Shrimp Banh Mi

Shrimp Banh Mi

French colonial rule in Vietnam influenced the country's cooking profoundly, as here with this street-food sandwich (bahn mi), usually served on a baguette. The spicy mayo melange really adds tartness and spice.

Nutirion Profile: Diabetes Appropriate Healthy Weight Heart Healthy High Fiber High Potassium Low Calorie Low Carb Low Sat Fat

Serves Prep Time Total Time
6 25 min 25 min



  • 1 large carrot, peeled and shredded
  • 2 tablespoon rice vinegar
  • 1/3 cup chopped fresh cilantro
  • 2 1/2 tablespoon reduced-fat mayonnaise
  • 2 1/2 tablespoon 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 slice cucumber
  • 3 scallions, thinly sliced lengthwise and cut into 2-inch pieces

Cooking Instruction

Step 1

Place carrot and vinegar in a small bowl; stir to combine. Let marinate while preparing the rest of the ingredients.

Step 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.


  • Serving: Per serving
  • Calories: 247
  • Carbohydrates: 30g
  • Fat: 4g
  • Protein: 24g
  • Dietary Fiber: 5g
  • Saturated Fat: 1g
  • Monounsaturated Fat: 1g
  • Cholesterol: 153mg
  • Potassium: 993mg
  • Sodium: 504mg
  • Exchanges: 2 starch, 2 very lean meat
  • Carbohydrate Servings: 1 1/2