If you’ve been craving a dinner recipe that’s both bold and refreshingly different, this shrimp banh mi is the answer. It’s a sandwich that captures all the vibrant flavors of Vietnamese cuisine—crunchy vegetables, tangy pickles, and aromatic herbs—all layered with juicy shrimp cakes and a kick of spice.
Forget takeout; this is your new go-to for an elevated yet approachable weeknight meal.
Why This Recipe Stands Out
This shrimp banh mi combines the irresistible charm of street food with the ease of home cooking. The shrimp cakes are seasoned with lemongrass, garlic, and ginger, giving them a fragrant, savory taste that pairs beautifully with the quick-pickled carrots and radishes.
It’s a dinner recipe that doesn’t just feed you—it transports you to the bustling streets of Hanoi with every bite.
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What makes this recipe extra special is its versatility. You can easily tweak the spice levels, add your favorite toppings, or make it gluten-free by swapping out the baguette for a GF alternative.
It’s perfect for anyone looking to impress family or friends with a fresh and flavorful dish.
Pro Tips for the Best Banh Mi
- Choose the Right Bread: The baguette is key here. Look for one with a crisp crust and soft interior for the perfect texture.
- Balance the Pickle: If you prefer a milder tang, reduce the vinegar in the pickling mixture slightly. It’s all about tailoring the recipe to your taste.
- Go Heavy on Herbs: Fresh cilantro is non-negotiable for that authentic banh mi flavor. Don’t skimp!
How to Make It Your Own
This dinner recipe is a fantastic canvas for creativity. Want to go low-carb? Serve the shrimp cakes over lettuce cups instead of bread. For a vegan twist, replace the shrimp cakes with crispy tofu or tempeh.
And if you’re hosting a dinner party, set up a DIY banh mi bar with various toppings like cucumber slices, jalapeños, and different sauces.
Feeling adventurous? Experiment with fusion flavors by adding kimchi, spicy mayo, or even a fried egg for a unique twist. The beauty of this recipe is how easily it adapts to your personal preferences or dietary needs.
Perfect Pairings
Pair this shrimp banh mi with a light and crisp beverage, like a cold beer or sparkling water infused with lime. For a complete dinner spread, serve alongside a simple cucumber salad or a bowl of pho-inspired broth.
For a heartier meal, consider pairing it with Vietnamese-style spring rolls or even a tangy green papaya salad. These sides complement the sandwich’s bold flavors while adding variety to your dinner table.
So, if you’re looking for an exciting dinner recipe to shake up your weekly routine or want a crowd-pleaser for casual gatherings, this shrimp banh mi hits all the right notes. It’s quick, adaptable, and bursting with flavor—a guaranteed win for anyone who loves bold, dynamic dishes.
Shrimp Banh Mi Recipe for Dinner
Ingredients
Pickled Vegetables:
- 2 small carrots peeled and shredded
- ½ cup thinly sliced radishes
- 1 jalapeño seeded and diced, plus extra thin slices for serving
- 4 teaspoons rice vinegar
- Pinch of sugar
- Kosher salt to taste
Shrimp Cakes:
- 8 ounces shrimp peeled and deveined
- 2½ teaspoons Asian fish sauce
- 16 sprigs fresh cilantro divided
- 2 garlic cloves
- 2 teaspoons grated fresh ginger
- 1 lemongrass stalk trimmed, outer layers removed, inner core smashed and chopped
- 1 small fresh chili e.g., Thai or serrano, halved and seeded
- 2 tablespoons toasted sesame oil
Assembly:
- 1 baguette split lengthwise and crosswise, toasted
- Mayonnaise for serving
- Sriracha for serving
Instructions
- Prepare the Quick Pickles: In a small bowl, combine the shredded carrots, radishes, diced jalapeño, 2 teaspoons of rice vinegar, a pinch of sugar, and a small amount of kosher salt. Mix well and let the vegetables sit to lightly pickle while you prepare the shrimp mixture.
- Make the Shrimp Mixture: Add 8 cilantro sprigs, garlic, ginger, lemongrass, chili, 2 teaspoons of fish sauce, and the remaining 2 teaspoons of rice vinegar to a food processor. Blend the ingredients until finely chopped. Add the shrimp and pulse the mixture until it forms a coarse paste, scraping down the sides as needed.
- Cook the Shrimp Cakes: Heat the sesame oil in a large skillet over high heat. Scoop the shrimp paste into the pan in portions and flatten slightly to form small cakes. Cook for about 2 to 3 minutes on each side, or until the cakes are golden brown. Sprinkle lightly with salt as they finish cooking.
- Assemble the Sandwiches: Spread mayonnaise and Sriracha onto the cut sides of the toasted baguette pieces. Layer the shrimp cakes on the bottom half, then top with the quick-pickled vegetables, the remaining cilantro sprigs, and thin slices of jalapeño. Cover with the other half of the baguette to complete the sandwiches.
- Serve: Serve the shrimp banh mi immediately for the best flavor and texture.
Notes
- Adjust the spiciness by adding or reducing Sriracha and jalapeños to taste.
- Substitute shrimp with chicken or tofu for variations.
- Serve with a cold drink or light beer to complement the spicy and tangy flavors.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.