So you’ve got a shrimp pasta salad recipe on your hands, and you’re looking for a side dish to go with it.
What should you choose?
Shrimp pasta salad pairs well with a variety of dishes, from grilled chicken to potato salad, and even a side of cornbread. If you’re serving it as an appetizer or side dish, it’s best to keep your entree simple and light, such as grilled chicken or a salad.
Keep scrolling for even more ideas!
What to Serve with Shrimp Pasta Salad – 14 Easy Sides
Here are 14 sides that pair perfectly with shrimp pasta salad:
1. Potato Salad
I love to serve potato salad with shrimp pasta salad.
It’s a classic pairing, and I’ve got some tips for you on how to make it even better.
- First, let’s talk about how I prepare my potato salad.
- I combine diced potatoes with mayonnaise, mustard, and relish.
- Then, I add chopped celery and green onion and a sprinkle of paprika for color.
- Once the potatoes are ready, it’s time to combine them with our shrimp pasta salad!
For presentation purposes, it’s best to layer the two dishes in alternating colors so that there is visual contrast between them—and you don’t want your guests to get confused about which dish is which!
Finally, consider adding a few drops of lemon juice or vinegar to the dressing for an extra kick of flavor!
I love to serve Veggie Medley with shrimp pasta salad.
The two foods complement each other very well, and they’re both so easy to make that you can whip them up in no time.
I love this side dish because it’s so versatile.
You can serve it as part of a complete feast, or you could also use it as a side for an entrée.
It’s also really good paired with other meats and seafood dishes, so there are lots of options out there for how to prepare this side dish with a twist!
Macaroni Salad is a classic side dish that’s perfect for serving alongside shrimp pasta salad.
This recipe combines two of your favorite foods into one complete feast!
Like any good side dish, macaroni salad should be simple, but it can also be complex and interesting.
For example, you can dress up your macaroni salad by adding things like celery or olives—and if you’re looking for something that’s going to give you a bit more crunch in addition to being tasty and delicious, try adding some nuts or even croutons!
I love serving cornbread with pasta salad because the two foods complement each other so well.
The sweetness of the cornbread matches the tangy flavor of the shrimp, and it’s also a great way to add some heartiness to your meal.
Below are my tips for preparing this dish.
- To prepare this side dish, first preheat your oven to 350 degrees Fahrenheit (or 180 degrees Celsius).
- After greasing a baking sheet with butter or cooking spray, mix together 1 cup flour, 1/2 teaspoon baking soda, 1 teaspoon salt and 1 cup milk in a bowl until smooth.
- Pour the batter into the pan and bake for 20 minutes until golden brown on top.
- Cool slightly before serving alongside your shrimp pasta salad.
For this side dish, I recommend a few simple steps to take your corn on the cob from good to great.
- First, you’ll want to prep the corn by taking off the husks and then soaking them in cold water for about 20 minutes.
- Next, boil some water and add it to a pot with a bit of salt; this will help season the water so that it’s ready for steaming your corn when you’re ready for it.
- Finally, place your cleaned ears of corn in the pot and cover it with aluminum foil until they’ve cooked through (about 10 minutes).
I like serving my shrimp pasta salad alongside corn on the cob because it adds a fresh crunchiness that contrasts nicely with the creamy pasta salad.
It also provides an earthy flavor that goes well with shrimp but doesn’t overpower any of its other components—and since shrimp is often served as an appetizer or light meal itself, having a little something extra on hand can really round out your spread!
I like to serve roasted potatoes quite hot, so I’ll roast them in the oven and serve them alongside the pasta salad.
I like to season my potatoes with salt, pepper, and garlic powder.
Then I roast them for about 45 minutes at 400 degrees Fahrenheit, tossing them halfway through cooking time.
When it comes time to serve these two dishes together, it’s important to keep the potatoes warm until serving time so that they don’t get soggy from sitting out too long.
I like to prepare this salad by washing and drying the arugula leaves, then adding a generous amount of olive oil and lemon juice.
I add salt and pepper to taste, then let the leaves sit in the fridge for 10 minutes before serving.
I like to serve these two foods together because they are both light and refreshing.
They also complement each other well because they have similar flavors: lemon, salt, pepper and olive oil.
One of my favorite ways to serve shrimp pasta salad is with steamed asparagus.
I’ll prepare the asparagus by cutting off the ends, then slicing them into 1-inch pieces.
Then I’ll boil them in salted water for about 5-7 minutes, until they’re tender but still al dente.
I like to serve these two dishes together because they’re both light and refreshing—perfect for a hot summer day!
I also like to serve this side dish with pasta salad because it has a lot of flavor and crunch, which makes it a perfect complement to the creamy, savory pasta.
I make my broccoli slaw by shredding some raw broccoli stalks into thin pieces, then adding a little bit of mayonnaise and salt to taste.
I also like to add some chopped parsley for color and some red pepper flakes for spice.
I like to serve these two foods together because they’re both light and flavorful—and the crunchiness of the broccoli slaw really helps cut through the creaminess of the pasta salad.
Cooking tip: To get your broccoli nice and crunchy, blanch it before shredding it!
10. Cucumber Salad
I always make sure my cucumber salad is well-dressed, so that it adds a great crunch and flavor to the dish.
I like to serve these two foods together because they’re both delicious on their own, but work really well together.
The cucumber adds a freshness that contrasts the creaminess of the pasta, and vice versa.
My tip for making this side dish is to make sure you don’t overdo it with the dressing—a little bit goes a long way!
11. Cauliflower Mash
Cauliflower mash is one of my favorite side dishes.
It’s a simple way to add some variety to your meal, and it’s also a great way to sneak in some vegetables for the kids (or for yourself!).
The best part about cauliflower mash is that it’s super easy to prepare.
How to make Cauliflower Mash:
- Wash the cauliflower and cut off the leaves and stem. Cut it into small pieces and place in a food processor.
- Add salt, garlic powder, pepper and olive oil and blend until smooth. You can also add parmesan cheese to taste at this point if you wish.
- Pour into a bowl and top with parsley or any other herbs of your choice!
Once you’ve prepared your cauliflower mash, it’s ready to go!
Just keep it warm until you’re ready to serve it alongside your shrimp pasta salad.
12. French Fries
I love serving these two foods together because they both have a crunchy texture, but they’re also very different in flavor and color.
The contrast of the yellow-orange of the pasta salad and the brown of the fries makes for an eye-catching presentation.
- To make my french fries, I first cut up my potatoes into strips about 1/4 inch thick.
- Then I soak them in cold water for about 15 minutes so they don’t brown as quickly when I cook them.
- After that, I drain them and let them sit in a bowl while I heat up my oil on medium heat (my favorite kind is peanut oil).
- When it’s hot enough to fry (about 350 degrees Fahrenheit), I put my potatoes in one at a time and flip them every 15 seconds until they’re golden brown.
- That should take about 2 minutes per side if your oil is hot enough!
- Then just serve them alongside your shrimp pasta salad!
Another one of my favorite side dishes to serve with this dish is coleslaw.
I make it in a big batch, and then I can use it on sandwiches, in wraps, and just by itself.
I like to make my coleslaw with shredded cabbage, shredded carrots, green onions (scallions), and mayonnaise.
The only thing that you need to do when you make this dish is shred the cabbage and carrots by hand or with a food processor.
Then mix all of the ingredients together in a large bowl.
If you’re making this dish for a party or picnic, it’s best to let it sit overnight in the refrigerator so that all of the flavors get a chance to mingle together before serving.
If you’re planning on serving this at your next event or family gathering, make sure that everything is ready beforehand so that there aren’t any last-minute preparations that might disrupt your plans!
Lastly, I can recommend garlic bread sticks.
They’re super easy to make and they go perfectly with the light, flavorful pasta salad.
- To make them, just cut up a loaf of French bread into 1-inch slices and spread on some butter.
- Sprinkle the top of each slice with garlic powder, salt, and pepper.
- Place the slices on a baking sheet and bake at 400 degrees for about 10 minutes or until golden brown and crispy.
I like to serve these two foods together because they both have such fresh flavors; they complement each other well while also standing out on their own.
The shrimp pasta salad has a great tangy flavor that pairs nicely with the rich garlic flavor of the bread sticks.
What to Serve with Shrimp Pasta Salad (14 Tasty Sides)
- Pick your favorite side dish from this list to serve alongside your pasta salad.
- Prepare the ingredients according to the recipe.
- Be ready to munch in no time!