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



5 pieces Coconut Butterfly Shrimp 12/15 ct.
4 ounces curried chicken
6 ounces cilantro lime rice
4 ounces black bean corn salad
1 wedge grilled pineapple
1/2 avocado


  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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