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


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


  1. Fry shrimp at 350°F for 2 ½ to 3 minutes or until golden brown and 165°F internal temperature.
  2. Mix cilantro lime rice and black bean corn salad and place in bowl.
  3. Arrange curried chicken and shrimp around the plate.
  4. Top with wedge of grilled pineapple and avocado.

View as PDF