---
title: One-Pan Banh-Mi-Style Shrimp Tacos
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/one-pan-banh-mi-style-shrimp-tacos-68c121303f1414dc1e9519de
servings: 2
prep time: 10 minutes
cook time: 10 minutes
time required: 20 minutes
difficulty: Easy
allergens: [Shellfish, Eggs, Soy, Wheat, Sesame]
tags: [Quick, Easy Prep & Clean, Seafood]
rating: 4.5
rating_count: 19
source_chef: Recipe Development Team
review_highlights: [{theme: Flavor, text: Some found it tasty, while others thought it was salty and bland. The pickled cucumbers added a great bite.}, {theme: Ease of prep, text: Microwaving tortillas before adding sauce can make them soggy; consider warming them differently for better texture.}]
image: "https://images.recipes.furrysalamander.com/one-pan-banh-mi-style-shrimp-tacos.avif"
---
Wash and dry all produce. Halve @lime{1%unit}. Trim @mini cucumber{1%unit} and halve lengthwise; thinly slice crosswise into half-moons. Finely chop @cilantro{1%unit}.

In a #small bowl{}, combine half the @rice wine vinegar{2%tbsp}, juice from half the lime, @sugar{½%tsp}, and a pinch of @salt{1%tsp}. Stir in mini cucumber. Set aside to quick-pickle.

Heat a drizzle of @olive oil{2%tbsp} in a #large pan{} over medium-high heat. Add @shredded carrots{1%cup} and cook, stirring, until just tender ~{1%minutes}. Season with salt and @black pepper{1%tsp}. Turn off heat; transfer to a plate.

Heat another drizzle of oil in same pan over medium-high heat. Add @shrimp{1%lb}; season with a pinch of salt and pepper. Cook, stirring occasionally, until browned and cooked through ~{4%minutes}. Stir in @sweet soy glaze{2%tbsp} and remaining vinegar. Bring to a simmer, then immediately turn off heat. Taste and season with salt and pepper.

In a second #small bowl{}, combine @mayonnaise{3%tbsp} with @sriracha{1%tbsp} to taste. Season with salt. Stir in @water{2%tbsp} 1 tsp at a time until mixture reaches a drizzling consistency.

Wrap @flour tortillas{4%unit} in damp paper towels and microwave until warm and pliable ~{30%seconds}. Divide tortillas between plates and fill with saucy shrimp, carrots, pickled cucumber (draining first), and cilantro. Drizzle with sriracha mayo. Cut remaining lime into wedges and serve on the side.