Love New Orleans BBQ shrimp but have no idea what to pair it with?
It’s simple to toss some shrimp on the grill and have a fast, wonderful lunch.
But you can up the ante by serving it with these delectable sides!
Continue reading for 8 of the greatest side dishes to offer with your New Orleans BBQ shrimp to elevate your summer cookouts.
- What to Serve with New Orleans BBQ Shrimp
- What Wine Goes with New Orleans BBQ Shrimp?
- 8 Sides to Serve with New Orleans BBQ Shrimp
- What to serve with barbeque shrimp?
- What food goes with shrimp?
- How do you eat New Orleans shrimp?
- What goes good with shrimp kabobs?
- What pairs well with New Orleans BBQ shrimp?
- How much barbecue shrimp per person?
- What vegetables go well with shrimp and grits?
- What fruits and veggies can shrimp eat?
- What not to keep with shrimp?
- Why is New Orleans BBQ shrimp called BBQ?
What to Serve with New Orleans BBQ Shrimp
You’ll need a tasty side dish to go with your New Orleans BBQ shrimp. Potato salad is a popular side dish that is often offered at NOLA-style restaurants. If you want to serve something more refined, try providing a vegetable side dish like a green salad.
Still looking for options?
Simply keep scrolling!
1. Potato salad
Consider this: you’re seated outside a New Orleans restaurant, surrounded by the sounds of music and laughing.
A platter of BBQ shrimp sits in front of you, beside a generous amount of potato salad.
Its a perfect nightyou can feel it.
But what makes this specific side dish the missing link in your meal?
To begin with, potato salad is the ideal accompaniment to BBQ shrimp because potatoes are strong enough to withstand powerful spices and sauces while being soft enough to melt away in your mouth.
This side dish is one of our favorites since it’s creamy with just a dash of sour vinegar, which means your palette will be refreshed and ready for more after each mouthful.
In addition, potato salad is infinitely adaptable.For a chunkier texture, add sliced pickles and hard-boiled eggs, or keep it smooth with more mayonnaise (or Miracle Whip if you like).
Its easy to make from scratch too!
It’s as simple as boiling some potatoes and combining them with mayonnaise after they’ve cooled.
Coleslaw is an excellent option since it can be paired with almost any side dish.
Plus, you can make it yourself!
- Cut a small cabbage head and a carrot into 1-inch slices.
- 4 teaspoon celery seeds.12 cup mayonnaise, 1 tablespoon red wine vinegar, 2 teaspoons Dijon mustard, 4 teaspoon black pepper and 14 teaspoon salt 3Transfer to a large mixing dish and stir in 1
- Toss to combine.
- Refrigerate for at least two hours before serving.
- Taste and adjust seasoning as required before serving.
- If preferred, garnish with chopped fresh herbs (we like dill).
The only thing to think about when selecting coleslaw for your next BBQ shrimp supper is whether you want to make it from scratch or purchase it ready-made from the supermarket (though we advocate creating it yourself!).
You probably already know how amazing fries with shrimp taste, but there are some extra advantages to this combination.
While the New Orleans BBQ shrimp is a rich meal with a lot of taste and spices, the fries give a great crisp contrast that cools down the shrimp’s characteristics.
If you wish to prepare your own homemade fries, we suggest sweet potatoes.
Sweet potatoes are the way to go if you want to keep some of the natural sweetness to counteract the spice of this specific BBQ dish.
- Simply cut them into strips, place them on a baking sheet lined with parchment paper, and spritz with olive oil (don’t forget to season with salt and pepper!).
- Then bake them at 400°F for 45 minutes, or until crispy on the exterior and soft on the inside (check by taking one out and probing it with a fork).
Some people like ketchup with their fries, but if you’re having spicy shrimp, you may want to skip itthe sweetness of ketchup will only contribute to intensify the heat of your dish.
Instead, try something like tangy mayo or simple mustard.
Who doesn’t like cornbread? Cornbread works great with almost everything, but it’s particularly tasty when paired with BBQ shrimp.
It has a wonderful kick and spice to it, and the cornbread absorbs all of those tastes, making them even better.
But dont just take my word for ittry it yourself!
Making fresh cornbread from home is more simpler than you would imagine!
You just need:
- some flour
- baking powder
Heres how to do it:
- When you have all of your ingredients ready, combine the flour, sugar, baking powder, and salt in a mixing dish.
- Then, in a separate dish, combine the melted butter, egg, and milk.
- Stir the wet and dry components together until everything is incorporated.
- Then pour the mixture into a greased or parchment-lined baking dish and bake at 425 degrees for approximately 15 minutes, or until golden brown on top!
5. Baked beans
Baked beans are a delicious way to finish off any dinner, and they can be made from home.
The only thing to keep in mind is that they take a few hours to cook, so plan accordingly!
- The first step in making these baked beans is to soak your navy beans overnight.
- Then drain them and combine them with chicken stock in a saucepan. Cook until the meat is soft.
- Make the sauce while they are cooking! In a separate saucepan, combine brown sugar, ketchup, molasses, mustard, and Worcestershire sauce and whisk over low heat until smooth.
- After the beans have finished cooking, add the sauce and continue to boil.
- Check every 20 minutes or so to see whether any liquid has evaporated and, if so, add extra broth.
- When they have a creamy texture with just enough sauce to coat themabout three hours after beginning the sauce, they are done.
The one thing you must consider before selecting this side dish is if your table will have enough space for all of these components!
When you combine your shrimp on one plate, your beans on another, and maybe some hush puppies in a basket, it might start to seem like a lot of food on your table!
You may avoid this by presenting everything buffet-style, but your visitors may begin mixing their shrimp and beans on their plates!
6. Sauteed spinach or kale
There’s nothing better than a bowl of excellent sautéed spinach or greens to accompany your shrimp and barbecue sauce.
- To begin making this side dish from scratch, heat one tablespoon olive oil in a large pan over medium heat.
- Next, add two minced garlic cloves and two tablespoons finely chopped shallots.
- Cook for 5 minutes, or until the shallots are transparent.
- Cook for 10 minutes, or until the spinach is wilted, using 14 ounces of thawed frozen spinach (or 1 bunch if using fresh spinach).
This side dish is delicious either hot or cold, but if you’re seeking for a more full dinner, you may want to try choices with more meat or protein.
7. Sweet potato casserole
Sweet potato casserole is the ideal side dish to serve with New Orleans BBQ shrimp.
The potatoes’ warm, creamy texture and the sweetness of the brown sugar make it a flexible complement to your menu.
It’s filling enough to satiate, yet light enough that you won’t feel bloated afterward.
To make this casserole from scratch, youll need:
- two pounds of sweet potatoes
- one and a half tablespoons of butter
- two tablespoons of honey
- three tablespoons of brown sugar
- cinnamon to taste
- nutmeg to taste
- Peel and chop your sweet potatoes into bits first.
- Cook until they’re tender, then drain and mash with the butter.
- Combine the honey and brown sugar, as well as any other spices, in a casserole dish.
- Bake at 350 degrees for about 20 minutes.
- When finished, sprinkle with chopped walnuts or pecans and serve.
One thing to keep in mind before selecting this side: if you have a nut allergy or are feeding someone who does, this meal may not be for you!
8. Roasted Asparagus
Roasted asparagus is a fast, simple, and tasty side dish for any dinner, particularly ones with shrimp.
It’s high in vitamins and minerals like potassium and vitamin B9, so it’ll leave you feeling light and ready for more.
All you need to make homemade roasted asparagus is:
- 2 pounds for each person)4 and 1 bunch fresh asparagus stalks (between 1 and 2 pounds)
- half a spoonful of vegetable or olive oil per person
- salt and pepper to taste
- an oven preheated to 450 degrees Fahrenheit
- First, wash the stalks thoroughly.
- Then, in a big roasting pan, evenly distribute the stalks.
- Drizzle the oil over them evenly.
- Season them with salt and pepper to taste.
- Roast in the oven for around 10-15 minutes.
Crispy, golden-brown delight that your guests will be wondering about all night.
What Wine Goes with New Orleans BBQ Shrimp?
While there are no hard and fast rules when it comes to matching a given wine with a specific cuisine, there are several that go particularly well with seafood.
White wines, such as pinot grigio or riesling, pair nicely with shellfish since they are light and fruity.
A red wine, on the other hand, such as cabernet sauvignon or merlot, combines well with seafood since it is full-bodied and robust.
If you’re searching for a dessert wine, choose a sweet wine like port or a sparkling wine like champagne.
8 Sides to Serve with New Orleans BBQ Shrimp
- Potato salad
- Baked beans
- Sauteed spinach or kale
- Sweet potato casserole
- Roasted Asparagus
- Choose any of the sides from this list to accompany your BBQ dinner.
- Prepare the ingredients in the order specified in the recipe.
- Be ready to serve in no time!
What to serve with barbeque shrimp?
10 Best Side Dishes to Serve with Grilled Shrimp
1 pound of potato salad.
Risotto for two.
Salad with cucumbers.
Five green beans.
6 grilled foil potatoes.
Rice with Parmesan Cream.
8 breadsticks with cheesy garlic.
What food goes with shrimp?
What Food Pairs Well With Shrimp? This Shellfish Burrata Salad with Stone Fruit and Asparagus Comes With 48 Side Dishes.
Vegetables from the Mediterranean, roasted.
Rice with ginger and jasmine.
Saffron Aioli with Patatas Bravas.
Steamed Eggplant with Seasoning.
Broccoli ‘Steaks’ with Garlic-Sesame Vinaigrette.
Cornbread baked in a cast iron skillet.
How do you eat New Orleans shrimp?
It is available as an appetizer or as an entrée. Many people wear a bib to eat it since it is served with the heads and tails on and is grilled in Worcestershire sauce and butter.
What goes good with shrimp kabobs?
Grains to serve with Shrimp Kabobs. This dish would be wonderful with quinoa, brown rice, or white rice.
Veggies. Serve with sautéed broccoli, air-fried green beans, or roasted carrots.
What pairs well with New Orleans BBQ shrimp?
What Should You Serve With New Orleans BBQ Shrimps? 7 DELICIOUS SIDE DISHES
Matchsticks made with zucchini.
Salad with shaved asparagus.
White beans that have been braised.
Broccoli with a lemony tang, beans, and bacon.
Brussels sprouts roasted.
Carrot Slaw with a Crispy Crunch.
Baby potatoes with garlic butter.
How much barbecue shrimp per person?
Four pounds per person. Although precooked shrimp will work, raw shrimp is the best option on the grill.Two pounds per person. If you want to keep the shells, make it 33-to-1.Plan on 1 shrimp if shrimp is your main course.
What vegetables go well with shrimp and grits?
Alternatively, onions.If you want to lighten up your supper, serve your shrimp and grits with a side of these incredibly simple balsamic roasted veggies. Use the recommended carrots, broccoli, and cauliflower, or try brussel sprouts, green beans, and other vegetables.
What fruits and veggies can shrimp eat?
Shrimp like green foods such as spinach and nettles, as well as vegetables such as kuri squash or zucchini. Shrimp need protein in addition to vegetable diet to discourage them from attacking younger or weaker conspecifics.
What not to keep with shrimp?
Other fish that shouldn’t be allowed near shrimp are goldfish (any size — they have larger and greedier mouths than you would think), large rainbowfish, larger gourami of any sort, spiny eels, larger livebearers and most loaches, particularly those nippy denizens of the Botia genus.
Why is New Orleans BBQ shrimp called BBQ?
The “barbecue” in barbecue shrimp refers to the sauce in which the shrimp are cooked, which results in a smoky red, or “barbecued,” hue!