Meal Details
1. Firecracker shrimp
376cal, 62p, 22c, 5f (per meal)
5 1/3 tbsp (107g)
4 tsp (20mL)
5 1/3 tbsp (80g)
2 2/3 tsp (13mL)
2 2/3 lbs (1209g)
Recipe has been scaled from original by 2.67x. 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. Simple salad with celery, cucumber & tomato
171cal, 6p, 17c, 6f (per meal)
1/2 cup (120mL)
2 2/3 package (5.5 oz) (413g)
2 2/3 cucumber (8-1/4") (803g)
2 2/3 medium whole (2-3/5" dia) (328g)
5 1/3 stalk, medium (7-1/2" - 8" long) (213g)
Recipe has been scaled from original by 2.67x. Adjust cook times and pan sizes accordingly.
1
Mix all vegetables in a large bowl.
2
Drizzle salad dressing over when serving.
3. White rice
109cal, 2p, 24c, 0f (per meal)
Recipe has been scaled from original by 0.67x. Adjust cook times and pan sizes accordingly.
1
(Note: Follow rice package instructions if they differ from below)
2
Add the rice, water, and a pinch of salt to a pot and stir.
3
Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 15-18 minutes, or until the water is absorbed and the rice is tender.
4
Remove from the heat and let sit, covered, for 5 minutes.
5
Fluff with a fork and serve.