Sweet & Spicy Chicken and Shrimp
Macros per serving:
• 591 Calories
• 39g of Fat
• 50g of Protein
• 3g of Carbs
Servings Prep Time
2servings 10minutes
Cook Time
Servings Prep Time
2servings 10minutes
Cook Time
  1. First, it may be a good idea to tenderize your chicken breasts before cooking them, to reduce cook time. Beat the chicken breasts between two layers of plastic wrap until about 1 inch to an inch and a half in thickness.
  2. Place the breasts on a large oiled pan on medium-high heat and season with salt and garlic powder. Let them cook about 8 minutes until flipping. Reduce heat and cover when flipped onto other side.
  3. While the chicken is cooking, slice your mushrooms and throw them into the same pan around the chicken. Season with salt and garlic powder as well. Make sure to add more oil if needed, mushrooms soak up a lot of oil while cooking.
  4. In a different pan, we’re going to cook the shrimp in our sweet and spicy sauce. Defrost, peel and devein your shrimp if not already purchased that way.
  5. Have your sauces ready to go when cooking shrimp. The shrimp cook very quickly and if left on a flame too long, they become tough. Combine the mayo, sriracha, erythritol and xanthan gum. Whisk quickly and thoroughly.
  6. Heat the pan on a medium heat and put the shrimp on in an even layer. Working quickly, combine the shrimp and your sweet and spicy sauce and toss to completely coat each piece. Let cook for about 3 minutes, stirring often. All the shrimp should be completely pink and the sauce slightly thickened but not simmering.
  7. When the shrimp are done cooking, turn off the flame and remove from heat. Add the lime juice and toss again.
  8. Prepare a bed of spinach and add the cooked mushrooms to it.
  9. When the chicken is done, place it onto the bed of spinach and top with as many shrimp as you’d like. Pour some extra sauce onto the whole dish too!
  10. Garnish with some green onion and lime wedges. Enjoy!