Add the orange marmalade to a small bowl and stir in the soy sauce, sriracha and some salt. Set aside.

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.

Mix ingredients in a bowl and serve.

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.