Main: Firecracker shrimp with basmati rice

Sides: Spanakopita and sweet corn

Fruits/Vegetables: Sugar snap peas and red grapes

Snacks: Babybel cheese

Firecracker shrimp are one of the easiest things to prepare from scratch in the mornings. I make a simple marinade out of equal parts olive oil and sriracha sauce, with a few cloves of finely minced garlic. Then I add the peeled, deveined shrimp and the marinade into a large ziploc bag and wait about 30 minutes. (In this case, I got the spanakopita baking and prepared the vegetables while I waited.)

Then, you can either skewer the shrimp on pre-soaked bamboo skewers and grill until the shrimp are cooked through, or simply pan fry them on the stove. I went with the stove method this morning. It’s essential to not crowd the shrimp in the pan. I let them cook, covered, for about four minutes, then flipped the shrimp and cooked another four minutes.

The best part about this is that when cooked in this fashion, the sriracha imparts a nice heat without being overwhelming. When served with fresh basmati rice, and sweet vegetables like the corn and the sugar snap peas, it makes for a very pleasing meal, rounded out with cheese and grapes for dessert.