Shrimp Banh Mi Bowl

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Make your lunch special with this twist on a Vietnamese classic for the ultimate bowl goals!

I bring to you a Vietnamese inspired Banh Mi bowl made with seasoned shrimp, pickled carrots, and white daikon, jalepenos, and cucumbers in bowl form and with a creamy smokey dressing, Chipotle Ranch Dressing and Marinade made by Drew’s Organics, instead of spicy mayo.

I remember the first time I tried a banh mi sandwich. It was at a local food market in the city. Since then I’ve been hooked. My first time trying banh mi I didn’t even realize it was pickled daikon radishes in the sandwich. One Saturday morning at the farmers market I noticed this large white vegetable on the table at one of favorite vendors. To my surprise I learned it was a daikon radish. I felt compelled to buy some not even knowing what exactly I was going to make. The first thing I managed to think of was creating a bahn mi sandwich.

How to make a Shrimp Banh Mi Bowl

I love to start this recipe by pickling the carrots and daikon. Chop the carrots and daikon into small matchsticks. A julienne slicer is great for saving time with cutting. In a small bowl add rice vinegar, sugar, water, salt and mix until well combined. Another vinegar that works as well is white vinegar. Add carrots and daikon to a clean jar and fill the jar with the vinegar mixture until carrots and daikon are completely submerged. 
To ensure the daikon and carrots are soft an optional way to prepare is by covering the daikon and carrots in salt first. Toss to evenly coat and continue to toss for a few minutes to help soften. Proceed by mixing vinegar and water. Place the daikon/carrots in a jar and pour the vinegar mix into the jar.

Cover the jar and let sit for at least 30 minutes (even better to let sit overnight). Note that the longer that the jar sits the better and more potent the smell.

Next prepare rice according to package instructions. Jasmine or Basmati rice is great for this Shrimp Bahn Mi Bowl. Season shrimp with salt and pepper. Heat a skillet or grill pan over medium heat. Add olive oil to pan then add shrimp (lay shrimp flat in one layer for even cooking). Cook for 1-3 minutes and flip over. Continue to cook for an addition couple of minutes or until shrimp is cooked through. Remove shrimp from heat.

The best part is assembling the bowl. Start with a base of rice layered with the cooked shrimp, then add the pickled carrots and daikon, followed by cucumbers, jalapeños, and fresh cilantro. Drizzle Drew’s Organics Chipotle Ranch Dressing and Marinade over top.

Enjoy!

This is a sponsored post by Drew’s Organics. All opinions are my own.