What Goes With Shrimp Fajitas? 10 Best Sides

Knowing what goes with shrimp fajitas can be the difference between an average meal and a great one.

Fajitas are a classic Tex-Mex dish that can be made with various meats, but shrimp is a popular choice because it’s quick-cooking and flavorful.

Once you’ve got your protein sorted, it’s time to choose the perfect sides.

There are many delicious options to choose from, but I’ve narrowed it down to the 10 best.

From traditional rice and beans to more unique dishes like roasted sweet potatoes, there’s something for everyone.

Keep reading for the full list of side dishes that will take your fajitas to the next level.

See Also:

• 11 Delicious Desserts that Go with Fajitas
• The 10 Best Cheeses for Fajitas

What Goes With Shrimp Fajitas? 10 Best Sides

It’s amazing how a side dish can make or break a meal.

With shrimp fajitas, you want something that will complement the flavors of the shrimp and veggies without overpowering them.

At the same time, you don’t want a side dish that is going to be lost in the flavor of the shrimp and veggies.

Fortunately, there are a number of great side dishes that work well with shrimp fajitas.

Here are 10 of the best side dishes for shrimp fajitas:

1. Roasted Red Potatoes

I love something crispy on the outside but fluffy on the inside when it comes to my roasted red potatoes!

I usually cut my potatoes into small bite-sized pieces, toss them in olive oil and sea salt, then roast them in the oven at 400 degrees Fahrenheit for 20-25 minutes.

You could also add other herbs and spices like garlic powder, onion powder, or paprika to give them an extra boost of flavor.

I personally like to top mine with some fresh parsley before serving.

Enjoy!

2. Simple Biscuits

If you want something super simple to go with your dinner tonight, why not try making some biscuits?

This is a dish that I grew up eating and it’s one of my favorites.

All you need for this recipe are some Bisquick mix, milk, and butter (I like to use the salted kind).

Just follow the instructions on the box and you’ll have delicious, fluffy biscuits in no time!

I like to serve mine with honey or jam, but you can really eat them however you want.

Enjoy!

3. Easy Coleslaw

What can be easier than a mayo-based coleslaw?

And it’s perfect as an easy side dish because you can make it ahead of time and store it in the fridge until you’re ready to serve.

I like to use a combination of red and green cabbage, but you can really use any type of cabbage you like.

I also add in some shredded carrots, red onions, and green onions for color and flavor.

For the dressing, I mix together mayonnaise, white vinegar, sugar, salt, and pepper.

You can adjust the amount of sugar and vinegar to taste.

I also like to add in a little bit of celery seed for extra flavor.

This coleslaw is best if you let it sit for at least an hour in the fridge before serving so that the flavors have a chance to meld together.

4. Easy Cheddar Jalapeno Cornbread Muffins

These little cornbread muffins are so easy to make and are the perfect side dish to any meal!

I like to use white cornmeal, but you can use yellow cornmeal if that’s what you have on hand.

I also add in some shredded cheddar cheese and a few diced jalapenos for a little bit of heat.

You can adjust the amount of jalapenos depending on how much heat you like.

These muffins are best served warm, right out of the oven. Enjoy!

5. Garlic Chive Smashed Potatoes

Garlicky, buttery, and smooth, these smashed potatoes are a delicious and easy side dish that goes with just about anything!

I like to use Yukon Gold potatoes for this recipe because they have a buttery flavor and smooth texture, but you can really use any type of potato you like.

I also add in some chives for a touch of onion flavor and color.

To make these potatoes, simply boil the potatoes until they are fork-tender, then mash them with some butter, garlic, chives, and salt and pepper to taste.

You can serve them as is, or put them in a baking dish and bake them at 400 degrees Fahrenheit for about 15 minutes to get nice and crispy on the outside.

Either way, they are sure to be a hit!

6. Roasted Asparagus

Turn on your oven and get it nice and hot, around 400 degrees Fahrenheit.

While that’s heating up, take your asparagus spears and snap off the tough ends (you can save these to add to vegetable stock another time).

Next, give them a good rinse under cold water and then pat them dry with a paper towel.

Then, place them on a baking sheet lined with foil or parchment paper and drizzle them with olive oil.

I like to also sprinkle on some garlic powder, salt, and pepper at this stage.

Then, bake in the oven for 10-15 minutes until they are slightly charred around the edges but still have a bit of crunch when you bite into them.

Serve immediately!

7. Ranch Glazed Carrots

Carrots aren’t as boring as you think!

When glazed with ranch, these vegetables become a tasty and colorful side dish.

I prefer to use baby carrots because they require less prep work, but you can also use regular-sized carrots that have been peeled and cut into thin slices.

To make the glaze, simply mix together some ranch dressing, olive oil, and garlic powder.

Then, toss your carrots in the mixture until they’re evenly coated.

You can bake them in the oven at 400 degrees Fahrenheit for about 20 minutes, or until they’re soft and slightly browned around the edges.

These ranch glazed carrots are the perfect addition to any meal!

8. Quick Classic Macaroni Salad

This one is family-friendly, perfect for a summer potluck, and can easily be tailored to your liking with the addition of different vegetables, herbs, or cheeses.

I like to keep my macaroni salad simple with just elbow macaroni, diced celery, mayonnaise, yellow mustard, and a little bit of salt and pepper.

You could also add in some chopped up dill pickles, green onions, or hard-boiled eggs.

Once you’ve mixed everything together, taste it and see if it needs more of anything before serving chilled.

9. Special Fruit Salad

Grab your favorite kinds of fruit and get chopping!

I love to mix things up and use a variety of colors, so I usually go for red grapes, green apples, oranges, strawberries, and blueberries.

Once you have your fruit chopped up into bite-sized pieces, add them to a large bowl.

For the dressing, I like to use a simple mixture of orange juice and honey.

Give everything a good toss until the fruit is evenly coated, then serve chilled.

This salad is best eaten within a few hours of making it, but it’ll still taste delicious the next day too!

10. Spinach Salad with Hot Bacon Dressing

Spinach is so good for you.

And don’t worry, this salad doesn’t taste like grass.

I promise.

The hot bacon dressing is what makes this dish and it’s so easy to make.

You’ll need: bacon, red onion, garlic, white wine vinegar, Dijon mustard, honey, and olive oil.

That’s it!

1. Just cook the bacon until crisp.
2. Remove it from the pan and set it aside on a paper towel to cool.
3. Add the garlic and onion to the bacon fat and cook until soft.
4. Whisk in the vinegar, mustard, honey, and oil.
5. Season with salt and pepper to taste.
6. Pour the dressing over the spinach leaves and top with crumbled bacon bits.
7. Serve immediately.