Meal Details
1. Firecracker shrimp
494cal, 81p, 29c, 6f (per meal)
7 tbsp (140g)
1 3/4 tbsp (26mL)
7 tbsp (105g)
3 1/2 tsp (18mL)
3 1/2 lbs (1588g)
Recipe has been scaled from original by 3.5x. 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. Tomato and avocado salad
391cal, 5p, 11c, 31f (per meal)
6 2/3 tbsp minced (100g)
6 2/3 tbsp (100mL)
5 tsp (25mL)
1/2 tbsp (5g)
1/2 tbsp (10g)
1/2 tbsp, ground (4g)
3 1/3 avocado(s) (670g)
3 1/3 medium whole (2-3/5" dia) (410g)
Recipe has been scaled from original by 3.33x. Adjust cook times and pan sizes accordingly.
1
Add minced onions and lime juice to a bowl. Allow to sit for a few minutes to help break down the strong flavors of the onion.
2
Meanwhile, prepare the avocado and tomato.
3
Add the cubed avocado, diced tomato, oil, and all seasonings to the onion and lime; mix until coated.
4
Serve chilled.