AuthorMike EgrieCategoryDifficultyIntermediate
Shrimp Meatball Banh Mi
Yields4 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins
 1 tbsp granulated sugar
 ½ cup shredded carrots
 ½ cup thinly sliced cucumber
 5 100% whole wheat hot dog rolls
 1 lb raw 31-40 count peeled and deveined shrimp, coarsely chopped
 1 (½-inch) piece peeled fresh ginger, grated
 ½ medium red bell pepper, chopped
 2 tsp chili garlic sauce
 4 lime wedges
 1 Chopped fresh cilantro plus sprigs for garnish (optional)
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.

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

Make it Gluten Free: Dependent on using a Gluten Free hot dog bun.

Ingredients

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

Directions

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.

Shrimp Meatball Banh Mi
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