Shrimp Banh Mi
with chili garlic green beans

Name: Shrimp Banh Mi
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/4 cup Mayonnaise; 1/2 tsp Lime juice; 1/2 tsp Fish sauce (sub soy sauce); 1/2 tsp Sriracha (more or less to taste); 6 oz Cucumbers, sliced (look for English cucumbers); 5 oz Carrots, shredded (look for pre-shredded); 3 Tbsp Vinegar, rice; 1/2 tsp Sugar; 1 lb Shrimp, peeled and deveined; 1/2 bunch Cilantro, leaves torn; 1 Tbsp Oil, cooking; 4 Sandwich rolls (sub 1 large baguette for 4 servings); 1 lb Green beans, trimmed; 1 Tbsp Oil, cooking; 1 Tbsp Water; 1 tsp Chili garlic sauce (sub any hot sauce); 1/2 tsp Lime juice

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

Quick pickles, pan-seared shrimp, and a creamy sauce combine in this sandwich that is inspired by Vietnamese banh mi.

Ingredients

Metric

Servings:

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

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!

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