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 occasion. Juicy shrimp are seasoned with celery salt, garlic powder and smoked paprika, then quickly sautéed in butter and lemon juice. Piled into toasted demi-baguettes and topped with a creamy, tangy red cabbage slaw, each bite is pure comfort. A dash of hot sauce adds just the right kick.

We’re serving these sandwiches with crispy roasted potato wedges seasoned with garlic and smoked paprika. It’s a complete meal that feels special but comes together in under an hour. Perfect for weeknights, date nights or anytime you crave something deliciously satisfying.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Celery SaltView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Cut potatoes into 1/2-inch wedges. Toss with 1 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, salt and pepper. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway, until golden and crispy.
2. While potatoes roast, make the slaw: In a bowl, combine shredded red cabbage, sliced scallions (white and green parts), mayonnaise, sour cream, juice of half the lemon, 1 tsp sugar and a pinch of salt. Mix well and set aside.
3. Pat shrimp dry with paper towels. In a small bowl, mix 1/2 tsp celery salt, 1/2 tsp garlic powder, 1/2 tsp smoked paprika and a pinch of black pepper. Toss shrimp with the spice blend.
4. Heat 1 tbsp butter and 1 tbsp olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 2-3 minutes per side until pink and opaque. Remove from heat and stir in remaining lemon juice and a dash of hot sauce.
5. Slice demi-baguettes in half lengthwise. Toast in the oven or a dry skillet until lightly golden. Spread remaining butter on cut sides.
6. To assemble, place a generous spoonful of slaw on the bottom half of each baguette. Top with warm buttered shrimp. Drizzle with extra hot sauce if desired. Serve with roasted potato wedges on the side.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before seasoning to avoid excess moisture.

What can I substitute for red cabbage?

Green cabbage or a coleslaw mix works well. You can also add shredded carrots for color.

How do I store leftovers?

Store shrimp and slaw separately in the fridge for up to 2 days. Reheat shrimp gently in a skillet and toast the baguettes fresh.