Shrimp Banh Miwith chili garlic green beans
Quick pickles, pan-seared shrimp, and a creamy sauce combine in this sandwich that is inspired by Vietnamese banh mi.
Ingredients
- 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)
- 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)
- 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
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.
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!
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Reviews
This meal has 42 reviews
Missed 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
Loved the green beans. I didn't have enough mayo, and the sandwiches were slightly boring without that.
Yummy veggie sandwiches. Tried to make pickled cucumbers with paleo dressing for the side and could have used much more rice vinegar. Yogurt, lime juice and coconut aminos was our yummy spread.
So good!!
Delicious & quick! Whole30 used avocado mayo for the mayo- so good. Did not do smoothie.
Loved this! The flavors were great, and it was quick and easy. Plus, I like that I only needed one pot and one bowl.