Meal Details
1. Firecracker shrimp
141cal, 23p, 8c, 2f (per meal)
2 tbsp (40g)
1/2 tbsp (8mL)
2 tbsp (30g)
1 tsp (5mL)
1 lbs (454g)
1
Add the orange marmalade to a small bowl and stir in the soy sauce, sriracha and some salt. Set aside.
2
Heat sesame oil in a skillet over medium heat. Add the shrimp and cook until they are bright pink on the outside and the inside is no longer transparent, about 2-3 minutes per side. Turn off heat and pour in sauce. Stir to coat shrimp. Serve.
2. Cranberry spinach salad
95cal, 2p, 7c, 6f (per meal)
2 2/3 tbsp (27g)
2 2/3 tbsp, chopped (19g)
1/2 6oz package (85g)
2 2/3 tbsp (40mL)
1/2 tbsp (3g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Mix ingredients in a bowl and serve.
2
For leftovers you can simply mix all the ingredients in advance and store in a tupperware in the fridge and then just serve and dress each time you eat.