Crispy Shrimp Banh Mi

New Wave Foods Crispy Shrimp Banh Mi.jpg


For the Crispy Shrimp: Cook in a medium cast- iron skillet add olive oil and heat over medium heat. Add shrimp and sauté on one side, until golden brown, about 2 minutes, flip and cook for 1 more minute.

For the Basil Lime Aioli: In a small bowl, add garlic, lime zest, basil leaves, and mayonnaise. Stir to combine.

For the Crunchy Cabbage Slaw: In a medium bowl, add cabbage and jalapeno, and toss together to combine. In a small bowl, add the rice wine vinegar, sugar, and salt. Drizzle over slaw, toss to combine.

Quick Pickle: In a small bowl, add red onion and toss with lime juice and sugar. Set aside until ready to use.

To Assemble: Preheat oven to 350ºF. Cut a slit lengthwise in the demi baguette and place on a sheet tray. Place in the oven until toasted, about 3-5 minutes.

To Prepare the Sandwiches: Spread the basil lime aioli onto a demi baguette, add 1/4 of the cooked shrimp. Add the slaw. Top with chopped peanuts. Repeat with remaining sandwiches.


Tip: Instead of a baguette, serve sandwich on a hot dog bun or sandwich roll!


Makes 4 Servings


  • 1 pound  New Wave Crispy Shrimp

  • 1 tablespoon olive oil

  • 1 lime (juice only)

  • kosher salt and freshly ground black pepper (to taste)

  • Basil Lime Aioli

  • 1 garlic clove (peeled and minced)

  • 1 lime (zested)

  • 8-10 basil leaves (cut into thin strips)

  • 1 cup mayonnaise


  • 2 cups green Napa cabbage (shredded)

  • 1 jalapeno (thinly sliced, seeds removed)

  • 3 tablespoons rice wine vinegar

  • 1 teaspoons granulated sugar

  • 1/2 teaspoon kosher salt

  • 1/2 cup peanuts (chopped)

  • 4 demi baguettes



  • 1 small red onion (thinly shaved)
  • 1 lime (juice only)
  • 1 teaspoon sugar