Firecracker shrimp
280 cals, 47p, 16c, 4f (per meal)
1 tsp (5mL)
2 tbsp (30g)
1/2 tbsp (8mL)
2 tbsp (40g)
1 lbs (454g)
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.