Coconut Shrimp Sandwich with Pickled Vegetables
Learn How to Make Coconut Shrimp Sandwich, Banh Mi Fusion Recipe with Pickled Vegetable. This sandwich has crisp pickled vegetables, coconut oil coated shrimp and creamy mayo.
Homemade Daikon Radish Pickle infused with Lime and Basil adds depths of flavor to this crunchy, flavor filled take on a Asian Fusion Sandwich.
Cooking the shrimp in coconut oil and Thai red chili peppers coats the meat with a spicy and nutty tastes. These little rolls pack a bunch of flavor and are great for packed lunches, picnics, or served along soup for a lite dinner.
Pack this inspired seafood sandwich for a quick veggie filled lunch.
Ingredients
Spicy Thai chilis, sour pickled radish and creamy coconut are all used to create this dynamic sandwich experience. Although this recipe has lots of ingredients listed, the kitchen cook time is minimal, creating a flavorful, quick meal option.
Why this Recipe Works
This recipe using coconut to lightly coat the shrimp in flavor and it acts as a quick pan coating too, to prevent sticking.
The addition of basil in the daikon pickle adds a minty punch of flavor along with crunch! I love this flavor combination, Basil Marinated Shrimp Skewers are a tasty appetizer.
How To Cook this Recipe
To infuse the shrimp with a deep tropical flavor, I opted to cook them in fragrant coconut oil. This not only imparts a rich coconut flavor but also adds a subtle sweetness to the shrimp, enhancing their natural taste.
As the shrimp sizzle in the pan, the coconut oil works its magic, creating a mouthwatering aroma that fills the kitchen. Adding red Thai chili peppers adds a spicy kick, without overpowering the delicate shrimp flavor.
A Crunchy, Quick Pickle Filled with Lime, Daikon Radish and Basil
This recipe gets it’s crunchy bite thanks to a quick refrigerator pickle made with daikon, lime peel and basil.
Another condiment that works well on this sandwich is pickled red onions.
Shrimp easily mix into sandwiches and stir fries, absorbing tons of flavor with the different ingredients they are mixed into. Try this quick stir-fry seasoned with ginger and garlic and shrimp mixed with fiddlehead ferns and rice noodles.
What to Drink with This Shrimp Sandwich
Try this with Coconut Ginger Fizz Cocktail filled with homemade pistachio orgeat syrup.
Or try a mocktail filled with bright flavors of fresh watermelon, coconut water and lemongrass.
Shrimp Banh Mi Recipe with Radish Pickle
Ingredients
- Pound 1/2 Shrimp, peeled, tail cut off
- 1 Whole Thai Chili Pepper
- 2 tbsp Coconut Oil I prefer Unrefined
- 1 whole Carrot peeled
- 1 Cucumber
- 2 slices Red Onion sliced, Thin
- Mayonnaise to taste
- Pickle Daikon Radish see linked recipe
- 2 rolls Portuguese Rolls
- Mint Leaves to garnish
Instructions
- Use peeled shrimp and cut off tails if they are not already removed
- Slice the red chili pepper and mix into coconut oil in a medium bowl, add shrimp
- Heat frying pan on medium high heat. When pan is heated to temperature add shrimp, coconut oil, Thai red pepper. Cook until shrimp is pink and remove from heat, 3-5 minutes.
- Peel carrot and cucumber and use peeler to "cut" the vegetables into ribbons.
- Slice open Portuguese bread and spread with mayonnaise, layer shrimp onto the bottom of the bread and layer daikon pickle, ribboned vegetables, red onion on top of shrimp. *see recipe link below for Daikon Pickle Recipe*
- Garnish with mint leaves and enjoy this refreshing sandwich!
https://thesiftedfield.com/2024/02/19/white-radish-quick-pickle-with-basil-and-lime/
This looks great!
Your photography is lovely!
Thank you, I’m always trying to improve, so positive feedback is always nice to hear!
Nice recipe and so fresh!