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Anne-Marie

Shrimp Bánh Mì

with Quick Pickled Veggies and Beet Salad

Cooking time

35 minutes

Servings

2 / 4

Calories

951 /serving

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Anne-Marie's favourite

The iconic Bánh Mì sandwich traditionally features a French-style baguette generously filled with marinated meat and pickled vegetables. The possible variations are endless, but we’ve landed on a combination that is simply perfection on a toasted roll! We’re marinating shrimp in a unique dry rub that features lemongrass and Chinese five-spice. We’re topping that with an addictively sweet and tart quick pickle of crunchy carrots and red onion. We’re turning up the heat with a spicy Sriracha mayo and tossing together an earthy beet and coriander salad to serve up on the side.

As banh mi recipes keep popping up around town, I am very curious to try a home-made version of a sandwich that I usually eat on-the-go! I also have a feeing that the beet salad recipe is one I will be recreating often this winter!
Anne-Marie

We will send you:

  • 285g Shrimp
  • 200g Carrots
  • 1 Bunch cilantro
  • 1 Red onion
  • 340g Beets
  • 5 Packets mayonnaise
  • 2 Packets Sriracha
  • 12g Sugar
  • 90ml Rice vinegar
  • 4g Bánh Mì spice blend (Chinese five-spice, lemongrass, garlic)
  • 2 Mini baguettes

You will need:

Olive oil
Salt & pepper
Medium pot
Medium pan
Sheet pan
Strainer
Large-hole grater
Total Fat
37 g
Saturated Fat
6 g
Sodium
2777 mg
Total Carbs
113 g
Sugars
41 g
Protein
36 g
Fibres
12 g
Preparation
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Cook the beets
Bring a medium pot of salted water to a boil. Peel and medium dice the beets. Add to the pot of boiling water and cook, 20 to 22 minutes, or until tender when pierced with a knife. Drain thoroughly and transfer to a salad bowl to cool.
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Mise en place
Preheat the oven to 400°F. Peel, halve and thinly slice the onion. Grate the carrot. Pick the cilantro leaves off the stems. In a bowl, combine the mayonnaise and as much of the Sriracha as you’d like; season with S&P to taste. Pat the shrimp dry with paper towel and peel the shells off the tails; place in a bowl and toss with S&P and the spice blend.
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Pickle the vegetables
While the beets cook, in a medium pan (nonstick, if possible), combine the carrot, onion, vinegar, sugar and ⅔ cup of water (double for 4 portions); season with S&P and bring to a boil. Once boiling, cook, stirring frequently, 1 to 2 minutes, or until the sugar has dissolved and the liquid is slightly reduced in volume. Transfer to a heatproof bowl and set aside to pickle, stirring occasionally, for at least 10 minutes. Rinse and wipe out the pan.
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Cook the shrimp
In the reserved pan, heat a drizzle of oil on medium-high. Add the seasoned shrimp and cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and cooked through. Remove from the heat.
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Make the salad
To the bowl of cooled beets, add a ¼ of the pickled vegetables and 2 tbsp of the pickling liquid (double for 4 portions). Drizzle with olive oil and toss to combine; season with S&P to taste.
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Toast the rolls & serve
Cut the baguettes in half horizontally, without going all the way through to the other side. Open the baguettes like a book and place on a sheet pan. Toast in the oven, 2 to 4 minutes, until warmed through. Spread a layer of Sriracha mayo on the bottom of each roll. Top with the shrimp, remaining mayo, remaining pickled vegetables (drain before adding) and ½ the cilantro. Top the beet salad with the remaining cilantro and serve it up on the side. Bon appétit!