Same Ingredients, 2 Ways: Sriracha Shrimp

Between friends visiting, days off, and plans to celebrate birthdays, I only needed to cook two meals last week. To make sure I didn’t buy too much food, I decided to make two completely different meals using the same ingredients. Most ingredients cross over into both meals – the star of each being the sriracha shrimp – but there are one or two things that weren’t used in both. Overall both meals were completely delicious – and no, I didn’t get sick of shrimp (even though I basically ate a pound of it over 2 days)!

What I already had on-hand: Sriracha, scallions, miso dressing (used this week), wraps, parsley

I bought everything else listed below.

Spent: $20.30 (the shrimp took up half this cost, and for the week I spent about $20 more on drinks, snacks, and random staples like butter and eggs)

The Meals: Broiler Shrimp Tacos with Roasted Pineapple and Shrimp and Miso Salad

Ingredients used in both meals:
Red onion
Butter lettuce
Parsley (I had this in the fridge so I just threw it on both as a garnish)
Only in the salad: 
Miso Dressing
Only in the tacos:

So, the first night I made this excellent recipe from Healthyish (part of Bon Appetit). I cooked everything the way it said, including every step for the shrimp, and then when the meal was completed, I reserved half of the shrimp for the next day’s salad. I debated separating half the shrimp before I made the tacos and cooking them with a different seasoning for the salad, but decided that would just be making more work for myself and also the sriracha would add a new flavor and nice kick to the salad. I liked the idea of the spicy sriracha playing off of the sweet and nutty miso dressing. The lettuce wasn’t part of the original recipe, but since I wanted to use (mostly the same ingredients for both meals), I just added a few leaves of lettuce to each taco. It added something fresh and crisp as well!

The next night I started with a bed of mixed – including butter – lettuce and then added chopped red onion, a few diced jalapenos, chopped scallions, cubed avocado, and also added some cucumber – sliced and cut into quarters. I then topped with miso dressing (recipe here, I had it in my fridge from this week), and a few squeezes of lime juice. I shook it in a container to have the dressing nicely mixed in, and with the avocado it turned into a smooth, creamy mixture and was delicious.

If you have a short week, using cross-over ingredients in meals can save you time, money, and planning!

See you next week! To see what I’m eating in the meantime, follow me on Instagram or Twitter @ClaireLeaden

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