Day 3 of Sandwich Week!
It’s Day 3 of Sandwich Week people, and make sure you don’t forget to enter the Easy Greasy giveaway (entry at the bottom of page)!
I am on a sandwich roll…lol…this week, and I have something extra special for all the seafood lovers. It’s my Shrimp Banh Mi, with Spicy Sriracha Mayo!
A Banh Mi is a Vietnamese Sandwich with pickled vegetables. I love to use organic produce whenever possible.
I used my mandolin to make these beautiful cucumber rounds. If you don’t own a mandolin a sharp knife will do the trick. You’re going for about 1/4 inch thickness. If your cucumbers are non organic please peel them first.
Next, I sliced some radishes and used a vegetable peeler to make carrot ribbons. Add the veggies to a bowl and mix all the pickling spices and liquids together, allowing the flavors to develop while we prepare the shrimp.
Peel and devein the shrimp, add shrimp to a bowl and top with all the seasonings, freshly grated ginger, sambal and garlic, mix well and set aside.
I sauteed my veggies and shrimp in a little olive oil. Give the veggies around 5 minutes of cooking time, before adding the shrimp. Please don’t overcook the shrimp. I would say 3 minutes per side.
While the shrimp cook, prepare the spicy mayo. Mix the mayonnaise and sriracha well and refrigerate until ready to use.
Assemble the sandwich by placing spicy mayo on both sides of the bread, layer with drained pickled veggies, top with cooked shrimp and more spicy mayo if desired.
Now look…I must warn you, this sandwich is a true party in the mouth, you have crunchy veggies, perfectly seasoned shrimp, and creamy, spicy, mayo, what more do you need people, it time to start cooking so you can start eating!
Shrimp Banh Mi with Spicy Sriracha Mayo and the Easy Greasy Giveaway!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
1 1/2 lbs. medium size shrimp, peeled, deveined
1 small bell pepper, diced
1 small red onion, diced
3 garlic cloves, minced
1 teaspoons black pepper
1 teaspoons creole seasoning
1 teaspoons garlic powder
1 teaspoons onion powder
1 teaspoon chili powder
1 teaspoon sesame oil
1 teaspoon sambal
extra virgin olive oil
For the Pickled Vegetables
1 organic cucumber, sliced thinly
2 large carrots, peeled
1 cup radishes, sliced thinly (optional)
1/2 cup white wine vinegar
3 tablespoons sugar
1 teaspoon fresh grated ginger
1 teaspoon black pepper
1 teaspoon creole seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
For the Sriracha Mayo
Rinse, peel, devein shrimp, pat dry, place in a medium bowl. Add all the seasonings, garlic and sesame oil, mix well and set aside.
To prepare the pickled vegetables, using a mandolin or sharp knife, slice the cucumbers thinly, if not organic, please peel them first.
Peel carrots and using a vegetable peeler create carrot ribbons. Slice radishes thin if using. Add vegetables to bowl, top with remaining ingredients,mix well and allow to sit on counter, stir every 5 minutes.
To prepare the sriracha mayo, mix both ingredients together and refrigerate until ready to use.
Add about 2 tablespoons of olive oil to a medium skillet. Add bell pepper and onion and saute for a few minutes, add shrimp and saute for about 3-4 minutes per side. Remove from heat and assemble sandwich.
To assemble sandwich, top bread with sriracha mayo, place drained pickled vegetables on top of bottom bread, top with shrimp and sauteed veggies and more mayo if you like. Enjoy!