15 Minute Thai Peanut Shrimp
5 ingredients. One Pan.
This dinner is bursting with flavor and couldn’t be easier—everything cooks straight from frozen with just a handful of Trader Joe’s staples. The creamy, savory peanut sauce clings to juicy shrimp and sneaks in two kinds of veggies, making it a perfect Back Pocket Dinner for busy nights.
It’s officially May—which, if you have kids (or grandkids!), means life is about to get wild. I call it Mayhem. Some people say Maycember, but that doesn’t quite land for me. I love December and all its festive frenzy. May, on the other hand? It’s pure chaos. Last-minute field trips, spring concerts, book reports, dioramas, playoff games, end-of-year parties, and every summer birthday squeezed in before school lets out… by the time June rolls around, my head’s barely still attached.
That’s why easy dinners are a must right now—and this one couldn’t be easier. Honestly, it’s so simple I almost feel guilty calling it a recipe. But that’s what makes it a perfect Back Pocket Dinner (there’s a whole chapter of those in Make It Easy!), and I have a feeling you’ll come back to it again and again.
Bonus: every single ingredient is from Trader Joe’s, so it’s affordable and quick to grab in one go. And if you don’t have a TJ’s nearby, don’t worry—I’ve included easy swaps below the recipe to make it work for you, wherever you shop.
Happy Mayhem everyone, and Godspeed.
Danielle
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Creamy Thai Peanut Shrimp with Greens
Serves 4
TOOLS
Sauce pan with steamer basket and lid
Large skillet
INGREDIENTS
1 tablespoon avocado oil
1 pound frozen raw Argentinian red shrimp, peeled, deveined, tails off
1 (8.1 oz) jar Thai Peanut Satay Sauce
1/2 (13.5 oz) can coconut cream
1 cup frozen chopped spinach
12 oz broccoli florets
1/2 teaspoon sea salt
METHOD
Heat the avocado oil in a large skillet over medium heat. Add the frozen shrimp and sauté for 4 to 5 minutes, until mostly pink and cooked through. Drain off any excess liquid. Pour in the peanut satay sauce and the coconut cream. Bring to a boil, then reduce to a simmer and cook for 5 to 7 minutes, stirring occasionally, until the shrimp is fully cooked and the sauce thickens slightly. Stir in the frozen chopped spinach and simmer for 1 minute more, until thawed and evenly combined.
Meanwhile, place the broccoli in a saucepan with a steamer basket and fill the pot with 2 inches of water. Cover and bring to a boil. Steam until just tender, about 5 to 6 minutes. Season both the shrimp mixture and broccoli with sea salt. Serve on its own or spooned over cauliflower rice or jasmine rice.
Swaps if you don’t have a Trader Joe’s nearby:
Thai Peanut Satay Sauce → mix 1/3 cup creamy peanut butter or almond butter with 2 tablespoons coconut aminos, 1 tablespoon lime juice, 1 teaspoon grated ginger, and 1 teaspoon honey
Other sauce options : Creamy Thai-Style Almond Sauce (Healthy in a Hurry page 29), Ginger-Sesame Dressing (Make It Easy page 59), Yai’s Thai Almond Sauce
Coconut cream → Use the thick top part of a chilled full-fat coconut milk can
Argentinian red shrimp → Any large peeled, tail-off shrimp (fresh or frozen), chicken thighs, or cubed skinless salmon
Frozen chopped spinach → 1 cup fresh baby spinach, chopped
Broccoli florets → Any fresh or frozen broccoli, steamed
Avocado oil → Olive oil, ghee, or any neutral tasting oil
You can cook the shrimp from frozen? Very interested in this answer since shrimp is the only protein my daughter will eat.
I am going to try this tonight with chicken! Thank you for the recipe:)