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Shrimp Dumpling Lettuce Wraps or Rice Bowls

This Shrimp Dumpling Lettuce Wraps or Rice Bowls recipe takes the shrimp dumpling filling and adds it into lettuce wraps or rice bowls – so good either way!

Prep Time
15 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 4 servings
Calories: 201 kcal
Course: Lunch , Dinner
Cuisine: Asian

Ingredients

  • ¼ cup plus 3 Tbsp rice vinegar (divided)
  • ¼ cup plus 1 tbsp low sodium soy sauce (divided (use gf soy sauce for GF))
  • 2 tablespoons Honey or sugar
  • 2 cloves garlic (minced)
  • 1 cup shredded carrots
  • 1 tablespoon sesame oil (plus 1 teaspoon more for cooking)
  • 2- in piece fresh ginger (peeled and divided)
  • 2 scallions
  • 1 pound Shrimp (peeled)
  • 1 teaspoon Sriracha (optional, plus more for serving)
  • 1 head Bibb or endive lettuce (leaves separated)
  • 3 cups brown rice (optional to make rice bowls)

Instructions

    Cup of Yum
  1. 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.
  2. Combine ¼ cup soy sauce with the remaining 3 Tbsp rice vinegar, garlic and sesame oil.
  3. 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.
  4. Thinly slice half the ginger (a 1-in piece) along with the dark green top of one scallion. Add to the dumpling sauce.
  5. 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.
  6. Season with the remaining 1 Tbsp soy sauce and (if using) the sriracha; stir until completely incorporated.
  7. Set a large lidded skillet over medium heat with 1 tsp oil.
  8. 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.
  9. Drain the quick-pickled carrots.
  10. To serve, wrap the filling in lettuce leaves and serve with pickled carrots, dumpling sauce, and (if using) more sriracha on the side.
  11. If making rice bowls, omit the lettuce and serve over 3/4 cups cooked rice (not included in macros/points).

Nutrition Information

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%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 201

% 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.