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!

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.


  • 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
Print WW Personal Points
4.78 from 22 votes
Did you make this recipe?

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
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!


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


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).



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
Blue Smart Points: 2
Green Smart Points: 3
Purple Smart Points: 2
Keywords: Bowls, low carb shrimp dumpling, shrimp dumpling

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this Recipe:


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

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

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

    Thanks Gina!

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

  5. 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).

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

  7. What is the carb count without the rice?

  8. 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❤

  9. Absolutely yummy! Really nice combination of salty, sweet, sour and spicy. We did the lettuce wraps and followed the recipe as is. Agree that is was enough for two with a bit leftover. May try with some chopped peanuts. Thank you for the recipe!

  10. Oh my goodness! Delish recipe made exactly as shown. Only complaint is the portion size is a joke. Serves 4 , me a my husband had fair portions and there was only a very small amt left. 

  11. Ended up turning these into Poke Bowls with shredded napa, edamame, seaweed salad, etc. HUGE hit in this house. 

  12. I cook so many of your dishes but this one was not a favorite. But that’s ok. Everyone has different tastes. I absolutely went nuts for your shrimp orzo broccoli. So if using shrimp, I’d rather make that or your sheet pan roasted shrimp. I have been making your recipes at least 4 nights a week this past month. I love your site. 

  13. My husband and I both really enjoyed this and we’ll serve it to friends. My husband had it over rice, I had the lettuce wrap. Wonderful flavor!

  14. We had these tonight for dinner. Served the shrimp in a bowl with sushi rice, shredded romaine, and added radish and shelled edamame for a little more veg. I happened to double the shrimp marinade by mistake, but found it was nice extra flavor and I didn’t need much sauce as a result. Will make again. I think serving them as lettuce wraps would be a great healthy appetizer for guests or game day at home

  15. This was yummy and so easy.

  16. Made this last week. Very easy and super yummy. I added a little shredded cabbage to my rice bowls to up the veggie factor. Will make again. 

  17. This looks delicious but I would like to add some more veggies to the dish, I was thinking bell pepper or cabbage. Would you have a recommendation for adding veggies? 

  18. These are absolutely delicious 

  19. Delicious! We had it over brown rice. So good!

  20. I did this as a rice bowl and it was good, not great. Good Asian flavors but it was definitely missing a veggie element (even with the carrots). I’m not a fan of lettuce wraps but maybe if you add shredded lettuce to the bowl, it would help. More importantly, when putting this into WW, I got 4 points for Blue, not 2.

  21. Is the sesame oil the toasted type?

  22. Made this today’s and it was both really easy and tasty. It was a nice light dinner. I didn’t use Siracha   but rather some red aisian chilli paste and it kicked it up a notch. Thanks for the great  recipe. 

  23. Excellent recipe and so quick to make. We all loved it!

    • If I had cooked shrimp in my freezer, can I use that?

      Thank you!

      Oh! And I saw the question on the meal plan, and I Definitely use your meal plans… so I’d say keep going with them!

      • Just wondering if you can sub fresh ginger for ground ginger and what the equivalent would be? Hard to judge 2in of fresh ginger since ginger is such a weird shape!

  24. Question- we’re currently on a whole30 so I can’t do sweetners (not even honey) … do you think the carrots would work OK just shredded and not pickled?

    This looks amazing and I will definitely try it the way you’ve written once we’re off of the whole30… just trying to figure out if I can modify it for now. 😋

  25. This looks so amazing! I cook for one most of the time … would this reheat ok? Probably just next day for me.

  26. This was really good! I luckily had all ingredients on hand and was trying to figure out what to make for dinner tonight when I saw this recipe posted. I really didn’t change a thing, except for add the garlic to the shrimp mixture instead of putting it raw in the dumpling sauce. The shrimp was very watery after cooking so I just drained it and then cooked a bit more. We served it over rice. 

  27. Looks amazing! Must try it soon.

  28. Could we use sambal olek instead of siracha?