I’ve been on a bit of a healthy-food kick and I’m loving it, mainly because I can visit dishes I’ve loved in the past and sort of give them a makeover. Case in point: coconut shrimp. When I was a kid, there was nothing I loved more than coconut shrimp. And not the healthy kind, but the coconut shrimp that is gloriously coated in sugary shredded coconut and deep fried in terrible oil. And then, when it’s all piping hot, you get to drop it in that awesome sweet and spicy sauce. Oh how amazing! Even now, I’d love a plate of deep fried coconut shrimp. I’d inhale it in a heartbeat.
Since I’m attempting to eat a bit differently lately, I figured why not make coconut shrimp health-ified. Since I don’t love baking shrimp (I think it’s easy to overcook it and you really do want browned coconut), I decided pan-frying it in a bit of coconut oil was the best move.
I combined this health-ified coconut shrimp with another obsession of mine, as of late, and that’s wrapping good tasting stuff in cabbage and lettuce. And then adding herbs, cucumbers and carrots. Yeah! I happen to think assembling my food right before eating it is super fun.
I made this for lunch one day and was so excited about the results. They’re refreshing, delicious and comforting, all in one fell swoop.
Cabbage Coconut Shrimp Rolls
- For the Dipping Sauce:
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon fish sauce
- 1 green onion, sliced
- For the Coconut Shrimp:
- 1/2 cup unsweetened shredded coconut
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 12 medium-sized shrimp (about 1 pound), peeled and deveined
- 1 large egg
- Coconut oil, for the pan
- Since the shrimp cook quickly, I say set everything up. Place the cucumbers, carrots, herbs and cabbage on a large platter. In a small bowl, whisk together the soy sauce, honey and fish sauce. Top with green onion. Set all aside.
- We're going to start by making an assembly line. In a medium bowl, whisk together the shredded coconut, flour and salt. In another small bowl, beat the egg. Start by dipping the shrimp in the egg; allowing any excess to drip off. Immediately roll the shrimp in the coconut mixture, being sure it's thoroughly coated. Transfer to a parchment-lined baking sheet and repeat process with the remaining shrimp.
- In a sauté pan, add about a tablespoon of coconut oil. When the oil is hot, add the shrimp (you'll probably have to cook them in a few batches), cooking them on each side until the shrimp are no longer translucent and the coconut is lightly golden brown, about 2 to 3 minutes.
- To assemble wraps, fill a leaf of cabbage with a few slices of cucumber, carrots, a few sprigs of herbs and 2-3 coconut shrimp. Dip in sauce, if you like, and enjoy.
Yield: 2 servings
Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.