Hawaiian Lunch Plate
Enjoy a refreshing Hawaiian Lunch Plate with coconut shrimp + dipping sauce, ginger slaw, mac salad and rice. Whether served for a simple lunch at home or an outdoor barbecue, this plate is sure to be pleasing.
What’s to love about coconut shrimp?
Mrs. Friday’s Coconut Breaded Shrimp are premium, peeled and deveined, tail-on shrimp coated with a shredded coconut breading for a unique crunch with just the right sweetness. Perfect for summer menus! This shrimp is great served with white rice, Minor’s Sweet & Sour Sauce (#1265), Minor’s Zesty Orange Sauce (#2989), or grilled pineapple.
Summer shrimp recipes you’ll love:
- Honey Glazed Shrimp Skewers
- Creamy Avocado Shrimp Salad
- Spicy Shrimp Tacos
- Lemon Garlic Herb Shrimp Foil Packet
- Sauteed Shrimp & Tarragon Salad
A refreshing Hawaiian Lunch Plate with coconut shrimp + dipping sauce, ginger slaw, mac salad and rice.
Hawaiian Lunch Plate
Ingredients:
- 20 Mrs. Friday’s Coconut Breaded Shrimp (#3013)
- 4 cup steamed white rice
- 2 cups Macaroni Salad
- 2 cup coleslaw + 4 Tbsp ginger dressing
Green Pepper Pineapple Dipping Sauce
- 3/4 cup pineapple juice
- 1/4 cup green pepper hot sauce
- 1/2 cup C & H Brown Sugar (#2261)
- 1 tsp soy sauce
- 1 1/2 Tbsp rice vinegar
- SupHerb Farms Fresh Frozen Green Onion (#1864), for garnish
Instructions:
- Heat oil to 350°F. Add shrimp, shaking the basket occasionally to prevent from adhering. Fry approximately 3 minutes.
- Meanwhile, prepare the dipping sauce by adding all the ingredients to a saucepan. Bring to a boil, then simmer until it reduces in half.
- To assemble the lunch plates, get out 4 plates. Divide the shrimp, rice, mac salad and coleslaw between each plate. Garnish with green onion and serve with the dipping sauce.
4 servings
Adapted from: https://www.kpseafood.com/recipes/hawaiian-lunch-plate/
Be the first to comment.