A new report released April 29, 2025 by the Southern Shrimp Alliance, a Florida-based nonprofit, reveals that a majority of coastal North Carolina restaurants may be serving imported shrimp while presenting it as locally sourced. The study, conducted in partnership with SEAD Consulting, analyzed shrimp samples from 44 restaurants across Wilmington, Belville, Kure Beach, and Wrightsville Beach.
According to the findings, 77% of those restaurants served shrimp that did not originate in the U.S., despite many indicating otherwise through menu language or staff statements. Only 10 establishments were verified to be offering genuine wild-caught domestic shrimp.
In response, the Southern Shrimp Alliance and SEAD are pushing for labeling legislation in North Carolina to require greater transparency about seafood sourcing and to prevent misleading advertising.
“What you eat should be your choice — and that choice should be informed,” said David Williams, a scientist and co-founder of SEAD. “Right now, that isn’t always possible.”
Rather than publicly naming businesses that served imported shrimp, the report highlighted the ten restaurants confirmed to be using wild-caught U.S. shrimp:
- Princess Seafood, Wilmington
- Cape Fear Seafood Company, Belville
- Seaview Crab Company, Wilmington
- Shuckin’ Shack, Wilmington
- Coquina Fishbar, Wilmington
- King Neptune, Wrightsville Beach
- Flying Oyster Machine & Bar, Wrightsville Beach
- Carolina BBQ & Seafood, Wilmington
- Boathouse Calabash Seafood, Wilmington
- Riverview Restaurant, Kure Beach
The organizations say their goal is to inform consumers and encourage them to ask about sourcing — not to target specific businesses.
Joe Romano, co-owner of Seaview Crab Company, said he wasn’t shocked by the outcome. He noted that his company has consistently prioritized North Carolina shrimp and strives to be upfront about where its seafood comes from.
“The restaurant industry is tough,” he said. “Margins are tight, and when there’s a chance to save money, some places take it — even if that means using imports.”
Romano added that this practice has been hurting local fishermen for years.
Billy Davis of Davis Seafood in Sneads Ferry called the report’s findings discouraging. His business relies on shrimp harvested from the North Carolina coast, and he believes the influx of lower-quality foreign shrimp has led to declining sales.
“People think they’re getting local seafood,” Davis said. “But that’s not always true — and that hurts families like mine.”
Shrimp samples were collected through standard meal purchases at randomly selected restaurants. SEAD, working with Florida State University, then conducted genetic testing to determine the shrimp’s origin. Much of the imported shrimp identified in the study came from countries such as India, Vietnam, and Ecuador, where it is typically farm-raised.
Williams said a major concern is the way restaurants market their seafood — often using coastal imagery or language that implies the shrimp is locally caught.
“If imported shrimp raised in overseas ponds were something to brag about, you’d see pictures of those ponds on the walls,” he said.
The results have been submitted to oversight agencies, including the Federal Trade Commission. Restaurants included in the study will receive notification, along with recommendations to improve transparency or adjust sourcing. Additional testing is expected.
At present, North Carolina does not have a law requiring seafood origin disclosure — something Williams hopes will soon change.
“This kind of misrepresentation has no place in coastal towns,” he said.
