Shrimp Bánh Mì with Pickled Vegetables & Beet Salad

Shrimp Bánh Mì

with Pickled Vegetables & Beet Salad

Group Created with Sketch. 35 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 680 Cals/serving

Bánh mì—a staple of Vietnamese cuisine—is an irresistible sandwich named for the crunchy, fluffy bread it’s made with. ("Bánh" means "bread" and "mì" means "wheat" in Vietnamese.) In this recipe, we’re turning báhn mì into a delicious dinner by filling the sandwiches with authentically spiced shrimp and a pair of complementary toppings: Vietnamese-style pickled onion and carrot and a creamy aioli (made with sriracha for a dash of heat). We're using the pickles again in a beet side salad, dressed with a unique vinaigrette featuring the pickling liquid for sweet, tangy piquancy.

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Shrimp Bánh Mì with Pickled Vegetables & Beet Salad
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Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 400°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut off and discard the ends of the beet; peel and medium dice on a paper towel-lined cutting board. Peel, halve and thinly slice the onion. Peel and grate the carrot. Slice the rolls lengthwise, leaving them intact. Pick the cilantro leaves off the stems; discard the stems. To make the sriracha mayo, in a bowl, combine the mayonnaise and as much of the sriracha as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper to taste. Pat the shrimp dry with paper towels; place in a bowl. Season with salt, pepper and the spice blend; toss to coat.

Cook the beet:
2 Cook the beet:

Add the beet to the pot of boiling water. Cook 24 to 26 minutes, or until tender when pierced with a knife. Drain thoroughly and transfer to a medium bowl.

Pickle the vegetables:
3 Pickle the vegetables:

While the beet cooks, in a medium pan (nonstick, if you have one), combine the carrot, onion, vinegar, sugar and ⅓ cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cook, stirring frequently, 1 to 2 minutes, or until the sugar has dissolved and the liquid is slightly reduced in volume. Transfer the mixture to a heatproof bowl and set aside to pickle, stirring occasionally, for at least 10 minutes. Rinse and wipe out the pan.

Make the salad:
4 Make the salad:

To the bowl of cooked beet, add ¼ of the pickled vegetables and 2 tablespoons of the pickling liquid. Drizzle with olive oil and toss to combine; season with salt and pepper to taste. Transfer to a serving dish.

Cook the shrimp:
5 Cook the shrimp:

In the pan used to pickle the vegetables, heat 2 teaspoons of oil on medium-high until hot. Add the seasoned shrimp; cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and cooked through. Remove from heat.

Toast the rolls & plate your dish:
6 Toast the rolls & plate your dish:

Place the rolls on a sheet pan. Toast in the oven 2 to 4 minutes, or until crispy. Spread a layer of the sriracha mayo into each roll. Top with the cooked shrimp, remaining sriracha mayo and remaining pickled vegetables (draining before adding). Divide between 2 plates and serve with the salad. Garnish with the cilantro. Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 400°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut off and discard the ends of the beet; peel and medium dice on a paper towel-lined cutting board. Peel, halve and thinly slice the onion. Peel and grate the carrot. Slice the rolls lengthwise, leaving them intact. Pick the cilantro leaves off the stems; discard the stems. To make the sriracha mayo, in a bowl, combine the mayonnaise and as much of the sriracha as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper to taste. Pat the shrimp dry with paper towels; place in a bowl. Season with salt, pepper and the spice blend; toss to coat.

2 Cook the beet:

Add the beet to the pot of boiling water. Cook 24 to 26 minutes, or until tender when pierced with a knife. Drain thoroughly and transfer to a medium bowl.

Cook the beet:
3 Pickle the vegetables:

While the beet cooks, in a medium pan (nonstick, if you have one), combine the carrot, onion, vinegar, sugar and ⅓ cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cook, stirring frequently, 1 to 2 minutes, or until the sugar has dissolved and the liquid is slightly reduced in volume. Transfer the mixture to a heatproof bowl and set aside to pickle, stirring occasionally, for at least 10 minutes. Rinse and wipe out the pan.

4 Make the salad:

To the bowl of cooked beet, add ¼ of the pickled vegetables and 2 tablespoons of the pickling liquid. Drizzle with olive oil and toss to combine; season with salt and pepper to taste. Transfer to a serving dish.

Make the salad:
Cook the shrimp:
5 Cook the shrimp:

In the pan used to pickle the vegetables, heat 2 teaspoons of oil on medium-high until hot. Add the seasoned shrimp; cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and cooked through. Remove from heat.

6 Toast the rolls & plate your dish:

Place the rolls on a sheet pan. Toast in the oven 2 to 4 minutes, or until crispy. Spread a layer of the sriracha mayo into each roll. Top with the cooked shrimp, remaining sriracha mayo and remaining pickled vegetables (draining before adding). Divide between 2 plates and serve with the salad. Garnish with the cilantro. Enjoy!

Toast the rolls & plate your dish: