Hi, I am Laura. Today, we’re going to make coconut shrimp w/ leek slaw over cajun grits recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Coconut Shrimp w/ Leek Slaw over Cajun Grits Recipe

Coconut Shrimp w/ Leek Slaw over Cajun Grits is one of the most favored of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Coconut Shrimp w/ Leek Slaw over Cajun Grits is something which I have loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we have to 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 can achieve it.

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

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

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 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 , 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 .
8. For the Vinaigrette:
9. In large mixing bowl, add rice 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!

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