Hawaiian Lunch Plate

Menu Part


5 Each Coconut Butterfly Shrimp 16/20 ct. (Item# 057436)
10 Ounces Steamed White Rice
4 Ounces Prepared Macaroni Salad
1/2 Cup Sesame Ginger Slaw (½ Cup Slaw Mix Tossed In 1 Tablespoon Sesame Ginger Dressing
3 Ounces Green Pepper Pineapple Dipping Sauce
Green Pepper Pineapple Dipping Sauce:
6 Ounces Pineapple Juice
2 Ounces Green Pepper Hot Sauce
1/2 Cup Brown Sugar
1 Teaspoon Soy Sauce
1.5 Tablespoon Rice Vinegar
1 Each Green Onion, Sliced


  1. Fry shrimp at 350°F according to package instructions until 165°F internal temperature.
  2. To assemble as a “Hawaiian Plate Lunch”, serve shrimp with rice in two scoops on the plate plus a scoop each of macaroni salad and Sesame Ginger Slaw. Serve with green pepper pineapple sauce. Garnish with sliced green onion.
  3. Mix all ingredients in a saucepan until combined. heat to boiling, then reduce heat and simmer until reduced by half.

View as PDF