Warm Buttered Shrimp Rolls
with Corn on the Cob, Creamy Lemon Slaw & Seasoned Potato Wedges
- Milk
- Shellfish
- Eggs
- Soy
- Wheat
Now with more vegetables! You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER. 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 sides of corn on the cob and garlicky roasted potato wedges... because how could we not? Sea you at dinner!
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
12 ounce
Potatoes
1 teaspoon
Celery Salt
1 unit
Lemon
10 ounce
Shrimp
(Contains: Shellfish)
1 teaspoon
Smoked Paprika
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Corn on the Cob
4 ounce
Shredded Red Cabbage
2 unit
Scallions
1 teaspoon
Garlic Powder
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
1 teaspoon
Hot Sauce
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 tablespoon (tbsp)
Olive Oil
1.5 teaspoon (tsp)
Sugar
2 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Cut potatoes into ½-inch-thick wedges. Zest and halve lemon (for 4 servings, zest one lemon and halve both). Trim and thinly slice scallions, separating whites from greens.
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.
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. Brush melted butter onto cut sides of bread. Place, cut sides up, directly on oven rack (or use a baking sheet); toast until golden brown, 2-3 minutes.
While baguettes toast, rinse shrimp* under cold water, then pat dry with paper towels. 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. Once pan is hot, add shrimp and scallion whites. Cook, stirring occasionally, until shrimp are 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.
While shrimp cooks, wrap corn in damp paper towels. Microwave until kernels are softened and corn is cooked through, 3-4 minutes. Let rest for 1 minute; halve corn crosswise.
Fill toasted baguettes with shrimp, as much slaw as you like, and hot sauce if desired.
Divide shrimp rolls, corn, and potato wedges between plates. Slice remaining lemon into wedges and serve on the side. TIP: If you have ketchup on hand, serve some on the side for dipping.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the shrimp seasoning, calling it "divine" and "perfectly seasoned." The creamy slaw added a delicious contrast.
- Ease of prep: Most found it quick and easy to make, though a few mentioned spending extra time deveining the shrimp.
- Suggestions: Consider boiling the corn for better texture; some found microwaving left it tough. Try larger shrimp or cutting them smaller for easier eating.
- Portions: Several wished for more corn, suggesting a whole cob per person. Some found the buns too small for the filling.
- Texture: Toast the buns carefully; some had trouble keeping them intact. The slaw provides a nice crunch to complement the tender shrimp.
Reviews from our home cooks
Small portion but big flavor! The sweet corn was a hit! The shrimp roll flavors were light and refreshing but bold in flavors. The cabbage slaw was refreshing! Overall a great meal.
Delicious flavors, delicious combo! The slaw was a perfect addition with the lemon-forward flavors. Definitely recommend adding something to the corn - butter, seasoning - something. Otherwise, fantastic dish!
This is my all time favorite of Hello Fresh! These are so good and fun to make! The shrimp is seasoned perfectly! My husband is somewhat a picky eater but he loves these! I wouldn't change anything nor did I!
The seasoning on the shrimp was divine. I thought I was eating in a good seafood restaurant! Delicious!!!!
I ordered this several times. It is always very good. I wish there was someway to cut the buns open without them pulling completely away from each other. I just split them partway and I try to carefully flatten them out, but they always just come apart. A little hard to hold the filling in that way. I really enjoy that the slaw is so easy to make and it tastes delicious by itself or on the sandwich. The shrimp is a better quality. They are deveined better.
Flavorful! Shrimp kind of melted in your mouth and the coleslaw gave the perfect contrast!
This meal was a standout. Since I am single and make two meals out of each recipe, I had the whole ear of corn in the first and will make the potato wedges to go with the second. Corn loses its sweetness every day off the stalk so it needed to be eaten as soon as possible.
We always love the shrimp rolls but the corn on the cob is a nice addition, instead of just having the potatoes.
I like the addition of the corn on the cob. The baguettes never stay together like in the picture. By the time it's open to toast it like in the pic, it separates completely.
It was too hard to eat the shrimp in the roll. I think cutting up the shrimp in smaller pieces would have been helpful.
