1 bag Cox’s Garlic Butter Scampi shrimp, with the included seasoning packet
2 cups cooked white or jasmine rice (warm)
3 tablespoons butter
2 tablespoons olive oil
4 cloves garlic, minced
1 small onion, finely diced
1/4 cup fresh cilantro or parsley, chopped
1 tablespoon lemon juice
Directions
Thaw the Cox’s Garlic Butter Scampi shrimp as directed on the bag. Use the included seasoning packet to season the shrimp at the cooking step below, following the package directions; omit any separate dry seasoning blend and additional salt.
Season the shrimp with salt and black pepper.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Add the shrimp and cook for 2 minutes per side until pink and fully cooked. Remove the shrimp from the pan and set aside.
In the same skillet, add the remaining butter and olive oil. Add the diced onion and minced garlic, sautéing until soft and translucent.
Add the warm cooked rice into the skillet, stirring well to combine with the buttery garlic and onion mixture. Cook for 2-3 minutes so the rice absorbs the flavors.
Stir in the lemon juice and half of the chopped herbs.
Place the cooked shrimp back on top of the rice, garnish with the remaining herbs, and serve warm.
