If you’re wondering what vegetable goes best with shrimp, there are many possibilities. In this article, I will list 5 of the most popular vegetables to pair with shrimp.
In a rush? Read on for the short answer.
The best vegetables to serve with shrimp are roasted asparagus, grilled zucchini and peppers, steamed broccoli, kale and Brussels sprouts salad, and bok choy stir-fry.
Ready? Let’s get started.
Asparagus is a great partner for many seafood dishes like shrimp – its earthy flavor pairs nicely with the sweetness of the shellfish. Roasting brings out its nutty flavor while preserving its texture.
To roast asparagus: preheat oven to 415 degrees F; place one pound of trimmed asparagus spears on a baking sheet coated with nonstick spray; sprinkle with salt and pepper; Drizzle 1 tablespoon olive oil over spears; toss to coat; bake 15 minutes or until tender-crisp; remove from oven; sprinkle 2 tablespoons grated Parmesan cheese over spears; bake 5 minutes more or until cheese melts; serve warm.
Grilled zucchini and peppers
Grilling is a great way to bring out the sweet flavor in bell peppers and zucchini that pairs wonderfully with shrimp! You’ll need fresh veggies (4 -5), olive oil, and an optional sprinkling of your favorite herbs and spices like garlic powder, paprika, or dried oregano.
After preparing your veggies by slicing them into strips or cubes, place them onto skewers alternately with pieces of deveined peeled raw shrimp. Grill over medium-high heat for around 4 minutes per side or until your shrimps become pink and slightly charred! Serve hot right off the grill!
Broccoli has a mild enough taste that works perfectly alongside virtually any seafood dish, including shrimp! The easiest way is to steam the florets, which takes just 3-4 minutes, so they still have crunch while holding their bright green color.
Seasoned simply with salt & pepper, a squeeze of lemon juice or herbs can add flavor depth, such as oregano or dill! If you want more added creaminess, melted butter can be drizzled over the top before serving!
Kale and Brussel Sprouts Salad
If you want something light but still flavorful, this cold salad packs plenty of punch for pairing up next to shrimp dishes! It has tart apple cider vinegar dressing that contrasts nicely against the sweetness of mandarin oranges and salty pieces from feta cheese crumbles & pecans for crunching in each bite!
Bonus points if you mix in freshly cooked bacon for added smokiness, too – yum!! Ensure you massage kale leaves before assembling them all, making them easier to chew when eating later.
Bok Choy Stir Fry
Bok choy is part of the Chinese cabbage family, which offers significant health benefits plus an excellent form crunchy texture in stir-fries tailored specifically as sides next to seafood dishes like shrimp fried rice or pan-seared scallops on top of some capellini pasta noodles!
This veggie contains vitamin C and dietary fiber, making it a nutrient-dense snack, so why not sautee it?!
First, cut up some bok choy into thin slices – about 2 cups worth – then heat the wok pan with cooking oil over medium-high flame For about 30 seconds before tossing ingredients inside. Cook for about 3 minutes, stirring constantly. Then lower the fire leaving the lidded pot covered another 4-5 minutes, adding some chicken broth water needed to determine the desired consistency.
Lastly, don’t forget seasonings and lime juice soy sauce to help bring out flavors. Enjoy afterward!