Shrimp Banh Mi Burgers with Sriracha Mayo and Carrot Fries

These shrimp banh mi burgers bring together the best of Vietnamese and French cuisine. Instead of a traditional baguette, we use soft brioche buns and the meat is swapped for succulent shrimp. The result is a light yet satisfying meal that’s perfect for any night of the week.

Topped with a spicy sriracha mayo, quick-pickled cucumbers and fresh cilantro, these burgers are served alongside crispy carrot fries. It’s a refreshing twist on a classic that will leave you craving more.

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Ingredients

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

2 bun Brioche BunsView ingredient guideLike ingredientDislike ingredient

1 jar MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 unit CarrotsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Persian CucumberView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 tablespoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F. Wash and dry all produce. Peel the carrots, then grate about 1/3 cup of one carrot. Cut the remaining carrots into thin sticks, resembling French fries. Thinly slice the Persian cucumber.
2. Place the carrot sticks on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat. Bake for 8 minutes, then toss and return to the oven until golden and tender, about 6-8 more minutes.
3. In a small bowl, combine the sliced cucumber, white wine vinegar, sugar and a pinch of salt and pepper. Set aside to quick-pickle.
4. In another small bowl, mix the mayonnaise and sriracha to your desired spice level. Set aside.
5. Mince the garlic. Zest the lime and cut it in half. Split the brioche buns and place them in the oven to toast for about 5 minutes.
6. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds. Add the shrimp and cook until opaque, 2-3 minutes. Remove from heat, stir in the lime zest and a squeeze of lime juice. Season with salt and pepper.
7. To assemble, spread the toasted buns with sriracha mayo. Top with the cooked shrimp, pickled cucumbers, the reserved grated carrot and a few cilantro sprigs. Serve the carrot fries on the side.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before cooking to ensure they sear properly.

What can I substitute for brioche buns?

You can use regular hamburger buns or a crusty baguette for a more traditional banh mi experience.

How do I store leftovers?

Store the components separately in the fridge. The shrimp and pickled vegetables will keep for up to 2 days. Reheat the shrimp gently in a pan.