Low Carb Steamed Shrimp Dumplings
Delightfully light and bursting with flavor, these Low Carb Steamed Shrimp Dumplings are a guilt-free take on a beloved classic. Perfect for those looking to indulge in Asian-inspired cuisine without the carbs, these dumplings swap traditional wrappers for tender, blanched cabbage leaves, keeping them keto-friendly and gluten-free. The filling boasts a savory blend of ground shrimp, garlic, ginger, sesame oil, and a touch of coconut aminos, while whole shrimp layered on top add a pleasing texture and elegance. Steamed to juicy perfection and served with a sugar-free chili dipping sauce, these dumplings are a healthy yet satisfying appetizer or main dish option. Ready in under 40 minutes, they’re ideal for weeknight meals or impressing guests with their delicate presentation and bold flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 pieces Large shrimp (peeled and deveined)
- 6 leaves Cabbage leaves (large, for wrapping)
- 200 grams Ground shrimp (or minced manually)
- 2 tablespoons Coconut aminos (or low-sodium soy sauce if not avoiding soy)
- 1 teaspoon Sesame oil
- 1 clove Garlic (minced)
- 1 teaspoon Ginger (grated)
- 2 tablespoons Green onion (finely chopped)
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 3 tablespoons Sugar-free chili sauce (optional, for dipping)
Instructions
Prepare the cabbage leaves by blanching them in boiling water for 1-2 minutes, just until pliable. Remove and place on a clean kitchen towel to pat dry.
In a mixing bowl, combine the ground shrimp, coconut aminos, sesame oil, minced garlic, grated ginger, chopped green onion, salt, and black pepper. Mix thoroughly until well combined.
Lay a cabbage leaf flat on a clean surface. Trim the thick stem at the base if necessary to make the leaf easier to fold.
Spoon roughly 1-2 tablespoons of the shrimp filling onto the center of the cabbage leaf. Place a whole shrimp on top of the filling for texture and presentation.
Fold the cabbage leaf around the filling like a dumpling, bringing the edges together and securing them by gently pressing or twisting the top. Repeat with the remaining leaves and filling.
Line a bamboo or metal steamer with parchment paper (or lightly grease it to prevent sticking). Place the dumplings in the steamer basket, leaving some space between each to allow steam to circulate.
Bring a pot of water to a gentle boil and set the steamer basket over it. Cover with a lid and steam the dumplings for 8-10 minutes, or until the shrimp is cooked through and opaque.
Serve the dumplings warm with sugar-free chili sauce or your preferred low-carb dipping sauce.
Nutrition Facts
Calories |
657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 674 mg | 224% | |
| Sodium | 2407 mg | 105% | |
| Total Carbohydrate | 43.0 g | 16% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 23.6 g | ||
| Protein | 90.7 g | 181% | |
| Vitamin D | 7.6 mcg | 38% | |
| Calcium | 446 mg | 34% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 2317 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
