With a gorgeous harbor view, spacious seating on the patio, comfortable inside booths, and seafood entrees that live up to the name “killer,” Marina Del Rey’s Killer Shrimp is a delight.
Best known for their spicy peal n’ eat shrimp, there’s plenty more on the menu to feast on.
We started with a crisp SLO Brew IPA and a classic cocktail, Pieces of Eight. A revamp of a classic Tiki drink from the 60s that originated in MDR, the flavor-rich mix of housemade passion fruit syrup, fresh pineapple and lime, and Cruzan rum was served in a super fun Tiki glass and garnished with a pineapple leaf.
Appetizers made a perfect start for our meal. The shrimp cocktail was more than ample to share, with tail-on large shrimp ringing the serving and a mix of the same fresh and delicious shrimp chopped with cucumber heaped inside the bowl. The sauce was zesty without being spicy or overwhelming the flavor of the shrimp.
We also tried the Ahi Tuna Poke Tacos. Again, the freshness of the poke was terrific, and the crisp, puffy, house-made taco shells nicely contrasted with the silky fish. The tacos were topped with a creamy avocado mousse in an artful presentation.
As entrees, we enjoyed two very different selections. The Killer Paella was a rich and satisfying dish with a hint of the exotic. Saffron rice, andouille sausage, chicken, clams, mussels, calamari, and shrimp were bathed in a spicy flavor that accentuated the more delicate saffron. The Blackened Salmon Filet was tender and moist, an ample filet crisp with seasoning that enhanced but did not overwhelm the fish. The filet was centered over a puree of maple-scented brown butter sweet potatoes and wilted spinach that made a pretty magical combination.
The menu also features sandwiches and bowls – the lobster roll served at the next table looked pretty wonderful. Meat dishes such a filet mignon, and pasta choices like lobster ravioli, rounded out a menu that was full of pescatarian choices that encouraged us to plan a return for a taste – perhaps jumbo coconut crusted shrimp or the Fisherman’s Stew in a spiced tomato sauce.
And naturally, the restaurant’s signature peel n’ eat shrimp is available in a zesty, spicy simmer in a variety of permutations that include the original, a shelled choice, with pasta, and a mix of shrimp, lobster, and crab with sweet corn.
A variety of tasty sides also are offered, from a “loaded” baked potato to fries, broccoli, and asparagus.
Desserts – which we were too full to sample – include a sweet potato pecan pie and a Guiness Chocolate Bread Pudding, as well as giant, warm, fresh-baked chocolate chip cookies or brownies.
And for those of you hankering for delicious fish 24/7, the adjoining Killer Shrimp Cafe can provide just that, and is even open on Christmas.
In short: Killer Shrimp isn’t all about spicy shrimp, although that’s pretty terrific, too. It’s about beautiful seafood served with a “killer” marina view, friendly and knowledgeable service, and best of all – a wide variety of entrees with choices sure to please any palette. Keep it casual or make it elegant, seafood here is quite a “catch.”
- Genie Davis; tasting/dining room photos: Genie Davis; additional photos: courtesy of Killer Shrimp
