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Shrimp Meatball Banh Mi


Shrimp Meatball Banh Mi

Prep time: 10 minutes

Cook time: 15 minutes

Serves: 4


  • 1  tablespoon granulated sugar\½  cup shredded carrots
  • ½  cup thinly sliced cucumber
  • 5 100% whole wheat hot dog rolls
  • 1 pound raw 31-40 count peeled and deveined shrimp, coarsely chopped
  • 1 (½-inch) piece peeled fresh ginger, grated
  • ½ medium red bell pepper, chopped
  • 1 tablespoon chopped fresh cilantro plus sprigs for garnish (optional)
  • 2 teaspoons chili garlic sauce
  • 4 lime wedges



  1. In small bowl, stir sugar and ¼ teaspoon plus 1/8 teaspoon salt. Add carrots and cucumber; toss to combine. Let stand 15 minutes.
  2. Preheat oven to 350°. Spray foil-lined cookie sheet with cooking spray. In food processor, pulse 1 roll 8 times to crumbs. In large bowl, toss shrimp, ginger, bell pepper, cilantro, chili garlic sauce and ½ the breadcrumbs. Form into 12 (1-inch) balls and roll in remaining breadcrumbs; place on prepared cookie sheet and spray with cooking spray. Bake 15 minutes or until internal temperature reaches 145°.
  3. Divide meatballs into remaining 4 rolls; top with carrot-cucumber mixture and cilantro sprigs, if desired. Serve with lime wedges.

Per serving: 255 Calories, 3g Fat (0g Saturated), 182mg Cholesterol, 578mg Sodium, 32g Carbohydrates, 4g Fiber, 7g Sugars, 6g Added Sugars, 30g Protein

Make it a meal: Serve with a baby corn, jicama, red bell pepper and snap pea salad with Asian vinaigrette.

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