---
title: Warm Buttered Shrimp Rolls
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/warm-buttered-shrimp-rolls-61f04e15dbdce245092d99e5
servings: 2
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: Medium
allergens: [Eggs, Milk, Shellfish, Soy, Wheat]
tags: [Cook together, Seafood, Quick, Weeknight]
rating: 4.5
rating_count: 56300
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Buttery seasoned shrimp with creamy slaw creates restaurant-quality taste
  - theme: Ease of prep
    text: Quick and easy with clear instructions, though deveining shrimp adds prep time
image: "https://images.recipes.furrysalamander.com/warm-buttered-shrimp-rolls.avif"
---
@yukon gold potatoes{1%lb}
@scallions{2%stems}
@lemon{1%unit}
@smoked paprika{1%tsp}
@garlic powder{1%tsp}
@mayonnaise{2%tbsp}
@sour cream{2%tbsp}
@celery salt{½%tsp}
@shredded red cabbage{1%cup}
@shrimp{8%oz}
@demi-baguette{2%pieces}
@hot sauce{1%tbsp}
@olive oil{3%tbsp}
@sugar{1½%tsp}
@butter{2%tbsp}

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Cut yukon gold potatoes into ½-inch-thick wedges. Zest and halve lemon. Trim and thinly slice scallions, separating whites from greens.

Toss potatoes on a #baking sheet{} with a large drizzle of olive oil, half the smoked paprika, half the garlic powder, salt, and pepper. Roast on top rack until browned and tender ~{20%minutes}.

Meanwhile, in a #medium bowl{}, combine mayonnaise, sour cream, juice from half the lemon, half the celery salt, and 1½ tsp sugar. Add shredded red cabbage and scallion greens; toss to coat. Season generously with salt and pepper. Set aside.

Place 1 TBSP butter in a #small bowl{} and microwave until melted ~{30%seconds}. Slice demi-baguette lengthwise, stopping before going all the way through. Spread melted butter onto cut sides. Place, cut sides up, directly on oven rack or baking sheet; toast until golden brown ~{2%minutes}.

While buns toast, rinse shrimp under cold water, then pat dry. Toss in a second #medium bowl{} with a drizzle of olive oil, remaining smoked paprika, remaining garlic powder, remaining celery salt, and a pinch of salt and pepper. Heat a drizzle of olive oil in a #large pan{} over medium-high heat. Once hot, add shrimp and scallion whites. Cook, stirring occasionally, until opaque ~{3%minutes}. Turn off heat; stir in remaining butter and lemon zest to taste.

Fill toasted demi-baguette with shrimp mixture, as much slaw as desired, and hot sauce if desired. Divide rolls and potato wedges between plates. Slice remaining lemon into wedges and serve on the side.