Meal Details
1. Firecracker shrimp
564cal, 93p, 33c, 7f (per meal)
8 tbsp (160g)
2 tbsp (30mL)
8 tbsp (120g)
4 tsp (20mL)
4 lbs (1814g)
Recipe has been scaled from original by 4x. 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. Brussels sprouts & broccoli salad
439cal, 11p, 24c, 29f (per meal)
1/2 cup, slivered (61g)
3 tbsp (63g)
3 tbsp (2mL)
3 tbsp (45g)
6 tbsp (90mL)
2 tbsp (10g)
6 cup, shredded (300g)
6 cup chopped (546g)
Recipe has been scaled from original by 3x. Adjust cook times and pan sizes accordingly.
1
Make dressing by mixing olive oil, dijon, honey, apple cider vinegar and some salt and pepper in a small bowl. Set aside.
2
Toss brussel sprouts, broccoli, and almonds in a bowl. Sprinkle parmesan and drizzle dressing on top. Serve.