Green Chili Shrimp and Broccoli is an easy, spicy, savory dish.
The recipe uses no-sodium soy sauce substitute (see recipe) and no-sodium sweet chili sauce (see recipe)
This recipe is good served over rice, orzo, or angel hair spaghetti.
Green Chili Shrimp and Broccoli
Serves: 6
Ingredients
- 2 Tbsp unsalted butter
- 1 pound peeled and de-veined raw shrimp, rinsed and patted dry
- 2 cups broccoli, chopped
- ¾ cup no sodium chicken broth
- 3 Tbsp soy sauce substitute (see recipe)
- 3 Tbsp white vinegar OR plain Chinese rice vinegar
- ½ cup no sodium sweet chili sauce (see recipe)
- 3 Tbsp granulated sugar
- 2 Tbsp cornstarch
Instructions
- In a small saucepan, combine the chicken broth, soy sauce substitute, vinegar, sweet chili sauce, sugar, and cornstarch. Bring to a boil. Then cook for about 5 minutes or until it thickens.
- While the sauce cooks, in a large skillet, melt 2 tablespoons butter over medium heat. Add shrimp and broccoli, cooking until shrimp is pink, 4-5 minutes, turning halfway through.
- Toss the shrimp and broccoli with the sauce.
Nutrition Information
Serving size: ⅔ cup Sodium: 130mg. Note that sodium percentages depend on which daily reference you use. The estimated 130 mg of sodium per serving implies that one serving of this recipe provides:
– 5% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 9% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 13% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
