Dixie Crossroads

All-You-Can-Eat | Seafood
Memorable
One of the best
Save

Rock shrimp once were considered trash. If a fisherman went trawling in the deep waters of the Atlantic for easy-to-peel white shrimp but decked a thousand pounds of tough-hulled rock shrimp instead, he heaved the hard-heads back into the drink and cursed his bad luck. Today, sitting at the tables of the Dixie Crossroads restaurant, seafood lovers are delighted when waitresses bring forth rock shrimp by the dozens – split apart for easy pickin’ and broiled to pearly pinkness. The formerly worthless crustaceans have become a delicacy.

The place that transformed the rock shrimp from junk to jewel is Dixie Crossroads, whose founder, Rodney Thompson, devised a method to transform the hard-shelled critter into easy eating. His daughter, Laurilee, suggested he split the shrimp, butter them, then put them under a broiler. The results were delicious enough to inspire Thompson to create a machine that split and cleaned them in a trice, making them easier to eat than just about any other shellfish.

Available by the dozen ($13.99) or on an all-you-can-eat plan ($39.99), rock shrimp arrive marshaled in rows, splayed open and waiting to be plucked from their shells. Size varies with the season, which starts in July and runs through March. At their smallest, each one is scarcely over an inch long – a delicate, bite-sized morsel. At the peak of the season, late winter, they are as plump and luscious as lobster. Drawn butter is provided for dunking, but here is an instance where it seems like gilt for the lily, for there is hardly any seafood more inherently buttery than these glistening creatures.

Remember how good these shrimp are when you are presented with a basket of sugar-dusted corn fritters at the beginning of the meal. It’s all too easy to overindulge, and if you eat them all the waitress will bring more. Beware: they will steal your appetite. By the way, the menu is replete with other seafood, including wild ocean shrimp in various sizes, fried coconut or bacon shrimp, scallops, catfish, salmon, and mullet.

Dixie Crossroads is extremely popular. Expect to wait for a table at mealtime.

** Photos courtesy of The Travelin’ Man.

What to Eat
Dixie Crossroads, Rock Shrimp (12)
Rock Shrimp (12)
Must-Try
Rock Shrimp: the food that put Dixie Crossroads on the map.
Dixie Crossroads, Corn Fritters
Corn Fritters
Must-Try
Bet you can't eat just one. But I do recommend limiting yourself to one plateful of these creamy-crunchy sweet corn fritters.
Dixie Crossroads, Shrimp Soup
Shrimp Soup
Must-Try
Shrimp soup
Mullet
Must-Try
Medium Shrimp (12)
Dixie Crossroads, Cape Canaveral Platter
Cape Canaveral Platter
Cape Canaveral Platter (Rock Shrimp, Regular Shrimp, Scallops) + Maine Lobster
Directions and Hours
closed now
Sunday11am - 9pm
Monday11am - 9pm
Tuesday11am - 9pm
Wednesday11am - 9pm
Thursday11am - 9pm
Friday11am - 10pm
Saturday11am - 10pm
Roadtrips
This restaurant is featured in the following eating tours.
4 stops | 270 MILES | 4 hr 27 min

From Orlando and Winter Park down the east coast of Florida to Miami is a journey of never-ending adventure. Here you encounter brilliant sunshine, exotic wildlife, and bright urban energy, as well as an array of spectacular seafood, Latin-spiced specialties, and farm-fresh fruit. Must-eats include rock shrimp, El Cubanos, porky chicharones, and spectacular grilled cheese…

Information
Price
$$
Seasons
Open Year Round
Meals Served
Lunch, Dinner
Credit Cards Accepted
Yes
Alcohol Served
Yes
Outdoor Seating
No
Website

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