Home » Recipes » Entrees » Hawaiian Lunch Plate
Hawaiian Lunch Plate
Menu Part
Ingredients
| 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 |
Directions
- Fry shrimp at 350°F according to package instructions until 165°F internal temperature.
- 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.
- Mix all ingredients in a saucepan until combined. heat to boiling, then reduce heat and simmer until reduced by half.
View as PDF
