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Shrimp Banh Mi
with chili garlic green beans

Active: 40 min Total: 40 min
Quick pickles, pan-seared shrimp, and a creamy sauce combine in this sandwich that is inspired by Vietnamese banh mi.


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


  1. Make pickles - Slice cucumbers. Toss cucumbers and carrots in vinegar and sugar. Marinate vegetables for 20 minutes.
  2. Shrimp - Defrost, rinse, and pat dry.
  3. Green beans - Trim green beans. (Can be done up to 5 days ahead)
  4. Make Vietnamese mayo - Combine mayonnaise, lime juice (portion for mayo), fish sauce, and Sriracha. (Can be done up to 3 days ahead)
  5. Cilantro - Tear cilantro leaves.

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  1. 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.
  2. Top green beans with lime juice and season with some salt. Set aside and wipe out wok.
  3. 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.
  4. Toast rolls.
  5. Drain liquid off cucumber and carrot pickles.
  6. Spread the inside of rolls with Vietnamese mayo and then fill rolls with pickles, shrimp, and cilantro.
  7. Serve banh mi with green beans on the side. Enjoy!



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