Paleo Shrimp Shumai
Elevate your appetizer game with Paleo Shrimp Shumai, a healthy twist on the classic dim sum favorite! These delicate, bite-sized dumplings are crafted with a tender almond flour and tapioca starch wrapper, encasing a flavorful filling of juicy shrimp, fresh ginger, garlic, scallions, and grated carrot. Seasoned with coconut aminos for a soy-free umami kick, these gluten-free and dairy-free shumai are steamed to perfection, ensuring a light yet satisfying texture. Perfect for a crowd-pleasing starter or a nutritious snack, serve this paleo-friendly delicacy hot with a side of coconut aminos for dipping. Ready in just under an hour, this delicious and wholesome recipe will transport your taste buds to a guilt-free indulgence.
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Recipe Information
Ingredients
- 1 pound raw shrimp, peeled and deveined
- 1 cup almond flour
- 2 tablespoons tapioca starch
- 2 tablespoons coconut aminos
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 3 tablespoons scallions, finely chopped
- 1 medium carrot, grated
- 1 egg white
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 1 cup water
- 2 teaspoons sesame oil
Instructions
In a food processor, pulse the shrimp until finely chopped but not paste-like. Transfer to a mixing bowl.
Add almond flour, tapioca starch, coconut aminos, ginger, garlic, scallions, carrot, egg white, salt, and pepper to the shrimp in the bowl. Mix until well combined.
To make wrappers, combine almond flour and tapioca starch, then slowly add water, mixing until a dough forms. Roll out thinly between two sheets of parchment paper and cut into small, even circles (2-3 inches in diameter).
Place about one tablespoon of the shrimp mixture into the center of each wrapper. Carefully gather the edges of each wrapper around the filling, leaving the top exposed. Press lightly to seal.
Heat a steamer over medium heat and lightly brush the bottom with sesame oil to prevent sticking.
Arrange shrimp shumai in the steamer, leaving a little space between each piece.
Steam the shumai for 12-15 minutes until the shrimp is opaque and the filling is fully cooked.
Serve the shumai hot, optionally with a side of coconut aminos for dipping.
Nutrition Facts
Calories |
372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 531 mg | 23% | |
| Total Carbohydrate | 13.8 g | 5% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 3.5 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 156 mg | 12% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 581 mg | 12% | |
*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.
