Easy High Protein Low Carb Shrimp Cabbage Rolls

Why You’ll Love This Easy Shrimp Cabbage Roll Recipe

Shrimp cabbage rolls are a light, healthy, and flavor-packed dish that’s easy to make and perfect for any occasion. If you love dumplings, spring rolls, or lettuce wraps, this recipe offers a fresh twist with tender Napa cabbage as the wrapper. The combination of juicy shrimp, finely chopped vegetables, and a hint of sesame oil creates a filling that’s both satisfying and nutritious. Plus, pan-frying gives them a delicious golden sear while keeping the inside tender and juicy.

One of the best things about these shrimp cabbage rolls is their versatility. You can switch up the vegetables based on what you have on hand, making this a great way to use up fresh ingredients. Want more crunch? Add water chestnuts. Prefer a little heat? A dash of chili flakes does the trick. You can even change the sauce to suit your taste—yuzu ponzu adds a bright citrusy touch, but soy sauce, chili oil, or a garlic-ginger dipping sauce work just as well.

Another reason to love this dish? It’s naturally low-carb and gluten-free, making it a great option for those looking for a lighter meal without sacrificing flavor. The cabbage leaves provide the perfect texture—soft but sturdy enough to hold the filling together. Plus, you don’t need any special equipment or wrapping skills. Just roll, pan-fry, and serve!

These shrimp cabbage rolls are ideal for meal prep, as they store well and can be enjoyed warm or cold. Whether you’re making them as an appetizer, a light dinner, or a protein-packed snack, they’re sure to be a hit. Try them today with my purple bibimbap recipe and enjoy a dish that’s as easy as it is delicious!

Easy High Protein Low Carb Shrimp Cabbage Rolls

These yuzu ponzu shrimp cabbage rolls are packed with fresh shrimp, crisp vegetables, and wrapped in tender Napa cabbage. They’re light, healthy, and full of flavor. A quick pan-fry gives them a golden crust, while yuzu ponzu adds the perfect finishing touch.

Author: Rice Zhang Cooking Method: Stove Top

Print Recipe

Prep Time 20 mins Cook Time 10 mins Total Time 30 mins Difficulty: Beginner Servings: 1 Best Season: Suitable throughout the year

Ingredients

Servings

8 large Napa cabbage leaves

• 1 lb shrimp, chopped
• ¹⁄₂ Cup Chopped vegetables (Carrots, mushrooms)
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tbsp neutral oil
• 1 Tbsp Yuzu ponzu

Instructions

1. Bring a large pot of water to a boil.
2. Blanch the cabbage leaves for 30–45 seconds until tender.
   
3. Transfer the leaves to a plate and let them cool slightly.
4. In a mixing bowl, combine shrimp, vegetables, sesame oil, and soy sauce.
   
   I used green onions, carrots, and shiitake mushrooms in the video. However you can customize this however you’d like! A great way to using up random veggies sitting in the back of your fridge.
5. Stir until well mixed.
6. Lay a cabbage leaf flat and place 2 tbsp of filling near the base.
   
7. Fold in the sides and roll tightly to secure the filling.
8. Heat neutral oil in a pan over medium heat.
9. Place the rolls seam-side down and cook for 3–4 minutes per side until shrimp is fully cooked.
   
10. Drizzle with yuzu ponzu if desired.
    

Note

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