Warm Buttered Shrimp Rolls

Warm Buttered Shrimp Rolls

with Creamy Lemon Slaw & Seasoned Potato Wedges

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Step aside, fussy and overly-expensive lobster rolls! There’s a new supreme seafood sandwich in town: warm buttered shrimp rolls. This simple yet indulgent-tasting dish is perfect for busy weeknights, date nights, and everything in between. Succulent shrimp is seasoned with celery salt, garlic powder, and smoked paprika, then sautéed to perfection and tossed with lemon juice and butter. It’s piled into toasted split-top baguettes (not today, flimsy hot dog buns!) with creamy-crunchy cabbage slaw and a dash of tangy hot sauce. We’re also serving up a side of garlicky roasted potato wedges...because how could we not? Sea you at dinner!


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Prep Time10 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

2 unit


1 unit


1 teaspoon

Smoked Paprika

1 teaspoon

Garlic Powder

2 tablespoon


(ContainsEggs, Soy)

2 tablespoon

Sour Cream


1 teaspoon

Celery Salt

4 ounce

Shredded Red Cabbage

10 ounce



2 unit

Demi Baguette

(ContainsSoy, Wheat)

1 teaspoon

Hot Sauce

Not included in your delivery

2 tablespoon

Olive Oil

1.5 teaspoon


2 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories970 kcal
Fat47 g
Saturated Fat15 g
Carbohydrate104 g
Sugar12 g
Dietary Fiber9 g
Protein29 g
Cholesterol265 mg
Sodium2450 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Medium Bowl
Small Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Trim and thinly slice scallions, separating whites from greens. Zest and halve lemon (for 4 servings, zest one and halve both).


• Toss potatoes on a baking sheet with a large drizzle of olive oil, half the paprika, half the garlic powder (you’ll use the rest of each spice later), salt, and pepper. • Roast on top rack until browned and tender, 20-25 minutes.


• Meanwhile, in a medium bowl, combine mayonnaise, sour cream, juice from half the lemon (whole lemon for 4 servings), half the celery salt (you’ll use the rest later), and 1½ tsp sugar (3 tsp for 4). Add cabbage and scallion greens; toss to coat. Season generously with salt and pepper. Set aside to marinate.


• Place 1 TBSP butter (2 TBSP for 4 servings) in a small microwave- safe bowl; microwave until melted, 30 seconds. • Slice baguettes lengthwise, stopping before you get all the way through. (Alternatively, halve buns lengthwise.) Spread melted butter onto cut sides of buns. Place cut sides up directly on oven rack (or use a baking sheet); toast until golden brown.


• While buns toast, rinse shrimp* under cold water; pat dry with paper towels. Toss in a second medium bowl with a large drizzle of olive oil, a big pinch of salt and pepper, remaining paprika, remaining garlic powder, and remaining 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 opaque and cooked through, 3-4 minutes. • Turn off heat; stir in 1 TBSP butter (2 TBSP for 4 servings) and lemon zest to taste.


• Fill toasted buns with shrimp. Top with as much slaw as you like. Drizzle with hot sauce if desired. • Divide rolls between plates along with potato wedges. Slice remaining lemon into wedges and serve on the side. TIP: If you have ketchup on hand, serve some on the side for dipping.