The Ice House in Murrells Inlet: Burgers, Shrimp, and a Lowcountry Institution

A casual seafood spot where burgers share the menu with fresh catch

The Ice House in Murrells Inlet is a working seafood restaurant built into an actual ice manufacturing plant—the kind of place where you can watch shrimp boats unload their catch while you eat. The menu centers on fresh local seafood, but the burgers are substantial enough to draw people who came for the water views and stayed for the food. It's the kind of casual, no-frills spot where families, fishermen, and tourists sit at picnic tables and don't worry about dress codes.

The restaurant operates as both a retail seafood market and a dining room, so you can buy flounder or shrimp to take home or sit down and have someone cook it for you. The building itself—weathered wood, industrial bones, the smell of salt water—is part of what you're paying for. It's not a polished dining experience; it's a working waterfront experience that happens to serve food.

Key Takeaways

• The Ice House serves burgers, fresh seafood, and casual fare at picnic tables overlooking Murrells Inlet, with the option to buy raw seafood from the market counter.
• The restaurant is housed in a functioning ice plant, so the setting itself—working boats, industrial equipment, salt air—is part of the draw.
• Expect casual dress, outdoor seating, and a working-waterfront atmosphere rather than table service or reservations.
• The menu changes based on what the local boats bring in, so fresh catch availability varies by season and by day.

What to order and what to expect

The burgers are straightforward—beef patty, standard toppings, nothing trendy—and they're sized to satisfy. They come with fries and cost less than you'd pay at a chain. The real draw is the seafood: shrimp, flounder, crab, oysters depending on the season and the catch. Fried or steamed, it arrives quickly because the kitchen is steps away from where the boats dock.

Sides are simple: coleslaw, hushpuppies, corn on the cob. The restaurant doesn't do craft cocktails or wine lists. You bring your own beer or order sweet tea and water. The pace is fast and the portions are generous, which works for families with kids and for people who want to eat and get back on the water.

Location and hours

The Ice House sits on Murrells Inlet, about 20 minutes south of Myrtle Beach and accessible from Highway 17. Parking is gravel and limited, so arrive early on weekends or plan to circle. The inlet itself is a working fishing village, so the area has the feel of a place that exists for reasons other than tourism—even though tourists are welcome.

Hours vary seasonally and by day of the week. Call ahead before you go, especially in winter or on Mondays, when many waterfront restaurants close. The restaurant is busiest at lunch and early dinner, quieter after 7 p.m.

Why the setting matters

The Ice House isn't trying to recreate a waterfront atmosphere—it is one. The building was built to make ice for fishing boats, and it still operates that way. You're eating in a place where commercial fishing is the primary business, not a themed restaurant that borrowed the idea. The shrimp you're eating may have come off a boat you can see from your table.

That authenticity comes with trade-offs. The building is old, the seating is picnic tables, the air smells like salt and diesel fuel. If you want white tablecloths or a quiet dining room, this isn't the place. If you want to understand how Lowcountry food actually connects to the water and the people who work it, this is exactly the place.

Parking and accessibility

Parking is first-come, first-served on a gravel lot. The restaurant can get crowded on weekends, especially during shrimp season (May through December), so expect to wait for a spot. There is no valet or reserved parking.

The building has steps and uneven ground, so it's not fully wheelchair accessible. Call ahead if you need to know about specific accommodations. Restrooms are basic and functional, not elaborate.

When to go and what to bring

Shrimp season runs May through December, and that's when the menu is fullest and the boats are most active. Winter months are quieter and some seafood options disappear. Summer weekends draw crowds, so go early or late if you prefer a calmer experience.

Bring cash or a card—both are accepted, but cash moves faster at the counter. Bring sunscreen if you're sitting outside. Bring patience if you're going on a weekend, because the line can be long and the pace is set by how fast the kitchen can work, not by how many people are waiting.

Frequently Asked Questions

Do I need a reservation?

No. The Ice House operates on a first-come, first-served basis. You order at the counter, pay, find a seat, and they bring the food out. On busy weekends you may wait 20 to 30 minutes for a table, but there's no way to reserve one ahead of time.

Can I buy raw seafood to cook at home?

Yes. The Ice House operates as a retail seafood market as well as a restaurant. You can buy shrimp, flounder, crab, and other catch at the counter and take it home. Prices are lower than grocery stores because the seafood is local and fresh.

Is there indoor seating?

Most seating is outdoors at picnic tables. There is some covered seating, but it's limited. In bad weather, the restaurant may close or operate at reduced capacity. Call ahead if rain is in the forecast.

What if I don't eat seafood?

The burgers are solid and reasonably priced. There are also hot dogs, sandwiches, and other non-seafood options. The menu is small, so if none of those appeal to you, this may not be the right spot.

Is there a kids menu?

The menu is simple and not divided into kids and adult sections. Portions are large, so one entree often feeds two people. Kids typically order burgers, hot dogs, or fried shrimp, and most eat for under $10.