Killer Shrimp is offering a killer menu during their Seafood Festival. As if the main menu wasn’t big enough they’ve decided to push the envelope, ride the wave, color outside the lines, and create even more dishes to tease the masses. Ok. Sounds fair and delicious.
Check out some of the Killer Shrimp Seafood Festival menu items. I tasted a few for you to give you a head start. #Teamplayer. If you’d like a chance to win $100 all you have to do is take a picture of your favorite item from the Seafood Festival menu and post it on instagram using the hashtag #KillerShrimp. The Seafood Festival menu is only available until the 15th. The most popular Seafood Festival item will more than likely be added to the main menu. Go eat!
Ahi Tuna Poke Tacos
Ahi and guac served in crispy wonton wraps (wonton wraps made to look like taco shells mind you…genius btw).
The flaky wonton wraps were so light and really let tuna be the star.
Lobster and Shrimp Enchiladas
One of my favorites. Inside these beautiful tortillas is lobster and shrimp. Covering these beautiful tortillas is a cilantro cream sauce. I really hope this one makes it to the big menu.
Seared Ahi Tuna Szechuan
Sliced rare ahi tuna, grilled asparagus, ginger rice and Szechuan sauce. I was waiting for my mouth to go numb but it didn’t. Thank god!
Seafood Pasta Marinara
Mussels, clams, snow crab, shrimp and salmon over spaghetti.
Besides wanting a dozen more clams & mussels (without shells) this dish was pretty tasty. Total comfort food.
Fried Fish Sliders
Beer battered Atlantic cod topped with lettuce, tomato and lemon aioli.
Killer Crab Claws
Suck and Pull!!! 😂 Owner Brett Doherty showed us how to properly eat the Killer Crab Claws. Another succulent dish on the Seafood Festival menu.
A little history about Killer Shrimp. They started their journey offering just one dish. The Killer Shrimp Original. It comes with a basket of plain ole french bread slices. I asked owner Brett Doherty about the bread and he said the bread was made to be a spoon and that’s it. It’s only purpose is to be dunked in the sauce of the Killer Shrimp Original. It sucks up all the beautiful rich spices and doesn’t compete with the flavors in the bowl.
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The dish that started it all. The Killer Shrimp "Original." 10 hours of simmered goodness. I asked owner Brett Doherty what the story was with the plain french bread slices that come with and he said the only purpose of the bread is to be a spoon. It's to be dunked in the sauce to suck up all the beautifully delicious rich spices. It's plain so it doesn't compete with the flavors in the bowl. Nobody puts "Original" in the corner. @killershrimp. More on www.lawonders.net . . . #killershrimp #marinadelrey #seafoodfestival #shrimp #seafood
The menu at Killer Shrimp is big but it’s not just seafood. A MUST TRY!! the Grilled hanger steak. Bone marrow griddle cake, spinach, roasted shallots and a smoked bacon bordelaise. ME = #meatlover for life!
The only thing that would have made this dish better is if it was paired with a shot of aromatic whisky.
Oh la la come to mama Betsy.