Shrimp Dumpling Lettuce Wraps or Rice Bowls

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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 Rice Bowls
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 Asian Chicken 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.

Shrimp Dumpling Lettuce Wraps with sauce and spoon

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.

  1. Combine rice vinegar, water, and honey in a bowl.
  2. Add in the carrots and let sit for about 30 minutes.
  3. When ready, drain the liquid.

Variations:

  • Sub ground pork or chicken for shrimp.
  • Omit the sriracha if you prefer milder food.

Shrimp Dumpling Lettuce WrapsShrimp Dumpling Rice BowlsShrimp Dumpling Rice Bowls

More Lettuce Wrap Recipes You’ll Love:

Shrimp Dumpling Lettuce Wraps
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4.83 from 28 votes
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Shrimp Dumpling Lettuce Wraps or Rice Bowls

201 Cals 25.5 Protein 9.5 Carbs 6.5 Fats
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Yield: 4 servings
COURSE: Dinner, Lunch
CUISINE: Asian
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!

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
Keywords: Bowls, low carb shrimp dumpling, shrimp dumpling

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44 comments

  1. Made this last night. Really great flavor. I think I would make the rice bowl next time. The sauce is a little too juicy for lettuce wraps. Most of it dripped on to my plate. Great low carb dish. Do not substitute the fresh ginger for the dried. Makes a huge difference. I minced the ginger. I didn’t have fresh garlic on hand so I used minced. Again, this has a great flavor!

  2. Is this served warm or cold? I am thinking about taking it to work but don’t want to heat up fish during the first week of my new job.

  3. Everything about this was delicious and satisfying. The sauce is perfect! Chopping the shrimp up really spreads out the quantity. My store only had heads of Romaine, which wasn’t ideal but still delicious. Can’t wait to try it on Bibb lettuce! I used my leftover sauce as a yummy salad vinaigrette the next day. 

  4. This is an awesome recipe! I put the shrimp and carrots over mixed greens and chopped cucumber and used the dipping sauce as dressing. If I weren’t counting macros, I would have added avocado and maybe some cilantro dressing. This could work well also bahn mi style. My kids also loved it. A keeper for sure!

  5. I tried lettuce wraps first. So yummy but so messy! I’m going to go with rice bowls for the left overs just to cut down on the messiness and sop up all that amazing sauce! 

  6. My family loved it!

  7. Loved this recipe! I couldn’t find Boston or Bibb lettuce  to make wraps, so I just served the shrimp mixture over shredded cabbage. Wanted some crunch, too, so I added chopped water chestnuts, will definitely make again soon. 

  8. Great Meatless Monday meal! I cooked up more shrimp for the family and the rice. Love the link to WW points. So convenient. 

  9. So tasty and easy, but I would say it’s only enough for 2 people so double it to feed 4 to have enough. 🙂

  10. Delish! The pickled carrots were a lovely taste.

    Thanks Gina!

  11. How long would the shrimp mixture last in the fridge? I’m trying to make it for lunches for the week! Thank you! 

  12. This came out pretty tasty but it ended up taking me about an hour to make!! Maybe it’s because I had to shred my own carrots and also had to peel the tails off the shrimp, so if you want to make this quicker, definitely buy shrimp that are ready to go without tails and also shredded carrots. I think that is what took the most time for me. Overall it was delicious and I am looking forward to having the leftovers for lunch tomorrow. I made it with lettuce wraps to make it low carb. I followed the recipe as is and it came out to about 3 servings (not 4).

  13. DELICIOUS! This recipe is super fast and easy. My kids love it!

  14. What is the carb count without the rice?

  15. Absolutely delicious!! I haven’t tried one recipe of yours we all didn’t love. So many on my “list” come from you. Thank you❤