What Goes With Shrimp? 45 Sides To Eat With Shrimp - PureWow

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About UsStyleFashionBeautyReviewsShoppingFoodFamilyWellnessEntertainmentNewsHomeRecipesTravelPetsHoroscopesGift GuidesWeddingsCulturesMoneyBooksTechNew YorkLos AngelesSUBSCRIBEfoodWhat Goes with Shrimp? 48 Sides To Eat with This ShellfishBy Stephanie Cain•Published Oct 26, 2022Additional reporting byKatherine Gillen

Bye, store-bought potato salad. It’s time to up your game for your next shrimp dinner. Whether you skewer them on the grill, fry them gambas al ajillo-style or sear them for ceviche, your entrée will come alive with these 45 sides for shrimp.

How to Thaw Shrimp

Fresh shrimp is delicious, but frozen shrimp is convenient and, if we’re being honest, tastes just as good. It’s also quick and easy to thaw. If you have 12 hours (and can remember to do it ahead), thaw the frozen shrimp in a lidded container in the fridge overnight. If you have 20 minutes (or forgot to put the shrimp in the fridge overnight), transfer the frozen shrimp to a colander and submerge them in a bowl of cold water, making sure all the shrimp are covered with water. After ten minutes, drain the water, refill the bowl once more and wait another ten minutes until the shrimp are thawed before draining and using.

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Photo: Jon Cospito/Styling: Heath Goldman

1. Burrata Salad with Stone Fruit and Asparagus

It’s ready to eat and on the table in 20 minutes, but everyone will think you spent a ton of effort making it.

Get the recipeKAREN TEDESCO/FAMILY STYLE

2. Roasted Mediterranean Vegetables

It’s fresh and easy, and requires little more effort than choosing your favorite veggies.

Get the recipeBEC HUDSON/VEGAN ONE-POT WONDERS

3. Ginger Jasmine Rice

Swap the tofu for shrimp and you’re in business. (For even more protein, you can serve both.)

Get the recipeKYLIE MAZON-CHAMBERS/SHARE + SAVOR

4. Patatas Bravas with Saffron Aioli

Crispy, tomato-laced fried potatoes? You simply can’t go wrong.

Get the recipeBETTY LIU/MY SHANGHAI

5. Seasoned Steamed Eggplant

This eggplant is silky soft, tender and creamy, not to mention perfectly seasoned with soy, vinegar, ginger and sesame.

Get the recipeDONNA GRIFFITH/THE PRIMAL GOURMET COOKBOOK

6. Pan-Roasted Broccoli ‘Steaks’ with Garlic-Sesame Vinaigrette

Peep our new favorite way to prepare broccoli. The cut surface gets super caramelized for extra flavor.

Get the recipePhoto/Styling: Katherine Gillen

7. Cast Iron Cornbread

Cooking in a searing hot cast iron skillet is the key to golden-brown edges.

Get the recipePhoto: Mark Weinberg/Styling: Erin McDowell

8. Corn Fritter Caprese with Peaches and Tomatoes

With mozzarella, juicy peaches and golden fritters, this side dish might steal the show (but we’re not complaining).

Get the recipePETER O'SULLIVAN & SIMON SMITH/PLANTS-ONLY KITCHEN

9. Sweet and Spicy Plantain Salad

Bonus: This colorful dish is completely plant-based. For the best results, make sure the plantains are super ripe when you buy them.

Get the recipeKRISTIN TEIG/MEDITERRANEAN EVERY DAY

10. Creamy Oven Polenta

This stir-less polenta gives a new meaning to “shrimp and grits.”

Get the recipeLESLIE GROW/KETO IN AN INSTANT

11. Keto Instant Pot Greek Cauliflower Rice

Time to jazz up your basic cauliflower rice. Want to riff even further? Try chopped fresh herbs like dill, mint and oregano as additions.

Get the recipeNASSIMA ROTHACKER/CALIFORNIA: LIVING + EATING

12. Avocado, Radish and Walnuts with Carrot-Miso Dressing

Who said salads need lettuce? We’re going all in on avocado.

Get the recipePHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

13. Zoodles with Summer Vegetables

A quick trip to the farmers market and dinner is halfway done.

Get the recipeFeasting at Home

14. Jicama Mango Slaw with Cilantro and Lime

This is the perfect bed for a couple of shrimp skewers, don’t you think? The addition of mango is surprising, but the fruity flavor totally works.

Get the recipePhoto: Liz Andrew/Styling: Erin McDowell

15. Summer Millet Salad

If you’re tired of quinoa as a base, it’s time to try millet. Did we mention it’s gluten free and cooks quickly?

Get the recipePlays Well With Butter

16. Sundried Tomato Pasta Salad

Eight ingredients, zero complaints. This pasta salad is naturally vegetarian, but you can easily make it dairy free, vegan and even gluten free with a few ingredient tweaks.

Get the recipe RELATED

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Ambitious Kitchen

17. Sesame Garlic Roasted Asparagus

Sometimes a few flavorful additions are all you need to zhuzh up a plain side dish. And here we thought asparagus was boring.

Get the recipeHealthfully Ever After

18. Sweet Corn, Tomato, and Zucchini Grain Salad with Peach-Dijon Vinaigrette

This produce-heavy dish makes ideal lunch leftovers, too. (The edible flowers are optional, but you get major style points if you add them.)

Get the recipeGimme Some Oven

19. Summer Panzanella

Never had panzanella before? Think of it like a salad where the croutons are the star ingredient. (Dreamy, right?)

Get the recipePhoto: Liz Andrew/Styling: Erin McDowell

20. Zucchini Rice

Eat your heart out, cauliflower. This low-carb side dish is slightly sweet, a little crunchy and ready with just seven ingredients.

Get the recipeThe Mom 100

21. Greek Tabbouleh Salad

Pretend you’re gazing at those blue rooftops in Santorini. (What? You don’t like olives? Just leave them out.)

Get the recipeThe Mom 100

22. Sesame Honey Quinoa and Carrot Salad with Sliced Avocado

Quinoa already had its moment in the spotlight, but that doesn’t mean we’re over the protein-packed grain (seed, if you want to get technical). A sweet, nutty dressing and lots of colorful veggies make it a fitting side or base for shrimp.

Get the recipePhoto: Liz Andrew/Styling: Erin McDowell

23. Avocado Rice

It’s creamy, rich and anything but boring. (That’s the power of an avocado, people!)

Get the recipeGimme Some Oven

24. Slow Cooker Creamed Corn

This is one winter dish we’ll gladly eat year-round. Using the slow cooker means you won’t heat up the whole house, either.

Get the recipePHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

25. Light and Tangy Coleslaw

Mayo-haters, take note. This slaw is dressed in a vinegar-based sauce, so it’s always refreshing and never gloppy.

Get the recipeLAUREN V. ALLEN/CHEVRE

26. Sugar Snap Pea Salad with Chèvre Ranch

Take advantage of those crispy snap peas while they’re in season, people. (Psst: The dressing tastes like a fancy version of ranch. Hungry yet?)

Get the recipeErin McDowell

27. Whole Roasted Carrots

With onion, lemon zest and lots of cumin, you might never go back to glazed carrots.

Get the recipeErin McDowell

28. Chilled Cucumber Salad

This refreshing side dish—which requires just five ingredients and no cooking—is exactly what we crave on a hot day.

Get the recipeFeasting at Home

29. Heirloom Tomato, Beet and Burrata Salad with Basil Oil

If you ask us, burrata goes with everything, including seafood. (The jewel-like beets and tomatoes don’t hurt anything either.)

Get the recipePHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

30. Cauliflower Rice

Our go-to vegetable is at it again, this time subbing in for rice. It takes 20 minutes to put together as written, but for a touch more flavor, try sautéing it in olive oil before serving.

Get the recipeTwo Peas and Their Pod

31. Roasted Parmesan Pesto Potatoes

If you thought you liked potatoes before, wait until you try them with cheesy, salty Parmesan pesto.

Get the recipeGimme Some Oven

32. Mediterranean Farro Salad

Behold the easiest dinner ever: Just top this rainbow bowl of deliciousness with shrimp. The salad will keep in the fridge for up to two days, so feel free to make it ahead.

Get the recipe RELATED

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Erin McDowell

33. Lemon and Spinach Orzotto

It’s creamy like traditional risotto, but faster and more foolproof thanks to orzo pasta. Even better, you only need ten ingredients to make it.

Get the recipePhoto: Tyler Mauk/Styling: Anne Mauk

34. Corn and Tomato Salad with Feta and Lime

We paired two of our favorite in-season vegetables into one summery side dish. Behold the corn and tomato salad. It serves six as a side dish, but for two or three, you could make it the base for a bright, refreshing shrimp salad.

Get the RecipeRobert S. Cooper/A Real Southern Cook

35. Sprightly Biscuits

Introducing the easiest, fastest, fluffiest southern biscuits with a little secret. (It’s a can of soda in the batter—that’s the secret.)

Get the RecipePhoto: Liz Andrew/Styling: Erin McDowell

36. Roasted Poblano and Corn Guacamole

Seriously upgrade taco Tuesday with shrimp tacos and a heaping bowl of this guac. You won’t be disappointed by the bright flavor and crunchy-creamy texture.

Get the recipe RELATED

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Amanda Fredrickson/Simple Beautiful Food

37. Roasted Sweet Potatoes with Sriracha and Lime

If there’s a sweet potato fan club out there, we’d like to join. Be warned: These spuds are spicy, but you can adjust the amount of sriracha to your tastes.

Get the RecipePhoto: Liz Andrew/Styling: Erin McDowell

38. Grilled Corn with Spicy Aioli

It’s a summer classic (and for good reason). If you’re already lighting the coals for the shrimp, why not cook your entire meal on the grill?

Get the recipePhoto: Liz Andrew/Styling: Erin McDowell

39. Roasted Cauliflower Macaroni and Cheese

Psst: If you’re not a cauliflower fanatic, pack in a veggie punch with whatever produce you have in your fridge. Broccoli or peas would be delish.

Get the recipePhoto: Liz Andrew/Styling: Erin McDowell

40. 15-Minute Mediterranean Couscous with Tuna

What looks totally fancy but takes virtually no effort to make? Why, this 15-minute couscous number. Trade out the canned tuna for grilled shrimp and you’ll love it even more.

Get the recipePhoto: Liz Andrew/Styling: Erin McDowell

41. Chickpea and Vegetable Coconut Curry

Your new go-to when you want to impress someone (or just really want curry). Quickly sear a few shrimp while the 30-minute dish bubbles away, or add them straight to the pot at the end for a one-and-done deal.

Get the recipe Alejandra Graf/Brown Sugar & Vanilla

42. Vegan Chilaquiles with Red Sauce

This dish is entirely plant-based and brunch-ready. We should also mention it takes just 15 minutes to make. (Grilled shrimp, tossed in hot sauce, would go great with this, BTW.)

Get the recipeGimme Some Oven

43. Crunchy Ramen Noodle Salad

Sweet, tangy and crispy, this potluck favorite is tossed with a simple sesame vinaigrette and loaded with healthy veggies.

Get the recipeLauren Volo/Cauliflower Power

44. Cauliflower Chili

It’s the bowl of our wildest dreams (hello, cauliflower), plus it’s super healthy and ready in about 30 minutes.

Get the recipeFloating Kitchen

45. Charred Pineapple Salad

Pair this with our coconut shrimp, and you’re basically on vacation.

Get the recipeGRAYDON HERRIOTT/SIMPLE PASTA

46. Heirloom Tomatoes with Basil and Olive Croutons

If you can’t get olive bread, just use any rustic loaf and add a handful of chopped olives instead. (Nothing wrong with adding burrata or buffalo mozzarella to the mix either.)

Get the recipeKatherine Gillen

47. Watermelon Salsa

This plus a few charred tortillas and some spicy seared shrimp? Dinnertime bliss has never been easier to achieve.

Get the recipeCHELSEA KYLE/FOR THE TABLE

48. Marinated White Bean and Tomato Salad

This dish fits our ideal: It goes with everything, is less than ten ingredients, can be made in advance and doubled for a crowd, plus, it’s vegetarian and gluten free.

Get the recipe RELATED

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Stephanie Cain

Freelance PureWow Editor

read full bioKatherine Gillen

Former Senior Food Editor

• Headed PureWow’s food vertical
• Contributed original reporting, recipes and food styling
• Studied English Literature at the University of Notre Dame and Culinary Arts at the Institute of Culinary Education

read full bioCompany

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