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There is this Thai place by me that makes a delicious Amazing Chicken. It is chicken, broccoli, and a slightly spicy peanut sauce. You can also get this with shrimp or tofu.
I was craving it but didn’t really want to go get some so I looked in my fridge and freezer to see what I could do to replicate the recipe with what I had on hand.
Turns out I had frozen shrimp (always!), broccoli, San-J Thai Peanut Sauce, some peppers and onions, and a can of coconut milk.
This recipe is kind of a cross between Amazing Shrimp and coconut curry. And it is delicious! And fast! And easy! Checks every box for a quick weeknight dinner.
I also had a lot of rice on hand – I ordered 25 pounds of rice having no idea how much rice that is – and well, it’s a LOT! Basically, a toddler’s weight in rice. So, I served it on rice.
Give this recipe a try, it is worth a lot more than the effort it takes to make it!
Get more Asian recipes here.
Thai Peanut Shrimp
Ingredients
- 2 tablespoons coconut or vegetable oil
- 1 medium onion, , diced
- 2 red bell peppers, , cored and thinly sliced
- 1 Fresno chili, , thinly sliced
- 1 (13.5 ounce) can coconut milk
- 1 cup San-J Thai Peanut Sauce
- 4 cups broccoli florets
- 1 ½ pounds (24 ounces) shrimp, peeled and deveined
- ½ cup toasted peanuts, , roughly chopped
- 4 green onions, , sliced on the diagonal
- Rice for serving
- Lime wedges, , for serving
Instructions
- Heat oil in a large skillet. Add the onion, red bell peppers. And Fresno chili and cook, stirring, until soft and the onion is translucent, about 5 minutes. Add the coconut milk and San-J Thai Peanut Sauce. Bring to a simmer. Add the broccoli, cover, and cook for 3 minutes. Add the shrimp, cover, and cook for another 3 minutes or until the shrimp is done (it turns opaque and pink, and starts to curve).
- Top with peanuts and green onions, serve over rice with lime wedges.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
