What's This?
Serving size 6
Prep Time


2 Tbsp light sesame oil1 lb uncooked shrimp, peeled, deveined and tails removed¼ tsp crushed red pepper2 cup broccoli florets1 small red pepper, cut into 2-inch long strips (about 1 cup)1 ½ cup Swanson® Chinese Hot & Sour Flavor Infused Broth2 Tbsp cornstarch hot cooked rice


  1. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the shrimp and cook for 4 minutes, stirring often. Remove the shrimp from the skillet.
  2. Heat the remaining oil in the skillet. Add the crushed red pepper, broccoli and red pepper strips. Cook for 2 minutes, stirring occasionally. Add 1 1/4 cups broth and heat to a boil.
  3. Stir the remaining broth and the cornstarch in a small bowl until the mixture is smooth. Add the cornstarch mixture and the shrimp to the skillet and cook and stir for 2 minutes or until the mixture boils and thickens and the shrimp are cooked through. Serve the shrimp mixture over the rice.



Nutrition Facts

Provided by: Swanson

Per Single Serving / Serves 6 Total

  • Calories 137
  • Total Fat 6g
  • Saturated Fat 1g
  • Sodium 766mg
  • Total Carbohydrates 6g
  • Fiber 1g
  • Protein 15g
  • Cholesterol 125mg
  • Iron 3%
  • Vitamin C 34%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Side Dish, Appetizer, Kid-Friendly, Broccoli, Rice, Shrimp, Bell Pepper

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