You know that perfect moment when a fried shrimp basket hits the table and steam curls up like a promise of flavor. That is the sweet spot we are chasing across South Carolina, where crispy crust meets ocean fresh bite. From hushpuppy heaven to lemon-splashed heat, these spots deliver baskets so hot the plates fog up. Bring your appetite and a little patience, because good things come fresh from the fryer.
Seewee Restaurant – Awendaw, South Carolina
At Seewee, the shrimp crackle the moment they land, hot enough to fog your glasses. The batter is light and salty, letting the briny sweetness speak first, then the lemon cuts through. You get hushpuppies that are crisp outside and tender inside, plus slaw with a peppery bite.
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The basket arrives in a heartbeat after the fryer sings, and you can taste that Lowcountry freshness. Dip in tartar or hot sauce, then pause for the steam to clear so you do not scorch your tongue. It feels like a roadside secret, yet the dining room buzzes with locals who know.
Hudson’s Seafood House On The Docks – Hilton Head Island, South Carolina
Hudson’s brings shrimp straight from the boats to the fryer, and you can taste that just-caught snap. The basket arrives piping hot, steam curling off the crust as you squeeze a lemon wedge. The batter stays crisp even while the ocean breeze rolls across the dock.
Order a side of hushpuppies and watch pelicans drift past while your plate fogs up. The tartar sauce is tangy and bright, though a splash of vinegar gives it extra pop. You feel like a regular on the first visit, and every bite proves why locals keep coming back.
Page’s Okra Grill – Mt Pleasant, South Carolina
At Page’s, the fried shrimp hit the table so hot you have to wait a beat. The crust shatters in the best way, revealing juicy meat that tastes bright and clean. House sauces lean zesty, and a squeeze of lemon wakes everything up.
Grits or fries, you cannot lose, but the okra fries deserve a nod. The room hums with families and friends, and the servers move with practiced ease. That first bite after the steam clears makes you grin, because it is exactly what you came for.
T W Graham & Co – McClellanville, South Carolina
T W Graham & Co feels like a coastal time capsule, and the shrimp taste like a fresh catch. The batter is barely there, all about crunch and sea sweetness. Your plate fogs instantly, and the hushpuppies arrive with a honeyed, corn-forward aroma.
Dip in cocktail sauce with a horseradish kick, then chase with a sip of sweet tea. The room whispers with small-town stories, and you settle in quick. It is simple, honest frying, the kind that rewards patience while the steam lifts.
Bubba’s Fish Camp & Smokehouse – Myrtle Beach, South Carolina
Bubba’s brings beach energy with a fryer that never sleeps. The shrimp come out smoking hot, crisp jackets clinging tight to sweet meat. You will hear sizzles from the kitchen and know your basket is moments away.
The slaw is creamy with a peppery crunch, and the fries soak up any extra heat. Try the house hot sauce for a smoky note that loves lemon. It is a Myrtle Beach crowd-pleaser, loud in the best way, and perfect after sun and saltwater.
ELA’S on the Water – Hilton Head Island, South Carolina
ELA’S turns a humble basket into something elegant without losing the crunch. The shrimp arrive blazing hot, releasing wisps of steam over the marina view. A delicate batter keeps things crisp while preserving that ocean snap.
Pair with a citrusy cocktail and watch the sky shift colors behind the boats. The sauces are bright and layered, never masking the shrimp. It feels like a date night with comfort food energy, and every bite lands clean and confident.
Red’s Ice House – Mt Pleasant, South Carolina
Red’s is all about Shem Creek energy and baskets that demand napkins. The shrimp pop with a clean fry, and the steam fogs your plate as the boats glide by. A cold beer and lemon wedge make the moment complete.
Hushpuppies arrive with a whisper of onion and a honey drizzle if you ask. The cocktail sauce bites back just enough. Sit outside, let the music and chatter drift, and chase that perfect crisp before it cools.
Lee’s Inlet Kitchen – Murrells Inlet, South Carolina
Lee’s Inlet Kitchen serves a golden standard, the kind families pass down in stories. Shrimp arrive hot and plentiful, steam billowing as butter melts into the sides. The batter is seasoned but restrained, letting that Murrells Inlet freshness lead.
Hushpuppies land with a crisp shell and tender crumb, ideal for dragging through tartar. You can smell the fryer is clean, which keeps the flavor bright. Settle into a booth, breathe in the nostalgia, and dig in before the heat escapes.
The Original Benjamin’s Calabash Seafood – Myrtle Beach, South Carolina
At Benjamin’s, the Calabash style means extra light batter and fast, hot turnover. The shrimp come out in waves, so you always catch them fresh from the fryer. Steam rises in curls as you choose sauces and sides.
Despite the buffet, the flavor stays focused and crisp. A squeeze of lemon and a dunk in cocktail sauce set the pace. It is Myrtle Beach spectacle with real substance, and those tiny, sweet shrimp disappear faster than you planned.
Hyman’s Seafood – Charleston, South Carolina
Hyman’s is a rite of passage, and the shrimp basket earns the hype when it lands hot. The crust is golden and audible, giving way to juicy, briny meat. Tartar sauce runs tangy, and cocktail sauce has that horseradish lift.
While tourists snap photos, you focus on the sizzle and steam. Fries soak up the extra heat, and a pickle slice brightens each bite. It is a Charleston classic for a reason, delivering comfort with a coastal wink and plenty of crunch.
Bowens Island Restaurant – Charleston, South Carolina
Bowens Island feels wild and perfect, perched over the marsh with a fryer that sings. The shrimp arrive blistering hot, steam drifting into the salty air. The batter is whisper thin, giving pure crunch over sweet, delicate meat.
Grab a picnic table and watch egrets hunt while you wait for the plate to cool. Hot sauce and lemon are all you need here. It is a Lowcountry love letter in a paper-lined basket, and you will remember the view with every bite.
Fleet Landing Restaurant & Bar – Charleston, South Carolina
Fleet Landing sets you right on the water with shrimp that taste like the harbor breeze. The plate arrives hot enough to fog up, the crust still singing. A delicate spice blend rides in the batter, never heavy.
Pair with lemony greens or fries, and add a cold lager for balance. The view stretches wide, so you linger between bites. It is polished without losing the coastal soul, and every shrimp breaks clean and juicy.
South End Seafood – Hilton Head Island, South Carolina
South End Seafood keeps things simple and fast, which suits a shrimp basket perfectly. The fryer timing is dialed, so the crust snaps and the interior stays tender. Steam lifts as you open the paper, releasing lemon and pepper aromas.
Add hushpuppies or a baked potato, then lace everything with hot sauce. You taste straightforward freshness, no fuss. It is a grab-and-go vibe with restaurant quality, and that first bite tells you they care about the details.
Sea Captain’s House – Myrtle Beach, South Carolina
Sea Captain’s House serves nostalgia with a seafront view and a basket that arrives blazing. The shrimp carry a clean ocean sweetness under a crisp, golden shell. Lemon brightens, and the slaw cools everything down.
Windows rattle softly with the surf while your plate fogs the glass. The hushpuppies are textbook, slightly sweet and perfectly fried. It is the taste of beach vacations, familiar yet still exciting, especially when the steam is still rising.
Wreck of the Richard & Charlene – Mt Pleasant, South Carolina
The Wreck keeps it unfussy and unforgettable. Shrimp arrive scorching hot, the crackle audible as you lift the first piece. The batter is rugged but not heavy, clinging just enough to protect that sweet meat.
Grab a picnic table by the water and let the breeze cool your plate. A hit of lemon and a dunk in spicy cocktail sauce finish the bite. It is a true Lowcountry hangout, built for friends, laughs, and baskets that disappear fast.
The Crazy Crab Jarvis Creek – Hilton Head Island, South Carolina
Crazy Crab Jarvis Creek does a classic fry with a view that steals the show. The shrimp come out sizzling, steam swirling as you crack open the basket. The crust stays crisp even after a dunk in tangy tartar.
Families spread out on the deck while the marsh glows. Sides are generous, and the hushpuppies hit that soft center perfectly. It feels easygoing and celebratory, the kind of place where seconds are a smart move.
FINS Oyster Bar & Grill – Georgetown, Delaware
FINS might be over the border, but the fried shrimp energy still rides high. The basket flies out hot, with a crisp shell dusted in spice and citrus. Steam rushes up as you open the paper, and it smells like vacation.
Old Bay leans savory, and the tartar sauce carries a dill note. Pair with boardwalk-style fries and a cold beer. It is a quick detour that scratches the craving, delivering heat, crunch, and that satisfying seaside snap.
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