This shrimp banh mi recipe is a regular item on my weekly summer menu. It’s high in protein, low in calories, and all around delicious! If you have never made a banh mi before, don’t be turned off by the scary-sounding name. I promise that this will be a quick and easy dinner! In fact, since the shrimp cook so quickly, most of the work involves chopping the vegetables.
But, let’s back up a second. What’s a banh mi? It’s a Vietnamese-style sandwich that is served up on French baguettes. Originally, the sandwich was nothing more than chicken liver pate and pickled vegetables. Over the years, people have branched out, and today this sandwich is made with all kinds of toppings. It’s pretty popular to make banh mi with sausage, beef, pork, or chicken. My personal favorite, though, involves seafood.
Shrimp Banh Mi Recipe
I love this shrimp banh mi recipe the best because it’s a great way to use shellfish. Shrimp is a lean protein, which means it has a very high protein count without clocking in too many calories. That means you can really load the shrimp high on this sandwich without worrying about missing your daily calorie count.
The other reason I like shrimp is because they’re light. They won’t weigh you down, which is perfect for fueling you on those hot summer days. Since they’re so small, they also cook up pretty quickly, so you won’t have to stand over the stove too long (another bonus on a hot day!).
Once you have that together, all you need to do is pull together your vegetables. Since the shrimp cook up so quickly, most of the time in this recipe is prep time! But, if you use a box grater to cut the carrots and a vegetable peeler to make the cucumber ribbons, you won’t even have to use too many knife skills.
The quickly-pickled carrots will bring a nice level of tang, while the cucumbers will be totally refreshing. Throw that together with the lime-and-soy dressing and some cilantro leaves as a garnish, and I call that a recipe for success! I think this shrimp banh mi recipe is the perfect summertime lunch or dinner – let us know what you think in the comments below.
Check out this video to see how to make the recipe:
Yield: 4 sandwiches | Serving Size: 1 sandwich | Calories: 319 | Total Fat: 11 g | Saturated Fat: 2 g | Trans Fat: 0 g | Carbohydrates: 26 g | Fiber: 2 g | Sugar: 5 g | Protein: 28 g | Cholesterol: 186 mg | Sodium: 652 mg | SmartPoints (Freestyle): 7 |
Ingredients
- 1 large carrot, peeled and shredded
- 2 tablespoons rice vinegar
- 1 tablespoon olive oil
- 1 pound raw shrimp, tails and shell removed
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
- 1 large cucumber, cut into thin ribbons (the cucumber does not need to be peeled)
- 2 tablespoons clean mayonnaise
- 2 tablespoons plain Greek yogurt
- 1 teaspoon low sodium soy sauce
- 1 tablespoon lime juice
- 1/4 teaspoon crushed red pepper
- 4 (6 inch) whole wheat baguette buns, halved lengthwise
- 1/3 cup chopped fresh cilantro
Directions
- In a small bowl, combine the carrot and vinegar. Set aside.
- In a large skillet, heat the olive oil. Once hot add the shrimp and season with salt and pepper. Once pink and firm, remove from the heat and cool completely.
- Combine the cucumber, mayonnaise, yogurt, soy sauce, lime juice, and red pepper in a large mixing bowl. Drain the carrots and add to the mixture, discarding the vinegar. Stir in the cooked and cooled shrimp. Place the mixture inside the baguettes and top with the cilantro. Serve and enjoy.
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