Artificial Food Coloring Free Fig & Apple Cider Shrimp Cucumber Salad
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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
- 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.
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