Thai Coconut Shrimp Banh Mi Bites

Makes 12 patties · 1½ per serving

FOR THE COCONUT SHRIMP PATTIES

FOR THE PICKLED VEGGIES

FOR THE SRIRACHA MAYO

FOR SERVING

Steps

1. Step 1

   In a food processor pulse the shrimp until coarsely chopped, then transfer to a bowl and stir in coconut milk, panko breadcrumbs, the egg, lime zest, minced garlic, chopped cilantro, salt and pepper until just combined.

   • 1 lblarge shrimp, peeled and deveined
   • 2 tbspcoconut milk
   • ½ cuppanko breadcrumbs
   • 1 largelarge egg
   • 1 tsplime zest
   • 2 clovesminced garlic
   • 2 tbspchopped cilantro
   • ½ tspsalt
   • ¼ tspblack pepper

2. Step 2

   Form the mixture into 12 equal patties, about 1‑inch thick, and place on a parchment‑lined sheet pan. Refrigerate for 10 minutes to help them hold together.

3. Step 3

   Meanwhile, combine the julienned carrot and daikon with rice vinegar, sugar, and salt in a bowl; toss and let sit at room temperature for at least 10 minutes, stirring once, until the vegetables soften slightly and turn glossy.

   • 1carrot, peeled and julienned
   • ½ cuprice vinegar
   • 1 tbspgranulated sugar
   • ½ tspsalt

4. Step 4

   Mix mayonnaise, sriracha sauce, and lime juice in a small bowl until smooth; set aside.

   • ½ cupmayonnaise
   • 2 tbspsriracha sauce
   • 1 tsplime juice

5. Step 5

   Heat 2 Tbsp. vegetable oil in a large skillet over medium‑high heat. Add the shrimp patties in a single layer and fry 3‑4 minutes per side, until golden brown and cooked through, about 8 minutes total. Transfer to a paper‑towel lined plate to drain.

   • 1 lblarge shrimp, peeled and deveined

6. Step 6

   Brush the tops of the mini baguette rolls with melted butter and toast them cut‑side up under a broiler for 1‑2 minutes, until lightly crisp. Slice each roll open, spread a thin layer of sriracha mayo, place a shrimp patty, top with a spoonful of pickled veggies, and serve immediately.

   • 12mini French baguette rolls
   • 1 tbspunsalted butter, melted
   • 2 tbspsriracha sauce
   • 1 lblarge shrimp, peeled and deveined