Instructions

1. 1

   For the quick-pickled carrots, mix together ¼ cup of rice vinegar, 2 tablespoons of water, and your choice of honey or sugar. Incorporate the carrots and stir well. Set this mixture aside.

2. 2

   In a separate bowl, whisk together ¼ cup of soy sauce, the remaining 3 tablespoons of rice vinegar, minced garlic, and sesame oil.

3. 3

   Thinly slice a 1-inch piece of ginger and the dark green tops of one scallion. Add these to the dumpling sauce mixture.

4. 4

   If using frozen shrimp, ensure it is fully thawed and eliminate as much moisture as possible by patting it dry with a paper towel. Finely chop the shrimp until it resembles ground meat and transfer it to a large mixing bowl.

5. 5

   Mince the white and light green sections of the second scallion along with the leftover 1-inch piece of ginger, then add them to the bowl containing the shrimp.

6. 6

   Season the mixture with the remaining 1 tablespoon of soy sauce and, if desired, some sriracha. Stir thoroughly until everything is well combined.

7. 7

   Heat a large skillet with a lid over medium heat and add 1 teaspoon of oil.

8. 8

   Once the oil is heated, introduce the shrimp mixture into the skillet, spreading it out evenly. Allow it to cook without stirring for 1 to 2 minutes, then give it a stir and cover the skillet to let the steam finish cooking the shrimp.

9. 9

   Drain the quick-pickled carrots to remove excess liquid.

10. 10

    To serve, take lettuce leaves and fill them with the shrimp mixture, accompanied by the pickled carrots, dumpling sauce, and additional sriracha if desired.

11. 11

    For rice bowls, skip the lettuce and place the shrimp filling over ¾ cup of cooked rice (this is not included in the macros/points).

Nutrition Information