Locals refer to it as pink gold. I just call it plain delish. Wild Gulf shrimp is truly something else. Unparalleled to any other kind of shrimp I’ve ever tasted. Plump, slightly sweet and juicy. Found on virtually every menu, Gulf shrimp is an integral part of the culture in The Beaches of Fort Myers & Sanibel. In fact, the shrimp industry is second only to tourism in the region. It’s hard work (some shrimpers can go offshore up to a month at a time) and competition is tough (low-priced Asian shrimp and farm-raised product are more abundant and affordable), but the fresh catch is well-worth it in my opinion: a distinct flavour profile that really can’t be duplicated. Something I became slightly obsessed with on a recent trip. Confession: I ordered a shrimp dish every chance I got (call it my Forrest Gump mission) and am excited to share my fave finds…
Sweet Fire Shrimp at Bayfront Bistro ($11) – Served in a crispy wonton bowl, the fresh Gulf shrimp are tossed in a spicy aioli sauce. This dish had just the right amount of spice and great texture. I also loved the presentation! Beyond the fresh seafood and delish cocktails, Bayfront Bistro has a fantastic patio so expect epic sunsets over the marina as you dine on the waterfront.
Coconut Shrimp at Keylime Bistro ($15) – Six, large shrimp are battered, deep fried and served with a marmalade, horseradish & keylime cocktail sauce. I’m addicted to coconut shrimp so this dish really hit the spot when we feasted at the Captiva Island gem. It’s a great place to gather with your friends/fam, sip keylime margaritas and take in the live musical performances on the patio.
Gulf Shrimp In The Shell at Cabbage Key Inn and Restaurant ($15.95) – You can choose to devour these beauts hot or cold. Served with a flavourful cocktail sauce, the 1/2 lb of sweet, plump goodness is a tasty way to kick off any meal. But there’s so much more to this resto than the fresh Gulf shrimp. Perched on a private island, its walls are covered with autographed dollar bills from people who’ve visited in the past (including Jimmy Buffet, Julia Roberts, President Jimmy Carter and John F. Kennedy Jr.!) The best part? Every year approximately $15,000 manages to peel off the walls so the owners donate it to local charities!
Crazy Calamari ‘N Shrimp at Nervous Nellie’s ($12.99) – There’s a lot happening in this dish — from the lightly fried shrimp and calamari to the banana peppers, pickled jalapeños and red cherry peppers. All drizzled with a balsamic reduction, it’s basically a party in your mouth. But if you like your shrimp sans batter, these guys also claim to make the world’s largest shrimp and lobster cocktail (a full pound of lightly steamed and chilled shrimp comes with the dish). In fact, the entire menu has a “go big or go home” kinda feel — including the 60 oz cocktails!
Shrimp Po Boy at George & Wendy’s Sanibel Seafood Grille ($15) – Grilled, blackened or fried: you decide! I had blackened shrimp topped with tomato, lettuce, onion and red pepper aioli. Served on a hoagie roll, it’s a mighty fine sandwich on Sanibel Island. These guys focus on fresh, local and fun food. Oh, and the restaurant is also an art gallery and offers lots of live entertainment!
Creole Shrimp & Grits at Parrot Key Caribbean Grill ($22.95) – It seems everyone is in love with this restaurant. And I can see why. Not only has it been voted best waterfront dining for over a decade, the Caribbean-inspired cuisine is on point. Their menu is packed with local seafood and flavours that will put a smile on your face. The Creole-spiced shrimp I ordered was tossed with Andouille sausage, garlic, fresh tomatoes, green onions and a spicy cream sauce. Served over stone ground grits, it was perfectly cooked and spiced. A memorable dish that I’d go back for time and time again.
Have a favourite shrimp dish in the county? Share in the comments below — my Forrest Gump mission continues…
The meals listed above were complimentary as part of a press trip to The Beaches of Fort Myers & Sanibel. As always, all reviews and opinions are entirely my own.
No Comments