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. Tomato and avocado salad
176cal, 2p, 5c, 14f (per meal)
3 tbsp minced (45g)
3 tbsp (45mL)
3/4 tbsp (11mL)
1/4 tbsp (2g)
1/4 tbsp (5g)
1/4 tbsp, ground (2g)
1 1/2 avocado(s) (302g)
1 1/2 medium whole (2-3/5" dia) (185g)
Recipe has been scaled from original by 1.5x. 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.