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/3EbXQbbSubscribe to Food Network http://foodtv.com/YouTubeTake 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 SaladRECIPE COURTESY OF REE DRUMMONDLevel: IntermediateTotal: 30 minActive: 25 minYield: 4 to 6 servingsIngredientsCoconut Shrimp:Vegetable oil, for frying1/4 cup cornstarch1/4 cup all-purpose flourKosher salt and freshly ground black pepper2 large eggs3/4 cup panko breadcrumbs3/4 cup sweetened shredded coconut flakes12 ounces peeled and deveined jumbo shrimp, butterfliedDressing:2/3 cup ranch dressing1/4 cup chopped fresh cilantro1 to 2 tablespoons hot sauce1 lime, zested and juicedSalad:3 cups mixed greens1 cup diced mango1/4 cup roasted cashews3 to 4 radishes, thinly sliced1 mini cucumber slicedDirectionsFor 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 Networkhttps://www.youtube.com/watch?v=sKbkVDRYJ5o