Shrimp Banh Mi

6 Reviews
From: EatingWell Magazine June/July 2005

French colonial rule in Vietnam influenced the country's cooking profoundly, as here with this street-food sandwich (banh mi), usually served on a baguette. The spicy mayo melange really adds tartness and spice. You could also use it for dressing a Vietnamese-inspired coleslaw.

Ingredients 6 servings

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  • 1 large carrot, peeled and shredded
  • 2 tablespoons rice vinegar
  • 1/3 cup chopped fresh cilantro
  • 2 1/2 tablespoons reduced-fat mayonnaise
  • 2 1/2 tablespoons low-fat plain yogurt
  • 3/4 teaspoon fish sauce, (see Ingredient note)
  • 1 tablespoon lime juice
  • 1/4 teaspoon cayenne pepper
  • 3 12-inch baguettes, halved lengthwise
  • 1 pound peeled cooked shrimp, (21-25 per pound; thawed if frozen), tails removed (see Tip)
  • 18 thin slices cucumber
  • 3 scallions, thinly sliced lengthwise and cut into 2-inch pieces

Preparation

  • Active

  • Ready In

  1. Place carrot and vinegar in a small bowl; stir to combine. Let marinate while preparing the rest of the ingredients.
  2. Place cilantro, mayonnaise, yogurt, fish sauce, lime juice and cayenne in a medium bowl; stir to combine. Spread 2 teaspoons 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 two 6-inch sandwiches.
  • A pungent Southeast Asian sauce made from salted, fermented fish. Found in the Asian section of large supermarkets and in Asian specialty markets.

Nutrition information

  • Serving size: 1 sandwich
  • Per serving: 202 calories; 5 g fat(1 g sat); 2 g fiber; 19 g carbohydrates; 21 g protein; 13 mcg folate; 155 mg cholesterol; 3 g sugars; 0 g added sugars; 3442 IU vitamin A; 6 mg vitamin C; 84 mg calcium; 2 mg iron; 500 mg sodium; 373 mg potassium
  • Nutrition Bonus: Vitamin A (50% daily value), Vitamin C (25% dv), Folate (20% dv), Magnesium (17% dv).
  • Carbohydrate Servings: 1
  • Exchanges: 2 starch, 2 lean meat

Reviews 6

October 18, 2012
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By: EatingWell User
Great recipe. Only thing I'd add is to toast the baguette in the oven so it's warm and crisp. I also added sliced japaleno, and omitted the mayonnaise and just used greek yogurt. It was delicious! I can't wait to make this again.
July 10, 2012
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By: zebrastripes678
Guilt-free awesome sandwich This sandwich is creamy yet refreshing. At my place, we are huge fans of Asian inspired cuisine, but a lot of recipes call for a lot of oil to fry the food. This is a great alternative! I added a little bit of curry and cumin powder to my sauce to make it extra tasty. I was great! Pros: Super easy to make, absolutely delicious, great when it's warm out because of the short cooking time
December 03, 2010
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By: EatingWell User
Why not replace the baguettes with a wrap of romaine lettuce or endives. You save the carbs and I'm sure that option would keep the fresh taste of the shrimp just as well. :)
September 14, 2010
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By: EatingWell User
This was really good, and better than I expected! The marinaded carrots, shrimp & sauce combination was perfect. I toasted the bread, just a personal preference. We will absolutely make this again!
May 28, 2010
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By: EatingWell User
Simple to make and delicious. I will especially enjoy making this on a really hot summer night when I don't want to turn on the oven.
September 10, 2009
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By: EatingWell User
Excellent for a summer meal and you don't have to heat up the house making dinner. This is a favorite at my house and a quick and easy thing to fix. Good paired with lemongrass flavored rice especially.