![\"Shrimp](\"https:\/\/www.diningandcooking.com\/us\/wp-content\/uploads\/2026\/09\/c6be49eb-f7c8-4483-bc60-881271474f76-myrtlebeachshrimp.jpg\")
<\/p>\nMYRTLE BEACH, S.C. (WCIV) \u2014 The Shrimpgate scandal that has plagued the Lowcountry now extends to Myrtle Beach, after new findings suggest that the shrimp found on some plates might not always match what is advertised. <\/p>\n
As a premier seafood destination, famous for its regional Calabash-style seafood, many visitors arrive expecting to savor authentic, local flavors. Nearby Murrell\u2019s Inlet is even touted as the \u201cSeafood Capital of South Carolina.\u201d <\/p>\n
However new findings paint a different story after genetic testing conducted by SeaD Consulting using its RIGHTTest\u2122 technology examined shrimp dishes from 44 randomly selected seafood restaurants across the Myrtle Beach area between February 6 through 10, 2026.<\/p>\n
<\/p>\n
Shrimp dish from Myrtle Beach restaurant (provided by SeaD Consulting)<\/p>\n
Key findings include:<\/p>\n
Only 25% (11 of 44) of restaurants tested were serving authentic American wild-caught shrimp.75% (33 of 44) were serving farm-raised imported shrimp.<\/p>\n
Among the 33 restaurants found to be serving imported shrimp:<\/p>\n
45% (15 of 33) verbally acknowledged serving farm-raised imported shrimp when asked.55% (18 of 33) either verbally claimed or listed on their menus that they were serving American wild-caught shrimp \u2014 despite genetic testing showing otherwise.<\/p>\n
The following restaurants were verified as serving locally caught shimp, through genetic testing by SeaD Consulting’s RIGHTTest\u2122<\/p>\n
Cape Fear Seafood Company -1386 Highway 17 N, North Myrtle Beach, SC 29582Chesapeake House (Steaks, Spirits & Seafood)- 9918 US-17, Myrtle Beach, SC 29572Crab Catchers- 4474 Waterfront Ave, Little River, SC 29566Drunken Jack\u2019s- 4031 US-17 Business, Murrells Inlet, SC 29576Flying Fish Public Market & Grill- 4744 US-17 S, North Myrtle Beach, SC 29582Flynn\u2019s Irish Tavern- 421 Main St, North Myrtle Beach, SC 29582Graham\u2019s Landing -5225 US-17 Business, Murrells Inlet, SC 29576Groupers at the Pier -9700 Kings Rd. Myrtle Beach, SC 29572LuLu\u2019s North Myrtle Beach – 4954 Hwy 17 S, North Myrtle Beach, SC 29582River City Cafe – 4742 CD Hwy 17 S North Myrtle Beach, SC 29582Tupelo Honey Southern Kitchen & Bar – 3042 Howard Ave, Myrtle Beach, SC 29577<\/p>\n
The firm uses a patented DNA analysis known as the RightTest, which identifies a shrimp\u2019s species and geographic origin by analyzing its genetic makeup. Feb. 12, 2026. (WCIV)<\/p>\n
A Regional and Statewide Pattern<\/p>\n
These findings raise concerns about labeling accuracy and consumer awareness in one of the nation\u2019s most seafood-driven tourism markets. <\/p>\n
Similar results were released last week following a retest in Charleston. There, the inauthenticity rate was 77% in 2026 (17 of 22 restaurants tested were serving farm-raised imported shrimp while implying it was U.S. wild-caught). While that reflects an improvement from the previous year\u2019s 91% inauthenticity rate (40 out of 44 restaurants tested), industry advocates say the numbers still highlight an ongoing issue across South Carolina\u2019s coastal dining scene.<\/p>\n
Economic and Consumer Impact<\/p>\n
Advocates argue that these findings underscore confusion for consumers attempting to support the American shrimp industry and make informed, ethical food choices. <\/p>\n
\u201cTourists may seek to enjoy shrimp from American fishermen when visiting the coast, but most Myrtle Beach restaurants rely on imported shrimp,\u201d said Blake Price, Director of the Southern Shrimp Alliance. \u201cEven when consumers ask directly about the source of their shrimp, explicitly wrong information deprives them of making informed decisions. Mandatory disclosure and labeling standards enable choice by creating a transparent market that benefits consumers, hardworking shrimping families, and honest restaurants.\u201d<\/p>\n
Local industry leaders emphasized what\u2019s at stake for South Carolina\u2019s commercial shrimp fleet. <\/p>\n
\u201cPeople come to the Grand Strand, and all along South Carolina\u2019s coast, expecting local seafood, not imported pond-grown shrimp passed off as something it\u2019s not,\u201d said Bryan Jones, Vice President of the South Carolina Shrimpers Association, Captain of the Vessel Pamela Sue and Owner of Heron House Seafood. \u201cIf you\u2019re eating shrimp at the beach, you deserve to know whether it came from our waters or halfway around the world.\u201d<\/p>\n
Jones added that increased awareness is generating momentum in Columbia for potential legislative solutions aimed at empowering consumers, supporting honest restaurants, and protecting working fishing families.<\/p>\n
![\"Authentic](\"https:\/\/www.diningandcooking.com\/us\/wp-content\/uploads\/2026\/09\/2165d4f7-74d2-4bce-b423-4eaecfaf5e7d-shrimp3.PNG\")
<\/p>\n
Authentic South Carolina wild caught (WCIV)<\/p>\n
National Implications for Seafood Labeling<\/p>\n
SeaD Consulting Founder and Commercial Fishery Scientist Dave Williams noted that the issue extends beyond South Carolina. <\/p>\n
\u201cRestaurant purchases account for the majority of U.S. seafood spending,\u201d Williams said. \u201cAccurate menu labeling is essential so consumers can choose between sustainable American wild-caught or imported shrimp.\u201d<\/p>\n
The Myrtle Beach findings are part of a broader, multi-state investigation into shrimp mislabeling and substitution funded by the Southern Shrimp Alliance. Industry groups say the growing body of data suggests that clear state disclosure laws, paired with meaningful enforcement, can improve marketplace transparency and restore consumer confidence.<\/p>\n
For the millions who visit Myrtle Beach each year expecting fresh, local seafood, the findings highlight the importance of asking questions, and the need for clearer labeling standards. As awareness grows, advocates believe stronger disclosure requirements could help ensure that when visitors order \u201clocal wild-caught shrimp,\u201d that\u2019s exactly what they receive, supporting American shrimpers, protecting coastal economies, and preserving the authenticity that defines South Carolina\u2019s seafood heritage.<\/p>\n
![\"Pier](\"https:\/\/www.diningandcooking.com\/us\/wp-content\/uploads\/2026\/09\/108a8f55-c1fa-4284-be9b-8c2052269cbd-piermyrtlebeach.jpg\")
<\/p>\n
Pier at Myrtle Beach (provided by SeaD Consulting)<\/p>\n","protected":false},"excerpt":{"rendered":"
MYRTLE BEACH, S.C. (WCIV) \u2014 The Shrimpgate scandal that has plagued the Lowcountry now extends to Myrtle Beach, after new findings suggest that the shrimp found on some plates might not always match what is advertised. As a premier seafood destination, famous for its regional Calabash-style seafood, many visitors arrive expecting to savor authentic, local<\/p>\n","protected":false},"author":2,"featured_media":20660,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[24],"tags":[3050,4184,4182,4185,4183],"class_list":["post-20659","post","type-post","status-publish","format-standard","has-post-thumbnail","category-south-carolina","tag-south-carolina","tag-south-carolina-dining","tag-south-carolina-food","tag-south-carolina-grocery-stores","tag-south-carolina-restaurants"],"share_on_mastodon":{"url":"https:\/\/vive.im\/@dc\/117299699102986971","error":""},"_links":{"self":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts\/20659","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/comments?post=20659"}],"version-history":[{"count":0,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts\/20659\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/media\/20660"}],"wp:attachment":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/media?parent=20659"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/categories?post=20659"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/tags?post=20659"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}