Cabbage Coconut Shrimp Rolls Recipe | Sandwich Recipes | PBS Food

Cabbage Coconut Shrimp Rolls

Cabbage Coconut Shrimp Roll recipe

Wrap up coconut-covered shrimp in cabbage leaves for a healthy meal from food blogger Adrianna Adarme of the Fresh Tastes blog.


Yield: 2 servings

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  • 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


  1. 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. 
  2. 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. 
  3. 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. 
  4. 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.
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