Fort Myers Beach has a working waterfront that many visitors drive right past on their way to the sand. Behind the bridge on San Carlos Island sits one of the busiest shrimp ports on the Gulf Coast, home to the famous pink shrimp that locals call pink gold.
Boats head out for weeks at a time and come back loaded with shrimp that end up in markets and on plates just minutes from the docks. Here are seven reasons the shrimp scene here is worth slowing down for, from the boats themselves to the best ways to cook what you bring home.
1. The Working Shrimp Fleet on San Carlos Island
Look up as you cross the Matanzas Pass Bridge and you can spot the tall outrigger arms of shrimp trawlers lined along San Carlos Island. That view is the heart of the story.
San Carlos Island has long been one of Florida’s main shrimping ports, with a fleet that works the Gulf for pink shrimp. Many boats stay out for extended trips before returning to unload.
The docks are working docks, so this is not a theme park setup. I like it for exactly that reason, since you are seeing a real industry that has shaped this stretch of coast for generations.
Bring a camera, stay out of the way of crews, and enjoy one of the most authentic views in Lee County.
2. Pink Gold: The Gulf Pink Shrimp
Pink shrimp earned the nickname pink gold for a reason. They are a big part of what made Fort Myers Beach a shrimping town in the first place.
Gulf pink shrimp are known for a mild, slightly sweet flavor and a firm texture. Much of the catch comes from waters off southwest Florida, including the Tortugas grounds to the south.
Buying shrimp close to where it is landed means you know where your dinner came from. That matters, since a lot of shrimp sold in the United States is imported.
Ask the counter for wild-caught Gulf shrimp and check the label. Sizes are listed by count per pound, so a lower number means bigger shrimp.
3. Buying Straight From the Docks
Half the fun is walking out with a cooler full of shrimp that was on a boat not long ago. Several seafood markets around San Carlos Island sell local catch directly to the public.
Inventory depends on what the boats bring in, so call ahead before making the trip. Selection can change from day to day.
Pack a cooler with ice in the car. Shrimp keeps best when it stays cold the whole ride back to your rental or home.
I would save this stop for the last day of a beach trip, so the shrimp goes straight onto the grill instead of sitting around.
4. Dockside Restaurants With Boat Views
Eating shrimp while looking at the boats that caught it is a pretty good deal. Fort Myers Beach and San Carlos Island have waterfront spots where that is exactly the setup.
Menus usually lean on classics like fried shrimp baskets, peel and eat shrimp, and shrimp tacos. Because hours and menus shifted for many businesses after Hurricane Ian in 2022, checking online before you go is a smart move.
Go for lunch if you want the boats in daylight. Evenings bring sunset crowds, so plan on a wait during peak season.
5. Peel and Eat Shrimp
Nobody stays clean eating peel and eat shrimp, and that is half the charm. It is the simplest way to taste good Gulf shrimp.
The shrimp are steamed or boiled in the shell, often with seasoning like Old Bay, then served chilled or warm. You peel them yourself and dip them in cocktail sauce or butter.
Cooking shrimp in the shell helps keep it from drying out. That is why this dish shows up on so many coastal menus.
Grab extra napkins.
6. The Fort Myers Beach Shrimp Festival
A town that loves shrimp this much was bound to throw it a party. The Fort Myers Beach Shrimp Festival has been a local tradition for decades, honoring the shrimping industry.
The event is organized by the Fort Myers Beach Lions Club and has traditionally featured a parade, food vendors, and plenty of shrimp. It has typically been held in early spring.
Dates and plans can change year to year, especially as the island rebuilds. Check the Lions Club announcements before booking a trip around it.
7. Cooking Your Catch at Home
Fresh shrimp needs very little help. Overcooking is the most common mistake.
Shrimp cook fast, usually just a couple of minutes per side on a hot grill or pan. They are done when they turn pink and curl into a loose C shape.
Garlic butter, lemon, and a pinch of salt are plenty for good Gulf shrimp. Skewers make grilling easier and keep small ones from slipping through the grates.
Leftover shells can go into a quick stock for rice or soup. It is a nice way to use every bit of a dockside haul.
Once you taste shrimp this fresh, the bag in the freezer aisle gets harder to go back to, and that is exactly why people keep stopping at these docks.
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