California Shrimp Banh Mi



Make the pickled carrots:
In a medium saucepan, combine the vinegar, sugar and 1/2 cup of water and bring to a boil, stirring to dissolve the sugar. Remove from the heat and stir in the carrots. Let cool; drain.

Make the nuoc cham:
In a medium bowl, whisk all the ingredients together and season with salt.

Make the Sriracha mayo:
In a small bowl, whisk the mayonnaise with the Sriracha and season with salt.

Make the banh mi:
Heat a grill pan or gas grill outside, split baguette in half, heat on grill while cooking the shrimp. In a large bowl, toss the shrimp with the olive oil and season with salt and pepper.

Working in 2 batches, grill the shrimp over moderately high heat, turning once, until lightly charred and cooked through, 1 to 2 minutes per side. Transfer to a medium bowl. Add half of the nuoc cham to the shrimp and toss to coat.

Complete the Sandwiches:
Spread the sriracha mayo on the baguettes. Arrange 2 shrimp on the bottom half of each baguette and top with the pickled carrots, cucumber slices and cilantro sprigs. Close the sandwiches and serve the remaining nuoc cham on the side.

Chef’s Note

This is simply a great sandwich made with love. Enjoy it with someone you care about. You’ll thank me later.


  • 1 lb New Wave Foods Shrimp

  • ½ cup olive oil

  • Kosher salt

  • Fresh ground pepper

  • 6 demi baguettes

  • ½ English cucumber sliced, super thin

Pickled carrots

  • ½ cup rice wine vinegar

  • ½ cup organic cane sugar

  • 4 medium sized carrots - julienne

Nuoc Cham

  • ½ cup cilantro

  • ½ cup mint

  • ½ cup olive oil

  • 1 tsp lime zest

  • ¼ cup lime juice

  • ¼ cup minced shallots

  • 3 cloves garlic minced

  • 2 Tbsp fish sauce (3 crabs)

  • 1.5 tsp sambal oelek

  • 1 tsp sugar

Sriracha Mayo

  • ½ cup Hellman’s or Best Foods mayonnaise

  • 2 Tbsp Sriracha hot sauce