Shrimp is really adaptable; you can grill it, boil it, fry it, roast it, and serve it with a variety of tasty side dishes.

From loaded potatoes and delicious pasta to healthful salads and grilled corn, our side dish selection is shrimply the finest.

Lets check out the recipes its seafood time.

7 Dishes to Serve With Shrimp

1. Broccoli Cheddar Loaded Potato
2. Asparagus Casserole
3. Cotija Chili Lime Grilled Corn
4. Moroccan Couscous
5. Roasted Veggie Salad
6. Artichoke Penne
7. Garlic and Herb Mashed Cauliflower

Broccoli Cheddar Loaded Potato

Prep time: One and a half hours

3 russet potatoes, 2 tablespoons olive oil, 2 teaspoons salt, 4 ounces cream cheese, 1 cup cheddar cheese, 1 cup chopped broccoli, 2 teaspoons salt, 1 teaspoon pepper, cup milk, sour cream, chives

Before baking, poke holes in the potato to enable steam to escape.

Preheat the oven to 350 degrees Fahrenheit (176 degrees Celsius). Brush the potatoes with oil and season with salt before placing them on a baking sheet.

Bake for about one hour. Allow each potato to cool before cutting it vertically. Using a spoon, scoop out the insides and set them in a mixing basin.

In a mixing dish, combine the cream cheese, cheddar, broccoli, salt, pepper, and milk. Combine all of the flavors and ingredients in a mixing bowl.

Fill half of the baked potatoes with the potato mixture. Top with cheddar cheese for a richer, creamier meal.

Bake for another 15 minutes, or until the cheese melts. When finished, top with sour cream and fresh chives.

Asparagus Casserole

Prep time: 30 minutes

2 pound asparagus, 4 tablespoons butter, 2 tablespoons all-purpose flour, 2 cups half-and-half (or 1 cup milk and 1 cup cream), 2 teaspoons garlic salt, teaspoon black pepper, 1 cup parmesan cheese, cup Panko breadcrumbs

Asparagus ends are fibrous, so breaking them by hand will naturally separate them from the rough end piece.

Preheat the oven to 400°F (204°C) and place the center rack in the oven. Remove the ends of the asparagus spears and place them in a greased casserole dish.

To create the sauce, melt three tablespoons of butter over medium heat. Then whisk in the flour for three minutes. Before adding the two cups of half-and-half, season it with garlic, salt, and black pepper. Stir constantly until the sauce thickens.

Take the sauce off the heat and stir in half a cup of parmesan cheese. Spread the sauce evenly over the asparagus and bake for 15 to 18 minutes, uncovered.

Melt one tablespoon of butter and toss in the breadcrumbs for the topping. Mix until the crumbs are well lubricated. Spread the breadcrumb topping evenly over the dish halfway through baking, then sprinkle with the remaining parmesan cheese.

After baking the asparagus, broil it for two to three minutes at high heat until the breadcrumbs are brown and crispy.

Cotija Chili Lime Grilled Corn

Prep time: 1 hour

4 ears of corn, 2 tablespoons olive oil, salt and pepper to taste, 1 tablespoon chili powder, 1 teaspoon cayenne pepper, cup mayonnaise, 1 lime, cup Cotija cheese

Close the grill cover while cooking the corn to keep the temperature high.

Preheat the grill to medium-high heat. Sprinkle olive oil over the corn, season with salt and pepper, and quickly stir to cover all sides equally.

Grill the corn for approximately 15 minutes on each side, or until it is browned all over. Place them on a plate to cool.

To prepare a topping, combine lime juice and mayo and put it over your corn. Chili powder and cayenne pepper to taste. The Cotija cheese is the final garnish; just sprinkle it over the corn cobs and you’re done.

Moroccan Couscous

Prep time: 20 minutes

Ingredients: 2 tbsp extra virgin olive oil, diced red pepper, diced red onion, 1 diced small courgette, 1 tsp salt, 1 cup dried couscous, cup raisins, 1.25 cups water, 1 tsp ground cumin, 1 tsp ground coriander, 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, cup chopped coriander, cup chopped mint, cup chopped parsley, cup toasted flaked almonds, cup pomegranate seeds

Allow the couscous to soak up the boiling liquid without stirring.

Preheat the oven to 350°F (180°C). Small dice the red pepper, onion, and courgette. Season them with salt and olive oil and place them on a baking sheet. Cook for 20 minutes at 350°F.

Meanwhile, heat up some water and put it aside. Combine the garlic, ground coriander, ground cumin, turmeric, black pepper, cinnamon, lemon juice, couscous, olive oil, and raisins in a large mixing bowl, then pour the boiling water over the whole mixture.

Cover with cling film for 10 minutes after stirring everything together. After that, stir in the chickpeas, carrots, roasted vegetables, mint, parsley, cilantro, and salt. Stir until everything is well blended, then top with parsley, flaked almonds, and pomegranate seeds.

Roasted Veggie Salad

Prep time: One and a half hours

1 cup farro, 3 cups water, 3 cups mini medley potatoes, 1 cup carrots, olive oil, garlic powder, salt and pepper to taste 1 cup broccoli, 1 tablespoon dried thyme, 1 tablespoon dried oregano, 1 clove grated garlic, 1 cup extra-firm pressed tofu, 1 cup chickpeas, 1 tablespoon paprika, 1 tablespoon chili powder, 1 tablespoon tahini, 1 tablespoon lemon juice

Tip: When oiling and seasoning baking ingredients, knead them with your hands to ensure that all sides are well covered.

Bring 3 cups of water to a boil in a big saucepan. Allow the farro to simmer for 20 to 25 minutes over medium heat.

In a roasting pan, place the sliced and greased medley potatoes and carrots. Bake for 10 minutes at 375F (190C) with garlic powder, salt, and pepper to taste.

Remove the pan from the oven and arrange the broccoli among the potatoes and carrots. Bake for another 15 to 20 minutes, seasoning with garlic powder, salt, and pepper.

In a mixing dish, combine 2 tablespoons olive oil, thyme, dried oregano, garlic, salt, and pepper. Stir in the extra-firm pressed tofu until everything is thoroughly mixed. Bake the seasoned tofu for 20 minutes at 375 degrees Fahrenheit (190 degrees Celsius).

When the tofu is done, turn the skillet over and add the chickpeas next to it. Season with salt, paprika, and chili powder. Bake for a further 15 minutes at the same temperature.

To prepare the dressing, whisk together the tahini, water, olive oil, salt, and pepper. 1 tbsp lemon juice, squeezed with a lemon squeezer, added as well. Stir the sauce until it thickens. Top the farro with the roasted veggies and tofu on a large plate. Finally, sprinkle the dressing over the salad and serve.

Artichoke Penne

Prep time: 30 minutes

2 tablespoons olive oil, 5 ounces spinach, 1 cup artichoke drained hearts, 16 ounces melted cream cheese, 1 tablespoon garlic powder, 1 teaspoon salt, 1 teaspoon pepper, 2 cups milk, 4 cups penne

Tip: Before adding the penne, salt the water and bring it to a boil.

This dish may be made with either ziti or penne pasta, although we prefer the latter since its ridged structure absorbs more flavor. Begin by boiling the penne for 10 to 12 minutes at 375 degrees Fahrenheit (190 degrees Celsius). When your pasta is al dente, drain it and set it aside to cool.

Cook the spinach until it wilts in the oil over medium heat. Cook for another minute after adding the artichoke hearts.

After that, add the milk and cream cheese and whisk until the sauce is smooth. Garlic powder, salt, and pepper to taste.

Finally, add the pasta and toss to coat evenly. That was fast and simple.

Garlic and Herb Mashed Cauliflower

Prep time: 30 minutes

2 cauliflower heads, 2 tbsp olive oil, 3 garlic cloves, 1 cup sour cream, 1 cup chives, 1 cup fresh parsley, 1 teaspoon salt, 1 teaspoon pepper

Tip: Rotate the cauliflower while breaking it up on both sides.

To begin, wrap the cauliflower in a dishcloth, turn it upside down, and pound it on the counter until it is broken. Cut the larger florets into smaller pieces after removing the stems and crowns.

Cook the cauliflower pieces for 15 to 18 minutes in a covered pan over high heat. Drain and mash till smooth with a fork. Stir in the olive oil, garlic, chives, parsley, sour cream, salt, and pepper until everything is well blended. For additional taste, use granulated garlic rather than powder. Allow for 5 minutes cooling before serving.

Conclusion

Shrimp are one of the best-known marine crustaceans. These tasty marine critters are high in antioxidants, vitamins, and minerals that are beneficial to your health, and they are also delicious.

We presented our picks for the top dishes that go well with shrimp. What is your favorite side dish to serve with your luscious pasta, couscous from traditional Moroccan cuisine, nutritious salads, or roasted vegetables?