By Grocery List Plus Editorial Staff | Published on June 9, 2026
Serves 2
2395 cal · 32 min
Cabbage Coconut Shrimp Rolls
Recipe GLPRbc3ea06a2b036e
Succulent pan-fried shrimp wrapped in crispy cabbage leaves and coated with toasted coconut, served with a savory-sweet dipping sauce. These Southeast Asian-inspired rolls deliver a delightful combination of tender shrimp, crispy exterior, and aromatic flavors in every bite.
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Ingredients
12 Medium shrimp, peeled and deveined
1 Large egg
3 tablespoons All-purpose flour
½ cup Unsweetened shredded coconut
½ teaspoon Salt
2 tablespoons Coconut oil, for cooking
3 tablespoons Low-sodium soy sauce
1 tablespoon Fish sauce
1 tablespoon Honey
1 Green onion, sliced
12 leaves Large cabbage leaves (about 12)
Directions
Prepare the dipping sauce by combining soy sauce, fish sauce, honey, and sliced green onion in a small bowl. Stir until well blended and set aside.
Blanch the cabbage leaves in boiling water for 2–3 minutes until pliable and flexible. Remove with tongs, rinse briefly under cool water, and pat dry with paper towels.
In a shallow bowl, beat the large egg with a fork until completely blended, ensuring the egg white and yolk are fully combined and homogeneous.
In another shallow bowl, combine flour, shredded coconut, and salt.
Working with one shrimp at a time, dip it in the beaten egg, coating all sides evenly, then roll it in the coconut-flour mixture until fully covered. Place on a plate.
Center each coated shrimp on a blanched cabbage leaf and roll tightly, tucking in the sides to create a secure packet. The cabbage will hold the shrimp in place.
Heat coconut oil in a large skillet over medium heat until shimmering, about 1 minute.
Carefully place the cabbage-wrapped shrimp rolls seam-side down in the hot oil. Cook for 3–4 minutes until the bottom is golden and crispy.
Gently flip each roll using a spatula and cook the other side for another 3–4 minutes, until the cabbage is golden and the shrimp inside reaches an internal temperature of 165°F at the thickest part.
Transfer the cooked rolls to a plate lined with paper towels. Serve hot with the prepared dipping sauce on the side.
Comments
Shrimp, cabbage, and coconut oil all land easily at Charlotte supermarkets including Harris Teeter and Walmart, with fish sauce available at most chains—no special trip needed. The 32-minute estimate ignores cabbage prep and shrimp drying time; budget 45 minutes realistically. At roughly $12–14 for two servings, cost per serving runs $6–7, driven by shrimp; the rest is pantry-friendly. This is a nimble dish that reheats respectably if wrapped tight, though the cabbage will soften slightly, making it better as a same-night meal for two rather than a weeknight family feeder.
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