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What To Serve With Shrimp And Grits – 45 Side Dishes

This article was updated on the 9th of August 2023 for clarity and freshness.

If you’re wondering what to serve with your shrimp and grits, you’ve come to the right place. In this article, I list 45 of the most popular side dishes for shrimp and grits.

In a rush? Here’s the short answer.

The best side dishes for shrimp and grits are buttermilk biscuits, collard greens, fried okra, succotash, and squash puppies. You can also serve creamed peas, spinach galettes, eggplant rollatini, ribs, and cornbread stuffing. For healthier options, try serving wedge salad, zoodles, or coleslaw. 

Ready? Let’s jump right in.


To make your dinner really comforting, serve the shrimp and grits with something that you can use to mop up every last drop. Southern classics like cornbread and biscuits are an obvious choice. But you can also throw a wildcard in there and bake a fancy galette.

Buttermilk biscuits

Buttermilk biscuits are usually partnered with a thick gravy, but I also love them with a heaping serving of shrimp and grits.

Just think about scooping warm, cheesy grits up with a flaky biscuit — doesn’t that make you drool? 

Pro-tip: I like to brush my buttermilk biscuits with honey butter as they come out of the oven for extra flavor.

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Traditional buttermilk biscuits
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Spinach and tomato galettes 

Impress your friends by serving a tray of these spinach and tomato galettes at your next dinner party. 

They’re delightfully buttery (like the biscuits above), and have a creamy spinach-feta filling that pairs well with the delicate shrimp.

But the best part? They’re super easy to make with the help of store-bought puff pastry dough.

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Spinach, tomato, and feta galettes
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Cornbread sausage stuffing

This cornbread sausage stuffing is a casserole dish full of pure meaty deliciousness. It boasts a salty-sweet flavor combination that’ll have everyone hooked.

Spoon a heaping scoop of this stuffing on your shrimp and grits, and you have yourself a satisfying meal that will remind you the holidays are coming.

Warning: you might be too full to walk after eating this combo. 

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Cornbread sausage stuffing
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Squash puppies

Put a fun, healthy twist on traditional hushpuppies with squash puppies.

As you might have guessed, squash puppies are made by mixing mashed squash into your regular hushpuppy batter. The squash adds a hint of sweetness to these fried dough balls, making it a great way to sneak some veggies into fussy eaters.

Psst… serve these squash puppies with a dipping sauce for extra flavor. I highly recommend Sriracha mayo for a creamy, lightly spicy bite.

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Squash puppies
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You’ve got carbs and protein – the only thing missing is some vegetables. You can go with something cozy and comforting like creamed peas or collard greens. Or with something bright like pesto zoodles.

When it comes to vegetables, pretty much anything goes.

Southern-style collard greens

Serve collard greens alongside your shrimp and grits for the ultimate Southern comfort meal.

These leafy greens are usually slow-cooked for a few hours to get them nice and tender, but using an Instant Pot reduces the cooking time to less than an hour. Yay! 

Pro-tip: Umami Girl also shares some tips and substitutes if you want to make this a vegan-friendly dish (yep, vegan shrimp and grits are a thing!)

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Corn succotash

This corn succotash is made with a mixture of vibrant summer vegetables like corn, tomatoes, and sweet peppers.

But you don’t have to stick to the recipe! You can add in whatever vegetables you happen to have in your fridge. Simply chop them up into small chunks so they blend in.

Psst… the bacon is optional, but it really lifts the dish.

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Corn succotash
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Eggplant rollatini

Eggplant rollatini is made of thin slices of eggplant stuffed and rolled with creamy spinach and ricotta.

It’s then baked with a tasty tomato sauce and sprinkled with extra cheese for good measure (I always add more cheese than the recipe calls for — it’s like garlic, there’s no such thing as too much cheese). 

Pro-tip: if you’ve got extra time, you can grill the eggplant slices instead of roasting them to add a charred, smoky flavor.

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Creamed peas

This creamed peas dish is made of simple ingredients you probably already have in your pantry. Savory With Soul recommends using fresh or frozen peas, as canned ones can be borderline mushy.

Pro-tip: when I serve two pretty heavy dishes together, like these peas and grits, I pop a lemon slice on the side to add some tartness.

Want a healthier version? Try mashing the peas without the cream.

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Pesto zoodles

I know what you’re thinking. This is a bit of an unusual food pairing, but hear me out.

The zoodles are a great way to add a healthy twist to a typically heavy meal. Plus, they won’t add many calories to your grits.

And the pesto sauce brings a bright, zesty flavor that pairs well with the shrimp and balances the richness of the grits. Now that’s what I call a win-win.

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Pesto zoodles
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In the summer, I have a side salad with every meal, and shrimp and grits is no exception!

Lettuce wedge salad

This wedge salad is one of the easiest ‘fancy-looking’ salads you can make. 

Chop the lettuce heads in half, then sprinkle some bacon and shredded cheese… done. It doesn’t disappoint in the flavor department either. The tangy black pepper and buttermilk dressing provides a nice contrast to the cheesy bed of grits.

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Wedge salad
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Vinegar coleslaw

Vinegar coleslaw is another great side dish to serve alongside shrimp and grits.

Unlike your typical mayo-slathered slaw, this version is dressed with an apple cider vinegar dressing that will leave your taste buds tingling. The tangy flavor will lighten the creaminess of the grits but don’t worry, there’s also some sugar in the mix so things don’t get too sour.

Pro-tip: make this slaw about an hour ahead of serving so you can let its flavors meld and develop.

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In shrimp and grits, the grits normally act as a bed for the shrimp – but there’s always room for more. I normally go with something cooling, like guacamole, or refreshing like salsa verde.

Crunchy options are good too – like fried okra or even roasted chickpeas.

Salsa verde

Bring a tasty Mexican twist to your shrimp and grits with a drizzle of this homemade salsa verde. This condiment is made with tomatillos, green peppers, and lots of herbs, giving it its signature color and name.

It’s delightfully herbaceous and zingy, which pairs superbly with your mildly-flavored shrimp and helps cut through the richness of your grits.

Maricruz uses 1/2 lb of serrano peppers to give this salsa the right amount of heat, but you can adjust this to customize the spice level to your liking.

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Fried okra

Fried okra is a staple food in Southern cooking. They’re crispy and crunchy, making them the perfect contrast to the mushy grits and tender shrimp. 

They always disappear quickly, so I prepare a big batch to make sure I don’t run out. 

I like serving fried okra with a spicy dipping sauce. But you can also dunk them in the creamy grits.

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Slow-cooker ribs

Turn your shrimp and grits into a surf and turf meal by cooking these delicious barbecue ribs to go with it.

Barbecue ribs are typically cooked on a grill, but you can also make them in the slow cooker. 

It wouldn’t be as smoky, but the process is so easy and convenient. Simply prep the ribs, put them in the slow cooker, and let it do its job. After six hours, you’ll have tender, melt-in-your-mouth ribs ready to go.

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Grilled guacamole

Everyone has their own version of guacamole, but this recipe is a must-try. Grilling the avocados might sound like a hassle, but the resulting smoky twist is well worth it. 

Use it as a cooling topping for your grits or enjoy it as a dip for the shrimp. Either way, it’s the perfect accompaniment for a meal as indulgent as shrimp and grits.

This unique approach to a classic will leave your guests raving.

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What To Serve With Shrimp And Grits – Vinegar Coleslaw

I show you how to make vinegar coleslaw to serve with your shrimp and grits
5 from 2 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: shrimp and grits side dishes, what to serve with shrimp and grits
Prep Time: 10 minutes
Rest time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 3
Calories: 90kcal


  • 3 cups shredded white colesaw mix
  • 1/2 cup thinly sliced red onion
  • 1/2 cup shredded carrot
  • 1/2 cup shredded red cabbge
  • 2 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • 1/2 tbsp sugar or honey
  • 1/2 tsp caraway seeds
  • 1/2 tsp celery seeds
  • salt and pepper to taste


  • In a large bowl, combine the cabbage mix with the red onion, carrots, and red cabbage.
  • In a different, smaller bowl whisk together the oil, vingear, sugar, caraway seeds, celery seeds until fully combined.
  • Pour the dressing over the cabbage mixture and toss until everything is nicely coated.
  • Let the slaw rest in the fridge for 20-60 minutes before serving for best results.


Serving: 3oz | Calories: 90kcal

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