Shrimp is a favored choice among seafood-lovers. This delicacy is eaten steamed and chilled, with a cocktail or tartar sauce, and is also enjoyed in combination dishes, such as shrimp and grits or a seafood salad. Sometimes, it is paired with steak for a dual entree of surf and turf. Butterflying the shrimp means that it has been opened deeply across the outer curve of the back and laid out flat before breading and frying. Butterfly shrimp work well with a number of side dishes.


Orzo, a rice-shaped pasta, compliments breaded butterfly shrimp by adding a festive, out-of-the-ordinary touch. Cook the orzo in chicken broth with added flavors, such as onion and garlic. Chopped mushrooms may also be added. Couscous also complements fried shrimp and can be flavored the same way as orzo. Some shrimp lovers appreciate a linguine side in a cream sauce with strong butter and garlic tones. For an informal meal, consider a cold pasta salad with macaroni, mayonnaise and chopped celery. Add a touch of chopped pimiento for visual appeal. Macaroni and cheese is a home-style favorite, but it can be dressed up by adding crumbled bacon, green onions or by using a cheese other than cheddar, such as Monterey jack or Swiss.


Plain, white rice is elevated to a worthy side for breaded, butterfly shrimp by adding flavorful ingredients, such as onions, tomatoes, herbs and spices, or by adding textures with chopped walnuts, pecans, water chestnuts or pine nuts. Spanish rice includes tomatoes, green peppers and onions. Take advantage of specialty rices, such as jasmine or basmati, which offer subtle flavors that enhance a shrimp entree. Risottos are well-received, giving a creamy texture to the slow-cooked rice. For added flavor depth, include shallots and mushrooms of choice. Wild rice, actually a grass grain, adds visual appeal with its dark grains and works well with white rice in a combination dish.


French fries and baked potatoes will compliment fried, butterfly shrimp, but potatoes can be improved with a few additions. Consider offering loaded potatoes, adding toppings of crumbled bacon, cheddar cheese, green onions and dabs of sour cream. Sprinkle fries with onion and garlic salt and a combination of herbs such as oregano, basil or thyme. Hash brown casseroles work well in an informal setting and include sour cream, cream of mushroom or cream of chicken soup and cheddar cheese. If fancier potato dishes are called for, slice potatoes thinly for scalloped or cheesy potatoes. Mash boiled potatoes and add plenty of garlic, butter and salt. Cold potato salad is made with russet potatoes, but a tasty variation calls for cubed red potatoes with the jackets left on. Add onion, dill pickle relish, pimiento and thinly sliced celery for a pretty potato salad.


Serve hot or cold vegetable side dishes with fried, butterfly shrimp. A light and refreshing salad is made of a sliced sweet onion, such as a Vidalia, slices of tomato and rings of bell pepper arranged in a pretty pattern on a serving dish with shallow sides, with a flavorful Italian dressing poured over. Garnish with freshly cracked pepper. Cole slaw is an informal choice enjoyed by many. Vegetable trays, or crudites presented with a dip of ranch or creamy blue cheese are good options. Warm, vegetable dishes that go well with breaded, butterfly shrimp include spinach souffle rich with onion and a cheese, such as Parmesan, cheddar or Swiss. Offer carrots glazed with a combination of brown sugar and orange juice. Green beans are good choice when sauteed until crisp-tender in butter with garlic, mushrooms and almonds.