Shrimp Dumpling Bowls (or Lettuce Wraps)

Good

% Daily Values based on a 2,000 calorie diet

Step 1

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.

Step 2

For the shrimp:

Step 3

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.

Step 4

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.

Step 5

Season with the remaining 1 Tbsp soy sauce and (if using) the sriracha; stir until completely incorporated.

Step 6

Set a large lidded skillet over medium heat with 1 tsp oil.

Step 7

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.

Step 8

Drain the quick-pickled carrots.

Step 9

To serve, wrap the filling in lettuce leaves and serve with pickled carrots, dumpling sauce, and (if using) more sriracha on the side.