Make Cabbage Coconut Shrimp Rolls

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.

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.