Though Americans’ economic concerns are driving many consumers to make more meals at home, U.S. restaurants are still banking on seafood for growth, and several seafood restaurant chains are expanding throughout the country as a result.
The prevalence of shellfish grew 3 percent on U.S. menus year over year in 2024, driven mainly by strong growth from shrimp, according to market research firm Circana. Servings of “other seafood” rose 1 percent due to strong growth from calamari, but fish dishes fell 3 percent during the year.
Banking on the categories that showed growth last year, U.S. restaurants are featuring shrimp, lobster, and many other seafood species on their spring menus this year.
Baton Rouge, Louisiana, U.S.A.-based Off The Hook, which operates eight restaurants across the state, is featuring wild Gulf shrimp paired with Tabasco sauce on its spring menu.
Through 2 June, the chain’s eateries are offering Pepper Jelly Hook Salad – which includes Gulf shrimp tossed in Tabasco pepper jelly sauce – and a Pepper Jelly Shrimp Wrap – a sweet and savory wrap with lettuce, tomatoes, bacon, chipotle sauce, and Gulf shrimp glazed in the Tabasco pepper jelly sauce in a soft tortilla.
“We’re proud to work with another beloved Louisiana brand to bring something truly unique to our guests. Partnering with Tabasco allows us to highlight the kind of flavor our guests love – bold, balanced, and rooted in the Bayou,” Off the Hook Restaurants CEO Paxton Moreaux said in a press release.
On 10 May, which is National Shrimp Day in the U.S., Off the Hook is also offering USD 5.99 (EUR 5.30) shrimp platters.
Meanwhile, Winston-Salem, North Carolina, U.S.A.-based East Coast Wings and Grill, which operates 35 restaurants across the Eastern U.S., is featuring Spicy Peach Shrimp Tacos as part of its Sweet Heat Wave limited-time menu.
Orlando, Florida, U.S.A.-based Lime Fresh Mexican Grill – with 10 restaurants across the state – is featuring Mahi Tacos as part of a brand revamp titled “The Zest Is Yet to Come,” as the company introduces “innovative takes on Mexican street food, blending vibrant flavors with unexpected twists.”
Dallas, Texas, U.S.A.-based Brazilian steakhouse Fogo de Chão, which has over 60 locations around the globe, debuted “indulgent seafood and premium enhancements” to its signature Brazilian churrasco experience, which include Butter-Bathed Lobster Tail, All Jumbo Lump Crab Cake, Roasted Bone Marrow, and Black Truffle Butter. The “indulgent seafood” menu also includes the shareable sides Lobster Mashed Potatoes and Oscar Crab Asparagus.
In addition to menu expansions, seafood restaurant chains are looking to expand across the U.S.
Irvine, California, U.S.A.-based Pokeworks, which has 70 locations in 20 U.S. states, is adding new locations in Texas and is making a “strong push” for franchise growth in the state, the company said in a press release.
The brand will open its latest restaurant in Mission, Texas, in partnership with a multi-unit franchisee who has also signed an additional agreement for another location in South McAllen, further strengthening Pokeworks’ current presence of 23 locations in the state.
Pokeworks is also focused on expanding its franchise presence in Dallas, Austin, and Houston.
“We are committed to expanding in key Texas markets with the right franchise partners,” Pokeworks Co-Founder and Chief Development Officer Peter Yang said.
Port Allen, Louisiana, U.S.A.-based Cork’s Cajun Fried Fish and Shrimp is also targeting Texas for franchise growth. The restaurant company offers a “quick-serve model that delivers Bayou-inspired cuisine at drive-thru speed,” the company said.
“We are here to fill a gap in the market for authentic Cajun fare served with unparalleled quality, efficiency, and value. Not only are we one of the few fast-casual models in the U.S. that specializes in Cajun flavors, our franchise partners have the chance to bring more convenience to their customers with a drive-thru model that our fans love,” Cork’s Co-Founder Paul Mladenka said.
The brand is targeting initial franchise growth in Texas but is eying expansion to other U.S. cities.
“Our goal is to get this concept into parts of the country that truly lack authentic Cajun cuisine; almost any market in the U.S. would love our menu,” Mladenka said.
