Honey‑Lime Caramelized Shrimp Bánh Mì
A fast, glossy, sweet‑savory shrimp bánh mì built on honey, lime, and fish sauce. The shrimp caramelize in minutes, giving you a bright, sticky, Vietnamese‑leaning filling that feels fresh and weeknight‑easy.
Equipment
- Cutting board & knife
- Large skillet
- Tongs
- Small mixing bowl (for mixing sauce)
- Toaster or oven (to warm baguettes)
Ingredients
- 1 lb shrimp peeled and deveined
- 1 tbsp tablespoon neutral oil
- 1 tbsp tablespoon honey
- 1 tbsp 1 tablespoon fish sauce
- 1 teaspoon chili flakes or sambal
- Zest of 1 lime
- Juice of 1/2 lime
- 4 small baguettes
- 4-6 tbsp mayonnaise
- Pickled carrot & daikon about 1 cup
- 1 cucumber thinly sliced
- Fresh cilantro
- 1 jalapeño thinly sliced (optional)
Instructions
- Pat the shrimp dry. Heat oil in a skillet over medium‑high.
- Add shrimp and cook 1–2 minutes until just turning pink.
- Add honey, fish sauce, chili flakes, lime zest, and lime juice. Toss until the shrimp are glossy and lightly caramelized, about 1 minute more.
- Slice and lightly toast the baguettes.
- Spread mayonnaise on both sides of each baguette.
- Layer in the caramelized shrimp.
- Add cucumber, pickled carrot & daikon, cilantro, and jalapeño.
- Close and serve immediately.
Notes
- Lime zest keeps the shrimp bright and prevents the sweetness from feeling heavy.
- The honey + fish sauce combo gives you a fast, Vietnamese‑style caramelization without needing to simmer a sauce.
- Shrimp cook fast — pull them as soon as they’re opaque to keep them juicy.
- This filling also works in rice bowls or lettuce wraps