the shrimp and scallion whites; cook, stirring occasionally, until the shrimp are opaque and cooked through, 3-4 minutes. Turn off the heat and stir in 1 tablespoon butter and lemon zest to taste.
6. Fill the toasted baguettes with the shrimp, top with as much slaw as desired and add a dash of hot sauce if you like. Divide the shrimp rolls and potato wedges between plates. Cut the remaining lemon half into wedges and serve alongside. Tip: If you have ketchup, serve it on the side for dipping the wedges. (Shrimp are fully cooked when internal temperature reaches 145°F.)

Recipe Tips

FAQ

Can I use frozen shrimp for this recipe?

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

What can I use instead of demi-baguettes?

You can use hot dog buns, brioche rolls or any sturdy bread that can hold the filling.

How do I store leftovers?

Store the shrimp, slaw and bread separately in airtight containers in the refrigerator for up to 2 days. Reheat shrimp gently in a pan.