Meal Details
1. Firecracker shrimp
470cal, 78p, 27c, 6f (per meal)
6 2/3 tbsp (133g)
5 tsp (25mL)
6 2/3 tbsp (100g)
1 tbsp (17mL)
3 1/3 lbs (1512g)
Recipe has been scaled from original by 3.33x. 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
285cal, 5p, 21c, 19f (per meal)
1/2 cup (80g)
1/2 cup, chopped (58g)
1 1/2 6oz package (255g)
1/2 cup (120mL)
1 1/2 tbsp (9g)
Recipe has been scaled from original by 1.5x. 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.