Low-Cal Veggie Shrimp Dumplings: Light, Fresh & Perfect for Summer Weight-Loss

Low-Cal Veggie Shrimp Dumplings

Every summer, I crave something light, juicy, and satisfying but still easy on the calories. And after more than a decade of playing in the kitchen, I’ve made a lot of dumplings… but these Low-Cal Vegetable Shrimp Dumplings honestly shocked me with how good they are. 

They’re fragrant, fresh, high-protein, super filling, and perfect for anyone in a “clean eating” or weight-loss phase. 

If you don’t know what to eat during your diet days, trust me just make a batch of these and thank me later.

Low-Cal Veggie Shrimp Dumplings — My Go-To Summer Weight-Loss Recipe

Why I Keep Making These

• They’re low-calorie but still satisfying
• Very simple to prepare with basic ingredients
• High in protein thanks to the shrimp
• Packed with vegetables for extra fiber
• The texture stays juicy, tender, and aromatic
• They pair perfectly with a vinegar-chili dipping sauce

Ingredients

Dumpling Filling

• Broccoli (blanched)
• Carrot (blanched)
• A little olive oil
• 300 g ready-made shrimp paste
• Minced ginger
• Black pepper
• Salt
• Wonton wrappers

Vinegar Chili Dipping Sauce (optional but highly recommended)

• Minced garlic
• Chopped fresh chili (xiaomila)
• White sesame seeds
• Fine chili powder
• Hot olive oil
• 3 tbsp light soy sauce
• 1 tbsp oyster sauce
• 2 tbsp Chinese vinegar
• A pinch of salt

Mix everything together until glossy and fragrant.

How I Make Them

1. Prep the veggies

1. Blanch the broccoli and carrots until slightly tender.
2. Drain well, drizzle with a little olive oil, then crush or mince into small pieces.

2. Mix the filling

1. Combine shrimp paste, minced broccoli, carrots, ginger, salt, and black pepper.
2. Stir until the mixture becomes sticky and cohesive.

3. Wrap the dumplings

1. Place a small spoonful of filling in the center of a wonton wrapper.
2. Dampen two corners of the wrapper and fold them together to seal.

4. Steam the dumplings

1. Bring water to a boil and place the dumplings inside a steamer.
2. Steam for 6–7 minutes.
3. Lightly mist water on the wrappers before steaming to prevent dryness.

Qna For The Recipes

1. Why are these veggie shrimp dumplings great for weight loss?

They’re low in calories, high in protein from the shrimp, and packed with fiber-rich vegetables. This combination keeps you full longer while staying light and refreshing — perfect for summer.

2. What ingredients do I need for the dumpling filling?

You’ll need blanched broccoli, blanched carrot, olive oil, 300 g shrimp paste, minced ginger, salt, black pepper, and wonton wrappers. Simple ingredients, minimal prep!

3. How do I make the dumplings juicy and tender?

Make sure the veggies are well-drained before mixing, and stir the filling until it becomes sticky — this helps it hold moisture. Lightly mist the wonton wrappers with water before steaming to prevent them from drying out.

4. Can I make these dumplings ahead of time?

Yes! You can assemble the dumplings and freeze them uncooked. When ready to eat, steam directly from frozen — just add 1–2 extra minutes to the steaming time.

5. What dipping sauce goes best with these dumplings?

A vinegar-chili sauce is highly recommended. Mix garlic, chopped chili, chili powder, hot oil, light soy sauce, oyster sauce, Chinese vinegar, sesame seeds, and a pinch of salt. It’s fragrant, glossy, spicy, and refreshing — the perfect match for the juicy dumplings!

These veggie shrimp dumplings are everything I want in a summer dish — light but satisfying, flavorful but not greasy, and super easy to digest. The shrimp makes them juicy, the veggies add sweetness and crunch, and the dipping sauce ties everything together with that addictive spicy-vinegary kick. They’re perfect for lunch, meal prep, or a guilt-free midnight snack. And honestly? They make eating clean feel effortless.