14 BBQ Seafood Sides That Will Take Your BBQ to the Next Level

There’s nothing quite like the smoky, charred perfection of a backyard BBQ—but if you’re only focusing on the meats, you’re missing out on a world of flavor. Seafood sides bring a fresh, vibrant twist to your cookout, balancing rich, smoky mains with bright, briny, and buttery bites that keep every bite exciting. Imagine plump, garlicky grilled shrimp skewers dripping with lemon-herb butter, or a cool, tangy crab salad piled high on toasted brioche. Picture crispy coconut-fried shrimp with spicy remoulade, or a smoky cedar-plank salmon with a sticky maple glaze that caramelizes over the flames. These aren’t just sides—they’re showstoppers that turn your BBQ into a feast worth remembering.

In this list, we’re diving into 14 irresistible seafood sides that’ll make your spread unforgettable. From quick-and-easy ceviche bursting with citrus to decadent lobster mac and cheese, these dishes bring restaurant-quality flair to your grill without the fuss. We’ve got options for every taste—spicy, sweet, creamy, or refreshing—and tips to help you prep ahead so you can spend less time in the kitchen and more time enjoying the party. Whether you’re feeding a crowd or keeping it intimate, these seafood sides guarantee no one leaves the table without reaching for seconds (or thirds).

Grilled Corn on the Cob with Seafood Butter

Grilled corn on the cob is a classic BBQ side, but when you add seafood butter, it transforms into something special! The sweetness of the corn pairs beautifully with the rich and savory flavors of the seafood butter, creating a delightful taste sensation. This dish is simple to prepare and perfect for summer gatherings.

Imagine biting into juicy, charred corn, slathered with a buttery blend of seafood goodness. It’s the ideal side dish for your BBQ, adding a touch of seaside flavor to your meal. Plus, it’s easy enough to whip up, making it a go-to recipe that everyone will love!

Ingredients

• 4 ears of corn, husked
• 1/4 cup unsalted butter, softened
• 2 tablespoons shrimp paste or finely chopped cooked shrimp
• 1 teaspoon lemon zest
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Preheat the grill to medium-high heat.
2. In a small bowl, combine softened butter, shrimp paste, lemon zest, parsley, garlic powder, salt, and pepper. Mix well until combined.
3. Grill the corn directly on the grill grates for about 10-12 minutes, turning occasionally until charred and tender.
4. Once the corn is grilled, remove it from the heat and immediately brush generously with the seafood butter mix.
5. Serve hot, garnished with extra parsley if desired.

Chilled Cucumber Salad with Crab

This chilled cucumber salad with crab is a refreshing side that brings a delightful twist to your BBQ spread. The crisp cucumbers pair perfectly with the sweet, tender crab meat, creating a light and zesty dish that balances out heavier grilled items.

Simple to make, this salad is sure to impress your guests without taking up too much of your time. The combination of fresh herbs and a tangy dressing adds a burst of flavor, making it an ideal addition to any summer gathering.

Ingredients

• 2 cups fresh crab meat (cooked and chopped)
• 2 medium cucumbers (sliced thin)
• 1/2 cup Greek yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh dill or parsley for garnish

Instructions

1. In a mixing bowl, combine Greek yogurt, mayonnaise, lemon juice, Dijon mustard, salt, and pepper. Stir until well mixed.
2. Add the crab meat and sliced cucumbers to the bowl, gently folding them into the dressing until evenly coated.
3. Cover and chill in the refrigerator for at least 30 minutes to let the flavors meld.
4. Before serving, give it a gentle stir, garnish with fresh dill or parsley, and enjoy!

Cilantro Lime Rice with Crab

Cilantro lime rice with crab is a refreshing and zesty side dish that pairs perfectly with any BBQ spread. The bright flavors of cilantro and lime complement the sweet, tender crab meat, making this dish a delightful addition to your meal. It’s simple to prepare, and the combination of savory and citrus notes will surely impress your guests.

This recipe showcases how easily you can elevate your BBQ experience by incorporating seafood-inspired sides. It’s a great way to bring together fresh ingredients and vibrant flavors without spending hours in the kitchen. Plus, it’s a fantastic way to use leftover crab or a quick store-bought option!

Ingredients

• 2 cups long-grain white rice
• 4 cups chicken or vegetable broth
• 1 cup fresh crab meat
• 1/4 cup fresh cilantro, chopped
• Juice and zest of 2 limes
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Cook the Rice: In a large saucepan, bring the broth to a boil. Add the rice, salt, and black pepper. Reduce heat to low, cover, and simmer for about 15-20 minutes or until the rice is tender and liquid is absorbed.
2. Mix in the Flavor: Once the rice is cooked, fluff it with a fork. Stir in the olive oil, lime juice, lime zest, and chopped cilantro until well combined.
3. Add the Crab: Gently fold in the fresh crab meat, being careful not to break it apart too much. Adjust seasoning with more lime juice or salt if desired.
4. Serve: Transfer the cilantro lime rice to a serving dish and garnish with additional cilantro or lime wedges if you like. Enjoy this light and flavorful side with your favorite BBQ dishes!

Spicy Tuna Tartare with Avocado

Spicy Tuna Tartare with Avocado is a delightful dish that brings a fresh and zesty twist to your BBQ spread. The creamy avocado pairs perfectly with the spicy, marinated tuna, creating a vibrant and refreshing bite. This recipe is simple to make, requiring minimal prep time and no cooking, making it a great choice for warm-weather gatherings.

The combination of flavors and textures in this tartare is sure to impress your guests. The heat from the tuna is balanced by the smoothness of the avocado, while a hint of citrus adds brightness to every mouthful. It’s not just a side; it’s an experience that will elevate your BBQ to a whole new level!

Ingredients

• 1 lb sushi-grade tuna, diced
• 1 ripe avocado, diced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon sriracha (adjust to taste)
• 1 teaspoon lime juice
• 1 green onion, finely chopped
• Salt and pepper to taste
• Sesame seeds for garnish

Instructions

1. In a medium bowl, combine the diced tuna, soy sauce, sesame oil, sriracha, lime juice, and green onion. Mix well and season with salt and pepper to taste.
2. In another bowl, gently mix the diced avocado with a pinch of salt and lime juice to prevent browning.
3. To serve, layer the avocado mixture at the bottom of a serving dish or individual cups. Top with the spicy tuna mixture.
4. Garnish with sesame seeds and additional green onions if desired. Serve chilled.

Broccoli Slaw with Shrimp and Sesame

This Broccoli Slaw with Shrimp and Sesame is a light and refreshing side dish that brings a delightful crunch to your BBQ spread. The combination of tender shrimp, crisp broccoli, and a hint of sesame creates a balanced taste that pairs perfectly with grilled meats. Plus, it’s quick and easy to whip up, making it a great option for those last-minute meal preps!

The vibrant colors and flavors of this slaw will not only enhance your meal visually but also add a deliciously nutty dimension. It’s a fantastic way to enjoy seafood while also incorporating healthy veggies into your diet. Serve this slaw chilled for the best experience!

Ingredients

• 4 cups broccoli slaw mix
• 1 lb shrimp, peeled and deveined
• 1/4 cup red onion, thinly sliced
• 1/2 cup diced firm tofu (optional)
• 2 tablespoons sesame oil
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon ginger, grated
• 1 tablespoon sesame seeds
• Salt and pepper to taste

Instructions

1. Cook the Shrimp: In a pan over medium heat, add sesame oil. Once hot, add shrimp, seasoning with salt and pepper. Cook until shrimp turn pink, about 2-3 minutes per side. Remove from heat and let cool.
2. Prepare the Slaw: In a large bowl, mix the broccoli slaw, red onion, and diced tofu (if using).
3. Make the Dressing: In a small bowl, whisk together soy sauce, rice vinegar, and grated ginger.
4. Combine: Pour the dressing over the slaw mixture and toss to combine. Add the cooked shrimp and toss gently.
5. Garnish: Sprinkle sesame seeds on top before serving. Enjoy chilled or at room temperature!

Garlic Butter Grilled Shrimp Skewers

Garlic Butter Grilled Shrimp Skewers are a must-try for any BBQ lover looking to add a seafood twist to their grill game. These shrimp are marinated in a rich garlic butter sauce that brings out their natural sweetness, making them both savory and satisfying. The grilling process gives them a slightly smoky flavor, enhancing their taste even further.

What’s great about this recipe is how simple it is. With just a few ingredients and minimal prep time, you can have delicious shrimp skewers ready in no time. They’re perfect for summer gatherings or any outdoor event, and they pair wonderfully with grilled veggies or a fresh salad.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1/4 cup unsalted butter, melted
• 4 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice
• 1 teaspoon paprika
• Salt and pepper to taste
• Skewers (soaked in water if wooden)

Instructions

1. Prepare the Marinade: In a bowl, combine the melted butter, minced garlic, parsley, lemon juice, paprika, salt, and pepper.
2. Marinate the Shrimp: Add the shrimp to the marinade, tossing to coat. Let them sit for about 15-30 minutes to soak up the flavors.
3. Skewer the Shrimp: Thread the marinated shrimp onto the skewers, making sure to leave a little space between each shrimp for even cooking.
4. Preheat the Grill: Heat your grill to medium-high. Grease the grill grates to prevent sticking.
5. Grill the Shrimp: Place the skewers on the grill and cook for 2-3 minutes on each side, or until the shrimp turn pink and opaque.
6. Serve and Enjoy: Remove the skewers from the grill and serve immediately, optionally garnished with additional parsley and lemon wedges.

Seafood Paella Bites

Seafood paella bites are a fun and flavorful twist on the traditional Spanish dish. These mini treats pack a punch with a delightful combination of shrimp, mussels, and spices, all nestled in a crispy shell. They’re perfect for gatherings, adding a touch of elegance to your BBQ spread.

Making these bites is surprisingly simple. With just a bit of preparation, you can create an impressive appetizer that will impress your guests. The mix of succulent seafood and zesty flavors will make these paella bites a standout dish at your next barbecue.

Ingredients

• 1 cup Arborio rice
• 2 cups seafood broth
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound mussels, cleaned
• 1/2 cup diced bell peppers
• 1/2 cup green peas
• 1 teaspoon smoked paprika
• 1/4 teaspoon saffron threads
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 package pre-baked pastry shells
• Fresh parsley, for garnish

Instructions

1. Prepare the Rice: In a pot, heat olive oil over medium heat. Add diced bell peppers and sauté until soft. Stir in the Arborio rice, smoked paprika, and saffron, cooking for about 2 minutes.
2. Add Broth: Pour in the seafood broth and bring to a boil. Reduce heat to low, cover, and let simmer for about 15 minutes, or until the liquid is absorbed.
3. Add Seafood: Fold in the shrimp and mussels, cooking until the shrimp is pink and mussels have opened, about 5-7 minutes. Stir in green peas, season with salt and pepper, and remove from heat.
4. Assemble the Bites: Preheat the oven as per pastry shell instructions. Spoon the seafood mixture into the pastry shells, filling them generously.
5. Bake: Place the filled shells on a baking sheet and bake according to pastry shell instructions until golden and heated through, about 10 minutes.
6. Garnish and Serve: Remove from the oven, garnish with fresh parsley, and serve warm.

Lemon Dill Potato Salad with Smoked Salmon

Lemon Dill Potato Salad with Smoked Salmon is a refreshing side dish that perfectly balances creamy textures with zesty flavors. The tender potatoes mix beautifully with the smoky salmon, making every bite a delightful experience. This dish is simple to prepare, making it a great addition to any BBQ.

The bright lemon and fresh dill not only enhance the flavor but also add a vibrant touch to your table. Perfect for warm weather gatherings, this salad is not only tasty but also visually appealing, inviting everyone to dig in!

Ingredients

• 2 pounds baby potatoes, halved
• 8 ounces smoked salmon, cut into bite-sized pieces
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1/4 cup fresh dill, chopped
• Salt and pepper to taste
• 2 green onions, chopped (optional)

Instructions

1. Boil the Potatoes: In a large pot, bring salted water to a boil. Add the halved baby potatoes and cook until tender, about 12-15 minutes. Drain and let cool.
2. Make the Dressing: In a bowl, whisk together sour cream, mayonnaise, lemon juice, lemon zest, dill, salt, and pepper until smooth.
3. Combine Ingredients: In a large mixing bowl, gently fold together the cooled potatoes, smoked salmon, and dressing. If using, add green onions for extra flavor.
4. Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled, garnished with additional dill if desired.

Seafood Stuffed Mushrooms

Seafood stuffed mushrooms are a delicious way to bring a taste of the ocean to your BBQ. The combination of tender mushrooms filled with a savory seafood mixture creates a mouthwatering appetizer that’s sure to impress. They are easy to make and can be prepared ahead of time, making them perfect for gatherings.

The rich, umami flavors of the mushrooms blend seamlessly with the seafood, creating a delightful bite. Whether you’re hosting a summer cookout or just craving something special, these stuffed mushrooms are a fantastic choice.

Buffalo Cauliflower with Blue Cheese and Anchovies

Buffalo Cauliflower is a fun twist on a classic barbecue dish. The cauliflower florets are coated in a spicy buffalo sauce, giving them a zesty kick. Paired with creamy blue cheese and savory anchovies, this dish is a crowd-pleaser that adds a unique flair to any BBQ spread. Plus, it’s simple to make, making it a perfect choice for both seasoned chefs and cooking novices.

The delightful crunch of the roasted cauliflower, combined with the bold flavors of the sauce and the richness of the cheese, creates a delicious contrast. It’s light yet satisfying, and it complements grilled proteins beautifully. Serve it with celery sticks and a side of ranch or blue cheese dressing for dipping.

Ingredients

• 1 head of cauliflower, cut into florets
• 1 cup buffalo sauce
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1/4 cup blue cheese, crumbled
• 2 anchovy fillets, finely chopped
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 450°F (230°C).
2. In a large bowl, toss the cauliflower florets with olive oil, garlic powder, onion powder, salt, and pepper until evenly coated.
3. Spread the cauliflower on a baking sheet and roast for about 20 minutes, until tender and golden brown.
4. Remove the cauliflower from the oven and toss it in buffalo sauce until well coated.
5. Return the cauliflower to the oven for an additional 10 minutes.
6. Once done, sprinkle with blue cheese and chopped anchovies. Garnish with fresh parsley before serving.

Baked Zucchini Fries with Seafood Dip

Baked zucchini fries are a fun, crunchy side dish that pair wonderfully with a creamy seafood dip. They have a light, crispy texture and a slightly sweet flavor, making them a perfect complement to any barbecue. Plus, they’re easy to make, so you can whip them up in no time!

This recipe showcases the versatility of zucchini while introducing a tasty seafood dip that elevates the dish. It’s a great way to bring some excitement to your BBQ spread, and both kids and adults will love it!

Ingredients

• 2 medium zucchinis, cut into fry shapes
• 1/2 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 egg, beaten
• 1 cup sour cream
• 1 cup cooked shrimp, finely chopped
• 1 tablespoon lemon juice
• 1 tablespoon fresh dill, chopped

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a bowl, mix breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper.
3. Dip each zucchini fry in the beaten egg, then coat with the breadcrumb mixture. Place them on the prepared baking sheet.
4. Bake for 20-25 minutes until golden brown and crispy.
5. While the fries are baking, prepare the seafood dip by combining sour cream, chopped shrimp, lemon juice, and dill in a bowl. Mix well and season to taste.
6. Serve the baked zucchini fries hot with the seafood dip on the side.

Tropical Fruit Salad with Shrimp

This tropical fruit salad with shrimp offers a refreshing twist to your BBQ spread. The combination of sweet fruits and savory shrimp creates a delightful balance of flavors that will tantalize your taste buds. Plus, it’s super easy to whip up, making it a perfect side dish for any gathering.

The juicy fruits, paired with perfectly cooked shrimp, provide a bright and colorful presentation. You’ll love how the zesty lime and mint elevate the dish, making it not only a treat for the palate but also a feast for the eyes.

Ingredients

• 1 pound cooked shrimp, peeled and deveined
• 1 cup diced mango
• 1 cup diced pineapple
• 1 cup diced watermelon
• 1/2 cup red bell pepper, diced
• 1/2 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• Juice of 2 limes
• Fresh mint leaves, for garnish
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the mango, pineapple, watermelon, red bell pepper, cucumber, and red onion.
2. Add the cooked shrimp to the bowl and mix gently to combine.
3. Squeeze the lime juice over the salad and season with salt and pepper to taste. Toss everything together until well mixed.
4. Garnish with fresh mint leaves and serve chilled.

Creamy Clam Chowder Cornbread Muffins

These creamy clam chowder cornbread muffins are a delightful twist on traditional cornbread, bringing a touch of the sea to your BBQ table. They are moist and savory, with every bite bursting with the comforting flavors of clam chowder. Perfect as a side dish, these muffins are simple to make and offer a unique flavor that will surprise and please your guests.

With a blend of sweet cornmeal and rich clam chowder, these muffins strike the right balance between sweet and savory. They’re easy enough for a weekday meal but impressive enough for a summer gathering. Serve them warm with a pat of butter on top, and watch them disappear!

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 cup canned clam chowder
• 1/2 cup chopped cooked clams (optional)

Instructions

1. Preheat the oven to 375°F (190°C) and grease a muffin tin.
2. In a large bowl, mix together the cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, whisk together the milk, melted butter, and egg. Stir in the clam chowder and clams if using.
4. Combine the wet ingredients with the dry ingredients until just mixed; do not overmix.
5. Pour the batter into the prepared muffin tin, filling each cup about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let them cool for a few minutes, then enjoy warm with butter!

Mango Salsa with Grilled Fish Tacos

These mango salsa and grilled fish tacos are a refreshing addition to any BBQ. The sweetness of the mango pairs perfectly with the smoky flavor of the grilled fish, creating a delightful balance that’s both light and satisfying. Plus, this dish is simple to whip up, making it an excellent choice for casual gatherings or quick weeknight dinners.

With every bite, you’ll experience a burst of flavors, enhanced by fresh cilantro and a squeeze of lime. This recipe is perfect for those who enjoy a vibrant, tropical twist on classic tacos!

Ingredients

• 1 lb white fish fillets (like tilapia or mahi-mahi)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 8 small corn tortillas
• 1 ripe mango, diced
• 1/4 red onion, finely chopped
• 1 jalapeño, seeded and minced
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime
• Additional lime wedges for serving

Instructions

1. Marinate the Fish: In a bowl, mix olive oil, chili powder, garlic powder, salt, and pepper. Coat the fish fillets with the mixture and let them marinate for about 15-20 minutes.
2. Prepare the Salsa: In another bowl, combine diced mango, red onion, jalapeño, cilantro, and lime juice. Toss well and set aside.
3. Grill the Fish: Preheat your grill to medium-high heat. Grill the fish for about 3-5 minutes on each side, or until cooked through and flaky. Remove from grill and let rest for a couple of minutes before slicing.
4. Warm the Tortillas: Heat the corn tortillas on the grill for about 30 seconds on each side, or until warm and slightly charred.
5. Assemble the Tacos: Layer the grilled fish on the warm tortillas, top with mango salsa, and finish with a squeeze of fresh lime juice. Serve immediately and enjoy!

Final Thoughts
A great BBQ isn’t just about the main event—it’s about the layers of flavor that make every bite exciting. With these seafood sides, you’re not just rounding out the meal; you’re turning your cookout into a full-blown coastal-inspired feast. Fire up the grill, set out the platters, and get ready to watch these dishes disappear faster than you can say, “Pass the tartar sauce!” Your BBQ is about to level up in the tastiest way possible.