Nashville Hot Coconut Shrimp Lettuce Wraps
It may not have its own song like Nashville Cats, but Nashville Hot Dry Seasoning on Mrs. Friday’s® Deep Cut Coconut Shrimp is the cat’s meow. Add some Asian flair with mei fun noodles and Thai sweet chili sauce. Your customers will sing it’s praises.
Menu Part
Ingredients
| 7 | Each | Deep Cut Coconut (Item# 057446) |
| 1 | Tablespoon | Nashville Hot Dry Seasoning |
| 1/2 | Cup | Hot Fryer Oil |
| 7 | Each | Romaine or Bibb Lettuce, Cleaned and Trimmed |
| 1/2 | Cup | Shredded Carrots |
| 1/2 | Cup | Julienne Cucumber |
| 2 | Each | Radishes, Cleaned, Ends Trimmed and Thinly Sliced |
| 1/2 | Cup | Mei Fun Noodles, Cooked |
| 1 | Ounce | Thai Sweet Chili Sauce |
| 1 | Cup | Mei Fun Noodles, Fried, Garnish |
| 1/4 | Cup | Fresh Cilantro, Chopped, Garnish |
Directions
- Fry coconut shrimp according to manufacturer instructions. Combine hot fryer oil and Nashville Hot seasoning and spoon over or brush onto freshly fried coconut shrimp.
- To serve, arrange clean, dry lettuce leaves on plate. Next to the lettuce, arrange wrap components- shredded carrot, cucumber, boiled mei fun noodles and sliced radishes. Place a mound of fried mei fun noodles at the front of the plate and top with spicy Nashville Hot coconut shrimp. Serve with a ramekin of sweet chili sauce and, optionally, garnish with fresh cilantro.
