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!

shrimp vegetable salad
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

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  1. Colleen
    May 13, 2009 / 4:25 pm

    This looks really good! Perfect for a summer night!

  2. Anonymous
    May 13, 2009 / 8:31 pm

    Yum, I will definately be trying this one!

  3. Joelen
    May 13, 2009 / 10:52 pm

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

  4. Lexie
    May 14, 2009 / 4:20 pm

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

  5. Amy
    May 15, 2009 / 9:39 pm

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

  6. vincent
    May 18, 2009 / 7:08 pm

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