Shrimp Banh Mi

Made it,
Loved it.

Serving size 6

Prep Time

Total Time 25MIN

Ingredients

1 large carrot, peeled and shredded
2 Tbsp rice vinegar
⅓ cup chopped fresh cilantro
2 ½ Tbsp reduced-fat mayonnaise
2 ½ Tbsp low-fat plain yogurt
¾ tsp fish sauce (see ingredient note)
1 Tbsp lime juice
¼ tsp cayenne pepper
3 12-inch baguettes, halved lengthwise
1 lb peeled cooked shrimp (21-25 per pound; thawed if frozne), tails removed (see tip)
3 18 thin slices cucumber
3 scallions, thinly sliced lengthwise and cut into 2-inch pieces

Directions

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

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.

Ingredient Note: Fish sauce: A pungent Southeast Asian sauce made from salted, fermented fish. Found in the Asian section of large supermarkets and in Asian specialty markets.

Tip: To defrost frozen shrimp, place in a colander under cold running water until thawed.