Fig & Apple Cider Shrimp Cucumber Salad
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the shrimp
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- ½ tsp turmeric
- ¼ tsp ground ginger
- ½ tsp salt
For the glaze
- 3 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp fresh ginger, finely grated
- 1 tbsp olive oil
- ¼ tsp salt
For the salad
- 2 medium english cucumbers, halved lengthwise and sliced into half-moons
- 8 fresh figs, stemmed and quartered
- ¼ small red onion, very thinly sliced
- ¼ cup fresh mint leaves, torn
- ¼ cup fresh basil leaves, torn
For serving
- flaky sea salt, to taste
Instructions
- 1
Pat the shrimp dry with paper towels. In a large mixing bowl, toss the shrimp with 1 tbsp olive oil, turmeric, ground ginger, and 1/2 tsp salt until evenly coated.
- 2
Combine the apple cider vinegar, honey, grated fresh ginger, 1 tbsp olive oil, and 1/4 tsp salt in a small saucepan over medium heat. Stir and cook for 3–4 minutes, until the mixture reduces slightly and coats the back of a spoon. Remove from heat and let cool for 10 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!