Welcome to a burst of flavors and textures with my Cajun Shrimp Sandwiches! This recipe combines succulent Cajun-spiced shrimp nestled between lightly crisp, toasted buns, topped with a refreshing Sweet Lemon Slaw that balances the spice beautifully. Served alongside crispy, seasoned potato wedges, this dish is a celebration of Louisiana-inspired tastes that will transport your taste buds to the warm summer bayou. Whether you’re hosting a backyard gathering or looking to spice up your weeknight dinner, these sandwiches are sure to impress with every bite. Let’s dive into how to create this mouthwatering meal!

*This recipe is a fun twist on one of my favorite Hello Fresh meals.

What you Need:

• Skillet
• Cookie Sheet/ Pan

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Ingredients:

Reminder to measure with your heart when it comes to spices. Use what you prefer, these are base guidelines

• 10 oz Shrimp
• 2 Demi Baguettes
• 4 -6 oz Coleslaw Mix
• 1 Lemon
• 2 Scallions – Chopped
• 12 oz Yukon Gold Potato’s (About 4-6 good sized potato’s)
• 2 Tbsp Sour Cream
• 2 Tbsp Mayonnaise
• 2 Tbsp Butter
• 1-2 tsp Cajun Seasoning
• 1 tsp Old Bay
• 1 tsp Celery Salt
• 1 tsp Garlic Powder
• 1 tsp Paprika
• 1 1/2 tsp sugar
• Salt + Pepper to taste

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Make sure you have…

• Non-stick Cooking Spray
• Olive Oil

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Instructions:

Step 1:

Adjust your oven rack to the top position and preheat oven to 425°F.

Step 2:

Wash and Dry all produce. Cut Potatoes into 1/2-inch thick wedges.

Trim and thinly slice the Scallions, separating the whites from the greens.

Zest and half your Lemon.

Step 3:

Toss Potatoes on a baking sheet with a large drizzle of Olive Oil, half the Garlic Powder (1/2 tsp), Old Bay seasoning, Salt and Pepper.

Roast on the top rack for about 20-25 minutes, until browned and golden.

Step 4:

While the Potatoes cook, in a medium bowl, combine the Mayonnaise, Sour Cream, half the Celery Salt (1/2 tsp), a big squeeze of half the Lemon (or Lemon juice – whatever you have on hand), and 1 1/2 tsp Sugar.

Step 5:

Add Coleslaw and Scallion greens – toss to coat. Season generously with Salt and Pepper. Set aside to marinate.

Step 6:

Place 1 Tbsp Butter in a small microwave safe bowl and heat until melted – about 30 seconds.

Step 7:

Slice the Baguettes lengthwise and spread the melted Butter onto both halves of the buns and toast in the oven until golden brown – about 5 minutes.

Step 8:

While your buns are toasting, prep your Shrimp

• For Fresh/ Raw Shrimp: Devein if necessary, rinse shrimp under cold water, and pat dry with paper towels.
• For Frozen Shrimp: Let thaw for a few minutes on counter prior to cooking.

Toss shrimp in a medium sized bowl with a large drizzle of Olive Oil, a generous pinch of Salt and Pepper, half the Paprika (1/2 tsp), Cajun seasoning and the remaining Garlic Powder & Celery Salt (1/2 tsp)

Step 9:

Heat a large drizzle of Olive Oil in a large pan over medium-high heat. Once hot, add Shrimp and Scallion whites.

Cook the Shrimp, stirring occasionally, until the Shrimp is pink and cooked through – about 3-4 minutes.

Step 10:

Turn off the heat and stir in 1 Tbsp Butter and some of the Lemon zest to taste.

Step 11:

Fill the Buttered, Toasted Buns with Shrimp. Top with as much or little Coleslaw as you like and divide the Potato Wedges evenly between plates.

Optional: Slice any remaining Lemon into wedges and serve on the side.

Serve & enjoy!