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

Forget the fussy lobster rolls-these warm buttered shrimp rolls are the new star of seafood sandwiches. Succulent shrimp are seasoned with celery salt, garlic powder and smoked paprika, then sautéed until perfectly tender and tossed with butter and fresh lemon juice. Piled into toasted baguettes with a creamy, crunchy cabbage slaw and a dash of hot sauce, every bite is pure comfort.

We’re serving these sandwiches with a side of garlicky roasted potato wedges that are crispy on the outside and fluffy inside. Whether it’s a busy weeknight or a casual date night, this meal comes together quickly and tastes like something special. Get ready to dive in!

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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 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. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Cut potatoes into 1/2-inch-thick wedges. Zest and halve lemon. Trim and thinly slice scallions, separating whites from greens.
2. Toss potatoes on a baking sheet with a large drizzle of olive oil, half the 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, combine mayonnaise, sour cream, juice from half the lemon, half the celery salt and 1.5 teaspoons sugar. Add cabbage and scallion greens; toss to coat. Season generously with salt and pepper. Set aside.
4. Place 1 tablespoon butter in a small microwave-safe bowl; microwave until melted, 30 seconds. Slice baguettes lengthwise, stopping before cutting all the way through. Brush melted butter onto cut sides. Place, cut sides up, directly on oven rack; toast until golden brown, 2-3 minutes.
5. While baguettes toast, rinse shrimp under cold water and pat dry. Toss in a second medium bowl with a large drizzle of olive oil, remaining paprika, remaining garlic powder, remaining celery salt and a big pinch of salt and pepper. Heat a large drizzle of olive oil in a large pan 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 and lemon zest to taste.
6. Fill toasted baguettes with shrimp, as much slaw as you like and hot sauce if desired. Divide shrimp rolls and potato wedges between plates. Slice remaining lemon into wedges and serve on the side.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, but thaw them completely and pat dry before seasoning to ensure they cook evenly and don’t become watery.

What can I substitute for the baguettes?

Split-top hot dog buns or any crusty roll works well. Toast them with butter for the best texture.

Is the slaw make-ahead friendly?

Absolutely! The slaw can be prepared up to a day in advance and stored in the fridge. Give it a stir before serving.