AIP Friendly Fig & Apple Cider Shrimp Cucumber Salad
Sweet, tangy, and impossibly fresh, this shrimp and cucumber salad is the kind of dish that looks like it came from a restaurant but comes together in under 30 minutes at home. The shrimp are seasoned with turmeric and ginger, seared until perfectly pink, then tossed with crisp cucumber half-moons, quartered fresh figs, and a shower of torn mint and basil ā it's a combination that somehow feels both summery and sophisticated. The real magic is the apple cider vinegar and honey glaze, which reduces into a glossy, lightly sweet coating that ties every element together without relying on any of the grains, legumes, nightshades, or seed-based spices that make so many dressings off-limits on the autoimmune protocol. Every single ingredient here is clean and intentional, so you can serve all four portions with total confidence. The figs add a jammy richness that plays beautifully against the cool cucumber and briny shrimp, making this feel indulgent even though it's completely on plan. Finish with a pinch of flaky sea salt right before serving and don't skip it ā that final touch pulls the whole bowl into focus.
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 āIngredients
4 servings
For the shrimp
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- Ā½ tsp turmeric
- Ā¼ tsp ground ginger
- Ā½ tsp salt
For the glaze
- 3 tbsp apple cider vinegar
- 1 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 tsp fresh ginger, finely grated
- 1 tbsp olive oil
- Ā¼ tsp salt
For the salad
- 2 medium english cucumbers, halved lengthwise and sliced into half-moons
- 8 fresh figs, stemmed and quartered
- Ā¼ small red onion, very thinly sliced
- Ā¼ cup fresh mint leaves, torn
- Ā¼ 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 3ā4 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!