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Spicy Shrimp and Broccoli

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Betty Crocker Kitchens
Updated Jun 12, 2008
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Chili puree with garlic heats up this snappy stir-fry.

Spicy Shrimp and Broccoli

  • Prep Time 20 min
  • Total 28 min
  • Servings 4
  • Ingredients 16
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Ingredients

  • 1/2 cup water
  • 1/4 cup sake, rice wine or Progresso™ chicken broth (from 32-ounce carton)
  • 1 tablespoon cornstarch
  • 2 tablespoons hoisin sauce
  • 1 tablespoon oyster sauce
  • 2 teaspoons soy sauce
  • 2 teaspoons chili puree with garlic
  • 1 tablespoon vegetable oil
  • 3/4 pound fresh or frozen (thawed) uncooked medium shrimp, peeled and deveined
  • 1 garlic clove, finely chopped
  • 2 teaspoons finely chopped gingerroot
  • 1 1/2 cups broccoli flowerets
  • 1 medium bell pepper, cut into strips
  • 4 medium green onions, cut into 1-inch pieces
  • 1/3 cup peanuts
  • 4 cups hot cooked rice
Make With
Progresso Broth

Instructions

  • Step 
    1
    Mix water, sake, cornstarch, hoisin sauce, oyster sauce, soy sauce and chili puree.
  • Step 
    2
    Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add shrimp, garlic and gingerroot; stir-fry 1 minute. Add broccoli, bell pepper and onions; stir-fry until shrimp are pink and firm.
  • Step 
    3
    Stir in sake mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Sprinkle with peanuts. Serve over rice.

Nutrition

405 Calories
11 g Total Fat
23 g Protein
58 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
405
Calories from Fat
100
Total Fat
11 g
Saturated Fat
2 g
Cholesterol
120 mg
Sodium
640 mg
Potassium
510 mg
Total Carbohydrate
58 g
Dietary Fiber
4 g
Protein
23 g
% Daily Value*:
Vitamin A
18%
18%
Vitamin C
52%
52%
Calcium
8%
8%
Iron
28%
28%
Exchanges:
3 Starch; 2 Vegetable; 1 1/2 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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