15 Best Sides for Shrimp and Grits Southern Style

Creamy grits. Plump shrimp.

A savory, slightly spicy sauce that begs for something to balance it. You need sides that cut through richness without disappearing next to bold Cajun flavors.

The trick is pairing Southern comfort with contrast-something crisp, something bright, something that soaks up sauce. Grits anchor the plate, so your sides should add texture or tang instead of more starch.

Think vinegar-based slaws, smoky greens, or a buttery bread that catches every drop.

These 15 sides cover quick weeknight options and hosting-worthy dishes. From no-cook salads to warm, smoky vegetables, there is something here for any occasion.

#	Side Dish	Best For	Prep
1	Tangy Coleslaw	🌙 Weeknight	✅ Easy
2	Southern Collard Greens	🎉 Hosting	⚡ Medium
3	Buttermilk Biscuits	✨ Any	⚡ Medium
4	Tomato Cucumber Salad	🌙 Weeknight	✅ Easy
5	Sautéed Green Beans with Bacon	🌙 Weeknight	✅ Easy
6	Fried Okra	🎉 Hosting	🔪 Involved
7	Cornbread	✨ Any	✅ Easy
8	Charred Corn Salad	🎉 Hosting	✅ Easy
9	Black-Eyed Peas	🌙 Weeknight	✅ Easy
10	Roasted Asparagus with Lemon	🌙 Weeknight	✅ Easy
11	Creamy Mac and Cheese	🎉 Hosting	⚡ Medium
12	Cajun Remoulade	✨ Any	✅ Easy
13	Garlic Butter Sauce	✨ Any	✅ Easy
14	Hoppin' John	🎉 Hosting	⚡ Medium
15	Pickled Vegetables	✨ Any	✅ Easy

15 Fresh Sides for Shrimp and Grits

These sides range from no-cook salads to warm, smoky vegetables. Build your plate with one vegetable and one starch, or add a sauce to tie everything together.

1. Tangy Coleslaw

Crisp cabbage and a vinegar-based dressing cut through creamy grits and bring a cooling crunch to every bite. The acidity resets your palate between forkfuls of rich, buttery shrimp.

Make the dressing 30 minutes ahead so the cabbage softens slightly but stays crisp. We keep bright coleslaw on the side when we want something quick that does not require heat.

2. Southern Collard Greens

Smoky, tender greens echo the Southern roots of shrimp and grits while adding earthy depth. A splash of vinegar in the pot balances the richness and ties into the Cajun spice.

What to know:

• Use a pressure cooker to get fork-tender greens in 25 minutes instead of hours
• Add a smoked ham hock or turkey wing for deeper flavor
• Finish with hot sauce and a drizzle of pot liquor for serving

If you prefer an easy collard greens to try, that version keeps the prep simple without sacrificing smokiness. Skip bacon fat if you want cleaner, less heavy greens.

3. Buttermilk Biscuits

Flaky, buttery layers soak up the savory shrimp sauce and add that essential Southern comfort. A biscuit on the plate turns the meal into a full brunch or dinner spread.

Keep your butter ice-cold and do not overwork the dough for the flakiest layers. We split them open while they are still warm and let the steam escape before adding more butter.

If You Want	Try This
Extra flaky layers	Fold the dough 3 times before cutting
Crispy tops	Brush with melted butter before baking
Herby flavor	Add chopped chives or cracked black pepper to the dough

4. Tomato Cucumber Salad

Bright, juicy vegetables with a zesty vinaigrette bring freshness that contrasts the rich, savory grits. The raw crunch cuts through butter and cream without adding weight.

• Salt the cucumbers and let them drain for 10 minutes to prevent a watery salad
• Use cherry tomatoes for concentrated sweetness and less juice

Serve a bright side to try when you want something that does not require cooking. Red wine vinegar adds more punch than white, and a pinch of sugar balances the acid.

5. Sautéed Green Beans with Bacon

Crisp-tender beans with smoky bacon bits add textural contrast and a savory bite. The bacon fat coats the beans without making them greasy, and the smokiness echoes the shrimp seasoning.

Blanch the beans first, then sauté quickly in bacon fat for bright color and snap. We toss them with bright beans bacon we love when we need a fast vegetable that still feels special.

6. Fried Okra

Golden, crunchy cornmeal coating delivers the crispy texture that creamy grits cannot provide. The crunch holds up even after sitting on the plate, and the mild okra flavor does not compete with Cajun spice.

Slice okra into thin rounds and fry in batches to keep the oil temperature high and coating crisp. Try something crisp on the side when you want a Southern classic that feels indulgent.

7. Cornbread

Sweet, crumbly cornbread echoes the corn flavor in the grits while soaking up every drop of sauce. The slight sweetness balances spicy shrimp without fighting the heat.

A few notes:

• Bake in a preheated cast-iron skillet for crispy, golden edges
• Buttermilk keeps the crumb tender and adds tang

Serve wedges warm with honey butter or plain-it works either way. If you are hosting, consider comforting chicken dinner options that also pair well with cornbread on the side.

Style	Sweetness	Best For
Northern cornbread	Sweet, cake-like	Balancing spicy mains
Southern cornbread	Savory, dense	Soaking up sauce
Jalapeño cornbread	Slightly sweet, spicy	Doubling down on heat

8. Charred Corn Salad

Smoky, sweet corn kernels with lime and cilantro bring brightness and summery flavor. The char adds depth without making the salad heavy, and the lime cuts through butter and cream.

Char frozen corn in a dry skillet over high heat for easy off-season preparation. We toss it with fresh corn salad on the side when we want something that feels seasonal but does not require grilling.

• Add diced red onion and jalapeño for bite and heat
• Crumbled cotija cheese makes it richer; skip it for a lighter option

9. Black-Eyed Peas

Creamy, earthy peas with a hint of smokiness stretch the meal and add Southern authenticity. They soak up the shrimp sauce without competing for attention, and the texture contrasts the grits.

• Use canned peas for a 10-minute side-just simmer with onion, garlic, and a ham hock
• Add a splash of hot sauce and a bay leaf while they simmer
• Finish with chopped green onions for freshness

Serve a creamy side to try when you want something hearty that still feels light. The peas hold up well for leftovers and reheat without getting mushy.

Method	Time	Best For
Canned, simmered	10 min	Weeknight speed
Dried, soaked overnight	1 hour	Traditional texture
Pressure cooked	25 min	No-soak convenience

10. Roasted Asparagus with Lemon

Tender spears with bright lemon zest add a fresh, tangy note that balances the rich grits. The roasted tips get crispy and slightly caramelized, adding textural contrast.

Roast at 425°F for 12 minutes until the tips get crispy and caramelized. We toss them with an easy asparagus to try when we want a vegetable that does not require constant attention.

11. Creamy Mac and Cheese

Rich, cheesy pasta turns the meal into a full Southern feast that satisfies hungry crowds. The mac and cheese adds a second starch, which works when you are feeding a group or hosting brunch.

Add a pinch of cayenne to the cheese sauce to tie into the Cajun flavors of the shrimp. We make this golden mac cheese recipe when we want a side that feels indulgent without requiring advanced technique.

What to know:

• Use a mix of sharp cheddar and Gruyère for depth and creaminess
• Bake with a breadcrumb topping for crunch, or serve straight from the pot
• Stir in a spoonful of Dijon mustard to balance the richness
• Reheat gently with a splash of milk to restore creaminess

If You Want	Try This
Extra crunch	Top with panko and broil for 2 minutes
Smokier flavor	Stir in crumbled bacon or smoked paprika
Lighter dish	Skip the cream, use milk and a roux base

12. Cajun Remoulade

Tangy, spicy mayo-based sauce adds a zesty kick and extra moisture for dipping. The Creole mustard and hot sauce tie into the shrimp seasoning without repeating flavors.

Mix mayo, Creole mustard, hot sauce, and pickle relish-ready in 5 minutes. We keep a quick cajun remoulade side dish on hand when we want something that adds richness without weight.

A few notes:

• Add minced garlic and a squeeze of lemon for brightness
• Thin with a splash of buttermilk if the sauce feels too thick
• Use it as a drizzle over the grits or a dip for fried okra
• Make it ahead-the flavors meld after 30 minutes in the fridge

13. Garlic Butter Sauce

Silky, garlicky butter drizzled over everything adds richness and ties the plate together. The butter melts into the grits and coats the shrimp, creating a cohesive, restaurant-style finish.

Brown the butter slightly for a nutty flavor that deepens the sauce. Try this easy butter sauce recipe when you want something that improves without complicating.

• Add a pinch of cayenne to echo the Cajun spice
• Stir in chopped parsley or chives for color and freshness
• Drizzle over biscuits, grits, or roasted vegetables
• Make a double batch-it disappears fast

14. Hoppin' John

Rice and black-eyed peas with smoky pork bring traditional Southern flavor and hearty substance. The dish stretches the meal and adds a second protein option, which works well for brunch spreads.

• Cook the rice and peas together in one pot with chicken broth for easy cleanup
• Add diced ham or bacon for smoky depth
• Finish with a splash of hot sauce and chopped green onions

Serve when you want hearty beef dinner ideas that also pair well with Southern sides. The peas and rice soak up the shrimp sauce and add texture contrast to the creamy grits.

15. Pickled Vegetables

Tangy, crisp pickles cut through the creamy grits and add a bright, acidic punch. The crunch and vinegar reset your palate between bites, making each forkful feel fresh.

A few notes:

• Quick-pickle cucumbers, onions, and peppers in vinegar for 30 minutes before serving
• Add a pinch of sugar to balance the acid
• Use red onions for color or jalapeños for heat

We keep this easy side dish recipe on repeat when we want something that does not require cooking. The pickles store well and get better after a day in the fridge.

A few common questions come up when planning sides for shrimp and grits.