About this business

  • Cuisine
    Seafood, American, Cajun, Creole
  • Website
    shrimpandco.com
  • Price
    $$$$$
  • Hours
    Sun Closed
    Mon-Sat 11:30 AM - 9:00 PM
  • Cuisine
    Seafood, American, Cajun, Creole
  • Show More
  • Parking
    Street
  • Delivery
    No
  • Takeout
    Yes
  • Show Less

Tips

250

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Sandra P.
Verified
Report | a year ago
Awesome seafood!!!
EDSON
Verified
Report | a year ago
food is good but service was subpar
Jessica J.
Verified
Report | 2 years ago
Great place.....we will be coming back!
Sandy M.
Verified
Report | 2 years ago
enjoyed a nice dinner and good service.
Judy A.
Verified
Report | 2 years ago
pleasantly surprised; great food and service.
Lee
Verified
Report | 2 years ago
wish it was bigger
yvonne
Verified
Report | 2 years ago
didn't like the hush puppies, too overdone.
Roy F.
Verified
Report | 2 years ago
Great food, laid back atmosphere, good people
Keith R.
Verified
Report | 2 years ago
Fresh sea food thus great taste
Jason E.
Verified
Report | 2 years ago
Loved the food. My only complaint is that the lobster fondue appetizer thing tasted slightly frozen previously..
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From Our Editors

Chef Rafael Rosario grew up in Puerto Rico, where he developed a taste for fresh seafood and Caribbean flavors. A brief stint in New Orleans added Cajun spices to his culinary repertoire, ultimately inspiring him to create Shrimp & Co. Restaurant’s eclectic mix of island- and creole-inspired cuisine.

Opened in July 2009, Shrimp & Co. offers an extensive menu of crispy fried fish, bayou oysters, and steam pots brimming with whole crawfish, blue crabs, or toy steam engines trying to refuel. Chef Rosario and his wife share a keen dislike for frozen, run-of-the-mill foods—they continually seek out unusual recipes and visit local markets each day to purchase fresh grouper, mahi-mahi, oysters, and gulf shrimp as well as Plant City produce. Their attention to fresh and creative flavor pairings hasn’t gone unnoticed: a Creative Loafing review touts the eatery for its “incredible blackened seafood” and “imaginative spiced ceviche.”

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