Shrimp is one of the fastest proteins you can cook - most varieties go from raw to done in under 3 minutes per side.
That speed means your sides need to be just as easy to pull together, or at least ready to go before the shrimp hits the pan.
The right pairing depends on how you're cooking the shrimp. Garlic butter shrimp calls for something starchy to catch the sauce.
Grilled shrimp needs a fresh, acidic side to cut through the char. Fried shrimp holds up best next to something light and crunchy.
Shrimp has a naturally sweet, briny flavor that plays well with bold herbs, citrus, and earthy vegetables. It also pairs well with creamy dishes, since the fat softens any sharpness from a lemon or vinegar-based preparation.
The best sides for shrimp kabobs share a lot of overlap with what works here - fresh, balanced, and not too heavy.
We've pulled together 12 sides that cover every angle: starchy and creamy, light and fresh, warm and cold.
The best sides for shrimp are garlic mashed potatoes, roasted vegetables, grain-based salads like quinoa tabbouleh, and creamy options like polenta or mac and cheese. Choose starchy sides for saucy preparations, lighter options for grilled or fried shrimp, and fresh salads when you want a no-cook pairing.
12 Must-Try Side Dishes for Shrimp
1. Parmesan-Ricotta Polenta
Polenta is made from coarsely ground cornmeal, and when you stir in both Parmesan and ricotta, it turns velvety and rich with a slight golden bite. It's a natural base for any shrimp preparation that involves butter or a pan sauce.
The Parmesan adds a sharp, salty depth while the ricotta softens the texture so it almost melts against the shrimp. This combination is significantly creamier than polenta made with cheese alone.
If you want to turn it into a fuller meal, add sautéed mushrooms or roasted cherry tomatoes on top alongside the shrimp. As a side, it needs nothing more than a drizzle of olive oil and cracked black pepper.
Polenta sets firm as it cools, so keep it on low heat and stir in a splash of warm water to keep it loose until you're ready to plate. It works with grilled, sautéed, and sides that pair with tempura shrimp as well.
2. Southern Macaroni and Pimiento Cheese
Pimiento cheese mac is a Southern staple that works surprisingly well next to shrimp. The sharpness of the cheddar-pimiento base cuts through the sweetness of the shrimp without overwhelming it.
Pimiento peppers add a mild, sweet heat that you don't get from plain mac and cheese - it's that subtle difference that makes this pairing feel intentional rather than just filling.
The creamy, golden sauce clings to the pasta and holds its own on the plate.
For a more indulgent version, stir in a few strips of crispy bacon or fold in some diced jalapeño for heat. A finish of breadcrumbs toasted in butter on top adds a nice crunch that contrasts with the tender shrimp.
3. Roasted Sweet Potatoes
Roasting sweet potatoes at 400°F for about 25 minutes pulls out their natural sugars and caramelizes the edges. The result is crispy on the outside, fluffy in the center, and naturally sweet in a way that pairs well with the salty, briny flavor of shrimp.
Sweet potatoes are high in vitamin A - one medium sweet potato delivers over 100% of your daily value - which makes this one of the more nutritious sides on this list.
If you're already a fan of high-fiber sides, sweet potatoes fit that profile well.
A pinch of smoked paprika and a drizzle of olive oil before roasting is all you need. Fresh rosemary or thyme scattered over the tray adds a herby, earthy note that plays well with garlic shrimp specifically.
4. Sauteed Broccolini
Broccolini is thinner and more tender than broccoli, with a mild bitterness that balances the sweetness of shrimp. Sauté it in a hot pan with olive oil for about 4 minutes until the stems are just tender and the tips are lightly charred.
Add two cloves of minced garlic and a pinch of red pepper flakes in the last minute of cooking. The garlic should be golden, not brown - brown garlic turns bitter and will overpower everything on the plate.
Finish with a squeeze of fresh lemon and serve immediately. The crunchy stems against the tender shrimp is one of the better textural contrasts on this list.
This side also pairs beautifully with the Mediterranean-style garlic and herb vegetables approach if you want to build a fuller spread.
5. Garlic Mashed Red Potatoes
Red potatoes have a naturally waxy texture that holds up better to mashing than russets - they stay creamy rather than turning gluey. Leave the skins on for extra texture and a slightly earthy flavor that rounds out the richness of butter and cream.
Boil the potatoes until fork-tender, about 20 minutes, then mash with roasted garlic, butter, and warm milk. Roasting the garlic first at 400°F for 30 minutes mellows the sharpness so it tastes nutty and sweet rather than raw and pungent.
Our garlic butter roasted baby potatoes use a similar technique if you prefer a roasted version over mashed.
A sprinkle of fresh chives or a handful of shredded sharp cheddar on top right before serving makes this feel less like a side and more like the main event. It's especially good under shrimp scampi or any butter-forward preparation.
6. Roasted Cauliflower
Cauliflower develops a slightly nutty, almost sweet flavor when roasted at high heat - nothing like the bland, steamed version. Cut the florets into flat pieces so more surface area contacts the pan, then roast at 425°F for 20 to 25 minutes.
The flat-cut method produces crispier edges and deeper browning than whole florets roasted the same way. Toss with olive oil, salt, and a pinch of cumin before it goes in the oven - cumin complements shrimp well without competing with it.
Top with shredded Parmesan in the last 5 minutes of roasting, or serve with a yogurt-tahini dipping sauce on the side. Roasted cauliflower also holds its texture well at room temperature, which makes it a practical side for a larger seafood spread.
7. Corn on the Cob
Corn and shrimp are a classic summer pairing - they're often served together at seafood boils for good reason. The natural sweetness of fresh corn echoes the sweetness of shrimp, while the slight starchiness grounds the plate.
Grilling corn directly on the grate over medium-high heat for 10 to 12 minutes, turning occasionally, gives it a smoky char that plain boiled corn simply does not have. Rotating it every 3 minutes produces even browning without burning the tips.
Finish with butter, flaky salt, and a squeeze of lime. For a richer option, brush with garlic butter - the same flavor profile you'd find in garlic butter rice - which ties the whole plate together neatly.
8. Green Beans Almondine
Green beans almondine is a French bistro classic that comes together in under 15 minutes. Blanch the beans in salted boiling water for 3 minutes, then shock them in ice water to lock in the bright green color and crisp texture.
The almondine sauce is just browned butter and sliced almonds - but brown butter has a nutty, almost caramel depth that transforms a simple vegetable into something elegant. Toss the drained beans in the pan off heat so they stay snappy rather than going soft.
Adjust the butter-to-almond ratio based on your preference - more almonds means a crunchier bite, more butter means a richer finish. A shower of shaved Parmesan or a squeeze of lemon before serving brightens the whole dish and makes it feel like a restaurant-quality side.
Do not overcook green beans - they should snap when bent, not bend limply. Pull them from the boiling water at exactly 3 minutes and transfer immediately to ice water.
9. Tomato and Avocado Salad
This salad works because the acidity of ripe tomatoes cuts right through the richness of avocado - and both flavors complement shrimp without overpowering it.
Use a mix of tomato types for variety: cherry tomatoes for sweetness, heirloom for color, and a handful of sun-dried for concentrated umami.
For the avocado, firm-ripe is better than soft-ripe here. A ripe avocado yields gently to pressure but holds its shape when diced - overripe avocado turns the salad mushy once you toss everything together.
Dress with red wine vinegar, good olive oil, salt, and flaky sea salt. Fresh basil or cilantro scattered on top adds a herbal brightness that makes the whole salad feel more alive.
Crumbled feta is a good addition if you want a salty, creamy element without making the dish heavier.
This is the kind of no-cook side that comes together in 10 minutes - ideal for nights when the shrimp is already on the grill and you need something fast.
It also works well alongside other seafood; see what sides go with sea bass for more ideas in the same flavor direction.
10. Watermelon and Feta Salad
Watermelon and feta is one of those combinations that sounds odd until you try it. The juicy sweetness of the watermelon against the sharp, crumbly saltiness of feta creates a contrast that actually makes both ingredients taste better.
Fresh mint is the third essential element here - it ties the sweet and salty together with a cool, herbal lift that pairs particularly well with grilled shrimp. Use about 10 to 12 torn mint leaves per 4 cups of watermelon.
Add thinly sliced red onion for a bit of crunch and sharpness. Add the feta right before serving so it doesn't absorb moisture and turn soft.
A drizzle of balsamic glaze over the top adds a sweet-tart finish that makes this feel more composed than a simple summer salad.
This also works on a larger seafood table alongside dishes like the classic lobster roll side pairings - that same fresh, bright flavor profile runs through all of them.
11. Quinoa Tabbouleh
Traditional tabbouleh uses bulgur wheat, but swapping in quinoa makes this version higher in protein and naturally gluten-free. Quinoa has about 8 grams of protein per cup cooked, which means this "side" actually adds meaningful nutrition to the plate.
The base is simple: cooled cooked quinoa, a large amount of flat-leaf parsley, diced tomato, green onion, fresh mint, lemon juice, and olive oil.
The key is using more parsley than grain - tabbouleh is a parsley salad with grain in it, not the other way around.
This salad is best made at least 30 minutes ahead so the lemon juice and olive oil can soak into the quinoa. Chopped avocado or crumbled feta stirred in just before serving adds richness without changing the character of the dish.
If you like this kind of grain-forward approach, the full list of sides that work with spaetzle covers similar starchy, herb-forward territory.
12. Cowboy Caviar
Cowboy caviar is a Texan-style bean salad built on black-eyed peas, corn, diced tomatoes, and green onions, all tossed in a vinegar-based dressing. It's tangy, slightly sweet, and bold - a vivid contrast to delicately cooked shrimp.
Black-eyed peas add about 13 grams of fiber per cup, making this one of the heartiest sides on this list despite being served cold. The vinegar dressing keeps the whole thing bright and prevents the beans from tasting heavy.
Diced avocado stirred in right before serving adds creaminess and helps balance the acidity of the dressing. The mix improves after an hour in the fridge as the flavors meld - it's a good make-ahead option for a summer cookout.
Top with shredded cotija cheese or crumbled bacon if you want a richer finish. For similar hearty side ideas with a fresh spin, the quick egg fried rice approach has that same bold, satisfying quality in a completely different direction.
Make cowboy caviar the night before and refrigerate - the beans absorb the vinegar dressing overnight and the flavor is noticeably better after 8 hours than after 1.
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!
