Coconut Shrimp Bowl
The combination of curried chicken and Mrs. Friday’s® Coconut Butterfly Shrimp creates an unexpected surf-n-turf dish guests are sure to enjoy.
Menu Part
Ingredients
| 5 | Each | Coconut Butterfly Shrimp 12/15 ct. (Item# 057401) |
| 4 | Ounces | Curried Chicken |
| 6 | Ounces | Cilantro Lime Rice |
| 4 | Ounces | Black Bean Corn Salad |
| 1 | Wedge | Grilled Pineapple |
| 1/2 | Each | Avocado, Sliced |
Directions
- Fry shrimp at 350°F for 2 ½ to 3 minutes or until golden brown and 165°F internal temperature.
- Mix cilantro lime rice and black bean corn salad and place in bowl.
- Arrange curried chicken and shrimp around the plate.
- Top with wedge of grilled pineapple and avocado.
