Ree Drummond’s Coconut Shrimp Salad | The Pioneer Woman | Food Network

Ree tosses up a salad with tropical flavors like coconut, mango, cashews and shrimp!
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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.

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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.

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Ree Drummond’s Coconut Shrimp Salad | The Pioneer Woman | Food Network

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