Shrimp is incredibly versatile — you can grill it, boil it, fry it, roast it — and pair it with delicious side dishes.
From loaded potatoes and tasty pasta to healthy salads and grilled corn, our choice for side dishes is shrimply the best.
Let’s check out the recipes — it’s seafood time.
- Broccoli Cheddar Loaded Potato
- Asparagus Casserole
- Cotija Chili Lime Grilled Corn
- Moroccan Couscous
- Roasted Veggie Salad
- Artichoke Penne
- Garlic and Herb Mashed Cauliflower
Broccoli Cheddar Loaded Potato
Prep time: One and a half hours
Ingredients: 3 russet potatoes, 2 tbsp olive oil, 2 tsp salt, 4oz cream cheese, 1 cup cheddar cheese, 1 cup chopped broccoli, 2 tsp salt, 1 tsp pepper, ¼ cup milk, sour cream, chives
Tip: Puncture holes in the potato before baking to allow steam to escape.
Preheat the oven to 350°F (176°C). Brush the potatoes with oil, place them on a baking tray, and season with salt.
Bake for about an hour. After you let them cool off, cut each potato vertically. Scoop out the insides with a spoon and place in a mixing bowl.
Add cream cheese, cheddar, broccoli, salt, pepper, and milk to the mixing bowl. Mix well until all the flavors and ingredients are well combined.
Fill the baked potatoes halfway with the potato mixture. Add some cheddar cheese on top for a richer and creamier dish.
Bake them again for 15 minutes until the cheese melts. When done, garnish with sour cream and fresh chives.
Prep time: 30 minutes
Ingredients: 2 lbs asparagus, 4 tbsp butter, 2 ½ tbsp all-purpose flour, 2 cups half-and-half (or 1 cup of milk and 1 cup of cream), 2 tsp garlic salt, ¼ tsp black pepper, 1 cup parmesan cheese, ½ cup Panko breadcrumbs
Tip: The ends of asparagus are fibrous, so if you break them by hand, they will naturally separate from the rough end section.
Heat the oven to 400°F (204°C) and set the middle rack. Arrange the asparagus spears in a buttered casserole dish, removing the ends.
Melt three tablespoons of butter over medium heat to make the sauce. Then, add the flour and stir for three minutes. Season it with garlic, salt, and black pepper before adding the two cups of half-and-half. Continue to stir until the sauce thickens.
Remove the sauce from the heat and whisk in half a cup of parmesan cheese. Once it melts, spread the sauce evenly over the asparagus and bake uncovered for 15 to 18 minutes.
For the topping, melt one tablespoon of butter and stir in the breadcrumbs. Mix until crumbs are thoroughly oiled. Add the remaining parmesan cheese, and spread the breadcrumb topping evenly over the dish halfway through baking.
After the asparagus has been baked, broil it at a high temperature for two to three minutes until the breadcrumbs are golden and crunchy.
Cotija Chili Lime Grilled Corn
Prep time: 1 hour
Ingredients: 4 ears of corn, 2 tbsp olive oil, salt and pepper to taste, 1 tbsp chili powder, ½ tsp cayenne pepper, ½ cup mayonnaise, 1 lime, ½ cup Cotija cheese
Tip: Close the grill lid while grilling the corn to maintain a high temperature.
Preheat the grill to medium. Sprinkle the corn with olive oil, season with salt and pepper, and vigorously swirl the corn to coat all sides evenly.
Place the corn on the preheated grill and cook for about 15 minutes on each side, or until it’s charred all over. Leave them on a plate to rest.
Combine lime juice and mayo to make a topping, and slather the mix on your corn. Season with chili powder and cayenne pepper. The Cotija cheese is the last topping — sprinkle it over the corn cobs, and you’re done.
Prep time: 20 minutes
Ingredients: 2 tbsp extra virgin olive oil, ½ diced red pepper, ½ diced red onion, 1 diced small courgette, 1 tsp salt, 1 cup dried couscous, ¼ cup raisins, 1.25 cups water, 1 tsp ground cumin, 1 tsp ground coriander, ½ tsp ground cinnamon, 1 tsp turmeric, 1 tsp black pepper, 2 cloves grated garlic, 1 tbsp lemon juice, 1 tbsp extra virgin olive oil, 1 cup grated carrot, 1 cup rinsed and drained chickpeas, ½ cup chopped coriander, ½ cup chopped mint, ½ cup chopped parsley, ½ cup toasted flaked almonds, ½ cup pomegranate seeds
Tip: Allow the couscous to absorb the boiling liquid without stirring it.
To begin, preheat the oven to 350°F (180°C). Cut the red pepper, onion, and courgette into small pieces. Place them on a baking pan and season with salt and olive oil. Bake for 20 minutes.
Meanwhile, boil water and set it aside. In a large mixing bowl, combine the garlic, ground coriander, ground cumin, turmeric, black pepper, cinnamon, lemon juice, couscous, olive oil, and raisins, and pour the boiling water over the entire mixture.
Stir everything together, then cover with cling film for 10 minutes. Once done, add the chickpeas, carrots, roasted veggies, mint, parsley, cilantro, and salt. Stir until everything is thoroughly combined, then serve with some parsley, flaked almonds, and pomegranate seeds on top.
Roasted Veggie Salad
Prep time: One and a half hours
Ingredients: 1 ½ cups farro, 3 ¼ water, 3 cups petite medley potatoes, 1 cup carrots, olive oil, garlic powder, salt, pepper, 1 cup broccoli, ½ tsp dried thyme, ½ tsp dried oregano, 1 clove grated garlic, 1 cup extra-firm pressed tofu, 1 cup chickpeas, ¼ tsp paprika, ¼ tsp chili powder, ½ cup tahini, 1 tbsp lemon juice
Tip: When you oil and season the ingredients for baking, it’s best to massage them with your hands to ensure that all sides are properly coated.
Add 3 cups of water to a large pan and bring it to a boil. Add the farro and let it simmer for 20 to 25 minutes on moderate heat.
Place the sliced and oiled medley potatoes and carrots in a roasting pan. Add garlic powder, salt, and pepper to taste, and bake for 10 minutes at 375°F (190°C).
Take the pan out of the oven and make some room for the broccoli among the potatoes and carrots. Season with garlic powder, salt, and pepper, and bake for another 15 to 20 minutes.
Combine 2 tbsp olive oil, thyme, dried oregano, garlic, salt, and pepper in a mixing bowl. Add the extra-firm pressed tofu and stir until everything is well combined. Put the seasoned tofu on a pan and bake for 20 minutes at 375°F (190°C).
Once out of the oven, flip the pan and add the chickpeas next to the tofu. Sprinkle olive oil, salt, paprika, and chili powder. Bake for another 15 minutes on the same heat.
To make the dressing, combine the tahini, ¼ water, olive oil, salt, and pepper. Squeeze 1tbsp lemon juice with a lemon squeezer and add that as well. Stir until the sauce thickens. Place the farro on a big platter and top with the roasted vegetables and tofu. Finally, drizzle with the dressing and enjoy.
Prep time: 30 minutes
Ingredients: 2 tsbp olive oil, 5 oz spinach, 1 cup artichoke drained hearts, 16 oz softened cream cheese, 1 tbsp garlic powder, 1 tsp salt, 1 tsp pepper, 2 cups milk, 4 cups penne
Tip: Salt the water and wait for it to boil before adding the penne.
You can make this recipe with either ziti or penne pasta, but we chose the second one because its ridged texture collects more flavor. Start by cooking the penne for 10 to 12 minutes at 375°F (190°C). Once your pasta is “al dente,” drain the water and let it rest.
Heat oil over medium heat, and cook the spinach until it wilts. Next, add artichoke hearts and cook for one more minute.
Next, add the milk and the cream cheese and stir until the sauce has a smooth consistency. Sprinkle garlic powder, salt, and pepper.
Finally, add the pasta and mix until it’s evenly coated. There you go, quick and easy.
Garlic and Herb Mashed Cauliflower
Prep time: 30 minutes
Ingredients: 2 cauliflower heads, 2 tbsp olive oil, 3 cloves garlic, ½ cup sour cream, ½ cup chives, ¼ cup fresh parsley, 1 tsp salt, 1 tsp pepper
Tip: While breaking the cauliflower, rotate it to split it up on all sides.
For starters, wrap the cauliflower in a dishcloth, flip it upside down and pound it on the countertop until it breaks. Remove the stalk’s heads and cut the bigger florets into smaller pieces.
Cook the cauliflower pieces in a covered pan over high heat for 15 to 18 minutes. Drain and mash with a fork until smooth. Add olive oil, garlic, chives, parsley, sour cream, salt, and pepper, and stir until all the ingredients are perfectly combined. Use granulated garlic rather than powder for more flavor. Allow it to cool for 5 minutes before serving.
We shared what we believe are the best recipes that go perfectly well with shrimp. What you end up picking is on you — juicy pasta, couscous straight from traditional Moroccan cuisine, healthy salads, or roasted veggies — what’s your favorite choice of a side dish?