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Shrimp Banh Mi

Shrimp Banh Mi

Nutrition Facts
  • cal. (kcal) 247
Shrimp Banh Mi
  • Makes: 2 servings
  • Prep: 25 mins
  • Start to Finish: 25 mins
  • Carb Grams Per Serving: 30

Ingredients

  • 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

Directions

  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.
  3. Tips: Ingredient Note: Fish sauce: A pungent Southeast Asian sauce made from salted, fermented fish. Found in the Asian section of large supermarkets and in Asian specialty markets.
  4. Tip: To defrost frozen shrimp, place in a colander under cold running water until thawed.

Nutrition Information

Servings Per Recipe: 2
PER SERVING: 247 cal., 4 g total fat (1 g sat. fat), 153 mg chol., 504 mg sodium, 30 g carb. (5 g fiber), 24 g pro.

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