Planning a beach picnic involves more than throwing on a bathing suit and flip-flops, packing towels, and filling a cooler with deli sandwiches and adult beverages. Sure, there’s nothing wrong with going that route… but you can use this checklist for supplies and prepare my special menu of delicious seafood salad sandwiches and caprese kebabs to make your beach picnic shine!

Beach picnic checklist:

Beach picnic with three women standing on a beach holding glasses of wine with an array of food on a blanket in front of them.
  1. Picnic basket or market tote
  2. Large beach blanket and towels
  3. Cooler filled with ice, bottled water, soda, beer, perhaps a hard seltzer or two, and wine
  4. Portable speaker (make sure it’s charged) and beach tune playlists
  5. Beach umbrella and/or tent
  6. Beach chairs
  7. A variety of finger foods, like cheese, fruit, crackers, jams, dips/spreads, honey, baguettes, nuts, olives, cookies, snack mix, bruschetta
  8. Plates, napkins, glasses, cutlery, a few cutting boards, platters, and small bowls
  9. Volleyball and net, paddle ball, football, Frisbee
  10. Beach hats, sunglasses, sunscreen, bug spray
  11. Portable grill and charcoal, grilling tools
  12. Hand wipes, trash bags, recycling bags, paper towels, hand sanitizer, first aid kit

Swim hard, eat light

I love supplementing a beach picnic with lighter fare such as wine and cheese, charcuterie, fresh fruit and vegetables, nuts, crackers, dips and spreads, and a baguette, all served on platters and boards. This is an easy way to serve a group of people chilling at the beach. Plus, no cooking is required — more time to swim, relax, and have fun! Just throw down a huge beach blanket, serve the food, uncork the wine, and get this party started!

Two of my favorite recipes to make for a beach picnic are seafood salad sandwiches and caprese kebabs. They’re both super delicious, super easy to make (and pack!), and great to display on a platter for a crowd.

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Seafood salad sandwiches

The seafood salad is made with wild-caught jumbo shrimp sautéed in garlic & herbs extra-virgin olive oil and mixed with fresh lump crabmeat, all tossed together in a light, creamy dressing. They’re served on Wolferman’s 1910 Original English muffin bread — it’s thick, so it’s perfect for making sandwiches that will hold up in the picnic basket or cooler at the beach.

Seafood Salad Sandwiches

5 from 4 votes
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 8 sandwiches



  • Heat oil in a large skillet over medium heat. Add the shrimp and season with seasoned salt and pepper to taste. Cook shrimp until bright pink and opaque, about 2 minutes. Raise heat to medium-high and add lemon juice. Continue cooking for another minute or two, remove from heat, and set aside to cool.
  • Once cooled, coarsely chop the cooked shrimp into pieces and place in a large mixing bowl with the lump crabmeat.
  • Add the scallions, celery, mayonnaise, Dijon mustard, hot sauce, seasoned salt, and additional black pepper to taste. Stir together to combine.
  • Place a lettuce leaf on the bottom of the muffin bread and top with ½ cup seafood salad and another slice of bread. Slice sandwiches in half to serve on a platter.
Author: Kristen Hess
Course: Main Course
Cuisine: American
Keyword: bread, shrimp
Tried this recipe? Snap a pic and share.Mention @harryanddavid or tag #sharemore!

Caprese kebabs

These caprese kebabs are delicious and easy to prepare, and a light and healthy snack, too. The main ingredients are fresh basil leaves, bocconcini (fresh mozzarella balls), and cherry tomatoes, which are threaded onto small wood skewers, drizzled with balsamic glaze and Harry & David basil and parmesan extra-virgin olive oil, and sprinkled with sea salt and freshly cracked black pepper to finish.

Caprese Kebabs

5 from 2 votes
Prep Time 15 minutes
Total Time 15 minutes
Servings 12 Kebabs


  • 12 appetizer wooden skewers


  • 24 cherry tomatoes (grape tomatoes)
  • 24 fresh mozzarella cheese balls
  • 24 fresh basil leaves
  • 2 tablespoons Harry & David Basil & Parmesan Olive Oil
  • 2 tablespoons balsamic glaze
  • Sea salt
  • Freshly cracked black pepper


  • On each of the appetizer skewers, alternately thread tomatoes, mozzarella cheese balls, and fresh basil leaves.
  • Place skewers on a platter and drizzle with olive oil and balsamic glaze. Season with sea salt and pepper to taste.
Author: Kristen Hess
Course: Main Course
Cuisine: Mediterranean
Keyword: kebabs
Tried this recipe? Snap a pic and share.Mention @harryanddavid or tag #sharemore!

Kristen Hess is a freelance food stylist, photographer, content creator, and recipe developer for many high-profile food and beverage brands, restaurants, and celebrity chefs, including Wegman's, Ronzoni, Unilver, KitchenAid, Peroni, Frigidaire, Pillsbury, Ketel One, Olive Garden, USA Pears, and many more. She's also the author of The Artful Gourmet food blog, which celebrates the art of food and cooking through colorful recipes, stories, interviews, industry trends, product and restaurant reviews, food styling, and photography.

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