Shrimp Banh Mi - 30g Carbs, 5g Fiber
From Eating Well Magazine
NUTRITION PROFILE:
Low Calorie | High Fiber | Low Sat Fat | High Potassium | Heart
Healthy | Healthy Weight
French colonial rule in Vietnam influenced the country’s cooking
profoundly, as here with this street-food sandwich (bahn mi),
usually served on a baguette. The spicy mayo melange really adds
tartness and spice.
Makes 6 sandwiches
ACTIVE TIME: 25 minutes
TOTAL TIME: 25 minutes
EASE OF PREPARATION: Easy
1 large carrot, peeled and shredded
2 Tbsp rice vinegar
1/3 cup chopped fresh cilantro
2 1/2 Tbsp reduced-fat mayonnaise
2 1/2 Tbsp low-fat plain yogurt
3/4 tsp fish sauce (see Ingredient note)
1 Tbsp lime juice
1/4 tsp cayenne pepper
3 12-inch baguettes, halved lengthwise
1 lb peeled cooked shrimp (21-25 per pound; thawed if frozen),
tails removed (see Tip)
18 thin slices cucumber
3 scallions, thinly sliced lengthwise and cut into 2-inch pieces
1. Place carrot and vinegar in a small bowl; stir to combine. Let
marinate while preparing the rest of the ingredients.
2. Place cilantro, mayonnaise, yogurt, fish sauce, lime juice and
cayenne in a medium bowl; stir to combine. Spread 2 teaspoons of
this sauce on the bottom half of each baguette. Add shrimp to the
remaining sauce; toss to coat. Using a slotted spoon, divide carrot
among the baguettes (discard vinegar). Top with shrimp, cucumber
and scallions. Cut each baguette into two 6-inch sandwiches.
Nutrition per Serving:
247 Calories, 4g Fat (1g Sat, 1g Mono), 153mg Cholesterol,
30g Carbs, 24g Protein, 5g Fiber, 504mg Sodium
Nutrition bonus: Vitamin A (50% daily value), Vitamin C (25% dv),
Folate (20% dv), Magnesium (17% dv)
TIP: Ingredient note: Fish sauce:
A pungent Southeast Asian sauce made from salted, fermented fish.
Found in the Asian section of large supermarkets and in Asian
specialty markets.
Tip: To defrost frozen shrimp, place in a colander under cold
running water until thawed.