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Shrimp Bánh Mì
with Pickled Vegetables & Beet Salad
35 minWellness at Blue Apron
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Recipe only available for Friday delivery.
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Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
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2 Servings
- Est. 680 Cals/serving
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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.
Get Cooking
fresh
ingredients
Title
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10 oz Shrimp
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2 Sandwich Rolls
- 1 Red Beet
- 1 Red Onion
- 1 Carrot
- 1 bunch Cilantro
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2 Tbsps Sugar
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2 tsps Sriracha
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¼ cup Mayonnaise
- ¼ cup Rice Vinegar
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2 tsps Shrimp Bánh Mì Spice Blend (Chinese Five-Spice Powder, Lemongrass Powder & Garlic Powder)
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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!
Tips from Home Chefs
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