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Shrimp Banh Mi

Servings 2


  • 2 small French baguettes about 6 inches in length
  • 8 shrimp peeled, deveined and tails removed
  • 1 medium cucumber sliced lengthwise into 4 slices
  • 1 carrot peeled and julienned
  • 1 daikon peeled and julienned (this is a Japanese radish--it looks like a white carrot)
  • 1/4 cup brown rice vinegar
  • 1/8 cup sugar
  • 2 tablespoons mayonnaise
  • Fresh cilantro to taste
  • 1 jalapeño pepper sliced thin

For marinade:

  • 1 tablespoon gochujang Korean pepper paste
  • 1/2 tablespoon sesame oil
  • 1/4 teaspoon fish sauce
  • 1/2 tablespoon water
  • 1/2 tablespoon sugar
  • 1/2 teaspoon brown rice vinegar
  • 2 garlic cloves minced


  1.  Preheat oven to 400 degrees.

  2.  Mix all the ingredients for the marinade in a bowl until the sugar dissolves. Set aside 1 tablespoon of the marinade into a separate bowl. Add the shrimp into the bowl with the remaining marinade. Using your hands or a spoon, mix until the shrimp are fully coated with marinade.

  3. While the shrimp marinates, make the pickled carrots and daikon. In a mixing bowl, combine the vinegar and sugar until the sugar has dissolved. Add the carrots and daikon into the bowl and mix and set aside.

  4.  In a cast iron skillet (or sauté pan) on medium-high heat, cook shrimp for 4-5 minutes, or until cooked all the way through.

  5.  While the shrimp are cooking, slice the baguettes and place right on the rack in the oven for a few minutes to toast. Make the spicy aioli by mixing 2 tablespoons of mayonnaise into the reserved 1 tablespoon of marinade.

  6.  Once the bread is slightly toasted, assemble the sandwich: start by putting the spicy aioli onto both sides of the bread, then add the cucumbers, pickled carrots and daikon, fresh cilantro, jalapeños, and shrimp