Shrimp and Broccoli in Chili Sauce

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.

Yield: 4 servings (serving size: about 1 cup stir-fry and 1 cup noodles)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 441
  • Calories from fat: 14%
  • Fat: 7g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 2.6g
  • Protein: 35.7g
  • Carbohydrate: 54.2g
  • Fiber: 5.6g
  • Cholesterol: 194mg
  • Iron: 5.1mg
  • Sodium: 1219mg
  • Calcium: 130mg


  • 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


  1. Combine the first 6 ingredients in a medium bowl; cover and chill for 1 hour.
  2. Combine water and next 4 ingredients (water through salt) in a small bowl; set aside.
  3. 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.
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