Tossing shrimp kabobs in a Mediterranean marinade with garlic and fresh herbs is a simple way to feed a small group. The kabobs are then quickly grilled and ready to eat.
For tips and a video on how to grill shrimp perfectly every time, check out my page. Don’t have a grill outside? You can cook these shrimp skewers on an indoor griddle or skillet.
I grew up on the Mediterranean, so I love seafood and love cooking all kinds of it. Unless it’s paella, I can usually make a simple fish dinner in just over 20 minutes, like baked cod or fish en papillote.
I would say the same thing about shrimp. I keep it in the freezer so I can make shrimp pasta or shrimp kabobs like I did today quickly during the week.
Put these kabobs on a platter with your favorite salad or side dish for a big party or dinner. And if the weather puts a damper on your plans, you can totally grill them indoors!.
Shrimp kabobs are a classic crowd-pleaser. Their tender juicy shrimp seasoned and grilled to perfection never fails to satisfy. But the right side dishes can take your shrimp kabobs from great to extraordinary!
The key is picking sides that complement and balance the flavors of the shrimp. You want options that add some crunch, creamy textures, vibrant colors, and new flavors into the mix.
In this article, I’ll share 15 of my personal favorite side dishes to serve with shrimp kabobs. With choices ranging from bright Mediterranean salads to hearty roasted veggies, you’ll find plenty of delicious ideas to make your next shrimp kabob dinner unforgettable!
Complementary Flavors and Textures
Before jumping into the recipes, let’s look at some of the elements that make a great shrimp kabob side dish:
Crunchy textures – The tender shrimp pops when paired with something crunchy, like bread, slaw, or crispy roasted veggies.
Cooling flavors – Spicy or highly seasoned shrimp kabobs need something cool and refreshing like cucumbers, fruit, or a tangy salad.
Savory and herbaceous – Hearty flavors like roasted vegetables, cheese, grains, or rich sauces make excellent companions
Vibrant colors – Bright ingredients like peppers, tomatoes, and fruit liven up the visual appeal.
Easy to eat – Sides that are hand-held, skewerable, or spoonable make great complements.
With those tips in mind, let’s look at 15 of my favorite shrimp kabob side pairings!
15 Must-Try Shrimp Kabob Side Dishes
1. Summer Vegetable Salad
This light and bright salad provides a refreshing crunch and pop of color. The vegetables also soak up any shrimp marinade drippings deliciously! I love using a tangy vinaigrette or creamy Greek yogurt dressing with this.
2. Coleslaw
Crunchy coleslaw is a classic pairing with its sweet and tangy flavor. Toss cabbage and carrots with mayo, Greek yogurt, or another creamy dressing. Add apples, raisins, or other fruits for extra flavor.
3. Couscous Salad
Nutty, fluffy couscous makes the perfect bed for shrimp skewers. Combine it with cucumbers, tomatoes, feta, and fresh herbs for a Mediterranean twist.
4. Rice Pilaf
Seasoned rice pilafs absorb all the delicious flavors from the shrimp. Build one with sautéed aromatics like onion, garlic, and spices. Stock and herbs add even more dimension.
5. Grilled Corn
Get your fill of summertime with char-grilled corn on the cob. The natural sweetness balances the shrimp beautifully. Slather with a compound butter for extra richness.
6. Garlic Bread
Warm, crusty garlic bread is like the ideal shrimp kabob dipper. The garlic and herbs complement the shrimp while the crunch sets off the tender texture.
7. Roasted Potatoes
Crispy roasted potatoes are a hearty, savory side that can be seasoned any way you like. Potatoes roasted in the shrimp marinade become flavor sponges.
8. Sauteed Spinach
Leafy greens like sautéed spinach make a fantastic healthy pairing. Garlic, olive oil, and lemon juice are all it takes to create the perfect quick side.
9. Greek Salad
This salad combines the creaminess of feta, crunch of vegetables, and bracing tang of olives and lemon. With shrimp, the flavors meld together for a vibrant Mediterranean experience.
10. Pasta Salad
Chilled pasta salads made with vinaigrette make ideal shrimp kabob companions. The textures contrast delightfully. Try pasta shapes like farfalle or rotini.
11. Fruit Kabobs
Alternate shrimp and fruit like pineapple, mango, peaches, or watermelon on shared skewers! The sweetness balances the savoriness for a tropical twist.
12. Polenta Cakes
Pan-fried polenta cakes have a crisp crust and creamy interior that pairs fantastically with shrimp. Fry plain cakes or add herbs, cheese, or veggies to the polenta.
13. Garlic Bread Toasts
Crispy, garlicky toasts can be topped with anything from guacamole and salsa to roasted eggplant and goat cheese. DIY topping bars are fun for guests!
14. Cheesy Grits
Rich, cheesy grits are the quintessential shrimp kabob side. Mix in roasted peppers and scallions for even more flavor and texture excitement.
15. Summer Rolls
For a lighter option, summer rolls with peanut dipping sauce bring crunch and bright flavors. They’re easily portable and hand-held too.
Design Your Own Shrimp Kabob Meal
As you can see, the possibilities are endless when pairing sides with shrimp kabobs! I recommend designing your shrimp kabob meals like this:
- Choose 1 grain – Bread, rice, pasta, couscous, polenta, grits
- Choose 1 vegetable – Salad, roasted veggies, slaw, spinach
- Choose 1 extra – Fruit, cheese, guacamole, summer rolls
With those simple formulas, you can create amazing shrimp kabob platters tailored to every occasion and appetite!
So fire up the grill, soak some bamboo skewers, and get ready to serve up the ultimate shrimp kabob spreads. Your friends and family will be begging you to host shrimp kabobs every week once they get a taste of these irresistible pairings.
How to cook shrimp kabobs: two ways
I love making these shrimp kebabs all year long! When the weather is nice, I often make them on my grill outside. Once the shrimp has marinated, thread them on skewers. From there, you can grill them one of two ways:
- Outdoor Gas Grill. Turn the grill on high and then turn it down until it’s between 275 and 325 degrees F. Carefully grease the grates with a little oil, then place the shrimp skewers on them. Place the shrimp in the pan with the lid closed. Cook for two to three minutes. Then flip them over and cook for another two to three minutes with the lid closed. In my experience, this method produces super juicy grilled shrimp! .
- Indoor Griddle or Cast Iron Skillet. Set a dry griddle over medium-high heat and heat it until it’s hot but not smoking. Put the shrimp skewers in and cook for three to four minutes on one side. Turn shrimp over and cook another 2 to 3 minutes.
Tips for best grilled shrimp
A few simple tips make all the difference in achieving flavor packed and perfectly grilled shrimp.
- Start with large shrimp. I usually buy 20 to 25 shrimp per pound, or bigger ones if I can find them. Theyre meatier and easier to work. Buy shrimp that are easy to peel and do it yourself. It will save you money and make the shrimp taste better.
- Put the shrimp in a tasty marinade made with olive oil for a short time (at least 10 minutes will do, but 30 minutes is better). For more on the shrimp kabob marinade, see below. This is a great way to add flavor to the shrimp and keep them juicy while grilling.
- Use Skewers. I’ve grilled shrimp in a skillet without skewers before, but I only do that in a skillet or griddle most of the time. Sticks are the best way to keep shrimp from falling into the grill or overcooking by accident. Putting shrimp on sticks also makes them easier to turn over (I use tongs to hold and turn over my shrimp). If you use bamboo skewers, let them soak in water for 30 to 60 minutes before you use them.
- Do not overcook the shrimp. It only takes about 5 to 7 minutes to grill even the biggest shrimp.
When making the marinade for your shrimp kabobs, don’t use citrus fruits because the acid will change the way the shrimp feels. I hold off on adding lemon juice until the shrimp is cooked.
A marinade made of olive oil (Private Reserve Greek EVOO works great) and fresh garlic, lemon zest (not lemon juice), fresh parsley, dry oregano, paprika, coriander, and a pinch of red pepper flakes is what I like to use. You can change the spices to your liking.
The olive oil in the marinade will help in three ways:
- That way, the flavors from the spices and dried herbs will spread out more evenly on the shrimp.
- The fat in the olive oil will also keep the fresh garlic from burning and make it taste even better.
- And, especially if you’re grilling outside, it gives the shrimp a nice protective layer that keeps them plump and juicy while they get a little char on the grill.