Ree Drummond's Coconut Shrimp Salad | The Pioneer Woman

Ree tosses up a salad with tropical flavors like coconut, mango, cashews and shrimp! Watch #ThePioneerWoman, Saturdays at 10a|9c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3EbXQbb Subscribe to Food Network ▶ http://foodtv.com/YouTube Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Coconut Shrimp Salad RECIPE COURTESY OF REE DRUMMOND Level: Intermediate Total: 30 min Active: 25 min Yield: 4 to 6 servings Ingredients Coconut Shrimp: Vegetable oil, for frying 1/4 cup cornstarch 1/4 cup all-purpose flour Kosher salt and freshly ground black pepper 2 large eggs 3/4 cup panko breadcrumbs 3/4 cup sweetened shredded coconut flakes 12 ounces peeled and deveined jumbo shrimp, butterflied Dressing: 2/3 cup ranch dressing 1/4 cup chopped fresh cilantro 1 to 2 tablespoons hot sauce 1 lime, zested and juiced Salad: 3 cups mixed greens 1 cup diced mango 1/4 cup roasted cashews 3 to 4 radishes, thinly sliced 1 mini cucumber sliced Directions For the coconut shrimp: Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium heat to 350 degrees F. Combine the cornstarch, flour, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl. Beat the eggs and 1/2 cup water in a second bowl. In a third bowl, combine the breadcrumbs and coconut flakes. Bread the shrimp by dipping them first in the flour mixture and shaking off any excess, then in the egg wash and finally in the coconut breadcrumbs, pressing to make sure each shrimp has an even coating. Fry the shrimp in the oil in small batches until golden and crispy, approximately 2 minutes per side. Drain on a paper towel-lined plate. Sprinkle with salt. For the dressing: Mix the ranch, cilantro, hot sauce and lime zest and juice in a small bowl. For the salad: Arrange the greens, mango, cashews, radishes and cucumber on a platter. Top with the shrimp and serve with the dressing on the side. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #ReeDrummond #ThePioneerWoman #FoodNetwork #CoconutShrimpSalad Ree Drummond's Coconut Shrimp Salad | The Pioneer Woman | Food Network https://www.youtube.com/watch?v=sKbkVDRYJ5o