Shrimp Banh Mi is a delightful twist on the traditional Vietnamese sandwich that marries the savory flavors of marinated shrimp with the crunch of pickled vegetables and the freshness of herbs, all sandwiched inside a crispy baguette. The balance of sweet, spicy, and tangy elements creates an explosion of flavors that’s hard to resist. The succulent shrimp pairs perfectly with the crunchy, refreshing produce, while the creamy, spicy sauce lends that sought-after richness to each bite.
When I first tried Shrimp Banh Mi at a little street food market, I was captivated. The way each ingredient worked in harmony to create a delicious bite was magical. I couldn’t wait to whip up my own version at home, and I must say, it’s become a go-to recipe in my kitchen. It’s surprisingly simple to make and a fantastic option for quick weeknight dinners or weekend lunch outings. So, roll up your sleeves, and let’s make this remarkable sandwich together!
Why You’ll Love This Recipe
- Simple & Quick: Ready in just about 30 minutes (plus marinating time) to satisfy those cravings fast.
- Irresistible Flavor: Juicy shrimp infused with a punchy marinade and complemented by tangy pickled veggies.
- Eye-Catching Appeal: This sandwich is as beautiful as it is tasty, with vibrant colors and textures.
- Flexible Serving: Perfect for lunch, dinner, or snack time—anytime you need a tasty treat.
- Diet-Friendly Options: Easily adaptable for gluten-free and dairy-free diets.
Ingredients You’ll Need
- 2 large carrots, shredded: Adds a sweet crunch; you can use pre-shredded carrots for convenience.
- 1 English cucumber, cut into matchsticks: This variety is less watery and has a mild flavor, perfect for the sandwich; substitute with pickling cucumbers if needed.
- ½ cup rice vinegar: Provides tanginess for pickling; white vinegar can also work but alters the flavor slightly.
- ½ cup boiling water: Helps dissolve the sugar and salt for pickling.
- 2 tbsp granulated sugar: Balances the acidity of the vinegar; brown sugar can be swapped for a richer flavor.
- 2 tsp kosher salt: Enhances the taste of all ingredients without overpowering them.
- â…“ cup mayonnaise: Forms the creamy base of the sauce; use light mayo for a lower-calorie version.
- 2 tbsp sriracha: Gives a kick of heat; adjust to taste depending on your heat tolerance.
- 1 tsp lime juice: Brightens the sauce; you can use lemon juice in a pinch.
- 1 tsp honey: Adds a touch of sweetness to the sauce; maple syrup can serve as a vegan alternative.
- 2 pounds raw large shrimp (32-40 per pound), peeled and tail off: Sweet and tender, shrimp are a star here; frozen shrimp can also be used—just thaw completely before cooking.
- 1½ tsp minced garlic: Adds aromatic richness; fresh garlic is best, but garlic powder works too.
- ¼ cup soy sauce: Provides depth and umami; for a gluten-free option, swap with tamari.
- 1 tbsp lime juice: For marinating the shrimp; can be substituted with lemon juice.
- 1 tbsp mayonnaise: For marinating the shrimp; mayonnaise helps the seasoning cling.
- 2 tsp granulated sugar: Promotes caramelization while cooking; keep it uniform for balance.
- 1 tsp sriracha: Adds flavor punch; adjust according to your spice preference.
- 1 tsp fish sauce: Imparts a unique depth of flavor; soy sauce can replace it for a vegetarian option.
- 1 large Cuban baguette: This bread has the right texture to hold everything in. Demis or even French baguettes can be used as substitutes.
- 1 cup chopped fresh cilantro: Offers a fresh, herbaceous element; feel free to omit if you’re not a fan.
- 1 jalapeño pepper, thinly sliced: Provides extra heat; omit the seeds for less spice or substitute with bell pepper for crunch without the heat.
How to Make Shrimp Banh Mi
-
Prepare the Pickled Vegetables: In a medium bowl, combine the shredded carrots, matchstick cucumbers, rice vinegar, boiling water, granulated sugar, and kosher salt. Stir until combined, then cover and refrigerate for at least 2 hours, or up to 24 hours for extra flavor.
-
Make the Sauce: In a small bowl, whisk together the mayonnaise, sriracha, lime juice, and honey until smooth. Cover and refrigerate until it’s time to assemble the sandwiches.
-
Marinate the Shrimp: In a large bowl, mix the minced garlic, soy sauce, lime juice, mayonnaise, granulated sugar, sriracha, and fish sauce. Toss in the shrimp until well coated. Cover and refrigerate for about 30 minutes to absorb the flavors.
-
Cook the Shrimp: Heat a large pan over medium-high heat. Drain the marinade from the bowl and add the shrimp to the skillet, cooking for 3-5 minutes until they turn pink and opaque, stirring occasionally.
-
Toast the Baguette: While the shrimp cooks, slice the Cuban baguette into 4 pieces and split each piece in half. Place them under the broiler for 1-2 minutes until lightly toasted.
-
Assemble the Sandwiches: Spread the prepared sauce on both the top and bottom halves of each baguette. Using a slotted spoon, layer the pickled vegetables on top, followed by the cooked shrimp, chopped cilantro, and sliced jalapeños.
Stellar sandwiches deserve to be enjoyed right away, so grab a plate and serve your Shrimp Banh Mi hot!
Storing & Reheating
For optimal freshness, store any leftover shrimp and pickled vegetables in airtight containers in the refrigerator for up to 2 days. The baguettes are best enjoyed fresh but can be kept at room temperature for a few hours. If you need to freeze, store shrimp separately in a freezer-safe bag for up to 3 months; reheat in a skillet over medium heat until warmed through, but keep in mind that the texture might change slightly due to reheating.
Chef’s Helpful Tips
- Avoid overcooking the shrimp; they turn rubbery beyond 5 minutes, so keep an eye on them.
- For extra zing, add a splash of extra lime juice to the shrimp before cooking.
- If you’re planning ahead, make the pickled veggies in advance—they get better with time!
- Ditch the baguette and serve on lettuce wraps for a lighter option, excellent for a low-carb diet.
- Adjust the levels of sriracha in the marinade and sauce based on your spice preference to find that perfect balance for you.
This Shrimp Banh Mi packs all the flavor and excitement of a gourmet meal but is simple enough to whip up anytime. With just a few fresh ingredients and an easy cooking method, you’ll surely impress your family or guests. Don’t hesitate to play around with flavors! Adding your favorite veggies or trying different proteins can put a unique spin on this classic. Enjoy every delicious bite!
Recipe FAQs
Can I use other proteins instead of shrimp?
Absolutely! Chicken, tofu, or even grilled pork can work beautifully in this sandwich. Just ensure to adjust the cooking time based on the protein you choose for best results.
How spicy is this recipe?
The heat level can vary based on how much sriracha you use and whether you add the jalapeños. You can control the spice by removing the seeds from the jalapeños or omitting them altogether.
Can I prepare the pickled vegetables ahead of time?
Yes, you can! Pickled vegetables develop better flavors the longer they sit. You can make them up to 24 hours in advance for a more pronounced taste.
What’s the best way to enjoy leftovers?
For the best taste, eat leftovers cold or reheat the shrimp gently in a skillet to avoid overcooking. However, keep the baguette separate until you’re ready to eat for the best texture.
Print
Shrimp Banh Mi
This Shrimp Banh Mi showcases mouthwatering shrimp, flavorful veggies, and a spicy mayo all packed in a crispy baguette. It’s easy to make, nutritious, and ideal for a quick lunch or a satisfying dinner.
- Total Time: 3 hours 5 minutes
- Yield: 4 servings 1x
Ingredients
- 2 large carrots shredded
- 1 english cucumber cut into matchsticks
- ½ cup rice vinegar
- ½ cup boiling water
- 2 tbsp granulated sugar
- 2 tsp kosher salt
- â…“ cup mayonnaise
- 2 tbsp sriracha
- 1 tsp lime juice
- 1 tsp honey
- 2 pounds raw large shrimp 32-40 per pound, peeled and tail off
- 1½ tsp minced garlic
- ¼ cup soy sauce
- 1 tbsp lime juice
- 1 tbsp mayonnaise
- 2 tsp granulated sugar
- 1 tsp sriracha
- 1 tsp fish sauce
- 1 large cuban baguette can substitute 4 demi baguettes
- 1 cup chopped fresh cilantro
- 1 jalapeno pepper thinly sliced
Instructions
- In a medium bowl, combine shredded carrots, cucumber, rice vinegar, boiling water, granulated sugar, and kosher salt. Stir well to mix all ingredients thoroughly.
- Cover the mixture and refrigerate it for a minimum of 2 hours, or up to 24 hours for enhanced flavor.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a spicier kick, add more sriracha to the mayonnaise mixture.
Feel free to use any type of shrimp; just ensure they are peeled and deveined.
The pickled veggies can be made in advance for convenience.
- Prep Time: 30 minutes
- Cook Time: 155 minutes
- Category: Dinner
- Method: Refrigerate, Stir
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 sandwich
- Calories: 400
- Sugar: 8g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 150mg
