Grilled Shrimp Banh Mi Sandwiches

This Grilled Shrimp Banh Mi is the ultimate healthy summer sandwich—fresh, colorful, and bursting with flavor. Tender shrimp are flash-marinated and grilled before being layered with crisp pickled veggies, spicy mayo, and cilantro on a warm baguette.

It’s a Vietnamese street food classic you can make easy in your own backyard (or even on your stovetop). Planning a summer party? Just put out double or triple the pickled vegetables and grilled shrimp and invite everyone to build their own.

Active Prep Time: 40 mins ∙ Cook Time: 10 mins ∙ Serves: 2

INGREDIENTS

Pickled Vegetables

1 cup shredded carrots

4 radishes, thinly sliced

1/2 cucumber, thinly sliced

2 tablespoons rice wine vinegar

2 teaspoons honey

1/4 teaspoon salt

Grilled Shrimp

8 ounces medium shrimp, peeled and tail removed

1 tablespoon reduced-sodium soy sauce

2 teaspoons sesame oil

Juice of 1/2 lime

Sandwiches

2 demi baguettes, warmed

3 tablespoons avocado oil or plant-based mayonnaise

1 tablespoon sriracha

1/2 cup cilantro

Sliced jalapeños, optional

DIRECTIONS

Toss together all Pickled Vegetables ingredients. Cover and refrigerate at least 30 minutes before assembling sandwiches. For softer vegetables, let marinate at least 4 hours.

Toss together all Grilled Shrimp ingredients and let marinate 10 minutes as you preheat the grill.

For best results on an outdoor grill, use a grilling basket. Or preheat a grill pan or cast-iron skillet over medium heat. Grill marinated shrimp just 2–3 minutes on the first side and 1–2 minutes on the other.

Slice baguettes open to assemble the sandwiches. In a small mixing bowl, combine mayonnaise and sriracha to make a spicy mayo. Spread evenly on each sandwich.

Top the sandwiches with an equal amount of the pickled vegetables, shrimp, cilantro, and jalapeños, if desired.

Calories per serving: 550 ∙ Fat: 16g ∙ Net Carbs: 65g ∙ Fiber: 7g ∙ Sugars: 14g ∙ Protein: 28g