Shrimp Dumpling Salad Wraps or Rice Bowls

medinews February 4, 2021

156 2 minutes read

This shrimp dumpling salad wrap or rice bowl recipe takes the crab dumpling filling and puts it in salad wrap or rice bowls – as good as ever!

Shrimp Dumpling Salad Wraps or Rice Bowls

I love shrimp dumplings, especially the filling inside that inspired these salad wraps and rice bowls. The shrimp are flavored with fresh ginger, spring onions, soy sauce, and sriracha and are equally delicious served over rice or salad, a great low-carb option. Whatever you choose, top it with pickled carrots, dumpling sauce, and more sriracha. For more salad wrap recipes, check out my Asian Chicken Salad Wraps and Thai Chicken Peanut Salad Tacos. You can find more rice bowls in my Asian Asian Salmon Bowls and Korean Beef Rice Bowls.

Make them in rice bowls

Since I couldn't decide whether to make rice bowls or salad wraps out of it, I asked in my Tiktok video last month and you said both! So I'll let you decide If you need a low-carb option, lettuce wrap is the way to go. I would double the serving. If you'd like to add some carbs for balance and filling, just serve the shrimp over 3/4 cup of brown rice and skip the salad. This adds about 165 calories, or 5 ww points. And if you want pork, try these delicious low-carb pork dumplings with zucchini.

What is the best salad for a pack?

The best lettuce for lettuce wrap is butter lettuce, also known as Bibb or Boston Salad. Butter salad is tender and mild. I also love iceberg and Romaine hearts. Their leaves are generally larger than butter lettuce, so they are good if you want larger wraps. Endive is another great option for a salad wrap.

What is dumpling sauce made of?

To make dumpling sauce, combine soy sauce, rice vinegar, sesame oil, and garlic. Add thinly sliced ginger and the green part of a shallot.

How to pickle carrots

Pickling carrots is pretty quick and easy. You can also double or triple the recipe if you'd like leftovers. They are ideal for salads, banh mis, summer rolls and grain bowls and will keep in the refrigerator for a few weeks.

Combine rice vinegar, water and honey in a bowl.
Add the carrots and let sit for about 30 minutes.
When you're done, drain the liquid.

Variations:

Underground pork or chicken for shrimp.
Skip the Sriracha if you prefer milder foods.

More salad wrap recipes you'll love:

Shrimp Dumpling Salad Wraps or Rice Bowls

201 Cals 25.5 protein 9.5 carbohydrates 6.5 Fats

Preparation time: fifteen min

Cooking time: 5 min

Total time: 20th min

This shrimp dumpling salad wrap or rice bowl recipe takes the crab dumpling filling and puts it in salad wrap or rice bowls – as good as ever!

Pickled carrots:

¼ Cup plus 3 tbsp rice vinegar, divided
2 tablespoon Honey or sugar
1 Cup shredded carrots

Shrimp and Sauce:

¼ Cup plus 1 tbsp low sodium soy sauce, split (use GF soy sauce for GF)
2 Cloves garlic, chopped
1 tablespoon sesame oil, plus 1 teaspoon more for cooking
2- in the Piece of fresh ginger, peeled and divided
2 spring onions
1 lb shrimp, peeled off
1 teaspoon Sriracha, optional, plus more to serve
1 Head Bibb or Endive Salad, Leaves separated
3 cups Brown rice, optional to make rice bowls

For the quickly pickled carrots:

How to make the dumpling sauce:

Combine ¼ cup soy sauce with the remaining 3 tablespoons rice vinegar, garlic and sesame oil.
Thinly slice half the ginger (a 1-inch piece) along with the dark green top of a spring onion. Add to the dumpling sauce.

For the prawns:

If you are using frozen shrimp, thaw them completely and drain as much water as possible by patting them dry with a paper towel. Finely chop with a knife until it is about the consistency of minced meat. Transfer to a large mixing bowl.
Finely chop the white and light green portions of the remaining spring onions along with the remaining 1-inch piece of ginger and add to the bowl with the shrimp.
Season with the remaining 1 tbsp soy sauce and (if used) the sriracha. stir until everything is completely incorporated.
Set a pan with a large lid over medium heat with 1 teaspoon of oil.
When the oil is hot, add the shrimp mixture and distribute it in an even layer. Cook undisturbed for 1 to 2 minutes, then stir and cover so that the residual steam stops boiling.
Drain the quickly pickled carrots.
To serve, wrap the filling in lettuce leaves and serve with pickled carrots, dumpling sauce and (if used) more sriracha on the side.
When making rice bowls, skip the salad and serve over 3/4 cups of cooked rice (not included in macros / dots).

Portion: 4thOunces of shrimp with lettuce and sauce, Calories: 201kcal, Carbohydrates: 9.5G, Protein: 25.5G, Fat: 6.5G, Saturated fatty acids: 1G, Cholesterol: 172.5mg, Sodium: 955.5mg, Fiber: 1.5G, Sugar: 3G