Shrimp Martinis with Napa Cabbage Slaw

Impress your guests by serving coconut shrimp over slaw in festive martini glasses. You'll be the talk of the town.


Makes 8 servings

Recipe from


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.


November 2002