I made such an easy dinner last night. Want to hear about it? I tossed thawed shrimp with Cajun seasoning, roasted them, and then served them over a super-simple green salad and some store-bought roasted corn salsa. It was ready in about 10 minutes and so yummy.
That's just one way to serve this ultra-quick seafood treat, though. Here are a few more side dishes that can play along with roasted shrimp for light dinners.
Our favorite method: How To Roast Shrimp in the Oven
Shrimp is one of the fastest, easiest dinners I know — especially since frozen shrimp can just hang out in the freezer until you're ready for them. Make extra, too, and you have a tasty topping for lunch salads.
Sure, shrimp is a little more expensive than ground beef or chicken thighs, and you need to be mindful of sourcing (see Seafood Watch's shrimp fact sheet here), but I like to keep a bag in the freezer for busy nights, or to combat the lure of eating out on the weekends. Frozen shrimp, after all, is still a lot cheaper than a meal in a nice restaurant.
20 Quick & Easy Side Dishes for Roasted Shrimp
- Tangy Carrot Slaw: A few generous spoonfuls of Dijon mustard give this French-inspired slaw its tangy, flavorful kick.
- Lemon-Pepper Asparagus: This colorful side roasts at the same temperature as the shrimp. Just toss it into the oven about 10 minutes before you put the shrimp in.
- Creamy Spinach Parmesan Orzo: This creamy, one-pot orzo is reminiscent of stovetop mac and cheese.
- Feta and Tomato-Braised Chickpeas: Piling shrimp on top of this juicy braise quickly makes it a meal.
- Portuguese-Style Mint Rice: Steaming the rice with mint adds serious freshness.
- Broccoli and Cauliflower "Coleslaw": Greek yogurt in the dressing adds creamy tang without weighing things down.
- Tri-Color Slaw with Lime Dressing: So colorful! If making this I would toss the shrimp with a little bit of cumin and pepper before roasting.
- Garlicky Roasted Broccoli: Roast the shrimp with some mashed garlic and olive oil, and finish with a squeeze of lemon or sprinkle of paprika.
- Arugula & Fennel Salad with Lemon Vinaigrette: An extremely easy and refreshing salad for a light dinner.
- 3-Ingredient Garlicky Red Potatoes: This recipe couldn't be easier and is sure to become a staple side dish in your household.
- Mediterranean Cauliflower Couscous Salad: Cauliflower "couscous" is all the rage for its lightness, and the Mediterranean flavors here would make a great base for shrimp.
- Cheesy Tex-Mex Rice: This recipe may push the "quick" designation a bit, but just think about how good this would be topped with shrimp that have been roasted with a bit of taco seasoning. Yum!
- Honey-Mustard Brussels Sprouts: These sweet and savory Brussels sprouts pair well with the natural sweetness of shrimp.
- Pearl Couscous Salad with Mint and Pecans: An ultra-simple couscous salad that could also be made ahead of time for a true 10-minute weeknight supper.
- Cold Lentil Salad with Cucumbers and Olives: I love this lentil salad. Great flavors and good for making ahead.
- Chickpea Salad with Red Onion, Sumac, and Lemon: Want to play around with Middle Eastern or Turkish flavors? Toss the shrimp with urfa pepper or za'atar (after roasting, so as not to scorch the herbs) and serve with this simple but intensely flavorful salad.
- Stovetop Steam-Fried Green Beans and Mushrooms: This recipe is super adaptable. Add Italian seasonings to the mushrooms and shallots for an herbed version, or add sesame oil and soy sauce for an Asian twist.
- Potato, Squash & Goat Cheese Gratin: Milk replaces the usual cream in this lightened-up gratin that won't overpower simply roasted shrimp.
- Mexican Restaurant-Style Cauliflower Rice: Reach for store-bought cauliflower rice and this twist on a Mexican favorite comes together in no time.
- Garlicky Parmesan Sweet Potatoes: Roast these cheesy sweet potatoes before the shrimp then just reduce the heat and toss the shrimp in the oven.