Shrimp Cook-Off, Restaurants

RESTAURANTS
Restaurants participating in the 27th Annual Shrimp Cook-Off and Seafood Festival will prepare cook-off sized shrimp samples. They may also offer seafood samples that can be offered for curbside pickup or dine-in enjoyment. The expansion of the schedule allows ample time to take advantage of the $5 (tax included) sample offerings during the participating restaurant’s open hours. The Cook-off is self-guided and diners can schedule stops at their leisure.

BALLOT CARD

MAP WITH PARTICIPATING RESTAURANTS
Google map with participating restaurants: https://bit.ly/shrimp-map

SHRIMP COOK-OFF INFO

CONTACT INFO FOR RESTAURANTS

Daddy’s Seafood & Cajun Kitchen
1808 Padre Blvd.
South Padre Island
http://daddysrestaurant.com/
(956)761-1975

Dirty Al’s
33396 State Park Rd. 100
South Padre Island
https://dirtyalspi.com/
(956)761-4901

Dirty Al’s at Pelican Station
201 S. Garcia St.
Port Isabel
https://pelicanstation.co/
(956)943-3344

Doubleday’s Sports Bar & Grill
402 Highway 100
Port Isabel
www.doubledaysportsbargrill.com
(956)943-4992

Into the Blue
313 E. Queen Isabella Blvd.
Port Isabel
https://portisabelseafood.com/
(956) 524-8044

Josephine’s Kitchen
3409 Padre Blvd.
South Padre Island
https://josephineskitchenspi.com
(956)299-4910

Liam’s Steakhouse and Oyster Bar
202 W. Tarpon St.
South Padre Island
https://liamssteakhouse.com/
(956)772-4700

Pirates Landing Restaurant
110 N. Garcia St.
Port Isabel
https://www.pirateslandingrestaurant.com/
(956)943-3363


Senor Donkey
4215 Padre Blvd.
South Padre Island
https://senordonkey.com
(956)761-4843

Port Isabel Chamber of Commerce

The Shrimp Cook-Off and Seafood Festival is hosted by the Port Isabel Chamber of Commerce. For more information on being a sponsor or a participating restaurant, call 956-943-2262 or email director@portisabel.org.

Contestant Entry Rules: http://portisabel-texas.com/blog/wp-content/uploads/2020/10/Contestant-Entry-Rules-2020.pdf

Contestant Entry Form: http://portisabel-texas.com/blog/wp-content/uploads/2020/10/Contestant-Entry-Form-2020.pdf