--- title: "Shrimp is making waves on limited-service menus" url: https://burnaze.com/article/5f6e7a1d-182b-41b1-a0d5-9ecbac1bb985 source: "Restaurant Business" original_url: https://restaurantbusinessonline.com/food/shrimp-making-waves-limited-service-menus category: "Restaurants" industry: "Restaurants" published: 2026-08-19T20:31:27.000Z modified: 2026-10-31T14:57:43.748Z image: https://cdn.informaconnect.com/platform/files/public/2026-08/background/shutterstock_2223259289.jpg?VersionId=sZ2TMGMR1CDh140fp6IDYUx7qN2k1eic --- # Shrimp is making waves on limited-service menus **TL;DR:** Chains like Cava and Long John Silver's are adding shrimp to their menus as a cost-effective protein option. Shrimp is a premium protein that is in good supply, adaptable to many flavor profiles, and rated high in value perception. *originally published in Restaurant Business on 2026-08-19. [Read the original](https://restaurantbusinessonline.com/food/shrimp-making-waves-limited-service-menus).* ## Key facts - Shrimp prices ranged from $3.14 to $3.28 per pound wholesale - Long John Silver's offers $6 shrimp baskets - Rōti's Citrus Grilled Shrimp made up 13% of total sales mix ## Story Chicken fatigue is real in some circles, but consumers’ craving for protein continues to be strong. So chain restaurants are looking to build menu excitement with new sources. Enter shrimp — a premium protein that’s in good supply, adaptable to many flavor profiles, and rated high in value perception. In the past, shrimp prices may have kept the protein off limited-service menus — with the exception of seafood QSRs. But this summer, Cava and Roti both added shrimp as a protein option, and Long John Silver’s is fitting shrimp into more promotional windows. “As far as shrimp is concerned, prices have been relatively rangebound the last few years with historically strong imports,” said David Maloni, senior director of commodities for ArrowStream, a foodservice supply chain data network. “Shrimp competes well with chicken, beef, and pork as far as protein benefit per cost and calories.” ## Shrimp pricing trends In the first half of 2026, imported shrimp prices ranged from $3.14 to $3.28 per pound wholesale for 26-30 count size, according to figures from USDA and ArrowStream CommodityOne. “For summer, shrimp is such a great option because it’s a lighter protein, but it’s also one of the best ways to get protein in terms of nutrient density,” said Laura Ellis, chief marketing officer at Long John Silver’s and a former food scientist. “Plus, shrimp pairs so well with many different flavors and ingredients.” This summer and through the end of 2026, the Louisville, Kentucky-based fast-food chain is offering $6 shrimp baskets for value-seeking customers. The complete meal includes six shrimp in any style (batter-dipped, grilled, or popcorn-style), one side, two hushpuppies, and an optional new sweet chili sauce. “But on the flip side, for the consumer who is not as value-oriented and is looking to indulge in some different flavor pairings with shrimp, we have our Summer Special Platter,” Ellis added. “This year, it’s coconut shrimp with a citrus honey mustard and a summer cream soda. They make you feel like you’re sitting on a beach watching the waves.” The limited-time special sells for about $12.59-$14.99, depending on location. Long John Silver’s is a longtime buyer of shrimp and has locked in contracts with both domestic and imported suppliers so they can menu it year-round. Size depends on end use, with butterfly shrimp the largest and most premium and popcorn shrimp on the smaller end; medium-size shrimp are grilled for tacos and other dishes. Some shrimp are served tail-on, while with others the tail is removed. And when it comes to purchasing, some shrimp come in fresh and are hand-battered, while others are sourced breaded and frozen. Shrimp with spicy flavor profiles are also popular with Long John Silver’s guests, said Ellis. “Bam Bam Shrimp goes especially well with football season in the fall," she said. ## Fast casual adoption This summer, Rōti Mediterranean Grill introduced shrimp for the first time — a deliberate choice to expand protein choices and bring something fresh and seasonally driven to the fast-casual concept. Chef Courtney Bufford-Hughes, director of culinary innovation for Edible Brands, parent company of Rōti, developed grilled shrimp with a citrus flavor profile for four curated items: a Citrus Grilled Shrimp Bowl, Citrus Grilled Shrimp Salad, Citrus Grilled Shrimp Wrap, and Citrus Grilled Shrimp Pita. All also include lightly roasted zucchini, yellow squash, and red bell peppers to carry out the summer theme, as well as other fresh ingredients. “Shrimp is one of the more widely accepted seafood items, so when I was looking for an alternative protein outside of chicken and steak, shrimp was the next one in line that a lot of people enjoy,” said Bufford-Hughes. Rōti sources jumbo shrimp that come in frozen, and right now, the supply is ample. The cost also worked in her favor, she said. “I was able to find good quality shrimp at $6 to $7 a pound, pretty close to the price of steak. We definitely consider it a premium protein, but it’s in line with our pricing model.” Like steak, there’s an upcharge for shrimp in build-your-own bowls and wraps, and the curated items are priced slightly higher than bowls and sandwiches with chicken. To create the Citrus Grilled Shrimp, the kitchen thaws the shrimp in house and makes the sauce from scratch. A key component is the fast casual’s signature green skhug, a blend of jalapeños, cilantro, parsley, garlic, and cumin. More herbs, citrus juices, and olive oil round out the sauce. “We grill off the shrimp, then coat them in the sauce,” said Bufford-Hughes. “It’s very intentional to maintain the quality, texture, and natural properties of the shrimp. If you marinate, the citrus in the sauce will start cooking the shrimp, turning it quickly into ceviche.” Since shrimp is one of the eight major allergens, it also has to be handled with care at each of Rōti’s 17 locations. “We have a special grill plate that separates it from all our other items, so there’s no cross-contamination,” said Bufford-Hughes. “And that carries over to the line, where we have designated utensils and make sure we’re changing gloves frequently.” That extra care and training have been worth it. During the LTO’s first couple of months, Citrus Grilled Shrimp items made up 13% of Rōti’s total sales mix. Bufford-Hughes has enjoyed innovating with shrimp as much as guests have enjoyed eating it. “Every chance I get, I’ll bring back shrimp with interesting flavors that still allow their delicious taste to come through,” she said. But for fall, the fast casual’s Harvest Bowl is returning, a combo of chicken, roasted butternut squash, roasted Brussels sprouts, feta cheese, pickled onions, and Green Goddess tahini. Mediterranean fast-casual concept Cava also put shrimp on the menu for summer, this time in test in select restaurants in New Jersey, Nashville, and Eastern Tennessee. Roasted Garlic Shrimp follows the successful nationwide introduction of Pomegranate Glazed Salmon, the brand’s first seafood option, which launched earlier this year. The kitchen at each test location marinates the shrimp with lemon juice, garlic, and a blend of Mediterranean spices including sundried tomato powder right before roasting. Guests could add the protein to any custom bowl or pita, starting at $1.75, or order it in two chef-curated bowls: Shrimp + Red Pepper Hummus and Shrimp + Tzatziki Salad. “At Cava, we're always exploring new ingredients and flavors that broaden our menu while staying true to our Mediterranean roots,” said Reed Armstrong, senior director of culinary innovation at the 459-unit chain. “This latest garlic shrimp market test is an opportunity for us to introduce another lean protein option for guests that offers them even more variety, particularly those looking for seafood or pescatarian-friendly choices.” The shrimp test is completed, but Washington, D.C.-based Cava is evaluating data before deciding whether to roll out the protein to the permanent menu. Armstrong seems to be an advocate. “Garlic shrimp is a natural addition to the bold flavors already on our menu,” he said. “It also pairs well with our steak, giving even more flexibility to customize. As with any test, we're excited to hear guest feedback as we continue to thoughtfully evolve and expand our menu,” he said. Pat plans and executes menu, food and drink stories for Restaurant Business and hosts the weekly Menu Talk podcast. She provides in-depth coverage of chefs, trends and menu innovation. ## Entities - QSR (sector) - menu pricing (topic) - Restaurant Business (publication) - Edible Brands (company) - CAVA (company) - Long John Silver's (company) - protein options (topic) - ArrowStream (company) - Roti (company) - Laura Ellis (person) - David Maloni (person) - Reed Armstrong (person) --- Originally reported by Restaurant Business (https://restaurantbusinessonline.com/food/shrimp-making-waves-limited-service-menus). Summarized by Burnaze (https://burnaze.com/article/5f6e7a1d-182b-41b1-a0d5-9ecbac1bb985).