Easy Shrimp Dumpling Stir-Fry
This easy shrimp dumpling stir-fry recipe will make you forget that take-out phone number for good! Tender dumplings and shrimp make a delicious dinner.
Jump to:
- 🔎 A quick look at this recipe
- ⭐️ Why this recipe works
- 🍤 Ingredients you need
- 📝 Ingredient notes
- 💡 Ingredient substitution ideas
- 👩🏻🍳 How to make this recipe
- 🧐 Recipe FAQs
- 🥣 Equipment we used for this recipe
- 🍽️ What to serve with this recipe
- 😍 Other shrimp recipes we love!
- ⭐️ We want to know what you think!
- Easy Shrimp Dumpling Stir-Fry
🔎 A quick look at this recipe
- What It Is: Crispy dumplings, juicy shrimp, colorful vegetables, and sweet chili sauce in one skillet.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4 servings
- Calories: 444
- Cooking Method: Stovetop
- Good For: Busy weeknight dinners, “Better than takeout” nights, Using up vegetables in the refrigerator, Casual entertaining when you want something impressive but easy.
⭐️ Why this recipe works
This easy shrimp dumpling stir-fry recipe combines two of my very favorite things – shrimp and vegetable dumplings – with a whole lot of veggies and very little time.
Golden-brown dumplings, tender shrimp, crisp vegetables, and a sweet chili-soy sauce for a takeout-style meal that’s ready in about 25 minutes. Yep, that’s a dinner that will make you forget all about that take-out menu.
You can also customize it to your hearts content in terms of the ingredients, depending on what type of stir-fry you are in the mood for.
Quick, flexible, good and good for you – what more could you ask for in a stir-fry recipe? Let’s make it!
🍤 Ingredients you need
📝 Ingredient notes
- Chili Sauce: You want a sweet chili sauce for this recipe, and you can find these in the international section of your supermarket, or if you are really ambitious you can make your own. But I fell head over heels for the Sweet Ginger Chili Sauce from Ginger People a while ago, and I’ve never looked back. IT. IS. AMAZING.
- Dumplings: You want a bag of frozen dumplings, which you can find in the freezer section of your supermarket. As you probably guessed. You can use vegetable dumplings if you want a lighter dish, and use shrimp or pork dumplings if you want a little more heft to this dish.
- Vegetables: We use sugar snap peas, scallions and carrots, but toss what you like in there. I’m thinking peppers, snow peas and broccoli florets would also be fabulous. (This is a great way to clean any leftover veggies out of your fridge!)
💡 Ingredient substitution ideas
Missing something or want to swap in something different? Check out the links below to find more ingredient substitution ideas. 👇🏻
See the recipe card for full information on ingredients and quantities and nutritional information.
👩🏻🍳 How to make this recipe
STEP 1: Cook up the dumplings in a large deep skillet until they are golden brown. Scoop them out into a bowl and set them aside.
STEP 2: Add the veggies to the skillet and cook those up until they are tender, and then add them to the bowl with the dumplings.
STEP 3: Saute your shrimp in that same skillet juuuuuust until they are done (about 2 minutes!)
STEP 4: Add the dumplings and veggies back to the skillet, along with that delectable chili sauce, a little soy sauce and some cashews. Stir everything around gently until the sauce coats it all and everything is nice and warm.
You can serve this over rice, and sometimes I do…but sometimes I am perfectly happy having as is, with a sprinkling of sesame seeds on top.
You can go toss that take-out menu now. 😅
🧐 Recipe FAQs
Yes! Just thaw the shrimp completely and pat them dry before cooking them for the best texture.
Frozen vegetable, pork, chicken, or shrimp dumplings all work well. Choose your favorite!
Nope! They will defrost as you cook them.
Absolutely. Potstickers, gyoza, and similar frozen dumplings can be all be used in this recipe.
Use a nonstick skillet or a well-seasoned pan, and don’t move the dumplings until they’ve developed a golden-brown crust. Once that happens they should release pretty easily.
Not unless you want it to be! Sweet chili sauce is generally mild and slightly sweet. You can add sriracha or red pepper flakes if you’d like more heat. 🔥
Shrimp are cooked when they turn pink and opaque and curl into a loose “C” shape, usually after just a few minutes.
It’s best served fresh, but leftovers can be refrigerated for up to 2 days and reheated in a skillet.
Pop your question in the Comments section below the recipe card and I will answer pronto!
🥣 Equipment we used for this recipe
These are some of my favorite kitchen tools! These are Amazon affiliate links, which means I get a little something if you buy through my links at no extra cost to you. (Which helps pay for all that bacon I keep buying! 😄) And I only share things I use and love. I’m so grateful for your support!
- Measuring Cup: We love these angled cups that show the measurements on both the inside and outside of the cup.
- Measuring Spoons: These handy magnetic spoons are not on a ring, so you can just pick the one you need.
- Cutting Board: These sturdy, dishwasher-safe cutting boards come in all different sizes.
- Large Skillet: We have a few of these in our cupboard but this is one of our faves.
- Metal Bowls: We love these sturdy metal bowls for both mixing and casual serving.
- Vegetable Peeler: This is our go-to peeler for all kinds of veggies.
🍽️ What to serve with this recipe
This is a perfect all-in-one dish, but if you want to add some pizazz you can serve this over a coconut rice pilaf. A flavorful tomato salad or a zucchini carpaccio on the side would add some extra veggies.
And for dessert, how about some orange juice crumb cake?
😍 Other shrimp recipes we love!
⭐️ We want to know what you think!
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section right below the recipe card.
Easy Shrimp Dumpling Stir-Fry
Make this easy shrimp dumpling stir fry with crispy dumplings, tender shrimp, veggies and sweet chili sauce in just 25 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Ingredients
- 4 tablespoons canola oil
- One 13 ounce bag frozen vegetable, shrimp or pork dumplings
- 16 large shrimp, peeled and deveined
- 1 cup sugar snap peas, cut in halves
- 4 scallions, sliced
- 2 carrots, julienned or cut into thin strips with a vegetable peeler
- 1/2 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1/2 cup cashews
- 1 tablespoon sesame seeds
Instructions
- Heat 2 tablespoons of oil in a large deep skillet over medium high. Put the dumplings in a single layer in the skillet, and cooked until golden brown on both sides. Pour in 1/4 cup water and cook until the water is gone. Transfer the dumplings to a large bowl.
- Add 1 more tablespoon of oil to the skillet and add the peas, scallions and carrots. Cook until just tender, about 5 minutes. Transfer the veggies to the dumpling bowl.
- Add the remaining oil and cook the shrimp until just done, about 2 minutes.
- Add the dumplings and veggies back to the skillet, along with the chili sauce, the soy sauce and the cashews. Stir until everything is warm and coated with sauce.
- Serve with a sprinkling of sesame seeds on top.
Notes
-
- Chili Sauce: You want a sweet chili sauce for this recipe, and you can find these in the international section of your supermarket, or if you are really ambitious you can make your own. But I fell head over heels for the Thai Sweet Ginger Chili Sauce from Ginger People a while ago, and I’ve never looked back. IT. IS. AMAZING.
-
- Dumplings: You want a bag of frozen dumplings, which you can find in the freezer section of your supermarket. As you probably guessed. You can use vegetable dumplings if you want a lighter dish, and use shrimp or pork dumplings if you want a little more heft to this dish.
-
- Vegetables: We use sugar snap peas, scallions and carrots, but toss what you like in there. I’m thinking peppers, snow peas and broccoli florets would also be fabulous. (This is a great way to clean any leftover veggies out of your fridge)
Okay, I NEED to make this! So much of what we love in one dish! Plus, it’s easy. Can’t beat that! :)
Ok, I eat those dumplings quite often Kate and never thought of adding anything to them to make them more of a meal! Duh! Great idea! Your photos are leaving me drooling!!
You are making me want this for breakfast! Looks fantastic and easy.
Yep! I could always go for dumplings in my stir-fry. Why have I never done that before? Such a great idea!
I have never had shrimp dumplings but that needs to be changed because this platter here looks so delicious, Kate. Sesame seeds on top look adorable.
I must look for similar dumplings here in Germany, because this looks so good I could eat my laptop. :)
SO much better than take out! I’ve never had this combo before with shrimp and dumplings, but I bet it is delicious! Extra sesame seeds for me (& maybe some sriracha ;) ).