Grilled Shrimp Banh Mi-Style Sandwiches
with DIY slaw
As far as sandwiches go, the banh mi has it all! You'll make this discovery when you bite into a toasty roll packed with savoury-sweet shrimp (grilled to smoky perfection), homemade slaw and bright cilantro. This sandwich proves that a flavour powerhouse can be built with few ingredients.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
285 g
Shrimp
(Contains: Crustacean/Crustacé)
2 unit(s)
Sandwich Bun
(Contains: Wheat, Barley)
7 g
Cilantro
115 g
Mayonnaise
(Contains: Egg, Mustard)
60 mL
Hoisin Sauce
(Contains: Mustard, Soy, Sesame)
1 tbsp
Red Cabbage, shredded
170 g
Coleslaw Cabbage Mix
15 g
Seasoned Rice Vinegar
(Contains: Sulphites)
56 g
Baby Spinach
10 mL
Sriracha
(Contains: Sulphites)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Preheat the grill to 450°F over medium-high heat. Wash and dry all produce. Roughly chop spinach. Roughly chop cilantro. Halve buns.
In a large bowl, whisk together vinegar and half the mayo. Add cabbage and cilantro. Season with salt and pepper, then toss to coat. In a small bowl, combine remaining mayo, sriracha and 2 tsp (4 tsp) water.
Drain and rinse shrimp, then pat dry with paper towels. To a medium bowl, add shrimp, Ginger-Sesame Spice Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat evenly.
Bring shrimp and buns out to the grill. Layer two 18x12-inch pieces of foil, then place on one side of the grill. On the foil, carefully arrange shrimp. Close lid and grill for 4-6 min, flipping halfway through, until shrimp just turn pink. To the other side of the grill, add buns, cut-side down. Grill for 1-2 min, until toasted. (TIP: Keep an eye on buns so they don't burn!)Transfer cooked shrimp to a clean medium bowl. Transfer buns to a plate. Bring indoors.
To the bowl with shrimp, add hoisin sauce. Toss gently to coat. On bottom buns, stack shrimp and some slaw. Drizzle with sriracha mayo. Close with top buns. To remaining slaw, add spinach. Toss to combine. Serve sandwiches with slaw alongside. Enjoy!
