Herb-Marinated Shrimp And Cucumber Salad Recipe

About this recipe

A refreshing and flavorful pescatarian dinner featuring tender shrimp, crisp cucumbers, and a zesty herb marinade. Perfect for solution seekers looking for a light yet satisfying meal.

Ingredients

• 75 Nos Oregano Sachet
• 1 ltr Bertolli Extra Virgin Olive Oil
• 35 g Foodie Puppies Freeze Dried Shrimp Snack
• 3 pcs Cucumber Green
• 100 g Garlic - Single Clove
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 450 g American Garden Green Pitted Olives
• 1 pc (14 g) On1Y Basil Herbs
• 100 g X 3 Mtr Coriander Powder Combo
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 500G Limgane Red Pepper Powder, Gochugaru For Seasoning 임가네 고춧가루 조미용 500G
• 1 kg Whole Farm Grocery Sugar (Packet)
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil
• 290ml Lea And Perrins Worcestershire Sauce
• 150 g Spring Onion (Kandychi Path)
• 500 ml American Garden Apple Cider Vinegar

Instructions

1. 1. In a small bowl, combine 1 tsp basil, 1 tsp oregano, and 1 tbsp olive oil. Set aside to let the flavors meld.
2. 2. Bring a large pot of water to a boil. Add 3 lb of shrimp and cook for 2-3 minutes until pink and opaque. Drain, peel, and devein the shrimp. Set aside to cool.
3. 3. Slice 2 cucumbers into thin rounds and finely slice 1 spring onion. In a large bowl, mix the shrimp, cucumbers, and onion with the olive oil and herb mixture.
4. 4. In a small saucepan, combine 1 cup apple cider vinegar, 1 tsp coriander, 1 tsp black pepper, 1 tsp red pepper, 1 tsp sugar, 2 cloves minced garlic, and 2 cups vegetable oil. Bring the mixture to a boil, then reduce the heat and simmer for 3 minutes. Remove from heat and let it cool completely.
5. 5. Pour the cooled herb mixture over the shrimp and vegetable mixture. Add 1 tbsp Worcestershire sauce, 1 tbsp lemon juice, and 1 tbsp green olives. Stir well to combine.
6. 6. Cover the bowl and refrigerate for at least 8 hours, stirring once or twice to ensure even marination. Serve chilled for a refreshing dinner.