Shrimp Banh Mi

(from nicoledb’s recipe box)

Per serving: 247 calories; 4 g fat (1 g sat, 1 g mono); 153 mg cholesterol; 30 g carbohydrate; 24 g protein; 5 g fiber; 504 mg sodium.

Source: http://www.eatingwell.com/recipes/shrimp_banh_mi.html

Prep time: 25 minutes
Cook time: 25 minutes
Serves 6 people

Categories: Thai

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.

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