Sweet Chili Shrimp Banh Mi Sandwiches with Potato Wedges and Garlic Aioli

These sweet chili shrimp banh mi sandwiches bring together the best of Vietnamese-inspired flavors with a fun, handheld twist. Juicy shrimp are seared with garlic powder, then glazed in a sweet and tangy chili sauce. Pile them high onto toasted demi-baguettes with quick-pickled carrots and cucumber, spicy mayo, and crispy fried onions for an irresistible crunch.

On the side, golden-brown potato wedges roasted to perfection and a creamy garlic aioli for dipping round out the meal. It’s a vibrant, satisfying dinner that comes together in under an hour—perfect for a weeknight adventure in flavor.

Log in to save recipes and build weekly shopping lists.

Ingredients

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

4 tablespoon Spicy MayoView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim and halve cucumber lengthwise; thinly slice into half-moons. Cut potatoes into ½-inch-thick wedges. Roughly chop cilantro, including tender stems.
2. In a medium microwave-safe bowl, combine carrots, cucumber, rice wine vinegar, ½ tsp sugar, and a pinch of salt. Microwave for 30 seconds. Set aside to pickle, stirring occasionally. Toss potato wedges on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until golden brown and tender, 20–25 minutes.
3. While potatoes roast, pat shrimp dry with paper towels. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp in a single layer; season with half the garlic powder, salt, and pepper. Cook, undisturbed, until browned on bottom, 2–3 minutes. Stir and continue to cook until shrimp are opaque and cooked through, 2–3 minutes more. Turn off heat; stir in sweet Thai chili sauce until shrimp are coated.
4. In a small bowl, combine mayonnaise, remaining garlic powder, salt, and pepper to make garlic aioli. Halve baguettes and toast until golden. Drain liquid from pickled veggies; stir in cilantro. Spread cut sides of baguettes with spicy mayo. Fill with shrimp, about half the pickled veggies, and crispy fried onions. Divide sandwiches, potato wedges, and remaining pickled veggies between plates. Serve with garlic aioli on the side.

Recipe Tips

FAQ

Can I use chicken instead of shrimp?

Yes, you can substitute boneless skinless chicken thighs or breasts. Cook until browned and cooked through, then shred or slice before tossing with chili sauce.

How do I store leftovers?

Store components separately: pickled veggies in an airtight container in the fridge for up to 3 days, and cooked shrimp in a separate container for up to 2 days. Reheat shrimp gently in a pan. Assemble sandwiches fresh.

What can I use instead of demi-baguettes?

Any crusty bread roll or even a sliced baguette works. Toast until golden for best texture.