Shrimp Dumpling Lettuce Wraps or Rice Bowls
User Reviews
4.8
Shrimp Dumpling Lettuce Wraps or Rice Bowls
Description
The recipe begins by chopping peeled shrimp to a ground-like consistency, which is then combined with minced garlic, freshly grated ginger, scallions, and a sauce made from soy sauce, rice vinegar, honey or sugar, and sesame oil. The sauce mixture balances sweetness, acidity, and umami, complementing the shrimp's mild sweetness. Quick-pickled shredded carrots provide a crunchy, tangy contrast to the savory shrimp filling.
Cooking instructions suggest heating a small amount of oil and evenly spreading the shrimp mixture in a hot skillet to cook through without stirring, allowing some browning that adds texture. The filling can then be assembled into fresh bibb lettuce leaves for a light wrap or served over cooked brown rice for a more filling bowl option. Optional sriracha adds a spicy kick for those who want heat.
The dish combines the delicate seafood flavor of shrimp with aromatic seasonings and textural contrast from pickled vegetables, making it versatile as a snack, appetizer, or meal.
Ingredients
- ¼ cup rice vinegar divided, plus 3 Tbsp
- ¼ cup soy sauce divided (use gf soy sauce for GF, plus 1 tbsp, low sodium
- 2 tablespoons honey or sugar
- 2 cloves garlic (minced)
- 1 cup carrot shredded
- 1 tablespoon sesame oil (plus 1 teaspoon more for cooking)
- 2- in ginger peeled and divided, fresh, piece
- 2 scallions
- 1 pound Shrimp (peeled)
- 1 teaspoon sriracha (optional, plus more for serving)
- 1 bibb lettuce leaves separated, head, or endive lettuce
- 3 cups brown rice (optional to make rice bowls)
Instructions
- To make the quick-pickled carrots, combine ¼ cup rice vinegar with 2 Tbsp water and the honey or sugar. Add the carrots and stir to combine. Set aside.
- Combine ¼ cup soy sauce with the remaining 3 Tbsp rice vinegar, garlic and sesame oil.
- If you’re using frozen shrimp, thaw it completely and drain as much water as possible, using a paper towel to pat it dry. Finely chop with a knife, until it’s about the consistency of ground meat. Add to a large mixing bowl.
- Thinly slice half the ginger (a 1-in piece) along with the dark green top of one scallion. Add to the dumpling sauce.
- Mince the white and light green parts of the remaining scallions along with the remaining 1-in piece of ginger and add them to the bowl with the shrimp.
- Season with the remaining 1 Tbsp soy sauce and (if using) the sriracha; stir until completely incorporated.
- Set a large lidded skillet over medium heat with 1 tsp oil.
- When the oil is hot, add the shrimp mixture and spread it in an even layer. Cook undisturbed for 1 to 2 minutes, then stir and cover to let the residual steam finish the cooking.
- Drain the quick-pickled carrots.
- To serve, wrap the filling in lettuce leaves and serve with pickled carrots, dumpling sauce, and (if using) more sriracha on the side.
- If making rice bowls, omit the lettuce and serve over 3/4 cups cooked rice (not included in macros/points).
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Serving | 4oz shrimp with lettuce and sauce | |
| Calories | 201kcal | 10% |
| Carbohydrates | 9.5g | 3% |
| Protein | 25.5g | 51% |
| Fat | 6.5g | 10% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 172.5mg | 58% |
| Sodium | 955.5mg | 40% |
| Fiber | 1.5g | 6% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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