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Calypso Coconut Shrimp Banh Mi

RECIPES » Calypso Coconut Shrimp Banh Mi


  • 1-2 radishes, sliced
  • 1-2 Fresno peppers, sliced 
  • ½ cup shredded carrot 
  • 1 tablespoon rice vinegar 
  • 1 teaspoon salt 
  • 1 teaspoon sugar 
  • 1 8oz. box Margaritaville Calypso Coconut Shrimp 
  • 1 teaspoon sriracha 
  •  1 tablespoon mayo 
  • ½ teaspoon roasted sesame oil 
  • 1 cucumber, sliced thin 
  • Italian Roll 
  • Fresh herbs, for garnish


  1. Combine radishes, peppers and shredded carrots with rice vinegar, salt and sugar. Mix to make quick pickled vegetables.
  2. Cook Margaritaville Calypso Coconut Shrimp, as directed on packaging. Remove tails once cooked.
  3. Combine sriracha, mayo and sesame oil. Mix until smooth.
  4. Build sandwich on Italian Roll with mayo mixture, sliced cucumber, vegetable mixture and shrimp. 
  5. Top with mango chutney from coconut shrimp package and herbs.