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Shrimp-Banh-Mi-Sandwich

Shrimp Banh Mi Sandwich

Makes 6 Servings. Each Serving Per 6-inch Sandwich: 202 Calories; 5gF/19gC/21gP - 2g Fibre

Ingredients

  • 1 lb (~20-25 shrimp) Peeled, cooked shrimp (thawed if frozen)
  • 1 Carrot, peeled and sliced
  • 1 Cucumber, sliced thinly
  • 2 1/2 Tbsp Reduced fat mayonnaise
  • 2 1/2 Tbsp Plain, Greek yogurt
  • 3/4 tsp Fish sauce
  • 2 Tbsp Rice vinegar
  • 1 Tbsp Lime juice
  • 1/4 tsp Cayenne pepper
  • 1/3 Cup Fresh cilantro, chopped
  • 3 Scallions, thinly sliced
  • 3 12 Inch baguettes, halved lengthwise

Instructions

  1. Place the thinly sliced carrot in a bowl with the vinegar and let marinate.

  2. Put the cilantro, mayonnaise, yogurt, fish sauce, lime juice and cayenne in a bowl stirring to combine.

  3. Open the sliced baguettes and spread 2 tsp of the sauce on the bottom side of each baguette. 

  4. Add the thawed, cooked shrimp to the bowl with the remaining sauce and toss to coat evenly.

  5. Using a slotted spoon (discard the vinegar), divide the carrots among each of the baguettes. Top with the shrimp, cucumbers and scallions. Cut each baguette into 6 inch sandwich portions.

  6. Enjoy!

Recipe Notes

*note - macros may change depending on the type of baguette/sandwich bread used