The star of this dish inspired by the well-known seafood restaurant is tender pieces of shrimp cooked with garlic, butter, and herbs. Settle your shrimp atop a bed of homemade white rice pilaf for a hearty, flavorful meal.

How To Make Copycat Red Lobster Scampi Shrimp and Rice Pilaf

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15 mins
30 mins
45 mins


  • 2 tbsp. olive oil
  • 3 tbsp. butter
  • 1 ½ tbsp. garlic minced
  • 1 lb. shrimp medium, peeled and deveined
  • 1/2 cup white wine vinegar
  • 2 tsp. dried parsley flakes
  • 1 tbsp. lemon juice
  • Ground black pepper to taste
  • 1/2 tsp. dried basil leaves crushed
  • 3/4 cup long-grain white rice uncooked
  • 1 3/4 cup chicken broth
  • 3/4 cup frozen mixed vegetables thawed and drained


  • Place the butter and olive oil into a large skillet over high heat.
  • Once the butter has melted, stir in 1 tablespoon of minced garlic and sauté until fragrant.
  • Add the shrimp. Pour in the white wine vinegar and stir to coat the shrimp.
  • Spread the shrimp out in an even layer in the skillet.
  • Cook shrimp on one side in the sauce for 2-3 minutes, then flip shrimp pieces over and continue cooking for another minute until tender.
  • Remove skillet from heat. Sprinkle the shrimp with parsley and drizzle with lemon juice.
  • Add black pepper if needed.


  • Lightly grease another large skillet with nonstick cooking spray and warm it over medium heat for 1 minute. Add the remaining garlic, a pinch of black pepper, basil, and rice to the skillet.
  • Cook and stir until the rice just starts to turn brown. Stir the broth into the skillet.
  • Bring pilaf to a boil, then reduce heat to low.
  • Cover and cook for 10 minutes.
  • Uncover and stir in the mixed vegetables, then re-cover and continue cooking for 10 minutes until both rice and vegetables are tender.
  • Plate the shrimp with the pilaf and serve.

Nutrition Facts

Calories: 290kcal | Carbohydrates: 24g | Protein: 19g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 206mg | Sodium: 913mg | Potassium: 268mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1372IU | Vitamin C: 14mg | Calcium: 162mg | Iron: 3mg