If you’re wondering what to serve with your shrimp salad, you’ve come to the right place.
In this article, I list 33 of the most popular side dishes for shrimp salad.
In a rush? Here’s the short answer.
The best dishes to serve with shrimp salad are brioche buns, firecrackers, tomato gazpacho, and lemon couscous. You can also try tossed green salad, avocado toast, grilled asparagus, and baked potatoes. Try rosemary garlic butter sirloin or honey garlic baked ribs for tasty surf-and-turf options.
Ready? Let’s jump right in.
Shrimp salad is great for summer, so it’s a no-brainer to serve it alongside other summer-themed sides.
Mix your creamy shrimp into a simple bowl of leafy greens. Or make it extra refreshing with a bowl of chilled soup.
Tossed green salad
Want something light and healthy to go with your shrimp salad? Enjoy it alongside this tossed green salad.
You can use a mixture of leafy greens – I like adding arugula for a peppery bite – or keep it simple with your favorite lettuce.
But what makes this salad extra special is its zippy honey dijon dressing that’ll make your taste buds buzz.
Why we love this recipe: it has a 4.99 rating from 403 votes.
Cucumber mango salad
Pair your shrimp salad with this cucumber mango salad for some delicious Asian flair.
It’s light and refreshing, plus the soy-lemon dressing gives it the perfect balance between salty and sweet.
Pro tip: cut the mango and cucumber into cubes not slices, so they hold their shape better.
Pssst… for a fiery kick, add chili oil to the dressing.
Why we love this recipe: it’s a treat for the eyes and taste buds.
You have to make this gazpacho in tomato season.
It highlights the tomatoes’ sweet-acidic flavors, while adding cucumbers makes this oh-so-refreshing.
And it’s not a common ingredient, but the hemp hearts make this cold soup creamy but not too rich.
Enjoy a bowl with your creamy shrimp salad for the ultimate summer-inspired meal.
Why we love this recipe: it’s brimming with the flavors of summer.
Want a quick and nourishing side dish? Try grilling asparagus spears.
Thanks to the high heat, the spears only need seven minutes on the grill to get perfectly crisp-tender and develop those tasty charred spots.
Grilling also gives the asparagus a delectable smokiness to pair with their earthy, grassy notes.
Pro tip: go for thicker spears for grilling.
Why we love this recipe: a serving only has 42 calories.
Breads and starches
A cream shrimp salad is perfect for loading up into buns, spreading on toast, or stuffing into potatoes.
The options are endless really. But here are a few of my favorite bases for a shrimp salad.
These homemade brioche buns are so fluffy it’s like biting into a buttery cloud.
The secret? Adding a slurry made with flour and water called tangzhong to the dough.
This increases the amount of liquid in the dough, ensuring the buns have a soft, moist texture that lasts for days.
Load your creamy shrimp salad into these buns for a hearty on-the-go meal.
Why we love this recipe: it’ll make your kitchen smell like a bakery.
Saltines are an excellent accompaniment to contrast your juicy shrimp salad.
But thing they’re too predictable? Jazz them up with a mixture of ranch and red pepper flakes.
It’s a quick, easy fix that’ll add a spicy kick to your dinner.
Pssst… better make a big batch because these won’t last long!
Why we love this recipe: these are budget-friendly.
Pearl couscous has become one of my go-to starchy sides.
These morsels have lots of fiber and plant proteins which help keep you full longer.
Plus, they’ll soak up any flavors you add. So expect a bright, citrusy note in every bite of this recipe.
You can enjoy them alongside your shrimp salad, but I like mixing the two together for a light but nourishing one-bowl lunch.
Why we love this recipe: it’s great for meal preps.
Avocado toast is the quintessential healthy breakfast.
It requires zero hands-on cooking and minimal ingredients.
And the most important tip is to use perfectly ripe avocados – the unripe ones are hard, bitter, and won’t give you the same results.
Top this with a mayo-free shrimp salad for an energizing breakfast that won’t weigh you down.
Why we love this recipe: it’s great for busy mornings.
Baked potatoes on the grill
Did you know making baked potatoes on the grill is possible?
Just prep the spuds and wrap them in foil before throwing them straight onto the grill.
In about 45 minutes, you’ll have tender potatoes with fluffy insides and delightfully crisp skins.
Crown these spuds with your creamy shrimp salad for a light but satisfying cookout treat.
Why we love this recipe: it’s as effortless as the oven method.
Surf and turf
Turn your shrimp salad into a fancy meal by serving it with some meat.
Go all out with a steak, or make it barbecue friendly with some ribs or burgers.
Rosemary garlic butter sirloin steak
Sirloin steak is a budget-friendly cut, but it’s still naturally tender and packs a superb beefy flavor.
And you don’t need much to make it tasty.
A dash of salt and fresh rosemary and a quick sear over a screaming hot pan will yield deliciously melt-in-the-mouth steak. Yum!
Serve this with your shrimp salad for the ultimate surf-and-turf meal.
Why we love this recipe: it’s restaurant quality without the hefty price tag.
Honey garlic baked ribs
There are lots of ways to cook ribs, but my favorite method is baking.
You don’t need to set up the grill, plus it’s a relatively hands-off method after prepping the ribs.
And don’t worry – you just have to broil the ribs for five minutes after cooking to achieve that classic charred, sticky exterior.
Pair these BBQ ribs with your shrimp salad for a protein-loaded BBQ meal.
Why we love this recipe: everyone will be lining up for seconds.
The best side dishes to serve with shrimp salad
- Tossed green salad
- Cucumber mango salad
- Tomato gazpacho
- Grilled asparagus
- Brioche buns
- Lemon couscous
- Avocado toast
- Baked potatoes on the grill
- Rosemary garlic butter sirloin steak
- Honey garlic baked ribs
What To Serve With Shrimp Salad – Grilled Baked Potatoes
- 4 potatoes russet potatoes or maris piper
- 1 tbsp oil use an oil with a high smoke point
- salt to taste
- Preheat the grill to 390°F.
- Pierce the potatoes skin with a fork a couple of times to allow heat to escape.
- Brush the potatoes with oil and season with sea salt.
- Wrap each potato in foil.
- Place the wrapped potatoes directly on the grill, and cover with the lid.
- Cook for 45-55 minutes turning halfway through, you should be able to easily pierce the middle of the potato with a knife.
- Once cooked, cut the potatoes open immediately to avoid them steaming and becoming soggy.
- Fluff the potato with a fork, mix in some butter, then serve with your shrimp salad!