To make the quick-pickled carrots, combine 0.25 cups rice vinegar with 2 Tbsp water and honey or sugar. Add the carrots and stir to combine. Set aside.

Combine 0.25 cups soy sauce with remaining 3 Tbsp rice vinegar, garlic and sesame oil to make the dumpling sauce.

Prepare the shrimp by thawing if frozen, draining excess water, and finely chopping until the consistency of ground meat. Place in a large bowl.

Mince the white and light green parts of scallions along with the remaining 1-inch ginger and add to the shrimp bowl.

Season the shrimp mixture with 1 Tbsp soy sauce and sriracha if using, then stir to combine.

Set a skillet over medium heat with 1 teaspoon oil. When hot, add the shrimp mixture and cook undisturbed for 1-2 minutes, then stir and cover to finish cooking with residual steam.

Drain the quick-pickled carrots.

Serve by wrapping the shrimp filling in lettuce leaves with pickled carrots and sauce, or over cooked rice for rice bowls.