Wednesday, May 13, 2009

Summer Shrimp and Vegetable Toss with Basil

This was one of those recipes I picked because I thought it would taste alright but be very, very healthy. I was partially correct. It was definitely healthy. The part I was wrong about--the complete and total surprise--was that this was absolutely DELICIOUS! It was light and fresh and just packed with bright, clean flavors. I cannot wait to make this again. What a wonderful, don't-use-your-oven summer recipe!

**When I took leftovers for lunch the next day, I threw in some extra black beans. It was a wonderful addition!

Summer Shrimp and Vegetable Toss with Basil
adapted from Best of Cooking Light 2004

also found on



1/2 c. vegetable broth

1 1/2 tsp. cornstarch

3 TBSP fresh lime juice

2 tsp. extra virgin olive oil

3/4 tsp. light brown sugar

1/2 tsp. ground cumin

1/4 tsp. cayenne pepper

1/2 tsp. salt

1/2 teaspoon freshly ground black pepper


1 lb. medium shrimp, cooked and peeled

1 1/2 c. julienne-cut yellow squash (one small)

1 1/2 c. julienne-cut zucchini (one small)

1 c. julienne-cut green bell pepper

1 1/2 c. cherry tomatoes, halved

1 c. fresh or frozen corn kernels--about 2 ears
3 TBSP minced fresh basil (also good with cilantro)


1. To prepare dressing, combine broth and cornstarch in a small saucepan, stirring with a whisk; bring to a boil. Cook 1 minute, stirring constantly.

2. Remove from heat; stir in juice and remaining ingredients. Cool completely.

3. To prepare salad, combine shrimp and remaining ingredients in a large bowl.
4. Add dressing mixture to shrimp mixture, tossing well.
One year ago: The Mother's Day menu my mom adored--mini zucchini and goat cheese tarts, Mother's Day salad with herb-marinated chicken, grilled herbed peaches, basmati rice with sweet onions and herbs, and chocolate pavlova with Chambord cream and fresh berries


Colleen said...

This looks really good! Perfect for a summer night!

thecookingnurse said...

Yum, I will definately be trying this one!

Joelen said...

Look at those juicy shrimps! I love how colorful and refreshing this dish is!

Lexie said...

This sounds amazing! We need flavorful, yet light dishes like this here in the Sonoran Desert. This might be supper tonight. Thanks, Miss Kelsey.

Amy said...

Two things: 1.) YUM and 2.) let's make something with our lavender honey soon! :-)


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