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
Scale
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.
