I’ve always believed that shrimp dumplings are like little pockets of joy—bite-sized treasures that pack a punch of flavor. But what if I told you that wrapping them in crisp lettuce leaves could elevate the experience to a whole new level of freshness? Imagine the cool crunch mingling with the savory, delicate dumplings—it’s like a dance of textures in your mouth.
Steps
- To prepare quick pickled carrots, mix ¼ cup rice vinegar, 2 tablespoons water, and honey or sugar. Stir in the shredded carrots and let them sit for about 30 minutes before draining the liquid.
- For the dumpling sauce, combine ¼ cup soy sauce, 3 tablespoons rice vinegar, minced garlic, and sesame oil. Add thinly sliced ginger and the green part of a scallion to the mixture.
- If using frozen shrimp, completely thaw and pat dry to remove excess moisture. Finely chop the shrimp to resemble ground meat and place it in a large bowl.
- Mince the white and light green parts of the scallions and the remaining ginger, then add them to the shrimp. Season with 1 tablespoon soy sauce and sriracha, if desired, and mix well.
- Heat 1 teaspoon of oil in a large skillet over medium heat. Spread the shrimp mixture evenly in the skillet and cook for 1-2 minutes without stirring, then stir and cover the skillet to cook through with steam.
- Serve the cooked shrimp wrapped in lettuce leaves with pickled carrots, dumpling sauce, and additional sriracha if desired. For rice bowls, serve the shrimp over ¾ cup of cooked rice, omitting the lettuce.
Ingredients
- Quick-Pickled Carrots:
- ¼ cup plus 3 tablespoons rice vinegar, divided
- 2 tablespoons honey or sugar
- 1 cup shredded carrots
- Shrimp and Sauce:
- ¼ cup plus 1 tablespoon low sodium soy sauce, divided (use gluten-free soy sauce if needed)
- 2 cloves garlic, minced
- 1 tablespoon sesame oil, plus 1 teaspoon more for cooking
- 2-inch 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 for rice bowls
Nutritional Values
Calories: 804 kcal | Carbohydrates: 38 g | Protein: 102 g | Fat: 26 g | Saturated Fat: 4 g | Cholesterol: 690 mg | Sodium: 3822 mg | Fiber: 6 g | Sugar: 12 g
FAQ
- What type of lettuce is recommended for wraps?
- Butter lettuce, also known as Bibb or Boston lettuce, is ideal for wraps due to its tender and mild flavor. Iceberg or romaine hearts are also good choices for larger wraps, while endive can be used as well.
- What ingredients are in dumpling sauce?
- Dumpling sauce is made by combining soy sauce, rice vinegar, sesame oil, and garlic. Adding thinly sliced ginger and the green part of a scallion enhances the flavor.
- How can I pickle carrots quickly?
- To pickle carrots, mix rice vinegar with water and honey or sugar, then add the shredded carrots. Let them sit for about 30 minutes, then drain the liquid before using.
- Can I substitute shrimp with another protein?
- Yes, you can substitute shrimp with ground pork or chicken if desired.
- What is a low-carb option for serving shrimp dumpling filling?
- For a low-carb option, serve the shrimp dumpling filling wrapped in lettuce leaves instead of using rice. This can provide a lighter meal while still being delicious.
Tips
- For a low-carb version, opt for lettuce wraps using butter, iceberg, or romaine lettuce, which offer tender and generous leaves for wrapping, or consider endive for a different texture.
- If you prefer a milder taste, feel free to omit the sriracha from the shrimp mixture and the serving sauce, or adjust the quantity to suit your taste preferences.
- When preparing the shrimp, ensure it is thoroughly thawed and excess moisture is removed by patting it dry with a paper towel. This helps achieve the right texture similar to ground meat.
- To add variety, you can substitute ground pork or chicken for shrimp, maintaining the same flavorful seasoning for a different protein experience.
Equipment
- Large lidded skillet
- Mixing bowls
- Knife for chopping and mincing
- Measuring cups and spoons
- Peeler (for ginger)
