Shrimp Martinis with Napa Cabbage Slaw

Southern Living
Shrimp Martinis with Napa Cabbage SlawRecipe
Impress your guests by serving coconut shrimp over slaw in festive martini glasses. You'll be the talk of the town.
Makes 8 servings


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24 unpeeled, large fresh shrimp (about 1 1/2 pounds)
2 large eggs, lightly beaten
1 cup soft breadcrumbs
1 cup sweetened flaked coconut, toasted
4 cups vegetable oil
Garnish: lime wedges


Peel shrimp, leaving tails on; devein, if desired.

Dip shrimp in egg. Stir together breadcrumbs and coconut; dredge shrimp in mixture.

Pour oil into a Dutch oven; heat to 375°. Fry shrimp, in batches, over medium-high heat 2 minutes or until golden. Drain on paper towels.

Spoon Napa Cabbage Slaw evenly into 8 martini glasses. Top each with 3 fried shrimp. Garnish, if desired.

Created date

October 2002