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Shrimp Banh Mi


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  • 1 large Carrot (peeled, shredded)
  • 2 Tbsp. Rice Vinegar
  • 1/3 c. Cilantro (chopped, fresh)
  • 2-1/2 Tbsp. Mayonnaise (reduced-fat)
  • 2-1/2 Tbsp. Yogurt (low fat, plain)
  • 3/4 tsp. Fish Sauce
  • 1 Tbsp. Lime Juice
  • 1/4 tsp. Cayenne Pepper
  • 3 Baguettes (12") (halved lengthwise)
  • 1 lb. Shrimp (peeled, thawed, tails removed)
  • 18 slices Cucumber
  • 3 Scallions (thinly sliced lengthwise, cut into 2" pieces)


Servings 6


Step 1

Place carrot and vinegar in a small bowl; stir to combine. Let marinate while preparing the rest of the ingredients.

Place cilantro, mayo, yogurt, fish sauce, lime juice and cayenne in a medium bowl; stir to combine. Spread 2 tsp. of this sauce on the bottom half of each baguette. Add shrimp to the remaining sauce; toss to coat. Using a slotted spoon, divide carrot among the baguettes (discard vinegar). Top with shrimp, cucumber and scallions. Cut each baguette into 2 6" sandwiches.

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