Where to Eat Fresh Seafood in Murrells Inlet

Murrells Inlet is a working fishing village with seafood restaurants built around the daily catch

Murrells Inlet sits on South Carolina's central coast about 30 minutes north of Georgetown, and it exists because of the water. The inlet itself is a natural harbor where commercial fishing boats still dock, and the restaurants here source from those boats rather than from distant distributors. You'll find grouper, flounder, shrimp, and crab that were caught that morning or the day before, prepared simply so the flavor stays intact.

The village has no chain restaurants. Every seafood place here is independent, family-run, and tied to the fishing community. Some have been operating for decades. The atmosphere is casual—weathered wood, screened porches, views of the water—and the prices reflect the freshness rather than a resort markup.

Key Takeaways

• Lee's Inlet Kitchen and Waccamaw River Oyster Company are the two most established restaurants, both with direct ties to local fishing operations.
• Most Murrells Inlet seafood restaurants are open for lunch and dinner but close one or two days a week, so call ahead before driving.
• The inlet's restaurants specialize in simply prepared fish—grilled, fried, or steamed—rather than heavy sauces, which lets you taste the quality of the catch.
• Parking is limited in the village center; arrive early or plan to park a short walk away and explore the docks while you wait.

Lee's Inlet Kitchen and the oldest seafood tradition

Lee's Inlet Kitchen has operated since 1948 and remains the anchor of Murrells Inlet's seafood scene. The restaurant sits directly on the water with a screened porch overlooking the inlet, and the menu changes based on what the boats bring in. You'll typically find flounder, grouper, shrimp, and crab prepared fried, grilled, or steamed. The she-crab soup is a seasonal specialty—available in fall and winter when female crabs are in season.

The dining room is no-frills: vinyl booths, paper napkins, and a focus on the food rather than décor. Entrees come with two sides, usually hushpuppies and coleslaw or collard greens. Lee's is cash-only, which is worth knowing before you arrive. The restaurant closes Mondays and Tuesdays and operates limited hours in winter, so confirm hours before you go.

Waccamaw River Oyster Company for raw bars and local oysters

Waccamaw River Oyster Company focuses on oysters and shellfish, sourcing from local waters and from the Waccamaw River system. The raw bar serves oysters on the half shell, littleneck clams, and shrimp cocktail. If you want cooked seafood, the menu includes fried platters, steamed pots, and low-country boils—a one-pot meal of shrimp, corn, potatoes, and sausage.

The space is more polished than Lee's but still casual, with a bar and a dining room that opens onto a deck. The oyster selection rotates with the season and the harvest. Waccamaw River accepts credit cards and is open seven days a week, though hours vary by season. It's a good choice if you want to sit at the bar and watch the shucking, or if you're dining with people who want options beyond fried seafood.

Casual spots for fried seafood and low-country boils

Beyond the two anchors, Murrells Inlet has smaller restaurants and seafood shacks that serve fried platters, steamed shrimp, and crab cakes. These places tend to be walk-up or counter-service, with picnic tables or a few booths. They're good for a quick meal if you're exploring the inlet or coming off the water from a fishing charter or boat tour.

Many of these spots close seasonally or operate limited hours in winter. The village is busier in summer and on weekends year-round, so expect longer waits during peak times. Some restaurants have docks where you can tie up if you're arriving by boat.

What to order and how the catch changes by season

Spring and early summer bring shrimp season, when local shrimp are at their peak. You'll see shrimp fried, steamed, and in low-country boils. Summer also brings flounder and grouper, both excellent grilled or fried. Fall is oyster season—the water cools and oysters are at their best, so the raw bars are busiest then. Winter brings crab, particularly blue crab for steaming and crab cakes.

Ask your server what came in that day. Restaurants post the daily catch on boards or mention it when you sit down. If something is listed as "market price," it means the boat brought it in fresh and the restaurant is pricing it by availability rather than a fixed menu. That's usually a sign it's worth ordering.

Getting there and planning your visit

Murrells Inlet is on Highway 17 between Pawleys Island and Georgetown. From Myrtle Beach, take Highway 17 south for about 30 minutes. Parking in the village center is tight—there's a small lot near Lee's and street parking along the inlet, but both fill quickly on weekends and in summer. If the main lot is full, park on a side street and walk; the village is small enough that nowhere is far.

Most restaurants don't take reservations, so arrive early or be prepared to wait. Lunch is typically less crowded than dinner. Many places close Mondays and Tuesdays, and hours change seasonally, so call ahead. The inlet itself is worth exploring—there's a boardwalk, fishing charter companies, and boat tours if you want to spend more than just a meal in the village.

Frequently Asked Questions

Can I bring my own boat and tie up at a restaurant?

Some restaurants have docks or can direct you to nearby docking. Call ahead to confirm. The Murrells Inlet MarshWalk, a public boardwalk along the water, has some tie-up space and is a good place to walk while waiting for a table.

Are there vegetarian options at Murrells Inlet seafood restaurants?

Most menus are seafood-focused, but restaurants typically offer fried vegetables, hushpuppies, coleslaw, and side dishes. Call ahead if you want to confirm what's available beyond seafood entrees.

What's the difference between a low-country boil and a seafood platter?

A low-country boil is one pot with shrimp, corn, potatoes, and sausage boiled together and served family-style. A seafood platter is an individual entree of fried or grilled fish with sides like hushpuppies and coleslaw.

Do I need to make a reservation?

Most Murrells Inlet restaurants operate on a first-come, first-served basis and don't take reservations. Arrive early, especially on weekends and in summer, or be ready to wait 20 to 45 minutes during peak times.

What's the best time of year to visit for oysters?

Oyster season runs from fall through early spring, typically September through April. The water is coldest and oysters are at their best from November through February. Summer oysters are still available but are less flavorful.