Name: Shrimp Banh Mi
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 large carrot, peeled and shredded; 2 tablespoons rice vinegar; 0.33300000429153 cup chopped fresh cilantro; 2.5 tablespoons reduced-fat mayonnaise; 2.5 tablespoons low-fat plain yogurt; 3/4 teaspoon fish sauce, (see Ingredient note); 1 tablespoon lime juice; 0.25 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

Question 1

How should I store leftovers?

Accepted Answer

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving, or enjoy cold depending on the dish.

Question 2

Can I make this recipe ahead of time?

Accepted Answer

You can prep the ingredients in advance and cook when ready. Most components reheat well; add fresh garnishes just before serving for the best presentation.

Question 3

Can I make this dairy-free?

Accepted Answer

Yes. Use a plant-based alternative for the dairy ingredients — nutritional yeast or dairy-free cheese work well as substitutes.

Question 4

Can I use a different protein?

Accepted Answer

Yes, you can easily swap the protein. Adjust cooking time as needed — smaller cuts cook faster, and plant-based proteins may need less time. Ensure the substitute is cooked through before serving.

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