Sides With Fried Shrimp

Let’s be honest: we don’t go to a seafood joint for the coleslaw. We go because we want a pile of golden, crispy, little armored soldiers known as fried shrimp. But here’s the thing about a fried shrimp platter—it’s a lonely, delicious tragedy if it doesn’t have comrades on the plate. You need sides with fried shrimp, and I’m not talking about a sad lemon wedge.

The Great Fry Feud

There’s an unwritten war happening on every plate between Hush Puppies and French Fries. Hush Puppies are those little cornmeal cannonballs that, legend says, were tossed to barking dogs to “hush ‘em.” That’s a terrible use of a deep-fried corn cloud, by the way. They belong next to shrimp, not in a dog’s mouth.

French fries, on the other hand, are the reliable friend who shows up in sweatpants. They’re salty, they’re crunchy, and they’re the perfect vehicle for leftover cocktail sauce. But here’s a surprising fact: the average American eats about 30 pounds of fries a year. That’s the weight of a small dog. Don’t name the dog “Fry.” It gets weird.

The Vegetable That’s Actually a Treat

You might think coleslaw is just shredded cabbage with an identity crisis. But when paired with fried shrimp, it pulls off a magic trick. The cold, tangy crunch cuts through all that greasy goodness like a ninja with a vinegar sword. Never skip the slaw. It’s the vegetable that won’t judge you for eating twelve shrimp.

Another unsung hero is corn on the cob. A butter-slathered ear of corn next to fried shrimp is like putting a top hat on a rockstar—it just works. Pro tip: if the butter drips onto your shrimp, you’ve achieved culinary heaven. Or a minor heart attack. Either way, it’s worth it.

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The Southern Secret: Grits

If you live above the Mason-Dixon line, you might think grits are just salty oatmeal. You are wrong. Grits are creamy, buttery corn pudding that acts like a sponge for all the shrimp’s spicy juices. In the South, shrimp and grits is a religion. They even have festivals for it. I’m not making that up—there’s a Shrimp and Grits Festival in Jekyll Island, Georgia. The shrimp wear tiny bibs? No, but they should.

Here’s a shocking fact: grits were originally a Native American dish called “rockahominy.” That sounds like a dinosaur noise, but it’s actually just ground corn. The shrimp don’t care what you call it. They just want to be eaten.

Don’t Forget the Bread

You need something to soak up the last drops of cocktail sauce and tartar sauce. A good hush puppy works, but a thick slice of Texas toast is the sponge that God intended. It should be grilled until it’s got those dark, buttery grill marks that look like a tiger’s stripes. And yes, you can dip toast in cocktail sauce. That’s not illegal. Yet.

Fried Shrimp Platter: Crispy Golden Shrimp with Sides

Some restaurants, the fancy ones, serve a side of garlic bread with shrimp. That’s the equivalent of wearing a tuxedo to a barbecue. It’s delicious but slightly confused. Stick to bread you can use to mop up the grease. Your arteries will send a thank-you note. They’ll write it in butter.

The Dip Disaster

Let’s talk about tartar sauce. It’s just mayonnaise with chopped pickles and capers. Why does it taste so perfect? Because science. The acidity cuts the fat of the shrimp in a chemical love story. Some people use ketchup. Those people are wrong. If you need ketchup for shrimp, you’ve given up on life.

Also, there’s a startling fact: some restaurants serve cocktail sauce with horseradish that can clear a sinus infection faster than a doctor. If you sneeze mid-bite, you aren’t crying—you’re just tasting. It means the sauce is working.

What Goes With Fried Fish And Shrimp at Angela Williamson blog

The Final Boss: Pickles

You’ll find a dill pickle spear on some shrimp platters. This is not a garnish—it’s the palate cleanser. Bite into it between shrimp number eight and nine. The sour snap resets your taste buds so you can keep going. It’s like a restart button for your mouth. Don’t leave the pickle. It’s the support character who saves the hero.

And if you get a side of cole slaw with pineapple in it? That’s just showing off. But you’ll eat it. We all will.

So next time you order a shrimp platter, remember: the sides aren’t filler. They are the best supporting actors in a greasy, glorious blockbuster. Treat them with respect. Dip them. Crunch them. And when the plate is clean, lick it. Just kidding. No, do it. There’s cocktail sauce left.