Warm Buttered Shrimp Rolls with Creamy Lemon Slaw and Potato Wedges

Forget the fuss of lobster rolls-these warm buttered shrimp rolls are the ultimate seafood sandwich. Juicy shrimp are seasoned with smoked paprika, garlic powder and celery salt, then quickly sautéed until tender and finished with butter and fresh lemon zest. Piled into toasted demi-baguettes and topped with a creamy, tangy cabbage slaw, every bite is pure comfort.

On the side, crispy roasted potato wedges seasoned with paprika and garlic powder round out the meal. A dash of hot sauce and a squeeze of lemon add brightness. Ready in just 35 minutes, this recipe is perfect for busy weeknights or casual entertaining.

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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 Coleslaw MixView 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 rack to top position and preheat oven to 425°F. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Trim and thinly slice scallions, separating whites from greens. Zest and halve lemon.
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 1½ tsp sugar. Add coleslaw and scallion greens; toss to coat. Season generously with salt and pepper. Set aside to marinate.
4. Place 1 TBSP butter in a small microwave-safe bowl; microwave until melted, 30 seconds. Slice baguettes lengthwise, stopping before cutting all the way through. Spread melted butter onto cut sides; toast until golden brown.
5. While buns toast, rinse shrimp under cold water; pat dry. Toss in a second medium bowl with a large drizzle of olive oil, a large pinch of salt and pepper and remaining paprika, garlic powder and celery salt. Heat a large drizzle of olive oil in a large pan over medium-high heat. Once hot, add shrimp and scallion whites. Cook, stirring occasionally, until shrimp is pink and cooked through, 3-4 minutes. Turn off heat. Stir in 1 TBSP butter and lemon zest to taste.
6. Fill toasted buns with shrimp. Top with as much slaw as you like. Drizzle with hot sauce if desired. Divide between plates with potato wedges. Slice remaining lemon into wedges and serve on the side. Tip: Serve with ketchup for dipping if desired.

Recipe Tips

FAQ

Can I use frozen shrimp?

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

What can I substitute for demi-baguettes?

Any crusty roll or even hot dog buns work, but split-top buns are ideal for holding the filling.

How do I store leftovers?

Store shrimp, slaw and buns separately in the fridge. Reheat shrimp gently in a pan and toast buns again before assembling.