We just got back from the beach. We had such a great time relaxing on the beach and indulging in all the beach food! It was a great way to #CoastIntoSummer! We wanted to stay forever. Chicken Legs actually wants to move to the beach permanently. Since we aren’t moving to the beach anytime soon, I decided to bring the beach to us with this Santa Fe Shrimp Scampi Skillet.
The nice folks at SeaPak Shimp and Seafood Company sent me some samples of their products. I decided to use the Shrimp Scampi since it had tons of great lemon and garlic flavors in it. This Santa Fe Shrimp Scampi Skillet is ready in about 20 minutes and only uses one pan! LOVE these types of dishes.
We loved all the veggies and citrus flavors in this dish. It was easy to make and didn’t overheat the house when I made it. This makes a great summer lunch or a quick dinner and can easily be doubled for a crowd. Thanks to SeaPak for the inspiration!
1 can Rotel diced tomatoes and green chilies, drained
1 cup frozen corn
1 cup instant white rice
½ cup chicken broth
Preheat skillet on medium-high for 1 minute.
Arrange frozen shrimp in a single layer in skillet.
Sauté for 7 to 8 minutes or until shrimp turn orange outside and becomes opaque white inside. Remove shrimp from skillet and set aside.
Add beans, Rotel, corn, rice and chicken broth to skillet. Stir to combine. Bring to boil. Reduce heat to low; cover and simmer 10 minutes or until rice is tender. Add shrimp and cook on the lowest setting for an additional 2-3 minutes, until shrimp is warm.