Where to Find Seafood Catering and Dinner Table Service in South Carolina

Seafood catering in South Carolina ranges from casual shrimp boils to upscale plated dinners, and most restaurants that serve fresh catch also handle events

If you are planning a wedding, corporate event, or family gathering and want seafood as the centerpiece, you have two main routes: restaurants with in-house catering teams, and independent catering companies that specialize in seafood. Many of South Carolina's best seafood restaurants—particularly in Charleston, Beaufort, and along the coast—offer full catering menus built around their signature dishes. Some will bring food to your venue; others require you to host the event at their restaurant or an affiliated space. Independent caterers often give you more flexibility on location and menu customization, though they may have minimum guest counts or require advance notice of several weeks.

The cost and logistics depend on what you want. A casual shrimp boil delivered to a backyard runs differently than a plated Low Country boil served at a hotel ballroom. Most caterers ask for a site visit, a tasting, and a signed contract before the event date. Payment terms vary—some require a deposit upfront and the balance before service, while others bill after the event.

Key Takeaways

• Charleston and Beaufort restaurants with established catering programs can handle events from 20 to 300 guests, and many offer both on-site and off-site service.
• Independent seafood caterers often provide more menu flexibility and can work with non-traditional venues, but typically require 2 to 4 weeks' notice and a minimum guest count.
• A site visit and tasting are standard before booking; most caterers ask for a signed contract and deposit to hold your date.
• Casual formats like shrimp boils and oyster roasts cost less per person than plated dinners and work well for outdoor or informal settings.
• Ask caterers upfront about service staff, bar setup, rentals (tables, linens, plates), and whether they handle cleanup.

Charleston restaurants with full catering programs

Charleston's seafood restaurants dominate the catering market because they have the supply chain, kitchen capacity, and staff to handle large events. 167 Raw (King Street) offers raw bar platters and cooked seafood menus for events at their private dining room or off-site. Leon's Oyster Shop (Cannon Street) does casual catering built around fried chicken and seafood, with a focus on Low Country flavors. The Ordinary (King Street), a high-volume raw bar and seafood hall, handles events in their private spaces and can customize menus around oysters, crudo, and cooked preparations.

FIG (Magnolia Street) and Husk (King Street) both offer seasonal seafood catering with an emphasis on local sourcing. Bowens Island Oyster Roast (James Island) specializes in oyster roasts and casual seafood events, often held outdoors on their property. Crosby's Fish & Shrimp Co. (downtown) combines a working seafood market with catering, so they can source fresh product and offer competitive pricing for large groups.

Most Charleston caterers require you to contact them directly by phone or email to discuss your event. They typically ask for your guest count, date, venue, and budget before quoting. Many have set menus but will negotiate customization if your group is large enough. Deposits usually range from 25 to 50 percent of the estimated total, due when you sign the contract.

Beaufort and coastal catering options

Saltus River Grill (Beaufort) offers plated seafood dinners and raw bar service for events at their restaurant or nearby venues. Crab Shack (St. Helena Island) does casual catering centered on Low Country boils and fried seafood, with a strong reputation for outdoor events. Driftaway Cafe (Beaufort) handles smaller, more intimate gatherings with a focus on fresh local seafood and seasonal menus.

Beaufort caterers often have a more relaxed approach than Charleston operations and may be more willing to work with non-traditional spaces—backyards, community centers, or waterfront pavilions. Because Beaufort is smaller, booking in advance is especially important; many caterers work with only a few events per month and fill up quickly during spring and fall.

Independent seafood caterers and what to expect

If you want a caterer who is not tied to a single restaurant, search for "seafood catering" or "Low Country catering" in your county. Independent caterers often have lower overhead than restaurant-based operations and can work with your budget more flexibly. They typically specialize in formats like shrimp boils, oyster roasts, frogmore stew, or Low Country boils—dishes that travel well and work for outdoor events.

When you contact an independent caterer, be ready to discuss your venue, guest count, date, and whether you want a formal sit-down dinner or a casual buffet. Ask whether they provide service staff, linens, plates, and utensils, or whether you need to rent those separately. Some caterers include setup and cleanup; others charge extra. Confirm whether they can serve alcohol or whether you need to hire a separate bartender. Most independent caterers require a signed contract and a deposit (usually 25 to 50 percent) to hold your date, with the balance due a few days before the event.

Casual formats: shrimp boils, oyster roasts, and Low Country boils

A shrimp boil is the most affordable and flexible seafood catering option. The caterer boils shrimp with corn, potatoes, and Old Bay seasoning, then dumps it onto a table lined with butcher paper. Guests help themselves, and cleanup is minimal. Shrimp boils work for 20 to 200 guests and cost roughly $12 to $20 per person, depending on shrimp size and whether sides are included.

An oyster roast involves shucking fresh oysters over a fire or grill and serving them with hot sauce, butter, and crackers. This format works best for 30 to 100 guests in an outdoor setting and costs $15 to $25 per person. Frogmore stew (also called Low Country boil) combines shrimp, corn, sausage, and potatoes in one pot, then served family-style. It is heartier than a shrimp boil and costs $18 to $28 per person.

All three formats require minimal plating and service, which keeps costs down. They work well for casual events—rehearsal dinners, family reunions, fundraisers—and for outdoor venues where formal table service is not practical. Ask your caterer whether they provide serving utensils, napkins, and trash disposal, as these details affect the total cost and your cleanup burden.

Plated dinners and formal service

If you want a seated dinner with multiple courses and service staff, expect to pay $40 to $80 per person, depending on the restaurant or caterer and the complexity of the menu. A typical plated seafood dinner might include a first course (oysters, shrimp cocktail, or ceviche), a main course (flounder, grouper, or shrimp), and a dessert. The caterer provides servers, bartenders if you want them, and handles all setup and cleanup.

Plated dinners require a formal venue—a restaurant private dining room, hotel ballroom, or event space with a full kitchen nearby. Most caterers need 3 to 4 weeks' notice for plated events and a minimum guest count of 50 to 75. You will have a tasting with the chef or catering director before you book, so you can approve the menu and portion sizes. Contracts for plated dinners are detailed and include specifics about timing, service style, bar setup, and cancellation policies.

Questions to ask before you book

When you contact a caterer, ask these questions in order: (1) Are they available on your date? (2) What is their minimum guest count? (3) Do they serve your venue, or do you have to use their space? (4) What is included in the price—food only, or also service staff, linens, plates, and cleanup? (5) Do they handle bar service, or do you need to hire a separate bartender? (6) What is the deposit, and when is the balance due? (7) Can they accommodate dietary restrictions (gluten-free, shellfish allergies, vegetarian)? (8) What is their cancellation policy if your date changes?

Ask for references from recent events, especially if the caterer is new to you. If possible, attend a tasting before you commit. Most caterers offer tastings free or for a small fee if you book with them afterward. A tasting lets you see portion sizes, taste the food, and get a sense of how the caterer works.

Frequently Asked Questions

How far in advance should I book a seafood caterer?

For casual events like shrimp boils, 2 to 3 weeks is usually enough. For plated dinners or events during peak season (April through October), book 4 to 8 weeks ahead. If your date falls on a weekend in spring or fall, book even earlier—many caterers fill up quickly during those months.

Can a caterer work at my backyard or non-traditional venue?

Many independent caterers and some restaurant-based caterers will work at backyards, parks, and community spaces. Ask upfront. Some charge extra for off-site events because they have to transport food and equipment. Confirm that your venue has adequate parking, a place to set up, and access to water and electricity if the caterer needs it.

What if some of my guests are allergic to shellfish?

Tell the caterer about allergies when you first contact them. Most can provide non-seafood options (grilled chicken, steak, vegetarian dishes) alongside the main seafood menu. Confirm that the caterer can keep allergenic foods separate during preparation and service to avoid cross-contamination.

Do I have to provide alcohol, or does the caterer handle that?

Most caterers do not include alcohol in their price. You can either buy your own and have the caterer serve it, or hire a separate bartender or bar service. Some venues require you to use their in-house bar. Ask your caterer and your venue what the rules are before you plan your bar budget.

What happens if I need to cancel or change my date?

Cancellation policies vary. Most caterers will refund your deposit if you cancel more than 30 days out, but charge a fee if you cancel closer to the event. If you need to move your date, ask whether the caterer can accommodate the new date before you sign the contract. Get the cancellation and change policy in writing.