Whole30 Shrimp Dumplings
Transform your favorite appetizer into a guilt-free delight with these Whole30 Shrimp Dumplings, a paleo-friendly twist on a classic dish. Filled with a flavorful combination of succulent shrimp, napa cabbage, aromatic ginger, garlic, and coconut aminos, these dumplings are wrapped in crisp romaine lettuce instead of traditional dough, keeping them entirely grain- and gluten-free. Pan-seared until golden and then steamed to perfection, each bite delivers a satisfying texture and vibrant flavor. Prepared in under an hour, these dumplings are perfect for both weeknight dinners or as a healthy party appetizer. Serve them with a Whole30-compliant dipping sauce for an irresistible bite that's as wholesome as it is delicious!
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Recipe Information
Ingredients
- 1 pound Raw shrimp, peeled and deveined
- 1 cup Napa cabbage
- 2 tablespoons Green onions, finely chopped
- 1 tablespoon Fresh ginger, grated
- 1 tablespoon Coconut aminos
- 1 teaspoon Sesame oil
- 2 cloves Garlic, minced
- 1 large Egg
- 0.25 cup Coconut flour
- 0.25 cup Cassava flour (for dusting)
- 10 pieces Romaine lettuce leaves
- 2 tablespoons Avocado oil (for cooking)
Instructions
Begin by finely chopping the raw shrimp into a paste-like texture and transfer it to a mixing bowl.
Add finely chopped napa cabbage, green onions, grated ginger, coconut aminos, sesame oil, minced garlic, egg, and coconut flour to the bowl with the shrimp. Mix everything until well combined.
Use your hands to form small balls with the shrimp mixture, about the size of a golf ball. This will be the filling for each dumpling.
Lightly dust a clean surface with cassava flour. Take a romaine lettuce leaf, cut it into rectangular pieces approximately 4 inches wide, and place it on the dusted surface.
Place one shrimp filling ball onto each lettuce piece, then carefully fold the leaves around the filling, using cassava flour to help seal the edges.
Heat a large skillet over medium-high heat and add the avocado oil.
Once the oil is hot, carefully place the dumplings in the skillet seam-side down, cooking until the bottom is golden brown, about 3-4 minutes.
Gently flip the dumplings and pour a few tablespoons of water into the skillet. Cover the skillet immediately to create steam for further cooking, allowing the dumplings to steam for another 4-5 minutes.
Remove the dumplings from the skillet and let them cool slightly before serving.
Serve with additional coconut aminos or a Whole30 compliant dipping sauce of choice.
Nutrition Facts
Calories |
1332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.2 g | 72% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 1077 mg | 359% | |
| Sodium | 936 mg | 41% | |
| Total Carbohydrate | 86.1 g | 31% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 8.5 g | ||
| Protein | 124.6 g | 249% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 453 mg | 35% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1951 mg | 42% | |
*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.
