Shrimp Meatball Banh Mi
1. In small bowl, stir sugar and ¼ teaspoon plus 1/8 teaspoon salt. Add carrots and cucumber; toss to combine. Let stand 15 minutes.
2. Preheat oven to 350°. Spray foil-lined cookie sheet with cooking spray. In food processor, pulse 1 roll 8 times to crumbs. In large bowl, toss shrimp, ginger, bell pepper, cilantro, chili garlic sauce and ½ the breadcrumbs. Form into 12 (1-inch) balls and roll in remaining breadcrumbs; place on prepared cookie sheet and spray with cooking spray. Bake 15 minutes or until internal temperature reaches 145°.
3. Divide meatballs into remaining 4 rolls; top with carrot-cucumber mixture and cilantro sprigs, if desired. Serve with lime wedges.
Make it a meal: Serve with a baby corn, jicama, red bell pepper and snap pea salad with Asian vinaigrette.
- 3 g Fat
- 0 g Saturated Fat
- 182 mg Cholesterol
- 578 mg Sodium
- 32 g Carbohydrate
- 4 g Fiber
- 7 g Sugars
- 6 g Added sugars
- 30 g Protein
Directions
1. In small bowl, stir sugar and ¼ teaspoon plus 1/8 teaspoon salt. Add carrots and cucumber; toss to combine. Let stand 15 minutes.
2. Preheat oven to 350°. Spray foil-lined cookie sheet with cooking spray. In food processor, pulse 1 roll 8 times to crumbs. In large bowl, toss shrimp, ginger, bell pepper, cilantro, chili garlic sauce and ½ the breadcrumbs. Form into 12 (1-inch) balls and roll in remaining breadcrumbs; place on prepared cookie sheet and spray with cooking spray. Bake 15 minutes or until internal temperature reaches 145°.
3. Divide meatballs into remaining 4 rolls; top with carrot-cucumber mixture and cilantro sprigs, if desired. Serve with lime wedges.
Make it a meal: Serve with a baby corn, jicama, red bell pepper and snap pea salad with Asian vinaigrette.
