Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, coconut shrimp w/ leek slaw over cajun grits. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

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

Here is how you can achieve that. 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. Bold cajun flavor in one step!

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

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. These coconut shrimp come out perfectly crunchy. You'll wonder why you ever fried them at all!

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!

These coconut shrimp come out perfectly crunchy. You'll wonder why you ever fried them at all! This crunchy coconut shrimp is baked instead of fried, and so easy! Great for dinner or as an appetizer. I serve with orange marmalade for dipping.

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