15 Best Vegetables to Serve with Coconut Shrimp

Coconut shrimp is a delicious appetizer or main dish that combines the sweet flavor of coconut with the savory taste of shrimp. While the shrimp are often the star of the show pairing coconut shrimp with the right vegetables can take the meal to the next level.

In this article, I’ll share 15 of the best vegetable side dishes to serve with coconut shrimp. These vegetable pairings will add color, texture, nutrients and complementary flavors to balance out the coconut-crusted shrimp

Why Vegetables Pair Well with Coconut Shrimp

Before jumping into the vegetable recipes. let’s look at why vegetables make such great pairings with coconut shrimp

• Flavor contrast – The sweet coconut coating contrasts well with many vegetables that have tangy, spicy or herby flavors. This contrast makes each bite more dynamic.

• Texture contrast – Crisp, fresh vegetables provide a nice textural contrast to the ultra-crispy coated shrimp. This adds more interest to the meal.

• Nutrition – Coconut shrimp on its own doesn’t offer much in the way of nutrition. Pairing it with vitamin-rich veggies guarantees you get good nutrition.

• Color – Vibrantly colored vegetables sprinkled on the plate makes for a more eye-catching presentation.

• Satiety – The vegetables provide bulk and fiber to help fill you up. This turns an appetizer-sized serving of shrimp into a hearty meal.

Now let’s look at 15 of the best vegetables to serve alongside your coconut shrimp!

1. Zucchini

My top pick is zucchini because it has a very mild flavor that perfectly complements, but doesn’t compete with the coconut shrimp. I like to slice zucchini into thin rounds and roast them in the oven until lightly browned but still crisp. Roasted zucchini has a sweetness that pairs divinely with the coconut-coated shrimp.

2. Carrots

For another mild flavored vegetable, carrots are another excellent choice. You can roast carrot sticks in the oven until tender-crisp or lightly saute shreds of carrot in a bit of oil for a quick side. The natural sweetness of carrots is a fitting match to the sweet coconut flavor.

3. Bell Peppers

Bell peppers are another mild vegetable that pairs well with coconut shrimp. The crisp pepper slices or strips add texture, color and just a hint of flavor. Red, yellow, orange and green bell peppers are all good choices. Raw, grilled or sauteed are all tasty preparations.

4. Snap Peas

Crunchy, juicy and sweet – snap peas offer flavor and textural contrast to coconut shrimp. They also have beautiful green color. Eat them raw with just a light dressing or saute them quickly with garlic. Either way, they make a perfect veggie pairing.

5. Asparagus

The elegant, verdant stalks of asparagus pair beautifully with coconut shrimp, adding color and earthy flavor. I recommend roasting the asparagus spears in olive oil until lightly browned and tender-crisp. The caramelized flavor pairs wonderfully with the coconut coating.

6. Sugar Snap Peas

Like regular snap peas, sugar snap peas have a crunchy texture and sweet flavor that complements coconut shrimp. Stringless and more tender than snap peas, they’re delicious raw or sauteed. Toss them in a light citrus vinaigrette or sesame oil for extra flavor.

7. Green Beans

For a pop of green color, green beans are a classic pairing with seafood and coconut shrimp is no exception. I like to quickly saute green beans in oil with minced garlic and a squeeze of lemon. The bright lemony flavor balances the sweet coconut beautifully.

8. Broccoli

Chopped broccoli florets provide color, crunch and nutrition along with the shrimp. The florets can be eaten raw or quickly steamed or sauteed until vibrant green and tender-crisp. Toss broccoli with a little salt, lemon and olive oil for a simple side.

9. Cauliflower

Like broccoli, cauliflower is a healthy cruciferous veggie with a mild flavor suitable for coconut shrimp. Roast cauliflower florets until lightly browned or enjoy them raw with dip. The pale white color contrasts prettily with the golden coconut shrimp.

10. Cherry Tomatoes

For a pop of color and juicy burst of flavor in each bite, cherry tomatoes are one of my favorite shrimp pairings. You can keep preparation simple by just tossing the sweet little tomatoes in olive oil, salt and pepper. Roast them quickly under the broiler if you want a more concentrated flavor.

11. Cucumber

Cooling and crisp, cucumber slices or spears pair refreshingly with the rich coconut shrimp. I like to peel alternating stripes from the cucumbers then slice them to make them prettier. Dress them in a tart vinaigrette or creamy ranch dip.

12. Celery

Crunchy and watery, celery has a cooling effect similar to cucumber, cleansing your palate between bites of shrimp. You can fill the celery stalks with ranch dip or peanut butter for a fun twist. Dicing the celery for a salad is another great option.

13. Corn

For a slightly sweet, summery pairing try fresh corn on the cob with your coconut shrimp. Boil or grill the corn until tender then enjoy it brushed in melted butter and sprinkled with salt and pepper. Chopped fresh corn off the cob also pairs well.

14. Leafy Greens

Virtually any leafy green vegetable tastes great with coconut shrimp. Spinach, kale, arugula, romaine and other lettuces provide freshness. Toss greens in a light lemon or herb vinaigrette then top with the shrimp.

15. Edamame

Finally, boiled and lightly salted edamame beans make a protein-packed pairing for coconut shrimp. Offer edamame shells next to the shrimp for scooping and dipping. The nutty flavor complements the coconut coating.

Tips for Serving Vegetables with Coconut Shrimp

Here are a few final tips for serving vegetables with your coconut shrimp:

• Lightly dress vegetables in oil, vinegars, citrus, herbs or spices to boost flavor.

• Roast or grill vegetables to add caramelized sweetness that complements the coconut.

• Toss salads and cooked veggies in the same coconut used for the shrimp coating for more flavor unity.

• Allow people to scoop sautéed veggies and coconut shrimp onto leaves of romaine or bibb lettuce for mini taco-like wraps.

• Scatter shredded veggies like carrot over the finished shrimp for color and crunch.

• Serve veggies on the side so people can choose their favorites to create their own combinations.