Shrimp Creole deserves some equally amazing sidekicks. We’ve got the lowdown on what makes a shrimp night special.
The perfect side dish can take your Creole feast to a whole new level—it’s all about balance and flavor.
From mashed potatoes to fluffy rice, we’ve tried a lot of pairings. Shrimp Creole already brings loads of flavor, so we focus on dishes that complement without overshadowing.
Ever thought about using fresh bread to soak up all the saucy goodness? We’ve got ideas to keep your taste buds satisfied.
Get ready to make your meal an absolute hit with our top sidekick picks.
Top 13 Side Dishes for Shrimp Creole
Here are our top 13 picks for the best side dishes to serve with Shrimp Creole:
| Dish | Main Ingredients | Flavor | Difficulty | Time |
| Buttery Cornbread Muffins | Cornmeal, butter, honey | Sweet, buttery | Easy | 25 mins |
| Cajun Dirty Rice | Rice, chicken liver, bell peppers, Cajun spices | Savory, spiced | Medium | 30 mins |
| Roasted Okra with Lemon | Okra, olive oil, lemon zest | Tangy, earthy | Easy | 20 mins |
| Collard Greens with Bacon | Collard greens, bacon, garlic | Smoky, savory | Medium | 30 mins |
| Cheesy Grits | Grits, cheese, butter | Creamy, cheesy | Easy | 25 mins |
| Garlic Herb Dinner Rolls | Flour, garlic, herbs, butter | Soft, savory | Medium | 2 hours |
| Sweet Plantain Fries | Plantains, salt, oil | Sweet, soft | Easy | 20 mins |
| Creamy Coleslaw with Creole Dressing | Cabbage, carrots, Creole dressing | Creamy, tangy | Easy | 15 mins |
| Corn Maque Choux | Corn, bell peppers, cream | Sweet, creamy | Medium | 25 mins |
| Crispy Fried Green Tomatoes | Green tomatoes, cornmeal, flour | Crunchy, tangy | Medium | 20 mins |
| Cajun Red Beans and Rice | Red beans, rice, andouille sausage | Hearty, spiced | Medium | 45 mins |
| Blackened Brussels Sprouts | Brussels sprouts, Cajun spices | Charred, spicy | Medium | 25 mins |
| Louisiana Crab Cakes | Crab meat, breadcrumbs, herbs | Crispy, savory | Medium | 30 mins |
This list brings together Southern and Creole-inspired sides that enhance the bold, spicy flavors of Shrimp Creole, while also adding variety to the meal.
1 – Buttery Cornbread Muffins
Oh, cornbread! The right blend of sweet and savory. We swear by adding butter until it almost regrets its life choices. It’s tender with a slight crunch on top, just how we like it. Seriously, who came up with the muffin idea was onto something great. They’re grab-and-go gold.
Have some fun with honey or jam. Also, pro tip: pair it with spicy dishes. Cornbread’s mildness smoothly balances it all. We’re big fans of this simple yet mighty side.
2 – Cajun Dirty Rice
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Cajun Dirty Rice is a bold side, sure to win our hearts. It’s smoky with a touch of spice. We toss in bell peppers and onions for a hearty kick. This rice mixes up flavors like nobody’s business.
We even sneak in some sausage for good measure. It’s a savory hit that keeps us guessing. Perfect for any occasion where we crave something filling. Nothing holds back this dish from being the show’s star.
3 – Roasted Okra with Lemon
Who knew okra could be roasted, right? Forget any slimy stories you’ve heard. Roasted okra turns crispy and zesty. Squeeze some lemon over for that extra zing.
It’s a simple side, hassle-free, no fuss. A touch of salt and pepper makes everything better. We like it because it’s different and yet so easy.
Try adding herbs if you’re feeling adventurous. Okra never felt so refreshing.
Crispy on the outside, soft inside. We assure you, roasting okra is a game changer.
4 – Collard Greens with Bacon
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So, let’s munch on some collard greens with bacon. The bacon adds a salty bite, while the greens stay tender, and not soggy.
We sauté them with garlic to enhance flavor, not too much, just a tad. Less is more here.
We like ours cooked down a bit, tender but firm.
Adding a splash of vinegar changes things up, in a nice way.
Packing up loads of bacon is the way to go.
Greens are lush, bacon is crispy, and a balance of simplicity remains.
5 – Cheesy Grits
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We can all agree, cheesy grits might just be the unsung hero of southern sides. Creamy, smooth, and seriously cheesy—what’s not to enjoy?
A hint of garlic and butter makes it better. We add sharp cheddar for that bold cheesy kick.
Quick tip: use chicken stock for rich flavor. Mix well to avoid lumps; no one wants those. Cook till they’re silky. Grits are just comfort in a bowl, hands down.
6 – Garlic Herb Dinner Rolls
Garlic herb dinner rolls. Need we say more? These rolls are soft and garlicky. We can’t get enough.
Biggest secret: herbs make them pop. Perfect with soups or a nice roast. Brush with butter, nothing fancy. Warm from the oven—just cozy.
Try rosemary or thyme for twist. Rolls stay fresh. They’re better same-day though. Want fluffier rolls? Let them rise longer.
Bake until golden-brown. Serve while warm for best taste. Keep them simple and they satisfy every time.
7 – Sweet Plantain Fries
Sweet Plantain Fries—what’s the deal? We fry them till golden, crispy outside, tender inside. They bring sweetness with a kick. Make sure they’re ripe enough before slicing. Thin slices fry up better.
Add a dash of cinnamon for flair. We keep the oil hot, no sogginess needed. Sweet plantains need careful attention. Our fries are easy peasy, low effort for maximum taste. Sporked pro tip: serve with spicy sauces. Plantain fries redefine sides, all day versatile munching.
8 – Creamy Coleslaw with Creole Dressing
We’re talking coleslaw with a twist. Creole dressing adds that extra zing. Cabbage is crunchy, not limp. Couple it with carrots for texture.
Mix in Creole spices for bold flavor. It’s easy and quick, no complex steps. We like ours slightly tangy. Don’t forget a splash of vinegar.
Serve it cold, keeps things fresh. Pair with anything, really. Marinate longer for intense taste. It’s versatile and fuss-free. Best made ahead for better flavor mingling.
9 – Corn Maque Choux
Corn Maque Choux is all about combining flavors. We mix corn with bell peppers and onions. The result is sweet yet savory, with a slight crunch. We like using fresh corn for the taste.
A bit of spice adds warmth. We just let the flavors mingle together. Cooking it slow brings out richness. It works wonders as a side next to Shrimp Creole. This dish has a special spot on our table. Short prep, big flavor.
10 – Crispy Fried Green Tomatoes
Crispy fried green tomatoes—it’s all about that crunch. We slice them thick for juiciness. Coat in seasoned breadcrumbs for flavor. Fry till they’re golden.
Try dipping in tangy sauces. It’s quick and easy. We swear, few ingredients work wonders. These babies shine bright as a side. We keep the oil hot for that crispy exterior.
Pro tip: use firm tomatoes. Thick slices hold shape. Available year-round. This dish is simple, tasty, and offers a slight zing.
11 – Cajun Red Beans and Rice
Cajun Red Beans and Rice are all about hearty vibes. We’re combining beans, rice, and spices. Everything mingles nicely with smoked sausage.
We cook it low, slow, for that depth. Texture stays smooth, not mushy. We add some kick with spices.
Serve with scallions for a fresh touch. Great for cozy nights in. It’s easy, filling, tasty, not too tricky.
Cooking red beans doesn’t take forever with canned beans. Just rinse and you’re ready. It’s the real deal.
12 – Blackened Brussels Sprouts
Our fun little veggie project: Brussels sprouts. We toss them in our spicy seasonings. Roasting is the trick; sprouts turn dark and crispy outside.
It’s not about the soggy boiled stuff grandma served. Trust us, blackening brings out flavors. No fancy gear needed. Just a good roast until near-burnt but not quite.
A squeeze of lemon? Yes, please, for a zesty finish. We’ll eat them as sides or snack while watching TV. Sprouts got a glow-up.
13 – Louisiana Crab Cakes
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Louisiana Crab Cakes are truly where it’s at. Butter creates that luscious texture. We mix lump crab meat with breadcrumbs, keeping it all crisp. A sprinkle of Cajun seasoning adds that kick, making every bite more thrilling.
Serve with remoulade for dipping. Chill the mix before frying to maintain shape. Quick prep with a dash of flair. Enjoy experimenting with herbs—dill or parsley make things interesting. Homemade is always superior. We enjoy them most as appetizers or side dishes to any meal.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.