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

• - Schwartz Oregano
• 750 Ml Bevelini Extra Virgin Olive Oil, 750Ml
• 200G Picard - Breaded Shrimp
• 1 Piece Cucumber 1Pc
• 1 Kg Red Onion 1kg
• 50G Pepper Black Ground BWFO
• 100 G Jumbo Garlic 100g
• - Sunita Lemon Juice Organic
• 15G Terre Exotique Chopped Basil, 15G
• - Ponti Red Wine Vinegar
• 400 G Trs Coriander Powder
• - Silver Spoon Granulated Sugar
• - Ktc Vegetable Oil
• 75G Perello Capers In Salt, 75G
• - Schwartz Paprika
• - Kikkoman Soy Sauce

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 purple 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 red wine vinegar, 1 tsp coriander, 1 tsp black pepper, 1 tsp paprika, 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 soy sauce, 1 tbsp lemon juice, and 1 tbsp capers. 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.