Dining
DUSTIN BUTLER
The garlic butter plate ($11.25) has sauteed shrimp with a blend of seasoning served over rice.
KAREN CHANEY COMMUNITY IMPACT
The coco shrimp plate ($11.95) features six fried shrimp, breaded with coconut akes and served with sweet chili dipping sauce.
COURTESY COCO SHRIMP
Coco Shrimp o ers twist on typical Hawaiian cuisine Coco Shrimp started as a food truck in 2016 but after opening six restaurants has turned into a “train that isn’t slowing down,” said Trevor Carver, social media and market manager for the chain. The backstory Carver said founder Isaac Hadley, attended Brigham Young University Hawaii and enjoyed the shrimp food from trucks on the island. What’s special about it? Carver said Coco Shrimp tries to stand out by sticking close to tradition.
Coco Shrimp was founded by Isaac Hadley (left). Co-owner Jordan Barrus (right) joined in summer 2016.
COURTESY COCO SHRIMP
“We took the food truck route, which is very popular in Hawaii,” Carver said. “In the land of barbecue and burgers, [Coco Shrimp] is a new fresh take on Hawaiian food.” What’s on the menu? One of the most popular dishes on the menu is the coco shrimp, which features six coconut ake- breaded shrimp served on a bed of rice with a sweet chili dipping sauce. “The biggest thing we want people to do is stop in and try it once,” Carver said. “Usually once people try it, ... they love it, and they keep coming back.”
E. BELT LINE RD.
When Hadley was close to graduation, he didn’t know what he wanted to do after, and decided to open a food truck concept in Fort Worth, where he’s originally from. The rst brick-and-mortar Coco Shrimp opened in Fort Worth in December 2019 and the business has since opened several more locations, including in Richardson and Plano.
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1240 E. Belt Line Road, Richardson www.cocoshrimp.com
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