El Arriero at the Shores: Fresh Seafood and Colombian Flavors in Myrtle Beach

What El Arriero at the Shores Serves

El Arriero at the Shores is a Colombian seafood restaurant in Myrtle Beach that combines fresh catches with traditional South American cooking. The menu centers on grilled fish, shrimp, and ceviche prepared with lime, cilantro, and local ingredients. You'll find whole grilled fish served with rice, plantains, and fresh vegetables—a straightforward approach that lets the seafood speak for itself.

The restaurant takes its name from the arriero, the Colombian cattle herder, and brings that rustic, hearty tradition to coastal dining. Dishes like camarones a la plancha (grilled shrimp) and tilapia a lo pobre (tilapia with onions, tomatoes, and peppers) reflect both Colombian technique and the availability of Atlantic seafood. The kitchen also prepares ceviches with grouper, shrimp, and mixed seafood, each cured in fresh lime juice and served with tostadas or plantain chips.

Key Takeaways

• El Arriero at the Shores serves Colombian-style grilled seafood with rice, plantains, and fresh vegetables as standard sides.
• The menu features whole grilled fish, shrimp dishes, and several ceviche preparations that change based on what's available.
• The restaurant is located in Myrtle Beach and draws on both Colombian cooking methods and Atlantic coastal ingredients.
• Portions are substantial, and the dining room reflects a casual, family-oriented atmosphere typical of Colombian seafood restaurants.

The Grilled Fish and Shrimp Dishes

Whole grilled fish is the centerpiece of the menu. You order by the pound, and the kitchen grills it over charcoal or gas until the skin crisps and the flesh stays moist. Common options include tilapia, snapper, and grouper when available. Each fish arrives with a plate of white rice, fried or boiled plantains, a small salad of tomato and onion, and a wedge of lime for squeezing over the top.

Shrimp dishes follow the same philosophy: simple preparation that highlights the ingredient. Camarones a la plancha means shrimp grilled on a flat top with garlic, butter, and sometimes a touch of white wine. Camarones al ajillo (shrimp in garlic sauce) comes in a small clay pot with plenty of oil and whole garlic cloves to soak into bread. Both are served with the same rice-and-plantain base, making them filling meals rather than small plates.

Ceviche and Cold Seafood Preparations

Ceviche at El Arriero follows the Colombian style: raw seafood cured in fresh lime juice with red onion, cilantro, and sometimes tomato. The acid from the lime "cooks" the fish without heat, creating a tender texture and bright flavor. The restaurant typically offers versions with grouper, shrimp, or a mix of both, served in a small bowl with tostadas or fried plantain chips on the side for scooping.

The preparation takes time—ceviche cannot be rushed—so expect to wait 15 to 20 minutes if you order it. That wait is part of the process. The flavors develop as the seafood cures, and the result is worth the patience. Some diners order ceviche as a starter while they wait for grilled dishes to come off the fire.

Sides, Drinks, and the Dining Atmosphere

Plantains appear on nearly every plate, either fried until golden and slightly crispy or boiled and soft. Rice is always white and plain, meant to absorb the flavors of the fish and any sauce. A small side salad of tomato, onion, and lime dressing comes standard. Yuca fries (cassava root cut into sticks and fried) are often available as an additional side or starter.

The drink menu includes Colombian sodas, fresh juices, and beer. Agua de panela (a warm drink made from unrefined cane sugar, lime, and sometimes ginger) is a traditional Colombian beverage you may see offered. The restaurant typically has Modelo, Corona, and other common beers on hand, and many diners pair their seafood with a cold beer and lime.

The dining room is casual and family-friendly, with simple wooden tables and a relaxed pace. Conversations in Spanish are common, and the atmosphere reflects the informal, neighborhood-restaurant feel of Colombian seafood spots. Service is attentive but unhurried—this is not a place to rush through a meal.

Pricing and What to Expect

Whole grilled fish is priced by the pound, so cost varies depending on the size and type of fish you choose. A typical whole fish meal for one person runs between $18 and $28, including sides. Shrimp dishes are usually in the $16 to $22 range. Ceviche appetizers cost $12 to $16 per order. These prices are competitive for fresh seafood in Myrtle Beach and reflect the quality of the ingredients and the labor involved in grilling whole fish to order.

The restaurant does not rush tables, so plan for a full meal experience rather than a quick lunch. Most diners spend 45 minutes to an hour from arrival to departure. Cash and card are both accepted, though it's worth calling ahead to confirm current payment methods.

When to Visit and How to Find It

El Arriero at the Shores is located in Myrtle Beach, near the waterfront area. The restaurant is open for lunch and dinner most days, though hours vary by season—Myrtle Beach restaurants often adjust their schedules between summer and winter. Calling ahead is wise, especially on weekends or during peak tourist season, to confirm they're open and to ask about any specials or fresh catches that day.

The restaurant fills up during dinner hours, particularly on weekends. If you prefer a quieter experience, lunch is often less crowded. The kitchen can handle walk-ins, but a reservation or a call ahead means less wait time and a better chance of getting your preferred fish if options are limited that day.

Frequently Asked Questions

Do I have to order a whole fish, or can I get fish fileted?

Most whole fish come grilled as presented, but the kitchen can fillet your fish after cooking if you ask. Some diners prefer the whole presentation for the flavor and visual appeal, while others want the convenience of a fillet. Ask your server when you order, and they can tell you what the kitchen prefers or what works best for that day's catch.

What's the difference between the ceviche and the grilled fish?

Ceviche is raw seafood cured in lime juice, served cold, and eaten with your hands using tostadas or plantain chips as scoops. Grilled fish is cooked over heat, served hot with rice and plantains, and eaten with a fork and knife. Ceviche is lighter and brighter; grilled fish is more filling and warming. Both showcase the seafood, just in different ways.

Are there non-seafood options on the menu?

El Arriero is primarily a seafood restaurant, so the menu centers on fish and shrimp. Some locations may offer chicken or beef dishes, but seafood is the focus. If you have dietary restrictions or strong preferences, calling ahead lets you confirm what's available before you visit.

How fresh is the fish?

The restaurant sources from local and regional suppliers and grills fish to order, which means it's fresher than frozen options. The exact freshness depends on the day and the catch available. Asking your server what came in that day or what they recommend is a good way to get the freshest option.

Can I bring a group or make a reservation?

Yes, the restaurant welcomes groups and takes reservations. For a party of six or more, calling ahead is recommended so the kitchen can prepare and the staff can seat you efficiently. Even smaller groups benefit from a quick call to confirm wait times during busy hours.