Shrimp and Broccoli in Chili Sauce

Shrimp and Broccoli in Chili Sauce Recipe
Becky Luigart-Stayner
Chili sauce, which is made by Heinz and other companies, comes in a 12-ounce bottle next to the ketchup in the supermarket.


4 servings (serving size: about 1 cup stir-fry and 1 cup noodles)

Recipe from

Cooking Light

Nutritional Information

Calories 441
Caloriesfromfat 14 %
Fat 7 g
Satfat 1.3 g
Monofat 2 g
Polyfat 2.6 g
Protein 35.7 g
Carbohydrate 54.2 g
Fiber 5.6 g
Cholesterol 194 mg
Iron 5.1 mg
Sodium 1219 mg
Calcium 130 mg


1 1/2 pounds medium shrimp, peeled and deveined
2 tablespoons minced seeded jalapeño pepper (about 2 peppers)
2 tablespoons dry sherry
1 1/2 teaspoons paprika
1/2 teaspoon ground red pepper
4 garlic cloves, crushed
1/3 cup water
1/4 cup chili sauce (such as Heinz)
2 teaspoons cornstarch
2 teaspoons sugar
1/2 teaspoon salt
1 tablespoon oil
3 cups broccoli florets
4 cups cooked soba (about 8 ounces uncooked buckwheat noodles) or vermicelli


Combine the first 6 ingredients in a medium bowl; cover and chill for 1 hour.

Combine water and next 4 ingredients (water through salt) in a small bowl; set aside.

Heat oil in a stir-fry pan or wok over medium-high heat. Add broccoli; stir-fry 2 minutes. Add shrimp mixture; stir-fry 5 minutes or until shrimp are done. Add cornstarch mixture, and bring to a boil. Cook 1 minute or until sauce thickens. Serve over soba noodles.