Shrimp Banh Mi Recipe
- 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
- 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
- 18 thin slices thin slices cucumber
- 3 scallions, thinly sliced lengthwise and cut into 2-inch pieces
- Place carrot and vinegar in a small bowl; stir to combine. Let marinate while preparing the rest of the ingredients.
- 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.
