Shrimp Banh Mi
with chili garlic green beans
Quick pickles, pan-seared shrimp, and a creamy sauce combine in this sandwich that is inspired by Vietnamese banh mi.
Tags
Ingredients
Vietnamese Mayo:
- Mayonnaise - 1/4 cup
- Lime juice - 1/2 tsp
- Fish sauce - 1/2 tsp (sub soy sauce)
- Sriracha - 1/2 tsp (more or less to taste)
Shrimp Banh Mi:
- Cucumbers - 6 oz, sliced (look for English cucumbers)
- Carrots - 5 oz, shredded (look for pre-shredded)
- Vinegar, rice - 3 Tbsp
- Sugar - 1/2 tsp
- Shrimp, peeled and deveined - 1 lb
- Cilantro - 1/2 bunch, leaves torn
- Oil, cooking - 1 Tbsp
- Sandwich rolls - 4 (sub 1 large baguette for 4 servings)
Chili Garlic Green Beans:
- Green beans - 1 lb, trimmed
- Oil, cooking - 1 Tbsp
- Water - 1 Tbsp
- Chili garlic sauce - 1 tsp (sub any hot sauce)
- Lime juice - 1/2 tsp
Nutrition Facts
Amount Per Serving
Calories
341
Just a moment...
% Daily Value
Total Fat
12g
19%
Just a moment...
Saturated Fat
2g
10%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
146mg
49%
Just a moment...
Sodium
1042mg
43%
Just a moment...
Total Carbohydrate
37g
12%
Just a moment...
Dietary Fiber
5g
21%
Just a moment...
Sugars
8g
Just a moment...
Protein
22g
Just a moment...
Prep
- Make pickles - Slice cucumbers. Toss cucumbers and carrots in vinegar and sugar. Marinate vegetables for 20 minutes.
- Shrimp - Defrost, rinse, and pat dry.
- Green beans - Trim green beans. (Can be done up to 5 days ahead)
- Make Vietnamese mayo - Combine mayonnaise, lime juice (portion for mayo), fish sauce, and Sriracha. (Can be done up to 3 days ahead)
- Cilantro - Tear cilantro leaves.
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Make
- Heat a wok with oil (portion for green beans) over medium heat. Add green beans and saute until starting to darken in spots, ~1 minute. Add water and chili garlic sauce and cover with a lid. Steam until beans are tender, ~3 minutes.
- Top green beans with lime juice and season with some salt. Set aside and wipe out wok.
- Return wok to medium heat. Add oil (portion for shrimp) and then shrimp. Saute until shrimp is cooked through, 4 to 6 minutes. Season with some salt and pepper as the shrimp cooks.
- Toast rolls.
- Drain liquid off cucumber and carrot pickles.
- Spread the inside of rolls with Vietnamese mayo and then fill rolls with pickles, shrimp, and cilantro.
- Serve banh mi with green beans on the side. Enjoy!
Nutrition Facts
Amount Per Serving
Calories
341
Just a moment...
% Daily Value
Total Fat
12g
19%
Just a moment...
Saturated Fat
2g
10%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
146mg
49%
Just a moment...
Sodium
1042mg
43%
Just a moment...
Total Carbohydrate
37g
12%
Just a moment...
Dietary Fiber
5g
21%
Just a moment...
Sugars
8g
Just a moment...
Protein
22g
Just a moment...
Reviews
Ratings
46 reviews
Excellent and so easy. I would make double the sauce as people wanted to dip so we quickly ran out. Very flavorful. Toasting the rolls is important for extra crunch.
0 HelpfulMissed this one originally but came back to it as we had some freezer shrimp to use up. Loved it! Came together quickly and flavors were great, especially the green beans. Doubled the Mayo
0 HelpfulLoved the green beans. I didn't have enough mayo, and the sandwiches were slightly boring without that.
0 Helpful