Meal Details
1. Firecracker shrimp
353cal, 58p, 20c, 4f (per meal)
5 tbsp (100g)
1 1/4 tbsp (19mL)
5 tbsp (75g)
2 1/2 tsp (13mL)
2 1/2 lbs (1134g)
Recipe has been scaled from original by 2.5x. Adjust cook times and pan sizes accordingly.
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
316cal, 6p, 23c, 21f (per meal)
1/2 cup (89g)
1/2 cup, chopped (65g)
1 2/3 6oz package (283g)
1/2 cup (133mL)
5 tsp (10g)
Recipe has been scaled from original by 1.67x. 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.