Spicy Baked Shrimp Banh Mi

Spicy Baked Shrimp Banh Mi
4 servings
8  min cook time
20  min prep time
  • 8 Milk Brioche Rolls
  • 1 pound raw 21-25 count tail-off peeled and deveined shrimp, thawed if necessary
  • 1 tablespoon honey
  • 1 tablespoon fresh lime juice
  • 1 tablespoon sriracha sauce plus additional for serving (optional)
  • 1 teaspoon fish sauce
  • 1/4 teaspoon fresh ground black pepper
  • 1 cup matchstick-cut carrots
  • 1 cup matchstick-cut daikon radish
  • 2 tablespoons seasoned rice vinegar
  • 1/4 cup mayonnaise
  • 2 jalapeño peppers, thinly sliced
  • 1 cup loosely packed cilantro sprigs
  • 1 cup thinly sliced cucumber


In large bowl, toss shrimp, honey, lime juice, sriracha, fish sauce and black pepper; cover and refrigerate at least 30 minutes or up to 2 hours.

Preheat oven to 425°; line rimmed baking pan with parchment paper. Spread shrimp mixture in single layer on prepared pan; bake 8 minutes or until shrimp turn opaque throughout. In medium bowl, toss carrots, radish and vinegar.

Cut rolls horizontally in half, but do not cut all the way through; spread inside with mayonnaise. Fill rolls with jalapeños, cilantro, cucumber, carrot-radish mixture and shrimp; serve with sriracha, if desired. Makes 8 Banh Mi.

Enjoy your meal !
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