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Shrimp and grits is one of those meals that feels complete on its own. Creamy stone-ground grits, sauteed shrimp, maybe some bacon and garlic butter. But put it on a plate by itself and something’s missing.
Figuring out what side dish goes with shrimp and grits is trickier than it sounds. The dish is already rich, already heavy. Pick the wrong side and the whole meal feels like too much.
I’ve been cooking this Lowcountry classic for over 15 years, and I’ve tested dozens of pairings. Some worked, some didn’t. The ones that stuck are the ones that balance the richness, whether that’s through acidity, crunch, or a lighter vegetable side.
Below you’ll find the best southern side dishes for shrimp and grits, from collard greens and cornbread to options most people overlook, like succotash and fried green tomatoes.
Best Side Dishes for Shrimp and Grits
Collard Greens
Why It Works with Shrimp and Grits
Collard greens and shrimp and grits are one of those Lowcountry pairings that just makes sense. The slightly bitter, earthy greens cut through the richness of creamy cheese grits and buttery sauteed shrimp.
I’ve tried this combo probably a hundred times over the years. It never gets old.
The smoky pork flavor from braised ham hocks or bacon ties the whole plate together. You get that salty, savory depth that makes every bite of shrimp taste better.
Flavor Profile
Smoky, slightly bitter, and savory. The long braising process mellows the greens out while building layers of flavor from garlic, onion, and smoked meat.
How to Make It
Slow-cook your collards in chicken broth with smoked ham hocks, garlic, and a splash of apple cider vinegar. Season with salt, black pepper, and red pepper flakes.
Low and slow is the move here. At least 45 minutes, but an hour is better. The leaves should be tender enough to cut with a fork.
Best Variation for Shrimp and Grits
Bacon-braised collard greens with a touch of brown sugar. The sweetness from the sugar balances the bitterness, and the bacon fat gives you that Southern comfort food richness that pairs perfectly with stone-ground grits.
Quick Serving Tip
Spoon the collard greens right over the grits before adding your shrimp on top. The pot liquor from the greens soaks into the grits and adds another layer of flavor you won’t get any other way.
Cornbread
Why It Works with Shrimp and Grits
Cornbread and grits share the same base ingredient, corn, so they get along naturally on the plate. But where grits are soft and creamy, cornbread brings a crumbly, golden crust that gives you textural contrast.
It also soaks up the sauce from the shrimp. And honestly, that’s half the point.
Flavor Profile
Slightly sweet with a buttery, toasted corn flavor. The crust should be crisp while the inside stays moist and tender.
How to Make It
Mix cornmeal, flour, buttermilk, eggs, and a bit of sugar. Pour the batter into a preheated cast iron skillet with melted butter and bake at 425F for about 20 minutes.
The hot skillet is the secret. That’s what gives you the crispy bottom crust that people fight over.
Best Variation for Shrimp and Grits
Jalapeno cheddar cornbread. The heat from the peppers and the sharpness of the cheese play off the Cajun seasoning in the shrimp. Took me a while to figure out this combo, but it changed my whole dinner game.
Quick Serving Tip
Serve warm wedges on the side with a pat of salted butter. Never serve cornbread cold with this meal. It defeats the purpose.
Fried Green Tomatoes
Why It Works with Shrimp and Grits
This is a classic Southern side dish that brings acidity and crunch to a rich, heavy plate. The tartness of unripe tomatoes coated in crispy cornmeal breading is the kind of contrast that shrimp and grits actually need.
Without something acidic on the plate, the whole meal can feel one-note. Fried green tomatoes fix that.
Flavor Profile
Tangy, slightly sour, with a crunchy cornmeal exterior. Think crispy and bright against all that cream and butter.
How to Make It
Slice firm green tomatoes about 1/4 inch thick. Season with salt and pepper, dredge in flour, dip in buttermilk, then coat in cornmeal. Shallow fry in a skillet until golden brown, about 2 to 3 minutes per side.
Best Variation for Shrimp and Grits
Top them with a quick remoulade sauce made from mayo, Creole mustard, lemon juice, and a pinch of cayenne pepper. It ties the tomatoes directly into the Lowcountry flavor profile of the shrimp.
Quick Serving Tip
Serve them immediately after frying. They lose their crunch fast. Stack two or three slices next to the grits bowl for the best presentation.
Southern Coleslaw
Why It Works with Shrimp and Grits
A cold, tangy coleslaw is one of the best ways to balance a heavy shrimp and grits dinner. The crunch from raw cabbage and the acidity from the dressing give your palate a reset between bites.
Most people don’t think to pair coleslaw with this dish. But after 15 years of testing different combinations, I keep coming back to it.
Flavor Profile
Tangy, slightly sweet, and crisp. The apple cider vinegar and mustard in the dressing add brightness that cuts through the richness of cheese grits and garlic butter shrimp.
How to Make It
Shred green cabbage and carrots. Toss with a dressing of mayonnaise, apple cider vinegar, lemon juice, Dijon mustard, sugar, salt, and celery salt. Let it sit in the fridge for at least 30 minutes before serving.
Best Variation for Shrimp and Grits
A Cajun-spiced slaw with a Creole mustard dressing and a little smoked paprika. It mirrors the seasoning on your shrimp and keeps the whole plate feeling cohesive.
Quick Serving Tip
Serve it cold in a small bowl alongside the warm grits. The temperature contrast is part of the appeal. If you’re into seafood sides in general, this slaw also works great when you need a side dish for a shrimp dinner.
Roasted Brussels Sprouts
Why It Works with Shrimp and Grits
Roasted Brussels sprouts bring a slightly bitter, caramelized flavor that pairs surprisingly well with the creamy sweetness of grits. The crispy edges add texture that the rest of the plate lacks.
This is one of those sides that feels a little more modern than traditional Southern cooking. But it works. Really well, actually.
Flavor Profile
Nutty, slightly bitter, with sweet caramelized edges from high-heat roasting. A squeeze of lemon at the end brightens everything up.
How to Make It
Halve the sprouts, toss with olive oil, salt, pepper, and garlic powder. Roast at 425F for 20 to 25 minutes until the edges are dark and crispy. A pinch of red pepper flakes at the end doesn’t hurt.
Best Variation for Shrimp and Grits
Toss the roasted sprouts with crumbled bacon and a balsamic glaze. The sweetness from the balsamic and the smoky bacon echo the flavors already in your shrimp and grits dinner.
Quick Serving Tip
Don’t overcrowd the baking sheet. Single layer, cut side down. That’s how you get the crispy browning instead of steamed, soggy sprouts.
Hush Puppies
Why It Works with Shrimp and Grits
Hush puppies are deep-fried cornmeal balls that are practically mandatory at any Southern seafood meal. They add a crunchy, golden element to the plate that complements the soft, creamy texture of grits.
If you’ve ever eaten at a Lowcountry seafood restaurant, you’ve had these served alongside shrimp. There’s a reason they keep showing up.
Flavor Profile
Slightly sweet corn flavor with a crispy outside and a fluffy, almost cake-like inside. Some versions have a touch of onion that adds savory depth.
How to Make It
Mix cornmeal, flour, baking powder, salt, sugar, diced onion, an egg, and buttermilk. Drop spoonfuls of batter into 365F oil and fry until golden brown, about 3 to 4 minutes. Flip once halfway through.
The whole process takes less than 20 minutes.
Best Variation for Shrimp and Grits
Add a little diced jalapeno and a handful of sharp cheddar to the batter. The heat and cheese make them taste like they belong right next to a bowl of Cajun shrimp and creamy grits.
Quick Serving Tip
Serve them warm with a side of honey butter or remoulade for dipping. Cold hush puppies are a completely different (and worse) experience.
Mac and Cheese
Why It Works with Shrimp and Grits
Look, this combo is rich. There’s no getting around that. But sometimes you want a full-on Southern comfort food spread, and baked mac and cheese next to shrimp and grits is exactly that.
The sharp cheddar in the mac complements the milder cheese in the grits without competing. And that crispy panko or breadcrumb topping adds texture.
Flavor Profile
Rich, cheesy, and creamy with a crunchy baked crust on top. The sharpness of aged cheddar holds its own against the buttery grits.
How to Make It
Cook elbow macaroni, make a roux with butter and flour, add milk to create a bechamel, then stir in sharp cheddar and a bit of Gruyere. Mix with the pasta, top with breadcrumbs, and bake at 375F until bubbly and golden.
Best Variation for Shrimp and Grits
Slow cooker bacon mac and cheese. The bacon fat ties the mac and cheese into the smoky, pork-forward flavors that are already in most shrimp and grits recipes.
Quick Serving Tip
Keep the portions small when serving alongside shrimp and grits. This is a supporting player, not the main event. A few spoonfuls on the side is plenty.
Green Bean Casserole
Why It Works with Shrimp and Grits
Green bean casserole adds a vegetable component to the plate without straying too far from the comfort food lane. The crispy fried onion topping and the creamy mushroom sauce bring familiar flavors that pair well with a rich Southern meal.
Flavor Profile
Earthy mushroom, tender green beans, and crunchy fried onions. It’s savory and mild enough that it won’t overpower the seasoning on your shrimp.
How to Make It
Blanch fresh green beans, mix with homemade cream of mushroom sauce (or canned, no judgment), and top with crispy fried onions. Bake at 350F for about 25 minutes.
Using fresh green beans makes a big difference here. The frozen ones get mushy.
Best Variation for Shrimp and Grits
Add a handful of parmesan cheese to the mushroom sauce and use shallots instead of regular onions. It adds a subtle richness. If you also happen to be planning sides for other meals, green bean casserole goes great with meatloaf too.
Quick Serving Tip
Make it ahead and reheat. The casserole holds well and actually tastes better the second day once the flavors have melded.
Squash Casserole
Why It Works with Shrimp and Grits
Squash casserole is an old-school Southern side dish that shows up at every family dinner and church potluck for a reason. The mildly sweet squash in a creamy cheese sauce with a buttery cracker topping adds substance to a shrimp and grits plate without stealing the spotlight.
I’ve seen this pairing at restaurants all across Charleston and Savannah. It’s a Lowcountry staple.
Flavor Profile
Mild, slightly sweet squash in a creamy, cheesy sauce topped with crunchy buttered Ritz crackers. Comfort food on top of comfort food.
How to Make It
Saute sliced yellow squash and onion until tender. Mix with sour cream, cream of chicken soup, shredded cheddar, salt, and pepper. Pour into a baking dish, top with crushed Ritz crackers mixed with melted butter, and bake at 350F for about 30 minutes.
Best Variation for Shrimp and Grits
Use a mix of yellow squash and zucchini for more color and a slightly different texture. Add a pinch of garlic powder and a few dashes of hot sauce into the filling for some warmth.
Quick Serving Tip
Let the casserole rest for 10 minutes after baking so it sets up properly. Serving it too soon means a soupy mess on the plate.
Succotash
Why It Works with Shrimp and Grits
Succotash is a bright, colorful mix of sweet corn, lima beans, and tomatoes that originated with the Native Americans. It brings freshness and a lighter feel to an otherwise heavy Southern dinner.
The sweetness from the corn plays off the savory shrimp, and the lima beans add a creamy, starchy element without being too filling.
Flavor Profile
Sweet, buttery, and slightly smoky when you add bacon. Fresh herbs like basil or parsley finish it off with a pop of brightness.
How to Make It
Cook diced bacon until crispy, then saute onion and garlic in the drippings. Add corn kernels, lima beans, and halved cherry tomatoes. Cook until the vegetables are tender, then stir in butter and season with salt, pepper, and fresh herbs.
The whole thing takes about 15 minutes once your bacon is done.
Best Variation for Shrimp and Grits
Add a quarter teaspoon of Cajun seasoning and a squeeze of lime juice. Maybe throw in some diced okra if you can find it fresh. It gives the succotash a more pronounced Southern identity that matches the Lowcountry vibe of shrimp and grits.
Quick Serving Tip
Serve it warm, right alongside the grits bowl. The colors alone make the plate look ten times better. This is also a solid pick when you’re figuring out what to pair with salmon during warmer months.
FAQ on What Side Dish Goes With Shrimp And Grits
What vegetables go best with shrimp and grits?
Collard greens, roasted Brussels sprouts, sauteed spinach, and green beans are top picks. These vegetables add color and balance without competing with the creamy grits. Roasted or sauteed preparations work better than steamed for this pairing.
Can you serve a salad with shrimp and grits?
Yes. A simple green salad with a tangy vinaigrette cuts through the richness of the dish. Wedge salads, cucumber tomato salads, or a fresh coleslaw all work well. The acidity and crunch give your palate a break between bites.
What bread pairs well with shrimp and grits?
Cornbread is the classic choice for this Southern comfort food meal. Buttermilk biscuits and hush puppies are close runners-up. All three soak up the shrimp sauce and add texture. Garlic bread works too if you want something less traditional.
Is shrimp and grits a complete meal on its own?
It can be, since it has protein from the shrimp and carbs from the grits. But adding a vegetable side or a fresh salad rounds out the plate. Most Lowcountry restaurants serve it with at least one accompaniment.
What is the best light side dish for shrimp and grits?
Southern coleslaw or a cucumber tomato salad. Both are cold, refreshing, and tangy enough to balance the heavy, creamy grits. If you want something warm but still light, sauteed spinach with garlic is a solid option.
What Southern sides go with shrimp and grits for a dinner party?
Collard greens, fried green tomatoes, and cornbread make a classic spread. Add a squash casserole or mac and cheese if you’re feeding a crowd. These are the sides you’ll find at most Lowcountry dinner tables in Charleston and Savannah.
Can you serve shrimp and grits for brunch?
Absolutely. It started as a breakfast dish for fishermen along the Carolina coast. Pair it with fresh fruit, buttermilk biscuits, or a light arugula salad. Drop biscuits with honey butter are especially good for a brunch spread.
What Cajun sides complement shrimp and grits?
Fried okra, succotash, and red beans and rice all fit the Cajun flavor profile. Black-eyed peas seasoned with smoked meat are another strong pick. These sides bring the same bold, seasoned flavors found in the shrimp.
Do sweet potato fries go with shrimp and grits?
They do. The natural sweetness of the sweet potato contrasts nicely with the savory, peppery shrimp. Bake them instead of frying for a lighter option. A sprinkle of smoked paprika ties them into the overall flavor of the meal.
What wine pairs best with shrimp and grits?
A clean, steel-aged Chardonnay or Chablis works well. The lemon notes in the wine complement the shrimp and cut through the richness of the cheese grits. A dry Riesling or Sauvignon Blanc are good alternatives if you prefer something lighter.
Conclusion
Picking what side dish goes with shrimp and grits comes down to balance. You’ve got a rich, creamy main dish, so your sides need to either cut through that heaviness or lean into the Southern comfort food theme with purpose.
Collard greens, cornbread, and hush puppies are the safe bets. They’ve been showing up next to grits bowls in Charleston and Savannah for generations.
But don’t sleep on options like succotash, fried green tomatoes, or a cold tangy coleslaw. These bring acidity, crunch, and color that the plate actually needs.
Whether you’re cooking a weeknight dinner or planning a full Lowcountry spread for guests, the sides you choose make the difference between a good meal and one people remember. Start with one or two from this list and build from there.
