If you’re craving a burst of fresh, vibrant flavors wrapped in a crusty baguette, then this Shrimp Banh Mi with Quick Pickled Vegetables Recipe is your new go-to sandwich. Combining succulent, garlicky shrimp with a lively marinade and bright, tangy pickled vegetables, every bite delivers a perfect harmony of spicy, sweet, and savory notes. It’s a delightfully easy recipe that elevates the classic Vietnamese banh mi with a quick homemade pickling method, giving you restaurant-quality sandwiches right at home. Trust me, once you try this Shrimp Banh Mi with Quick Pickled Vegetables Recipe, it’ll be on your weekly rotation!
Ingredients You’ll Need
These ingredients are simple, yet each plays an essential role in building the bold, irresistible flavors of this sandwich. From the fresh herbs that add brightness, to the tangy quick pickled vegetables that bring crunch and acidity, every element is thoughtfully chosen to create the perfect balance.
- Demi baguettes: The sturdy, crusty bread that holds all the ingredients together with just the right crunch.
- Jalapeños: Adds a fresh, spicy kick on top to elevate each bite.
- Cilantro: Brings a fresh herbal note that pairs beautifully with the shrimp and pickles.
- Mayonnaise: Creates a creamy layer that softens and complements the other textures.
- Raw shrimp (2 pounds): The star protein, tender and flavorful, soaking up the marinade perfectly.
- Garlic (3 cloves, minced): Infuses the shrimp marinade with a rich, savory depth.
- Soy sauce (1/4 cup): Provides a salty umami backbone that enhances all the flavors.
- Granulated sugar (2 tablespoons total): Balances acidity and heat for subtle sweetness.
- Lime (zest and juice of 1): Adds a zesty punch that brightens the dish.
- Sriracha (1 teaspoon): Brings a controlled heat with a smoky undertone.
- Carrots (3 medium, cut in matchsticks): Offers sweet crunch for the quick pickled veggies.
- Cucumber (1, cut in matchsticks): Adds cool, refreshing texture to the pickled mix.
- Boiling water (1/2 cup): Used to dissolve the sugar and salt for the pickling brine.
- Rice vinegar (1/2 cup): Key to that tangy, bright pickled vegetable flavor.
- Salt (2 teaspoons): Essential to balance and preserve the pickled veggies.
How to Make Shrimp Banh Mi with Quick Pickled Vegetables Recipe
Step 1: Prepare the Quick Pickled Vegetables
Start by tossing the carrot and cucumber matchsticks into a medium bowl. Pour over the boiling water, rice vinegar, sugar, and salt. Stir everything together until the sugar and salt fully dissolve, ensuring the vegetables soak evenly in the pickling brine. I like to use a bowl with a lid so I can give it a good shake. Once combined, cover the bowl and refrigerate for at least an hour, though prepping these the night before maximizes their crisp, tangy flavor.
Step 2: Marinate the Shrimp
In a large bowl, whisk together minced garlic, soy sauce, sugar, mayonnaise, fresh lime zest and juice, and sriracha to form a bold, balanced marinade. Add the peeled, cleaned shrimp and stir to coat them thoroughly. Cover and refrigerate for at least 20 minutes to let those vibrant flavors soak in. This marinade is what makes the shrimp irresistibly succulent and packed with character.
Step 3: Cook the Shrimp
Preheat a large non-stick skillet over medium heat. Drain the shrimp from the marinade to keep the pan from getting soggy, then lay the shrimp out in a single layer. Cook the shrimp for about 3 minutes on one side, then flip and cook an additional 2 to 3 minutes, or until they turn pink and firm. You’ll know they’re perfectly cooked when their edges start curling and their color beautifully blushes a bright coral.
Step 4: Toast the Baguettes
While the shrimp are cooking, preheat your oven to broil. Slice the demi baguettes lengthwise and place them cut side up on a baking sheet. Broil for 4 to 5 minutes, just until they’re warm and slightly toasty. This step adds the ideal crunch and warm base to hold all the tasty fillings without getting soggy.
Step 5: Assemble Your Shrimp Banh Mi with Quick Pickled Vegetables Recipe
Spread a generous layer of mayonnaise on the top halves of the toasted baguettes. On the bottom halves, pile on the juicy shrimp, followed by a vibrant mound of the pickled carrots and cucumbers. Top everything with fresh cilantro and thin slices of jalapeño to taste. Put the sandwich together and serve immediately for that perfect combo of textures and bursts of flavor in every bite.
How to Serve Shrimp Banh Mi with Quick Pickled Vegetables Recipe
Garnishes
Fresh cilantro and thinly sliced jalapeños are essential for brightening and adding that signature spicy heat to your sandwich. If you love a little extra zest, consider a drizzle of sriracha or a squeeze of fresh lime on top to further enhance the flavors.
Side Dishes
This shrimp banh mi pairs wonderfully with light, crisp sides. Think steamed edamame sprinkled with sea salt, a simple green salad with sesame dressing, or even some crunchy sweet potato fries for contrast. The bright pickled vegetables mean you’ll want sides that complement without overpowering.
Creative Ways to Present
Looking to impress guests? Slice the sandwiches into smaller sliders and arrange them on a platter for a crowd-pleasing appetizer. You could also serve the shrimp and pickled veggies deconstructed, letting everyone build their own banh mi with extra fixings like sliced radishes or avocado for a fun twist on the classic.
Make Ahead and Storage
Storing Leftovers
Leftover shrimp banh mi sandwiches are best eaten within a day to keep the bread from becoming soggy. Store shrimp and pickled vegetables separately in airtight containers in the refrigerator to maintain freshness. Keep the baguette loosely wrapped so it doesn’t get too dense.
Freezing
This Shrimp Banh Mi with Quick Pickled Vegetables Recipe doesn’t freeze well once assembled because of the fresh bread and pickled veggies. However, you can freeze the cooked shrimp separately for up to a month. Thaw in the fridge before reheating.
Reheating
To warm leftover shrimp, gently reheat in a skillet over medium heat for a few minutes until heated through. Toast the bread separately in the oven or toaster for best results. Add fresh pickled vegetables and herbs after reheating to preserve their crunch and zing.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw the shrimp completely and pat them dry before marinating to ensure they absorb all the delicious flavors and cook evenly.
How long can I keep the quick pickled vegetables?
You can keep the pickled carrots and cucumbers refrigerated in a sealed container for up to 5 days. They actually get more flavorful as they pickled longer but maintain a great crunch up to that point.
What can I substitute for demi baguettes?
If you can’t find demi baguettes, any sturdy sandwich rolls or hoagie buns with a crusty exterior will work well. Just make sure they’re not too soft to handle all the fillings.
Is this recipe spicy?
The spice level is moderate thanks to the jalapeños and sriracha, but you can adjust the heat up or down based on your preference. Leaving out the jalapeños or reducing sriracha creates a milder sandwich.
Can I make the marinade ahead of time?
Yes! The marinade can be mixed a day ahead for convenience. Just add the shrimp when you’re ready to marinate to keep everything fresh and tasty.
Final Thoughts
This Shrimp Banh Mi with Quick Pickled Vegetables Recipe is an absolute joy to make and devour. It’s quick enough for a weekday dinner but impressive enough to serve guests. The vibrant pickled veggies paired with savory, tender shrimp and that crunchy baguette create a flavor and texture explosion you’ll fall in love with. I can’t wait for you to try this recipe and make it a fresh, flavorful staple in your kitchen!
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Shrimp Banh Mi with Quick Pickled Vegetables Recipe
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 1 hour 16 minutes (including minimum pickling and marinating time)
- Yield: 4 sandwiches
- Category: Sandwich
- Method: Stovetop
- Cuisine: Vietnamese
Description
This Shrimp Banh Mi with Quick Pickled Vegetables is a vibrant and flavorful Vietnamese-inspired sandwich featuring marinated sautéed shrimp, tangy quick-pickled carrots and cucumbers, fresh jalapeños, and cilantro, all nestled in a toasted demi baguette spread with creamy mayonnaise. Perfect for a fresh and speedy meal with a delightful balance of spicy, sour, and savory flavors.
Ingredients
Sandwich Components
- 4 demi baguettes
- Jalapeños for topping, thinly sliced
- Cilantro for topping, cleaned and chopped
- Mayonnaise for topping (about 2 tablespoons)
Shrimp Marinade and Filling
- 2 pounds raw shrimp, peeled and deveined
- 3 cloves garlic, minced
- 1/4 cup soy sauce
- 1 tablespoon granulated sugar
- 1 tablespoon mayonnaise
- Zest and juice of 1 lime
- 1 teaspoon sriracha
Quick Pickled Vegetables
- 3 medium carrots, cut into matchsticks
- 1 cucumber, cut into matchsticks
- 1/2 cup boiling water
- 1/2 cup rice vinegar
- 1/2 cup granulated sugar
- 2 teaspoons salt
Instructions
- Prepare the Quick Pickled Vegetables: Place the carrot and cucumber matchsticks into a medium-sized bowl. Pour boiling water, rice vinegar, sugar, and salt over the vegetables. Stir until the sugar and salt dissolve completely. Cover the bowl and refrigerate for at least 1 hour, preferably up to 24 hours for best flavor.
- Make the Shrimp Marinade: In a large bowl, combine minced garlic, soy sauce, sugar, mayonnaise, lime zest and juice, and sriracha. Mix well to form a flavorful marinade.
- Marinate the Shrimp: Add the cleaned, peeled shrimp to the marinade and stir to coat thoroughly. Cover and refrigerate for 20 minutes up to an hour to absorb the flavors.
- Cook the Shrimp: Heat a large non-stick skillet over medium heat. Drain excess marinade from the shrimp to avoid excess moisture in the pan. Add shrimp in a single layer and cook for 3 minutes on one side. Flip and cook for another 2-3 minutes, until shrimp turn pink and are cooked through, about 5-6 minutes total.
- Toast the Baguettes: Preheat the oven to broil. Slice the demi baguettes lengthwise and place cut side up on a baking sheet. Broil for 4-5 minutes until warm and slightly toasted.
- Assemble the Sandwiches: Spread mayonnaise on the top half of each toasted baguette. On the bottom half, layer a generous amount of cooked shrimp, followed by a generous scoop of the quick pickled vegetables, then top with fresh cilantro and thinly sliced jalapeños. Close the sandwich and serve immediately for the best flavor and texture.
Notes
- For best pickled vegetable flavor, prepare them at least a few hours ahead or overnight.
- Adjust the sriracha and jalapeño quantity to control the heat level according to your taste preference.
- Use fresh shrimp for the best texture, but frozen shrimp can be used if thawed properly.
- Alternative breads such as French baguette or crusty rolls can be used if demi baguettes are unavailable.
- Leftover pickled vegetables can be stored in the refrigerator for up to one week.
