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
Directions
step 1
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.
step 2
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.
step 3
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 !
