7 Embarrassingly Easy Trader Joe’s Dinners That Take Just 20 Minutes

Shrimp and Veggie Stir Fry

Rice is one of McLaughlin’s favorite staples to keep in the freezer. And while she usually just makes extra and freezes it any time she cooks rice, the frozen packets of jasmine rice from Trader Joe’s are a lifesaver in a pinch. Add a bag of the store’s Asian Style Vegetables with Stir Fry Sauce and a packet of Argentinian Red Shrimp with Ginger Garlic Butter and that’s dinner, done. The red shrimp are a little bit sweeter than typical shrimp, with an almost lobster-like flavor McLaughlin fell in love with in the viral Trader Joe’s lobster pasta.

Simply thaw the shrimp under cold water, add the veggies to a non-stick skillet (along with some onion, if you’re like McLaughlin and love it in a stir-fry), then add the shrimp, and finally, the stir-fry sauce packet from the veggies. Plate over the microwaved rice and you have a restaurant-quality meal in under 15 minutes.

Grilled Chicken Pasta

For this three-ingredient dinner, combine TJ’s Grilled Chicken Strips, Fire Roasted Bell Peppers and Onions, and two bags of frozen Cacio e Pepe. To make it, McLaughlin steams the chicken in a non-stick skillet, adding the peppers and onions about two minutes before it’s fully warmed through. In another bowl, she steams the pasta in the microwave, then stirs to combine.

While they might seem mismatched, together they created a creamy, cheesy pasta dish reminiscent of Cajun chicken pasta that’s perfectly seasoned—no extra spices required. McLaughlin calls this one “hard to beat,” noting that the pasta is (inexplicably!) cooked to a perfect al dente. Suffice to say, no one will know this dish started in the freezer.

Chiles Rellenos

Now, we’ll admit, this dinner was initially just an excuse for McLaughlin to try Trader Joe’s Chiles Rellenos con Queso, a cult-favorite freezer find. But she makes them a complete meal by adding sides of Spanish Style Rice and the Elote Chopped Salad Kit.

This is a super minimal effort dinner—the only cooking that needs to happen is baking the chiles rellenos and warming the sauce and rice (which can be done on the stovetop or in the microwave). Toss the salad together, and you’re ready to serve!

While McLaughlin liked the pepper and cheese, the batter was a bit too oily-tasting for her liking. However, paired with the sauce, as well as the freshness of the salad and mildly seasoned rice, it comes together to create a dinner full of “perfect bites.”

Grilled Chimichurri Chicken Skewers

McLaughlin designed this dinner around the Grilled Chimichurri Chicken Thigh Skewers, serving them alongside broccoli and Trader Joe’s Roasted Potatoes with Peppers and Onions. Sautéing the broccoli with the roasted potatoes allows them to absorb some of the seasoning from the potatoes, creating a cohesive side dish for the chicken. McLaughlin still seasons with a little extra salt and pepper as well as garlic powder to ensure everything’s full of flavor. Crank the heat up on your skillet at the end to get everything nice and crispy before serving alongside the baked chicken skewers.

For an optional fourth ingredient, top with a little fresh chimichurri sauce from TJ’s refrigerated dip section. This dinner is “another home run,” according to McLaughlin.

Shrimp Scampi with Pasta

Say it’s Friday night and you want a fancy restaurant-style meal without leaving the house. Give this brilliant, two-ingredient idea from McLaughlin a try. Simply team up a packet of Trader Joe’s frozen Shrimp Scampi with two bags of its fan-loved Rigatoni alla Contadina, which include asparagus and peas. It’s that easy.

The shrimp are so buttery and full of garlicky flavor, and the pasta is rich and creamy, making this dish super decadent. For a lighter dish, you could opt for one sauce or the other by either using cooked frozen shrimp or a bag of your preferred pasta (which costs 99 cents at Trader Joe’s, by the way). However, if you’re like McLaughlin and love sauce, go all out for maximum comfort—and grab some crusty bread to soak up all that delicious sauce. Rather than combining the two in one pan, McLaughlin recommends plating the buttery shrimp on top of the pasta.

Beef and Broccoli Stir Fry

Another takeout fake-out, this beef and broccoli stir-fry is less about cooking and more about spotlighting two of Trader Joe’s best frozen dishes: the Beef & Broccoli and its Vegetable Fried Rice. Pro tip: Add a splash of water to make the beef and broccoli a bit saucier without diluting the flavor too much.

McLaughlin dubs this “the ultimate two-ingredient Trader Joe’s dinner,” and it’s as easy as it is delicious.

Birria Tacos

One frozen product inspires our final, and arguably best, dinner: Trader Joe’s Beef Birria. Made by slow-cooking beef in a spiced tomato and chile pepper broth, one of the most popular ways to serve birria is in a cheesy taco, alongside a side of the broth, or consommé, for dipping.

Fast-track your way to the tastiest Taco Tuesday ever by toasting some flour tortillas in a skillet while the beef heats up in the microwave. Add a little grated Cheddar or Monterey Jack cheese if you want to go Quesabirria-style with your tacos. Shred the beef and add your favorite fresh toppings: for McLaughlin, that’s fresh cilantro and a little chopped white onion. McLaughlin recommends serving this with a side of Trader Joe’s Avocado Ranch Salad Kit, but let’s be honest—you might forget about it entirely. Just don’t forget to serve the extra sauce in a bowl for dipping.