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



5piecesCoconut Butterfly Shrimp 12/15 ct. (Item# 057401)
4ouncescurried chicken
6ouncescilantro lime rice
4ouncesblack bean corn salad
1wedgegrilled pineapple


  1. Fry shrimp at 350°F for 2 ½ to 3 minutes or until golden brown.
  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.

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