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Since 1965, Sea Island Shrimp House has created dishes
with quality and value in mind. Today, quality fresh seafood
made from scratch and attention to the finest details is what
keeps Sea Island growing strong.
That statement may sound like a lot of restaurants, but keep reading and you’ll understand
the true meaning of our tagline, “Fresh Seafood. Done Right. Since 1965.” First and foremost,
Sea Island is very proud to talk about the origin of its seafood. We don’t consider the “origin”
a plant where seafood is processed. We consider the “origin” just as it’s meant—where the fish,
oysters, and shrimp are pulled from the water.
All present and accounted for!
We're proud to display the origins of our seafood.
Shrimp
Premium Wild Caught, Texas Gulf
Flounder
Hand Caught, Texas Gulf
Red Snapper
Line Caught, Texas Gulf
Red Fish
Texas Coastal Region
Oysters
USDA Certified Texas Gulf Oyster beds
| Rainbow Trout
Idaho
Pollock
Southern Shores of Iceland
Catfish
Mississippi & Alabama
Norwegian Salmon
Bergen, Norway
Scallops
Nova Scotai, Canada
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We serve about 13 million premium Wild Caught Texas Gulf shrimp a year.
But that’s not the astounding fact! We hand peel each one of those. Yes, we hand peel
13 million 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.
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.
It’s important that our oysters be certified.
We only harvest oysters from USDA government certified beds in our own Texas gulf.
Why? Well, we’ve been kind of partial to them since the ‘60s. We know the people and
the quality of the oysters. Plus, we think they have the best taste. And since we serve
about 3.5 million pounds a year, it’s apparent our guests agree.
We serve award-winning steaks!
Everyone seems to love that all time favorite, “steak and shrimp.” Well, in all honestly,
we’ve actually been honored with some incredible reviews about our steaks….kind of a
“little known secret.” We certainly don’t mind if you want a steak by itself—you can have
that, too. But a juicy steak with stuffed, fried or grilled shrimp sitting next to it is wonderful!
An original favorite – The Sea Island Beef Kabob.
It’s been on the menu from the start, and people still go crazy over it. Probably because,
in true Sea Island fashion, we use only beef tenderloin, cubed, skewered, marinated in
our own seasonings and grilled to perfection.
What sauces and marinades does Sea Island make from scratch, every day?
Our cocktail sauce for sure. Then there’s our dill sauce, tartar sauce, chipotle sauce,
Diablo sauce, tomatillo sauce and pineapple dipping sauce—just to name a few. Not only
do we put that much time and effort into the ingredients to create the foundation for great
seafood dishes, we hand filet our fish to get just the right cut and portion for our guests.
Our sides are never side-stepped.
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, rice pilaf
and, of course, we prepare fresh corn-on-the-cob. Don’t forget to start off with a fantastic appetizer!
May we recommend a couple of Sea Island favorites, Ceviche or our Mexican-Style Shrimp Cocktail?
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.
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