Paleo Shrimp Shumai
Delight your taste buds with this Paleo Shrimp Shumai, a healthier twist on the beloved dim sum classic! These delicate dumplings feature a succulent shrimp filling infused with the bold flavors of fresh ginger, garlic, and scallions, all wrapped in a grain-free almond flour dough for a paleo-friendly upgrade. Made without soy or gluten, these shumai are seasoned with coconut aminos and steamed to perfection, offering a tender and juicy bite. Perfect as an appetizer or a light meal, this recipe is ideal for those following a paleo or gluten-free lifestyle. Serve them hot with a side of coconut aminos for dipping, and enjoy a restaurant-quality dish in the comfort of your home! Ready in under an hour, these dumplings bring flavor, health, and convenience to your table.
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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
Directions
Step 1
In a food processor, pulse the shrimp until finely chopped but not paste-like. Transfer to a mixing bowl.
Step 2
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.
Step 3
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).
Step 4
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.
Step 5
Heat a steamer over medium heat and lightly brush the bottom with sesame oil to prevent sticking.
Step 6
Arrange shrimp shumai in the steamer, leaving a little space between each piece.
Step 7
Steam the shumai for 12-15 minutes until the shrimp is opaque and the filling is fully cooked.
Step 8
Serve the shumai hot, optionally with a side of coconut aminos for dipping.
Nutrition Facts
| Serving size | (1006.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1402.4 |
| Total Fat 77.7g | 0% |
| Saturated Fat 7.9g | 0% |
| Polyunsaturated Fat 11.7g | |
| Cholesterol 857.3mg | 0% |
| Sodium 2324.7mg | 0% |
| Total Carbohydrate 54.5g | 0% |
| Dietary Fiber 13.6g | 0% |
| Total Sugars 14.4g | |
| Protein 134.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 594.6mg | 0% |
| Iron 6.0mg | 0% |
| Potassium 1596.3mg | 0% |
Source of Calories