Simple Way to Make Favorite Coconut Shrimp w/ Leek Slaw over Cajun Grits

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, coconut shrimp w/ leek slaw over cajun grits. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Coconut Shrimp w/ Leek Slaw over Cajun Grits is one of the most well liked of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Coconut Shrimp w/ Leek Slaw over Cajun Grits is something that I have loved my entire life. They’re nice and they look wonderful.

Shrimp should be golden brown in colour. Plate with grits in the center, surround the grits with the leek slaw, place several slices of pineapple in center, top with shrimp and drizzle with vinaigrette. Before you jump to Coconut Shrimp w/ Leek Slaw over Cajun Grits recipe, you may want to read this short interesting healthy tips about Selecting The Best Foods May Help You Stay Fit And Healthy. Something that some of you may already know is that by eating the right foods can have a huge effect on your health.

To get started with this recipe, we must first prepare a few components. You can cook coconut shrimp w/ leek slaw over cajun grits using 37 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to make Coconut Shrimp w/ Leek Slaw over Cajun Grits:

1. Prepare Sprout and Leek Slaw
2. Make ready 6 thick-cut bacon slices, diced (about 6 oz.)
3. Take 1 large leek, thinly sliced (about 2 cups)
4. Take 1 lb fresh Brussels sprouts, trimmed and shredded (about 8 cups)
5. Prepare 1/3 cup olive oil
6. Take 1/4 cup apple cider vinegar
7. Get 2 tablespoons honey
8. Prepare 1/2 teaspoon kosher salt
9. Take 1/4 teaspoon black pepper
10. Take 1/2 cup chopped toasted pecans
11. Prepare 2 tablespoons thinly sliced fresh chives
12. Take Shrimp
13. Get 3 lbs 16/20* shrimp (*Denotes size of 16-20 shrimp per pound)
14. Prepare 3 cups all-purpose flour
15. Get 3 eggs, beaten
16. Take 3 cups panko bread crumbs
17. Prepare 1 cup shredded coconut, unsweetened
18. Get 1/4 pineapple, thinly sliced
19. Make ready Vegetable oil, enough for deep frying
20. Prepare Togarashi Vinaigrette
21. Make ready 1/2 cup rice wine vinegar
22. Make ready 1 tbsp smoked paprika
23. Get 1/4 cup honey
24. Prepare 2 thumbs ginger, peeled and minced
25. Prepare 2 cloves garlic, minced
26. Prepare 3 shallots, minced
27. Prepare 1 tsp Dijon mustard
28. Prepare 2 tbsp sesame oil
29. Make ready 1 1/2 cups grapeseed oil
30. Take Grits
31. Make ready 4 cups chicken broth
32. Get 1 cup yellow corn grits
33. Prepare 4 tbsp butter, unsalted
34. Prepare 1 1/2 cups shredded sharp cheddar cheese
35. Get 1 tbsp cajun seasoning
36. Prepare 1/2 tsp garlic powder
37. Prepare to taste salt and pepper,

Coconut Lime Shrimp and Grits are one of my favorite, easy meals. The grits are simmered with coconut milk, seasoned with lime zest, are topped with lime shrimp and toasted coconut. This will definitely hit the spot if you're in a Y'ALL kind of mood like me! A side of seared collard greens go perfectly with this delectable combination.

Instructions to make Coconut Shrimp w/ Leek Slaw over Cajun Grits:

1. For the grits:
2. Heat a medium saucepan over medium heat, add the chicken broth and bring to a boil. Slowly whisk in the grits, Cajun and garlic seasonings and reduce the heat to medium-low. Cook the grits until tender, about 15 to 20 minutes, stirring frequently with a wooden spoon, breaking up any clumps with the back of the spoon.
3. Remove the saucepan from the heat and stir in the butter and then the cheese until completely melted. Season with salt and pepper.
4. For the Sprouts Leek Slaw:
5. Cook bacon in a large, heavy skillet over medium until crisp, about 15 minutes. Transfer to a plate lined with paper towels. Reserve 1 tablespoon of the drippings in skillet; transfer 2 tablespoons of the drippings to a small bowl. Dice bacon, and set aside.
6. Add leeks to skillet, and cook, stirring often, 3 minutes. Combine leeks and Brussels sprouts in a large bowl.
7. Add olive oil, apple cider vinegar, honey, salt, and pepper to reserved 2 tablespoons of drippings, and whisk to combine. Add to Brussels sprouts and leeks; toss to coat. Stir in chopped pecans, chives, and diced bacon.
8. For the Vinaigrette:
9. In large mixing bowl, add rice wine vinegar, smoked paprika, honey, and Dijon mustard.
10. Using a hand blender or whisk, slowly incorporate grapeseed and sesame oil.
11. Finish with ginger, shallots, garlic, salt, and pepper.
12. For the shrimp:
13. In a mixing bowl, add panko bread crumbs and coconut. Mix together.
14. Place shrimp in flour. Then add eggs and the panko bread crumb/coconut mixture.
15. Fry shrimp in a 350° fryer for 2½ to 3 minutes until shrimp are cooked through. Shrimp should be golden brown in colour.
16. Plate with grits in the center, surround the grits with the leek slaw, place several slices of pineapple in center, top with shrimp and drizzle with vinaigrette. Serve and enjoy!

This will definitely hit the spot if you're in a Y'ALL kind of mood like me! A side of seared collard greens go perfectly with this delectable combination. For a mouth-watering, tropical vibe, go for coconut shrimp next to some insanely good mango guacamole! Sweet, tangy, a little spicy, and bursting with flavor, a fresh mango guacamole is the epitome of summer sides. Dip some tortilla chips, or even your shrimp itself, into this bowl full of unique flavors, and take a little bite of heaven!

So that’s going to wrap it up for this exceptional food coconut shrimp w/ leek slaw over cajun grits recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!