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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 [3] 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 [4]

Thai coconut mussels [5]

Thai chicken soup [6]

Thai chicken wrap [7]

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.

Print [2]
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Trader Joe’s Thai Green Chili Shrimp



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


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!