Coco Shrimp started as a food truck in 2016 but after recently opening its sixth restaurant has turned into a “train that isn’t slowing down,” said Trevor Carver, social media and market manager for the restaurant chain.

The backstory

Carver said founder Isaac Hadley, attended Brigham Young University Hawaii and enjoyed the shrimp food from trucks on the island.

When Hadley was close to graduation, he didn’t know what he wanted to do after, and eventually decided to open his own food truck concept in Fort Worth, where he is originally from. The first Coco Shrimp opened in Fort Worth in December 2019 and has since opened several more locations, including one in Richardson, Plano and an upcoming location in Keller.

What’s special about it?

Carver said Coco Shrimp tries to stand out among other Hawaiian restaurants in the region by sticking close to tradition.

“We took the food truck route, which is very popular in Hawaii, especially on the North Shore,” 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 shrimp breaded with coconut flakes and served on a bed of rice with a sweet chili dipping sauce.

Other popular dishes include the sweet-and-spicy plate, which features shrimp drizzled with teriyaki, a housemade spicy sauce, and a sweet chili dipping sauce. The garlic butter plate features sauteed shrimp topped with garlic sauce and a blend of spices and herbs.

The restaurant recently added shrimp tacos to the menu as well, Carver said.

Quote of note

“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.”