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Shrimp Meatball Banh Mi

Yields4 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins

Shrimp Meatball Banh Mi

 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.

Nutrition Facts

Serving Size 1

Servings 0

Amount Per Serving
Calories 255
% Daily Value *
Total Fat 3g5%
Cholesterol 182mg61%
Sodium 578mg25%
Total Carbohydrate 32g11%

Dietary Fiber 4g16%
Sugars 13g
Protein 30g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.