13 Must-Try South Carolina Seafood Dishes That Locals Claim Outshine The Beach Views

When I first visited Charleston last summer, I expected to be wowed by the Atlantic shoreline and historic architecture.
Instead, my most vivid memories revolve around the incredible seafood that had my taste buds doing a happy dance.
South Carolina’s coastal cuisine combines fresh-caught treasures with Gullah-Geechee influences and Lowcountry traditions.
These 13 seafood dishes aren’t just meals – they’re experiences that locals proudly claim steal the spotlight from even the most stunning beach sunsets.
1. Shrimp and Grits: The Lowcountry Legend

Nothing says “good morning, y’all” like a steaming bowl of creamy stone-ground grits topped with plump local shrimp.
Originally a simple fisherman’s breakfast, this dish has evolved into South Carolina’s culinary calling card.
The secret lies in the dance between velvety grits and fresh-off-the-boat shrimp, often enhanced with bacon, garlic, and a splash of lemon.
Some chefs add a kick of hot sauce or cheese, but purists swear the simplest versions showcase the sweetness of Carolina shrimp best.
2. Lowcountry Boil: The Social Seafood Celebration

Gather ’round, folks! This communal feast (sometimes called Frogmore Stew, though there’s no frog in sight) typically lands right on newspaper-covered tables for everyone to dig in with their hands.
Corn, potatoes, sausage, and shrimp mingle in a seasoned broth until perfectly tender.
The magic happens when everything gets dumped ceremoniously onto the table, seasoned with Old Bay and accompanied by cold beer.
Beach gatherings in South Carolina aren’t complete without this messy, delicious tradition that brings people together elbow-to-elbow.
3. She-Crab Soup: The Elegant Coastal Classic

Royal roots run deep in this velvety bisque – legend claims it was created for President William Howard Taft during a Charleston visit.
Female crabs (hence “she-crab”) provide the delicate meat and precious roe that gives this soup its distinctive orange hue.
Cream, sherry, and subtle spices transform humble crab into liquid luxury. A proper bowl comes garnished with additional crab roe and a splash of sherry drizzled tableside.
Charleston’s finest restaurants compete for soup supremacy, each guarding their recipe secrets while claiming authenticity.
4. Fried Oysters: The Crispy Coastal Treasures

Biting through that perfect cornmeal crust to reach the briny, tender oyster inside is practically a religious experience for Carolina seafood lovers.
Local oysters, harvested from the state’s salt marshes, possess a distinctive sweetness that’s amplified by a quick dip in hot oil.
Mom-and-pop seafood shacks along Highway 17 often serve these golden nuggets piled high in cardboard boats with lemon wedges and homemade cocktail sauce.
The contrast between crunchy exterior and silky interior creates textural magic that keeps locals coming back generation after generation.
5. Crab Cakes: The Blue Crab Showcase

“My grandma would disown me if I used too much filler,” a Charleston chef once told me about his award-winning crab cakes.
South Carolina’s version celebrates sweet blue crab meat with minimal interference – just enough binder to hold things together.
Pan-fried until golden, these delicate patties often come dressed with remoulade or aioli made with local ingredients. The best versions contain visible lumps of crab and herbs plucked from coastal gardens.
Barrier island restaurants compete fiercely for the title of best crab cake, with locals debating proper preparation with religious fervor.
6. Frogmore Stew: The One-Pot Wonder

First things first – no frogs were harmed in the making of this iconic dish! Named after a tiny Lowcountry community on St. Helena Island, this one-pot seafood boil represents South Carolina’s melting pot heritage.
Shrimp, corn, sausage, and potatoes simmer together in a spicy broth, absorbing each other’s flavors.
Unlike Louisiana’s seafood boils, Frogmore Stew typically skips the crawfish in favor of abundant local shrimp.
Family reunions and church gatherings often feature massive pots of this communal meal, bringing together multiple generations around newspaper-covered tables.
7. Blackened Catfish: The Inland Favorite with Coastal Flair

Riverbed to dinner plate – South Carolina’s freshwater catfish gets the Cajun treatment that’ll make your taste buds stand at attention!
A cast-iron skillet heated to near-volcanic temperatures creates that signature char on spice-crusted fillets while keeping the interior moist.
Local chefs often serve this inland treasure alongside coastal accompaniments like Carolina Gold rice and collard greens.
The spice blend varies from kitchen to kitchen, with each cook claiming their grandmother’s recipe as the definitive version.
Once considered humble fare, blackened catfish now appears on upscale menus throughout the Palmetto State.
8. Oyster Roast: The Backyard Social Tradition

Steam billows dramatically as burlap-covered clusters of oysters roast over an open fire – this isn’t just dinner, it’s South Carolina’s favorite winter social event!
Locals gather around makeshift tables with oyster knives and gloves, ready to pry open nature’s perfect appetizer.
The ritual is simple: grab, shuck, add hot sauce or mignonette, slurp, repeat. Conversations flow as easily as the cold beer that traditionally accompanies these briny treasures.
Between November and April, weekend oyster roasts bring communities together in backyards and beachfronts throughout the coast.
9. Grilled Mahi-Mahi: The Beachside Catch

Locally known as dolphin (though unrelated to the mammal), this firm-fleshed fish transforms into something magical when kissed by charcoal flames.
Its meaty texture stands up beautifully to bold Lowcountry seasonings without getting lost in the flavor shuffle.
Beachfront restaurants often serve grilled mahi-mahi with tropical fruit salsas that complement its natural sweetness.
The distinctive flavor profile – somewhere between swordfish and tuna – makes it a favorite among seafood enthusiasts who appreciate substance with their supper.
Fishing boats unloading their daily catch draw crowds hoping to claim fresh mahi for evening grills.
10. Seafood Gumbo: The Creole-Carolina Fusion

South Carolina’s version of this Creole classic comes with a distinctly local accent!
Dark roux forms the foundation, but Carolina shrimp, blue crab, and sometimes oysters replace the traditional Louisiana crawfish.
Rice harvested from historic Carolina plantations soaks up the rich, spicy broth. Many local cooks add okra grown in their own gardens as both thickener and flavor enhancer.
Families guard their gumbo recipes jealously, passing down handwritten cards with splatter marks and margin notes documenting generations of delicious refinements to this adopted coastal favorite.
11. Steamed Blue Crab: The Hands-On Delicacy

Newspaper-covered tables, wooden mallets, and twisted metal picks signal one thing in South Carolina – it’s crab-crackin’ time!
The Atlantic blue crab, steamed with Old Bay seasoning until bright red, delivers sweet meat that rewards patient eaters.
Locals teach visitors the art of extraction – how to crack the shell just so, where to find the prized “backfin lump” meat, and why experienced crab pickers always save the claws for last.
Melted butter and vinegar serve as simple dipping sauces that enhance without overwhelming. Summer crab feasts often stretch for hours as conversation flows between triumphant meat discoveries.
12. Flounder Sandwich: The Lunchtime Favorite

“Fresh off the boat” isn’t just a saying when it comes to South Carolina’s beloved flounder sandwiches – it’s a promise!
This flatfish, prized for its delicate flavor, gets a light breading before being fried to golden perfection and tucked into a soft roll.
Tartar sauce made with local pickles provides tangy contrast, while crisp lettuce adds necessary crunch.
Casual seafood shacks along the Grand Strand serve these sandwiches in plastic baskets with a pile of fries and mandatory lemon wedge.
Lunchtime lines form quickly when word spreads that the morning’s catch has hit the fryer.
13. Shrimp Burger: The Coastal Patty Alternative

Forget beef – coastal Carolina locals have been chopping fresh shrimp into patties since long before gourmet seafood burgers became trendy!
These hand-formed patties combine chopped local shrimp with just enough binding ingredients to hold together on the grill or in the fryer.
The Beaufort-style version keeps seasonings minimal to showcase the natural sweetness of Carolina shrimp.
Served on a toasted bun with lettuce, tomato and remoulade sauce, this burger provides a uniquely regional take on handheld comfort food.
Roadside seafood stands compete for shrimp burger supremacy, each claiming the perfect shrimp-to-binder ratio.