What Goes with Shrimp? 48 Sides To Eat With This Shellfish

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.

75 Summer Seafood Recipes You Can Whip Up in No Time

Photo: Jon Cospito/Styling: Heath Goldman

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

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KAREN TEDESCO/FAMILY STYLE

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

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BEC HUDSON/VEGAN ONE-POT WONDERS

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

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KYLIE MAZON-CHAMBERS/SHARE + SAVOR

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

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BETTY LIU/MY SHANGHAI

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

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DONNA GRIFFITH/THE PRIMAL GOURMET COOKBOOK

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

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Photo/Styling: Katherine Gillen

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

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Photo: Mark Weinberg/Styling: Erin McDowell

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

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PETER O’SULLIVAN & SIMON SMITH/PLANTS-ONLY KITCHEN

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

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KRISTIN TEIG/MEDITERRANEAN EVERY DAY

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

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LESLIE GROW/KETO IN AN INSTANT

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

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NASSIMA ROTHACKER/CALIFORNIA: LIVING + EATING

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

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PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

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

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Feasting at Home

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.

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Photo: Liz Andrew/Styling: Erin McDowell

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?

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Plays Well With Butter

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.

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21 Picnic-Perfect Pasta Salad Recipes to Enjoy All Summer Long

Ambitious Kitchen

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

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Healthfully Ever After

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

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Gimme Some Oven

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

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Photo: Liz Andrew/Styling: Erin McDowell

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

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The Mom 100

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

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The Mom 100

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.

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Photo: Liz Andrew/Styling: Erin McDowell

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

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Gimme Some Oven

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.

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PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

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

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LAUREN V. ALLEN/CHEVRE

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?)

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Erin McDowell

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

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Erin McDowell

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

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Feasting at Home

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

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PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

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.

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Two Peas and Their Pod

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

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Gimme Some Oven

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.

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16 Quick and Easy Dinners You Can Make with Farro

Erin McDowell

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.

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Photo: Tyler Mauk/Styling: Anne Mauk

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.

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Robert S. Cooper/The Real Southern Cook

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

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Photo: Liz Andrew/Styling: Erin McDowell

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.

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21 Easy (and Unexpected) Guacamole Recipes You Need to Try

Amanda Fredrickson/Simple Beautiful Food

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

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Photo: Liz Andrew/Styling: Erin McDowell

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?

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Photo: Liz Andrew/Styling: Erin McDowell

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 delicious.

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Photo: Liz Andrew/Styling: Erin McDowell

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.

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Photo: Liz Andrew/Styling: Erin McDowell

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.

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Alejandra Graf/Brown Sugar & Vanilla

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

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Gimme Some Oven

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

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Lauren Volo/Cauliflower Power

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

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Floating Kitchen

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

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GRAYDON HERRIOTT/SIMPLE PASTE

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.)

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Katherine Gillen

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

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CHELSEA KYLE/FOR THE TABLE

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.

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50 Surprising Ways to Cook Shrimp