Citric Acid Free Fig & Apple Cider Shrimp Cucumber Salad

Total time40 min

Prep time20 min

Cook time10 min

5.0

(22)

Citric Acid Free Fig & Apple Cider Shrimp Cucumber Salad

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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.

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