If you’re chasing the best coconut shrimp in Florida, point your GPS to Jupiter and bring an appetite. Little Moir’s Food Shack turns fresh-caught seafood into bold, globally inspired plates that feel both beachy and chef-driven.
The vibe is artsy and laid-back, but the flavors are seriously memorable, with a menu that changes daily. Come early, expect a wait, and know it will be worth every minute.
Coconut Shrimp, The Showstopper
You hear about it before you even park: coconut shrimp worth the drive. At Little Moir’s Food Shack, the crust is shatter-crisp, coconutty, and just sweet enough to highlight the shrimp’s natural snap.
A zippy sauce leans tropical, balancing heat, lime, and a touch of sweetness so every bite stays bright and addictive.
Order a plate to share, then immediately regret sharing. Pair it with a local beer or a crisp white, and let that beachy, bohemian room set the tone.
The portions are generous, the aroma is intoxicating, and the first crunch tells you why locals whisper about this dish.
If you love textures, you’ll fall hard. The shrimp is never greasy, always fresh, and plated with colorful sides that shift with the daily menu.
One tip: ask your server about spice level and sauce options, then settle in for the crowd favorite.
Sweet Potato Crusted Fresh Catch
Locals swear by the sweet potato crust, and you will too. It wraps the day’s fish in a caramelized, lacy jacket that keeps everything moist and flaky.
You get crunch, sweetness, and a savory edge that plays well with the Shack’s bright sauces and seasonal sides.
Because the menu changes daily, the fish might be grouper, snapper, or triple tail. That surprise is part of the fun, and the kitchen nails the cook on each fillet.
Ask for a recommendation and you’ll get honest guidance, plus a pairing suggestion that never feels pushy.
Expect color on the plate: greens, herbs, and maybe a citrusy slaw. Portions are solid, so you can split or lean in solo and leave very happy.
If you like balance, this dish sings with lime, heat, and natural sweetness. It is Florida on a fork, polished but still relaxed.
Daily Changing Menu Magic
Part of the thrill here is not knowing exactly what will be on the board. The team drafts menus twice a day, riffing on fresh fish, farmers’ market produce, and global flavors.
That spontaneity keeps regulars hooked and gives first-timers a mini adventure without pretense.
You might see Korean BBQ bowls at lunch and a Thai-crusted grouper at dinner. Then tomorrow, lionfish or hogfish appears, dressed in something totally new.
If you have allergies, the staff is attentive and happy to guide you through safe and satisfying options.
It is a place to trust your server and embrace the moment. Ask what the kitchen is excited about right now.
If a special sells out, consider it a nudge toward your next favorite plate. You are not just ordering dinner, you’re joining a creative rhythm that makes repeat visits feel essential.
Black Grouper With Thai Crust
When black grouper pops up with a Thai crust, do not hesitate. The spice blend leans aromatic, not overwhelming, letting the fish’s buttery texture shine.
Coconut, lime, and herbs tie everything together with a fragrant finish that reminds you how fun seafood can be.
It is usually paired with vibrant sides that might include coconut rice or greens. The kitchen respects the fish, cooking it just through so it flakes under your fork.
If you like medium heat, mention it, and they will steer the sauce accordingly.
Consider a crisp white wine or a citrusy beer to keep the flavors lifted. This plate captures the Shack’s signature: global accents, fresh fish, generous portions.
You will taste balance in every bite, and probably plan a return visit before you leave. It is that kind of dish.
Kingston Seafood Bowl With Coconut Rice
Caribbean vibes meet Florida freshness in the Kingston seafood bowl. Expect plump seafood, colorful veg, and jerk-kissed flavors stacked over dreamy coconut rice.
It is comforting and lively at once, with heat, sweetness, and citrus playing nicely together.
Portions are serious, so bring a friend or lean into leftovers. The coconut rice is a highlight on its own, fragrant and lightly sticky, catching every sauce.
Ask your server about the seafood mix that day so you know exactly what you are diving into.
If you like to control spice, they are happy to guide you. A squeeze of lime brightens the whole bowl, and a chilled drink keeps the island groove going.
It is a smart order when you want bold flavor without sacrificing freshness, and it travels well if you take some home.
Shack Rice Noodles With Blackened Dolphin
Craving something slurpable with serious flavor? The Shack rice noodles with blackened dolphin deliver.
You get tender noodles, spice-kissed mahi, and crunchy veg, all tied together with a bright, zesty dressing that keeps bites lively to the last strand.
It is generous and balanced, never heavy. The blackening adds smoky heat without burying the fish’s freshness.
If you like extra lime or a bump of spice, just ask; the team is dialed into making sure you get the experience you want.
This dish fits the restaurant’s sweet spot: coastal comfort with global flair. It works at lunch or dinner and makes a great share if you are exploring the menu.
Expect to keep eating after you are full, because it is that satisfying.
Dessert To Save Room For
Save room, especially if you spot upside-down peach cake or tres leches on the board. Desserts here are soulful and homemade, the kind you swear you are too full for until you take one bite.
Whipped cream often tastes freshly made, and the fruit shines.
It is a perfect finale after the Shack’s bold flavors. Nothing feels overly sweet, just thoughtful and balanced.
Ask your server what they are excited about because choices can switch fast as slices disappear.
If you split, you will wish you did not. Coffee or a nightcap pairs well, and you will linger a bit longer in that cozy, artsy room.
Dessert feels like a love letter to the menu’s creativity, closing your meal on a high note without pretension.
Raspberry KeyLime Pie
This is the dessert that sneaks up on you after all the seafood glory. Tart key lime custard gets a bright raspberry ribbon, so each forkful hits sweet, sour, and sunlit Florida freshness.
The graham crust is buttery and just salty enough, with toasted coconut confetti whispering back to the shrimp.
You crack the crust, feel that creamy cool center, then catch a pop of berry. Lime zest perfumes the air, and a drizzle of raspberry coulis paints the plate.
It is refreshing, not heavy, perfect after heat and spice.
Order early, because slices vanish fast. Share if you must, but you will regret it.
This pie seals the night.
Tile Fish
The tilefish comes in glistening and just-caught sweet, with a sear that clicks like a good hi-hat. You get buttery flakes under a lemon-chili glaze that nudges without bulldozing.
A tumble of charred corn, mango, and herbs brings sunshine and crunch, the kind you keep chasing with your fork.
There’s balance everywhere you look, from faint smoke to bright lime, with a little heat landing late. You taste the ocean, then citrus, then clean richness that leaves room for another bite.
If coconut shrimp is the headline, this is the track you replay on the drive home.
Pro Tips: Waitlist, Timing, And Vibe
This is a beloved spot with a serious following, so plan ahead. Join the online waitlist before you leave, and arrive early if you can.
The room is small, the energy is high, and the food is worth the wait, especially on Thursdays through Saturdays.
Once seated, trust your server and ask what is moving fast. Specials can sell out, and backup options are just as strong.
Prices reflect quality and portion size, so expect value in flavor and freshness rather than white-tablecloth vibes.
The setting is strip-mall casual with artsy charm and stickers everywhere. It feels like a neighborhood hangout where travelers fit right in.
Take a breath, sip something cold, and let the menu surprise you. You will understand why locals call this place a must.
Our Location
You will find the shack tucked inside a laid back plaza in Jupiter, just a quick hop from A1A and the beach. Look for the surfy signage and the line that forms before dinner, especially on weekends.
Parking is straightforward, but patience helps during peak hours, when buzz builds and aromas drift.
Plug it into your map, then plan a little buffer for traffic over the bridge at sunset. If the waitlist grows, stroll the plaza, sip something cold, and keep your appetite ready.
When your name gets called, you will slide into that lively room and know the drive was right.