Tasty – Recipes for Athletes

Shrimp Banh Mi Sandwich


1 large carrot, peeled and shredded

2 tablespoons rice vinegar

1/3 cup chopped fresh cilantro

2 1/2 tablespoons reduced-fat mayonnaise

2 1/2 tablespoons low-fat plain yogurt

3/4 teaspoon fish sauce, (see Ingredient note)

1 tablespoon lime juice

1/4 teaspoon cayenne pepper

3 12-inch baguettes, halved lengthwise

1 pound peeled cooked shrimp, (21-25 per pound; thawed if frozen), tails removed (see Tip)

18 thin slices cucumber

3 scallions, thinly sliced lengthwise and cut into 2-inch pieces


1. Place carrot and vinegar in a small bowl; stir to combine. Let marinate while preparing the rest of the ingredients.

2. Place cilantro, mayonnaise, yogurt, fish sauce, lime juice and cayenne in a medium bowl; stir to combine. Spread 2 teaspoons of this sauce on the bottom half of each baguette. Add shrimp to the remaining sauce; toss to coat. Using a slotted spoon, divide carrot among the baguettes (discard vinegar). Top with shrimp, cucumber and scallions. Cut each baguette into two 6-inch sandwiches.


Ingredient Note: Fish sauce: A pungent Southeast Asian sauce made from salted, fermented fish. Found in the Asian section of large supermarkets and in Asian specialty markets.

Tip: To defrost frozen shrimp, place in a colander under cold running water until thawed.

Courtesy of www.fitnessmagazine.com