A shrimp boil is one of those meals that practically demands a crowd around the table.
Jumbo shrimp, andouille sausage, red potatoes, and corn on the cob all tumble together in a seasoned broth heavy with Old Bay, and the result is something loud, messy, and completely satisfying.
The shrimp do not need much help to be the star. What they need are the right supporting sides.
Good sides for a shrimp boil balance richness with brightness. A tangy coleslaw cuts through the buttery broth.
Creamy grits soak up every drop of seasoned liquid left on the table.
If you want ideas beyond the usual suspects, our guide to classic shrimp side dishes covers options that work across every shrimp preparation. Below, we have pulled the 12 sides that specifically shine next to a shrimp boil.
The best sides for a shrimp boil balance the bold, briny flavors of Old Bay-seasoned seafood with creamy, crunchy, or tangy textures. Classics like coleslaw, corn on the cob, and potato salad are crowd-pleasing staples, while grits, hush puppies, and cornbread soak up the savory cooking liquid perfectly.
12 Top Side Dishes for Shrimp Boil
1. Coleslaw
Coleslaw is the side dish that does the most work at a shrimp boil. The cool, tangy crunch cuts straight through the richness of buttery, Old Bay-seasoned shrimp.
A mix of green and red cabbage with grated carrots gives you better flavor and color than all-green coleslaw alone.
For the dressing, combine mayonnaise, apple cider vinegar, a pinch of sugar, and salt. Diced celery or red onion adds a sharp bite that keeps each forkful interesting.
The most important step is timing. Let the dressed coleslaw rest for at least one hour before serving so the cabbage softens slightly and absorbs the dressing.
Short on time? Toss everything together and set it in the fridge while the shrimp boil cooks.
It will be ready by the time the pot hits the table.
Always salt your shredded cabbage and let it drain for 20 minutes before dressing it. This removes excess moisture and keeps coleslaw from turning watery as it sits.
2. Corn on the Cob
Corn on the cob is not just a side for a shrimp boil. It goes directly into the pot with the shrimp and absorbs the Old Bay-spiced broth as it cooks.
Fresh corn needs only 3-5 minutes in boiling water for the perfect texture. Pull it any later and the kernels turn starchy instead of sweet and snappy.
- Boil time: Cook corn for 3-5 minutes for sweet, snappy kernels that hold their bite.
- Classic finish: Serve with salted butter and black pepper for the most crowd-friendly version.
- Flavor boost: Dust with smoked paprika or chili powder for a smoky counterpoint to briny shrimp.
If you are feeding a large group, cut each ear into thirds before boiling. Smaller pieces fit more people and are much easier to eat standing around a newspaper-covered table.
3. Potato Salad
Potato salad is a natural pairing for shrimp boil because both dishes share the same flavor backbone: bold seasoning, a little heat, and plenty of richness. The creamy potato balances the firm, snappy texture of well-cooked shrimp.
Your potato choice matters more than most people realize. Red potatoes hold their shape and have an earthy flavor, while Yukon Golds turn buttery and soft when dressed warm.
Fresh herbs make a real difference here. Chives, flat-leaf parsley, and dill all work well with potatoes and do not compete with the seafood.
For something beyond the standard mayo version, try a sriracha mayo or whole-grain mustard vinaigrette. Both add enough acidity to keep the richness of the potatoes from feeling heavy.
You can find more pairing ideas for shrimp dishes over at our shrimp salad side pairings guide.
4. Baked Beans
Baked beans bring a slow-cooked sweetness to the table that contrasts sharply with the spicy, briny notes of a shrimp boil. They are also one of the most practical sides you can offer a crowd because they stay warm for a long time.
Stir in diced bacon or smoked ham hock while the beans cook. The pork fat rounds out the sweetness and adds a savory depth that canned beans on their own can never achieve.
A teaspoon of smoked paprika and a half-teaspoon of cumin push the flavor into something far more interesting than standard baked beans. Diced onion and two cloves of garlic go in with the beans from the start for full flavor development.
5. Fried Okra
Fried okra is a Southern staple that earns its place at any shrimp boil table. A seasoned cornmeal crust fries up golden and crunchy, giving you a textural contrast to the tender, juicy shrimp.
Slice okra into half-inch rounds, toss in buttermilk, then dredge in cornmeal seasoned with salt, black pepper, and cayenne. Fry in 350°F oil for 3-4 minutes until deeply golden.
The inside stays slightly soft, which some people find surprising the first time. Pair fried okra with a spicy remoulade or ranch for dipping and it disappears fast.
For seafood-forward spreads, check out the sides that round out a Low Country boil for more Southern-style inspiration.
6. Hush Puppies
Hush puppies are deep-fried cornmeal fritters with a crispy shell and a soft, fluffy interior. The traditional batter is cornmeal, flour, salt, pepper, and baking soda, mixed just enough to avoid developing tough gluten.
Shredded cheddar stirred directly into the batter gives the hush puppies a cheesy richness that pairs perfectly with briny seafood.
For something with more heat, fold in a tablespoon of diced jalapeños or pickled peppers. The spice mirrors the cayenne in Old Bay seasoning and ties the whole meal together.
7. Grits
Grits are ground from dried hominy corn and cook into a creamy, velvety porridge that soaks up every bit of buttery shrimp boil broth. They are the side dish that makes people go back for seconds without quite knowing why.
Cook grits in shrimp stock instead of plain water for a much deeper, seafood-forward flavor. Stone-ground grits need about 45 minutes on low heat, so plan accordingly.
Stir in sharp cheddar and a knob of butter off the heat. Sliced green onions and crispy bacon on top add the final layer of texture and salt that grits need.
If you want ideas for what else works with this style of cooking, our shrimp étouffée side pairings has plenty of overlap.
8. Macaroni and Cheese
Baked macaroni and cheese is pure comfort next to a spiced shrimp boil, and the two dishes work together because richness balances heat. A sharp cheddar gives the sauce backbone, while a smoked Gouda adds a low, woody depth.
Pasta shape matters. Rigatoni and cavatappi hold thick cheese sauce better than elbow macaroni because their ridges and tubes grip the béchamel.
For texture contrast, top the mac with panko breadcrumbs tossed in melted butter and bake at 375°F for 20 minutes until the crust is golden and snappy. Folding in diced roasted jalapeño keeps the heat consistent with the rest of the boil spread.
Do not use pre-shredded cheese for mac and cheese. It contains anti-caking starch that prevents smooth melting and gives the sauce a grainy texture.
9. Southern Green Beans
Southern green beans are not the bright, snappy vegetable you get from a quick blanch. They are cooked low and slow with smoked pork until they turn silky, deeply savory, and slightly yielding.
Add diced bacon or a smoked ham hock to the pot from the start. The fat renders into the cooking liquid and coats every bean in rich, porky flavor that holds its own against Old Bay-seasoned shrimp.
Toss in three or four garlic cloves and a pinch of red pepper flakes for an extra layer of heat. These beans are also excellent for larger gatherings because they only improve the longer they sit.
If you want more fiber-forward sides that still taste indulgent, our high-fiber sides guide has solid options.
10. Sweet Potato Casserole
Sweet potato casserole brings a sweet-savory contrast that no other side on this list provides. The natural sugar in sweet potatoes cuts through the brininess of shrimp boil in a way that feels intentional rather than accidental.
The base is smooth mashed sweet potatoes seasoned with butter, cinnamon, and a pinch of nutmeg. Chopped pecans pressed into the top add a satisfying crunch against the velvety interior.
Marshmallows on top are traditional, and they do more than look festive. They caramelize under the broiler and add a toasted sweetness that balances the cayenne heat from the shrimp boil.
For a more savory version, skip the marshmallows and top with shredded gruyère and crumbled sausage instead.
Diced jalapeños folded into the sweet potato mixture before baking adds just enough heat to make this side feel cohesive with the rest of the spread. Bake at 350°F for 25 minutes until the topping is golden and the center is set.
11. Cornbread
Cornbread is the side that mops up everything. At a shrimp boil where seasoned broth pools on the table and in bowls, a thick wedge of cornbread is more useful than a napkin.
Cast iron is the right vessel here. Preheating the skillet in the oven before pouring in the batter gives the bottom crust a deep, crispy char that you simply cannot get from a baking pan.
For extra richness, add one cup of shredded sharp cheddar directly into the batter before baking. A savory version topped with crumbled bacon and a drizzle of honey right before serving hits every note at once.
Bake at 400°F for 20-22 minutes until the top is golden and a toothpick comes out clean. Our shrimp kabob sides page also covers bread-based pairings worth bookmarking.
12. Banana Pudding
Banana pudding is the dessert that fits a shrimp boil spread so naturally it feels like a rule. Creamy, cold, and gently sweet, it cools down a palate that has been working through spicy, salty seafood for the better part of an hour.
The base is a vanilla custard layered with ripe banana slices and Nilla wafers. The wafers soften into something almost cake-like after an hour in the fridge, which is far better than eating them crunchy.
Top with freshly whipped cream rather than the canned variety for a cleaner, lighter finish. Crushed graham crackers or toasted pecans scattered on top add a welcome crunch to an otherwise smooth dessert.
Make it the night before and refrigerate overnight for the best texture and flavor.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of EpicureDelight, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!
