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.
|5||pieces||Coconut Butterfly Shrimp 12/15 ct.|
|6||ounces||cilantro lime rice|
|4||ounces||black bean corn salad|
- Fry shrimp at 350°F for 2 ½ to 3 minutes or until golden brown.
- 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.