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!
Shrimp Dumpling Lettuce Wraps or Rice Bowls
I love shrimp dumplings, especially the filling inside, which inspired these Lettuce Wraps and Rice Bowls.The shrimp is flavored with fresh ginger, scallions, soy sauce, and sriracha and tastes equally delicious served over rice or lettuce, a great low-carb option. Whatever you decide, top it with pickled carrots, dumpling sauce, and more sriracha. For more lettuce wrap recipes, try my chicken Asian Lettuce Wraps and Thai Chicken Peanut Lettuce Tacos, and for more rice bowls, check out my Seattle Asian Salmon Bowls and Korean Beef Rice Bowls.
Make Them Into Rice Bowls
Since I couldn’t decide if I should make them into rice bowls or lettuce wraps, I asked on my tiktok video last month and you said both! So I am letting you decide. If you need a low carb option, lettuce wraps is the way to go, I would double the portion. If you want to add some carbs to make it more balanced and filling, simply serve the shrimp over 3/4 cup brown rice and omit the lettuce. This will add about 165 calories or 5 ww points. And if you want pork, try these delicious low carb pork dumplings made with zucchini.
What is the best lettuce to use for a wrap?
The best lettuce for lettuce wraps is butter lettuce, also known as Bibb or Boston lettuce. Butter lettuce is tender and mild. I also love iceberg and romaine hearts. Their leaves are generally bigger than butter lettuce’s, so they’re good if you want larger wraps. Endive is another good option for a lettuce wrap.
What is dumpling sauce made of?
To make dumpling sauce, combine soy sauce, rice vinegar, sesame oil, and garlic. Add in thinly sliced ginger and the green part of one scallion.
How to Pickle Carrots
Pickling carrots is pretty fast and easy. You can also double or triple the recipe if you want leftovers. They’re great to add to salads, banh mis, summer rolls, and grain bowls and will last in the refrigerator for a few weeks.
- Combine rice vinegar, water, and honey in a bowl.
- Add in the carrots and let sit for about 30 minutes.
- When ready, drain the liquid.
Variations:
- Sub ground pork or chicken for shrimp.
- Omit the sriracha if you prefer milder food.
More Lettuce Wrap Recipes You’ll Love:
- Buffalo Shrimp Lettuce Wraps
- Steak Taco Lettuce Wraps
- Tuna Salad Endive Wraps
- Chicken Club Lettuce Wrap Sandwich
- BLT Lettuce Wraps
Shrimp Dumpling Lettuce Wraps or Rice Bowls
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.
- 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).
