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

Ree gambles a salad with tropical tastes like coconut, , cashews and shrimp!
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Take one sassy previous city woman, her hunky rancher hubby, a band of adorable kids, a prolonged household, cowboys, 3,000 wild mustangs, a herd of livestock and one placid basset hound and you have The Leader Woman. The Leader Woman is an open invitation into Ree Drummond's life: The award-winning blog writer and very popular cookbook author comes to Food Network and shares her unique brand name of house cooking, from throw-together suppers to elegant events. The series, set versus the incredible story of life in your home on the variety, is the next finest thing to in fact resting on a stool in Ree's kitchen.

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Salad
RECIPE THANKS TO REE DRUMMOND
Level: Intermediate
Overall: 30 minutes
Active: 25 minutes
Yield: 4 to 6 servings

Ingredients

:

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 cattle ranch dressing
1/4 cup sliced fresh cilantro
1 to 2 tablespoons hot sauce
1 lime, zested and juiced

Salad:

3 cups combined greens
1 cup diced
1/4 cup roasted cashews
3 to 4 radishes, very finely sliced
1 mini cucumber sliced

Instructions

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 3rd bowl, combine the breadcrumbs and coconut flakes.

Bread the shrimp by dipping them initially in the flour mixture and shaking off any excess, then in the egg wash and lastly in the coconut breadcrumbs, pushing to make sure each shrimp has an even finish. Fry the shrimp in the oil in small batches until golden and crispy, roughly 2 minutes per side. Drain on a paper towel-lined plate. Sprinkle with salt.

For the dressing: Mix the cattle ranch, cilantro, hot sauce and lime passion and juice in a small bowl.

For the salad: Arrange the greens, mango, cashews, radishes and cucumber on a platter. Leading with the shrimp and serve with the dressing on the side.

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Ree Drummond's Coconut Shrimp Salad||Food Network

Ree Drummond's Coconut Shrimp Salad | | Food Network

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About the Author: Yvette Cook

30 Comments

  1. Sea cockroaches, fried, served over rabbit food, covered with a rich sauce!

    Just joking, i love coconut shrimp. ^-^

  2. Whoever’s reading this, i pray that whatever you’re going through gets better and whatever you’re struggling with or worrying about is going to be fine and that everyone has a fantastic day! Amen

  3. My fiancee passed Always made me Coconut shrimp Ghanian style My favorite…A sword fish salad good too w mango salsa

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  6. I like adding sprite to the recipe.🤤🤤😋🤤😋🤤😋🤤😋🤤😋🤤 No ranch needed

  7. Thanks #TeamDrummond. Outstanding fun recipe for a weekend lunch-for-two with a bottle of wine. I love the salad dressing. I constantly make a lime-garlic-mayonnaise that I use on fried boneless chicken breast sandwiches and also with homemade popcorn chiken in a wrap. #shrimp #salad

  8. OMGAWD YESSSSSSSSS PLEASE LOOKS SOOOOOOOO DELISH MUST HAVE SOME NOW PLEASE PLEASE, THANK YOU REE DRUMMOND FOR SHARING YOUR RECIPE

  9. I would have mixed the salad ingredients togetherness and then again with the shrimp

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