Meal Plan #2

TUESDAY: Spicy Shrimp Sandwich

You'll cook double the amount of shrimp called for in the sandwich recipe. Half will be used for tonight's shrimp sandwiches, and the other half will be saved for quick and easy shrimp taco bowls on Thursday.

To cook double the shrimp:

1. Thaw and pat dry 2 pounds of shrimp.
2. Combine the shrimp, 3 tablespoons of oil, 2 teaspoons chili powder, 2 teaspoons cornstarch, 1 teaspoon garlic powder, ½ teaspoon ground black pepper, 1 teaspoon salt and ½ teaspoon cayenne pepper powder in a bowl and toss to coat.
3. Heat your largest nonstick skillet over medium-high heat. Once it's hot, arrange the shrimp in a single layer, working in batches, so you don't overcrowd the pan. Cook for about 2 minutes per side, or until the shrimp are pink, opaque, and just cooked through. Transfer them to a plate and repeat with the remaining shrimp.
4. Use half of the shrimp to make the sandwiches tonight, then let the remaining shrimp cool completely before storing it in the refrigerator. You'll use it on Thursday to make quick and flavorful shrimp and rice bowls.

1. Drain and rinse the black beans well, then add them to a large bowl along with the corn (no need to thaw if using frozen), onion, garlic, chili powder, cayenne, cumin, black pepper, salt, cilantro, and cheese.
2. Stir everything together until well combined.
3. Spoon the filling onto one half of each flour tortilla, then fold it over to make a half-moon. (If you're using corn tortillas, spread the filling over one tortilla and top with a second tortilla.)
4. Heat a skillet over medium heat, lightly spray or grease the skillet with some oil and cook the quesadillas until both sides are golden brown and crispy and the cheese has fully melted, about 2–3 minutes per side. Slice into wedges and serve warm.

Roasted sweet potatoes

• 1 pound sweet potatoes, peeled and cut into ½-inch cubes or into fries.
• 1 tablespoon olive oil
• ¼ teaspoon salt
• ⅛ teaspoon ground black pepper
• 2 teaspoons brown sugar

1. Preheat the oven to 425°F.
2. Add the chopped sweet potato to a large baking sheet and drizzle with the oil. Sprinkle with the salt, pepper, and sugar, then toss until the fries are evenly coated. Spread them into a single layer, making sure they're not overlapping.
3. Bake for 25–30 minutes, rotating the pan halfway through, until they're tender and the edges are deeply golden and caramelized.
4. Transfer the baking sheet to a wire rack and let the fries cool for a few minutes before serving. They'll continue to crisp up as they cool.

THURSDAY: Shrimp Bowl

Here are all the components that make a delicious shrimp bowl:

Shrimp: Reheat the leftover shrimp in the microwave or warm them in a skillet over medium heat. Be careful not to cook them for too long—just heat them until warmed through to keep the shrimp tender and juicy.

Grains: Cooked brown rice, cilantro lime rice or even white rice.

Quick Sauce:

• ½ cup sour cream or plain yogurt
• 1 tablespoon fresh lime or lemon juice
• ¼ cup finely chopped fresh cilantro
• 1 large garlic clove, grated
• salt to taste

SHOPPING LIST

Produce

• 3 pounds sweet potatoes
• 3 large avocados
• 1 large bunch cilantro
• 3 limes or lemons
• 2 medium red onions (add another if you are making pickled onions at home)
• 1 bulb garlic
• 1 large tomato
• 1 jalapeno
• lettuce or cabbage (to make shrimp bowls)

Meat, Poultry and Fish

• 2 pounds shrimp

• olive oil
• vegetable oil
• salt
• black pepper
• garlic powder
• chili powder
• onion powder
• cumin powder
• cornstarch
• brown sugar
• honey
• mayonnaise
• Sriracha sauce
• pickled onions
• dried parsley

Dairy & Misc. Refrigerated Items

• 1 cup sour cream
• 1 cup shredded Mexican blend or cheddar cheese
• butter

Grains

• 8 corn tortillas
• 8 large flour tortillas (or 10 more corn tortillas)
• 4 burger buns
• brown or white rice
• 4 packs instant ramen noodles

Canned and Jarred 

• 3 cans (15.5 ounces) black beans
• 2 cans (15 ounces) chicken stock

Frozen aisle

• 2 to 3 cups frozen corn

Print Shopping List