Bahn Mi Shrimp Lettuce Cups
I grew up in an area of California where the Vietnamese culture was prevalent and my family would frequent a Vietnamese sandwich shop, Lee’s Sandwiches, regularly. I fell in love with the Bahn Mi Sandwich, those tangy vegetables paired with crispy meat and all served on a soft baguette, THE BEST. I haven’t had one in literally years and I had a craving for one, but no idea where to find something that compared.
So I knew I had to recreate it at home, but way easier, I do not claim this to be authentic but dang it is good and my hubs and kids loved it. Plus it took no time because shrimp take literally a few minutes to cook. And those quick pickled vegetables, so easy, I left out the traditional sugar and it was perfect. I just made them in the afternoon and had the jar chilling in the fridge until dinner time. Now I am obsessed and am trying to think of all the dishes I can make and put them on…This is great for a light lunch or dinner, I served mine with rice and did them without the lettuce cups for my kiddos. Another easy option is to make this a salad, throw those pickled vegetables, shrimp, jalapeno, cilantro, and your favorite Asian inspired dressing.
If shrimp isn’t your jam, swap it for tofu cubes for a vegetarian version or thin slices of chicken or beef for a meaty choice. These are perfect for all your healthy resolutions too, Whole30, Paleo, Keto, Low Carb, and free of dairy, gluten, soy, nuts, and added sugar. If you do use shrimp, you will love the amount of lean protein is in each of those little babies. So make something fresh and easy, this will be a recipe you will crave year around! This is also super pretty, at least to me, so this could be a great little appetizer for a party or a light dinner with friends!
Bahn Mi Shrimp Lettuce Cups
1 pound shrimp, peeled and deveined (3 shrimp per cup), patted dry with a paper towel
2 Tablespoons coconut aminos or soy sauce
1/2 teaspoon fish sauce
3 Tablespoons minced garlic
1 jar Quick Pickled Vegetables - recipe below
Butter lettuce leaves
mayonnaise
jalapeno, thinly sliced
sriracha or favorite hot sauce
cilantro leaves
- Combine the coconut aminos, fish sauce, and garlic in a small bowl. Heat a large skillet on medium-high, spray with oil.
- Working in two batches, sear the shrimp on one side for about 2 minutes, pour half of the sauce into the pan and then flip over. Transfer to a plate when the shrimp are cooked, about 1-2 minutes on the other side. Repeat with the remaining shrimp and sauce.
- Assemble with a butter lettuce cup, top with some of the pickled vegetables, then squeeze a little mayonnaise, top with shrimp, then garnish with jalapeno, hot sauce, and cilantro.
Quick Pickled Vegetables
1/2 cup shredded carrots
1 large Persian cucumber or half English cucumber, cut into small matchsticks
3-4 radishes, thinly sliced
3/4 cup warm water
1/2 cup rice vinegar
2 teaspoons salt
- pack the vegetables in a large jar, I used a mason jar.
- Combine the water, vinegar and salt. Pour over the vegetables, packing them down if you need more space. Cover the jar and refrigerate for at least 1 hour.
Get those quick pickled vegetables made the night before, early in the morning, or at least an hour before your meal. Could not be more simple, vegetables in a jar, pour over liquid, seal and chill. EASY!
I buy my shrimp at Costco, frozen. I just thaw and then make sure they are really dry with paper towels. I love that they are deveined and peeled, it saves me time. This is what makes this dinner come together in no time at all.
I like to sear the shrimp on one side and then add the sauce, this allows a good color and texture to develop before introducing the sauce. Literally a couple minutes on each side and you are done!
Hanging out on a plate. I do the cooking in two batches so they aren’t crowded in the pan. You can serve the shrimp hot, room temp, or cold. Your house will smell delicious and now you just need to assemble!
