Coconut Shrimp w/ Leek Slaw over Cajun Grits
Coconut Shrimp w/ Leek Slaw over Cajun Grits

Hey everyone, hope you are having an incredible day. Today, I’m gonna show you how to make a distinctive dish, coconut shrimp w/ leek slaw over cajun grits. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Steps For the grits: Heat a medium saucepan over medium heat, upload the hen broth and bring to a boil. Slowly whisk within the grits, Cajun and garlic seasonings Shrimp ought to be golden brown in colour. Plate with grits in the center, surround the grits with the leek slaw, region various slices of.

Coconut Shrimp w/ Leek Slaw over Cajun Grits is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Coconut Shrimp w/ Leek Slaw over Cajun Grits is something that I have loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can have coconut shrimp w/ leek slaw over cajun grits using 37 ingredients and 16 steps. Here is how you cook it.

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

Even though I lost coconut in the oil, a lot was still. Classic Cajun flavors–the smoky, spicy seasoning; sweet shrimp; and onion, green bell pepper, and celery trinity–give this pasta toss a New Orleans vibe. Heat a large skillet over medium-high heat. Combine Cajun seasoning and shrimp in a medium bowl; toss to coat.

Steps 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!

Our coconut shrimp recipe is baked rather than fried both because baking is easier and baked coconut shrimp are substantially healthier than fried. Plus, there's no drawback—coated with a crisp, savory-sweet coconut batter, this recipe yields the best coconut shrimp ever. This shrimp recipe is loaded with veggies and Cajun spice (you can make your own if you don't have a jar already!). We went with bell peppers, onions, and corn, but any stir-fry vegetable would work here. Whip up this AIP coconut shrimp and grits and you may not want it any other way!

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