Sea Island Shrimp House was "ahead of it's time" as one of the first fast-casual restaurants in the country.

• We hand peel about 11 million premium Wild-Caught Texas Gulf shrimp a year. Why would any restaurant do that? Quality! We can hand inspect each and every shrimp that’s going to be served to our guests. If it’s not good enough, it goes no farther.

• We make our sides from original recipes and by hand every day. That includes our hot or chilled green beans, hushpuppies, shrimp gumbo from a genuine roux, coleslaw, and rice pilaf. We also prepare fresh corn-on-the-cob daily.

• We bake our famous Key Lime Pie from scratch every day. You're more than welcome to have a slice for dessert, or order a whole pie to-go. We're sure you'll love this cherished family recipe.

We know our Sources and visit our suppliers regularly to ensure we are receiving high quality products.

• We've been committed to serving Wild-Caught, sustainable seafood since 1965. (Way before it was the “cool” thing to do!)

• Sea Island is still owned and operated by the Anthony family, who’s first restaurant in San Antonio was called “The Manhattan Cafe” and was opened in 1912.

• That delicious breading on our seafood is made every day by hand. We don’t use packaged breading because you just can’t get that famous Sea Island texture and flavor from a box. We start every morning by combining bread and cracker crumbs…the rest is a family secret.

• Everyone seems to love that all time favorite, “steak and shrimp", but we certainly don’t mind if you want one of our delicious steaks all by itself!