Garlic Shrimp, Zucchini and Corn Saute 4.000
Jun 8, 2005

This recipe is good for summertime, when you can get fresh ears of corn. Corn kernels cut right off the cob have a sweeter flavor than frozen corn. If possible, add basil for that fresh-from-the-garden taste. Serve over white or brown rice.

Servings: 4
  • 3 tablespoons olive oil, or as needed
  • 1 medium onion, diced
  • 3/4 pound zucchini, preferably small ones, quartered lengthwise and sliced into pieces 1/4- to 1/2-inch thick
  • 2 cups corn kernels (may substitute with frozen corn that has been thawed)
  • 3/4 cup low-sodium chicken broth
  • Salt
  • Freshly ground black pepper
  • 2 to 3 large medium cloves garlic, finely chopped
  • 1 pound medium shrimp, peeled and deveined, each shrimp cut in half
  • 1/3 cup white wine
  • 1 tablespoon cornstarch
  • 1 tablespoon chopped basil (optional)


In a pan large enough to hold all the ingredients, heat 1 1/2 tablespoons of the oil over medium heat. Add the onion and cook, 3 to 4 minutes. Increase the heat to medium-high and add the zucchini. Cook, stirring occasionally, until the zucchini starts to brown, about 4 to 5 minutes. Add the corn, 1/2 cup of the chicken broth, and salt and pepper to taste. Reduce the heat to low, cover and let the vegetables steam for 4 minutes.

While the vegetables are steaming, heat the remaining 1 1/2 tablespoons of oil in a large pan over medium-high heat. Add the garlic and cook, stirring for 1 minute, and then add the shrimp. Let the shrimp cook, stirring once or twice, just until they turn pink, about 3 minutes. Add the wine and let it cook for 1 minute. Then add the shrimp and wine to the vegetables, scraping up any bits that have stuck to the bottom of the pan.

In a small bowl, stir the cornstarch into the remaining 1/4 cup chicken broth, then add to the shrimp and vegetable mixture. Increase the heat to medium-high and cook until the sauce thickens, about 1 minute. Add the basil, if desired, adjust the seasonings and serve.

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Recipe Source

Adapted from former Food recipe editor Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

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