1 bag Cox’s Kickin’ Tikka Masala shrimp, with the included seasoning packet
2 tablespoons butter
1 tablespoon olive oil
5 cloves garlic, minced
1 tablespoon chili paste or sriracha
1 tablespoon honey or brown sugar
2 cups cooked rice or quinoa (for the bowl base)
Steamed vegetables (like broccoli or snap peas) on the side
Directions
Thaw the Cox’s Kickin’ Tikka Masala 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.
Heat olive oil and butter in a skillet over medium-high heat. Add the shrimp and sear for 2 minutes on each side until lightly browned.
In a small bowl, mix together the minced garlic, chili paste, and honey.
Pour the garlic-chili mixture directly over the shrimp in the skillet.
Toss well and let it simmer for 1–2 minutes until the sauce thickens and coats the shrimp nicely.
Prepare your serving bowls with a base of warm cooked rice and your choice of steamed vegetables.
Place the glazed chili garlic shrimp on top and serve.
