Trader Joe’s Thai Green Chili Shrimp

Trader Joe’s Thai green chili shrimp using just a handful of ingredients! This flavorful shrimp dish over some brown rice would make such a balanced meal.

Trader Joe's Thai Green Chili Shrimp - Dash Of Mandi

I get so giddy when Trader Joe’s comes out with a new sauce. This Thai style green chili sauce immediately caught my eye! It’s brand new. It’s a tiny bit spicy with garlic, shallot, lemon grass and Thai lime leaves. I combined it with some coconut cream to make the most comforting and delicious Thai style sauce. I served mine with shrimp and sliced mini peppers. I love the red Argentine shrimp from Trader Joe’s. They almost taste like lobster!

Trader Joe's Thai style shrimp ingredients

This dish is the perfect spring transitional recipe. It’s still warm and cozy. But, it’s very light and fresh. To make into more of a meal, I suggest serving it over some rice. Also, adding more veggies is a great way to make it more filling!

Other recipes you will love:

Thai chicken burgers

Thai coconut mussels

Thai chicken soup

Thai chicken wrap

I hope you enjoy this easy Trader Joe’s Thai Green Chili Shrimp recipe! I’m excited to make more simple dishes for the warmer months.

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Trader Joe’s Thai Green Chili Shrimp


Scale

Ingredients

2 tbsp olive oil, divided
1 lb. red Argentine shrimp, defrosted
Salt and pepper to taste
5-6 mini peppers, sliced
2 cloves garlic, minced
4 tbsp Thai style green chili sauce, or more to taste
3/4 cup coconut cream
2 tbsp chopped cilantro leaves


Instructions

Pat dry the shrimp and season both sides with salt and pepper.

In a large skillet over medium heat, add 1 tablespoon of olive oil. Let the shrimp cook for 2-3 minutes per side or until they are cooked through. 

Remove shrimp from heat and set aside.

Add the other tablespoon of olive oil to the skillet over medium heat. Add the peppers and let cook for 3-4 minutes, stirring frequently. 

Add the garlic and let cook for 40 seconds, stirring frequently so it doesn’t burn. Add the thai style green chili sauce and coconut cream. Reduce heat to medium low and let simmer for about 5-6 minutes. Stirring occasionally.

Add the shrimp back in a let simmer for an additional 1-2 minutes. 

Top with cilantro and enjoy!


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    Comments

    Jessica

    Really delicious!! super buttery from the coconut cream and loved the green chili sauce. We served with rice and boK choy as a side. The only thing we would change is to adD more heaT if you Love spice. perhaps via green chilis themselves. Next time wE plan to try oven roasted broccoli added at the end witH the shrimp for Some added greens. I think they maY AbSorb the sauce really nicely. Otherwise this is Super awesome, and we will definitely be Making it again.

    Jenn

    the ingredients saY coConut cream but the direcTions say coconut milk. Which One should be used? Ty!

      Amanda Hickman

      cream – I will fix that!

        Jenn

        Thank you! I just made tHis for dinner and served with cauli rice. So good!

    Paty

    Absolutely delicious. Added carrots and zucchini to the peppers and served it on a bed of RICE. Great RECIPE, will make again

    Rob

    Grabbed this sauce when it arrived then wondered what to do with it! Thanks for posting this recipe. Of course, didn’t have all the ingredients – instead of shrimp I used Pacific cod in 1″ chunks. Left out the garlic so as not to completely overpower the fish. Had coconut milk instead of coconut cream, Instead of rice used potatoes (like some yellow curries). Even with all these subs family thought it was great. In essence, this recipe is very versatile, for my vegetarian kid it would be great with firm tofu. I think you could substitute any protein just like the cafes do. Thanks for writing this up!

    Danielle

    This one blew my mInd. As a TJ fan i always look for RECIPES using their products and this one surpAssed EXPECTATIONS!

    Danielle

    As a TJ fan i always look for RECIPES using their products and this one blew My mind! 10 out of 10!

    Jenna

    So light but cOmforting!

    Kait

    This Is my go to favorite meal during the week. The flavor is paired together perfectly and is super siMple to make after a long work day!

    Hillary Butzin

    good recipe but i don’t love the green curry from tj’s. will def sub a different curry & continue using this recipe!

    Alli

    ExcellEnt!! Easy enough for a weeknight meal, but it felt fancy. My husband and i made a double batch the second time so we wouLd have plenty of leftovers!

    mimi

    This was a easy and delish recipe. i only had coconut milk and i used the entire can. added about 6 tbsp of TJ’s green chili, an ear of corn, whole red bell pepper and a zucchini. served over rice. Make it, you won’t be disappointed! 🙂