Ingredients
Scale
- 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