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Shrimp Dumpling Lettuce Wraps

Shrimp Dumpling Lettuce Wraps or Rice Bowls

4.78 from 35 votes
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 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yield: 4 servings
Course: Dinner, Lunch
Cuisine: Asian

Ingredients

Pickled carrots:

  • ¼ cup plus 3 Tbsp rice vinegar (divided)
  • 2 tablespoons honey or sugar
  • 1 cup shredded carrots

Shrimp and Sauce:

  • ¼ cup plus 1 tbsp low sodium soy sauce (divided (use gf soy sauce for GF))
  • 2 cloves garlic (minced)
  • 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

For the quick pickled carrots:

  • 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.

To make the dumpling sauce:

  • Combine ¼ cup soy sauce with the remaining 3 Tbsp rice vinegar, garlic and sesame oil.
  • Thinly slice half the ginger (a 1-in piece) along with the dark green top of one scallion. Add to the dumpling sauce.

For the shrimp:

  • 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.
    Shrimp Dumpling filling
  • 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.
    Shrimp Dumpling filling
  • 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).

Video

Nutrition

Serving: 4oz shrimp with lettuce and sauce, Calories: 201kcal, Carbohydrates: 9.5g, Protein: 25.5g, Fat: 6.5g, Saturated Fat: 1g, Cholesterol: 172.5mg, Sodium: 955.5mg, Fiber: 1.5g, Sugar: 3g
- WW Points: 2