Tucked away in the sleepy fishing village of Awendaw, South Carolina, sits a culinary gem that’s been making waves with seafood lovers for decades. See Wee Restaurant might not look like much from the outside, but don’t let its humble appearance fool you.
I stumbled upon this coastal treasure during a road trip along Highway 17, and what I discovered inside changed my understanding of what truly exceptional shrimp should taste like. The locals have been keeping this secret spot to themselves, but I’m about to spill the beans on why their shrimp has everyone talking.
1. The Magical Fry Basket That Never Disappoints
Where have you been all my life, See Wee fried shrimp basket? I’m normally skeptical of fried seafood – too often it’s a greasy disappointment hiding mediocre ingredients. Not here!
The secret lies in their decades-old cast iron fryers and a batter recipe that’s lighter than air. Each shrimp maintains its natural sweetness while gaining a delicate, crispy shell that shatters perfectly with each bite. My server mentioned they change the oil religiously and use a specific temperature that’s neither too hot nor too cool.
Accompanied by hand-cut fries and homemade coleslaw that strikes the perfect balance between creamy and tangy, this basket represents seafood simplicity at its finest. I watched families around me ordering second rounds, and honestly, I almost joined them.
2. Low Country Boil That Brings Tears of Joy
If heaven had a smell, it would be See Wee’s Thursday night Low Country Boil. Arriving just as they were dumping a steaming pot onto newspaper-covered tables, I witnessed what can only be described as a religious experience for the regulars gathered around.
Massive local shrimp, sweet corn, new potatoes, and smoky sausage tumbled out in a fragrant cloud of Old Bay and secret spices. The communal nature of this feast creates an instant camaraderie – I found myself sharing stories with strangers while we peeled shrimp and sopped up the flavorful juices with crusty bread.
What struck me most was how the shrimp remained perfectly tender despite the boiling process. When I complimented the chef, he winked and said, “We don’t overcook our friends from the sea.” Words to live by!
3. Fresh-Off-The-Boat Seafood That Makes City Restaurants Jealous
The morning I arrived at See Wee, I watched local fishermen unloading their catches directly to the kitchen door. That’s when I understood why this place stands apart from fancy downtown Charleston establishments.
If you’ve ever tasted shrimp that was swimming in the ocean just hours before hitting your plate, you know there’s simply no comparison to frozen alternatives. The sweet, briny flavor profile can’t be replicated by any amount of seasoning or sauce.
The owner proudly told me they’ve maintained relationships with the same fishing families for generations, ensuring they get first pick of the daily haul. This dedication to freshness isn’t marketing – it’s their entire philosophy, and you can taste the difference in every succulent bite.
4. The Shrimp Burger That Locals Drive 50 Miles For
My final discovery at See Wee Restaurant came from eavesdropping on locals at the next table. “You drove from where?” I heard the waitress ask a couple. “Columbia,” they replied. “Three hours each way, just for the shrimp burger.” My curiosity piqued, I immediately changed my order.
What arrived looked deceptively simple – a toasted bun cradling what appeared to be a crab cake’s cousin made entirely of chopped shrimp bound with minimal filler. The first bite explained everything: sweet, oceanic flavor concentrated into patty form, topped with nothing more than lettuce, tomato, and a swipe of homemade remoulade.
Unlike typical seafood burgers that rely on breadcrumbs, See Wee’s version celebrates the shrimp itself. I’d happily make that three-hour drive myself, though I might order two next time.
5. Grandma’s Secret Shrimp and Grits Recipe That Changed My Life
Though many restaurants claim to have the best shrimp and grits in South Carolina, See Wee’s version haunts my dreams. What makes it special? The current owner sheepishly admitted the recipe hasn’t changed since his grandmother first served it in 1975.
Stone-ground grits simmer for hours until they reach creamy perfection, while the shrimp are quickly sautéed with bacon, garlic, and a mystery blend of spices that the family guards like Fort Knox. When I pressed for details, all I got was a knowing smile.
Unlike pretentious variations I’ve tried elsewhere, this dish embraces simplicity while delivering complexity. The flavors dance together so harmoniously that I embarrassed myself by scraping my bowl clean with a piece of cornbread. No regrets!
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