More than 20+ Endless Seafood Options and Only So Much Time

A seafood appetite can be wonderfully specific. Sometimes it wants snow crab legs and enough time to get acquainted with every joint. Sometimes it wants another piece of fried fish, or shrimp tempura followed by tuna nigiri. Buffet Authority’s Myrtle Beach collection has room for those different appetites, across the greater Grand Strand.

The useful question is what you want to keep eating. Crab calls for attention to the admission plan; a fish supper may call for Friday; sashimi can make dinner more appealing than lunch. From Longs to Georgetown, with Conway and Aynor in the mix, a crab cracker is only one of the utensils involved.

Give the crab cracker some company

At Myrtle Beach’s Captain George’s Seafood Restaurant, snow crab shares the buffet with steamed shellfish, fried oysters and scallops, and she-crab soup. The Norfolk Special gathers crab, scallops and shrimp into one dish: a shellfish committee with an unusually promising agenda. Leave some plate space for seafood that requires a fork.

The Original Benjamin’s Calabash Seafood adds peel-and-eat shrimp, crab imperial, bourbon-maple trout and Parmesan tilapia to its snow and Cajun crab legs. Its maritime collection includes an 18-foot model of the Queen Elizabeth II built by Jimmy Frost. Some restaurants hang a ship picture. This one has committed to the bit.

The separately operated Captain Benjamin’s Calabash Seafood, also in Myrtle Beach, has its own attractions: stuffed green mussels, plus octopus, scallops and shrimp in tomato-basil cream. Unlimited snow crab is included on its dinner buffet, so dinner is the meal to plan around for crab.

HOOKS Calabash Seafood Buffet explicitly includes snow crab daily without an upcharge, with baked salmon, shrimp and grits and crab imperial in its changing spread. At Giant Crab Seafood Restaurant, shrimp, scallops and crab are among the proteins offered for made-to-order hibachi alongside the unlimited snow-crab buffet. The exterior’s giant crab is admirably clear about the restaurant’s interests.

The Calabash fried-seafood appetite has two Bennett’s addresses in the collection: Bennett’s Calabash Seafood #1 in North Myrtle Beach and Bennett’s Calabash Seafood #2 in Myrtle Beach. Their shared repertoire includes fried shrimp, oysters, scallops and flounder, with clams and mussels providing steamed alternatives. The brand advertises AYCE snow crab; confirm the crab admission terms for the branch you choose.

Myrtle Beach’s Captain Nemo’s Calabash Seafood Buffet combines crab legs with Calabash shrimp, oysters and fish. Seafood World adds baked and broiled preparations to fried seafood and snow crab, amid ship-style woodwork and nautical murals. Either gives a shrimp enthusiast plenty to pursue between crab rounds.

In North Myrtle Beach, Captain Jack’s Seafood Buffet gives crab several jobs: regular and Cajun legs, crab mac and cheese, and Norfolk Special. Garlic-butter mussels and stuffed clams widen the choices. Myrtle Beach’s Crabby George’s Calabash Seafood Buffet ranges from steamed shrimp and mussels to stuffed shrimp and flounder. King crab, whole Maine lobster and lobster tails are separately priced premium orders. Here, the lobster has found the velvet rope.

Surfside Beach’s Crabby Mike’s pairs snow crab with blackened shrimp, shrimp Creole, stuffed flounder and fried oysters and scallops. Nearby, Pirate’s Table Calabash Seafood Buffet supplies a 105-foot buffet ship and live mermaids, with black mussels in wine sauce, baked scallops and French-onion tilapia among the food’s own flourishes.

Murrells Inlet’s Crab Daddy’s Calabash Seafood Buffet makes the lobster distinction plain: its seafood buffet and premium plan separate unlimited crab legs from the higher-priced meal with unlimited lobster. Choose for the seafood you intend to repeat; the animatronic sea creatures can handle the dramatic entrance.

Seafood with a country supper around it

Sea Man’s Seafood in Longs puts fried shrimp and fish on its regular country buffet alongside chicken and vegetables. Conway’s Carolina Calabash offers a rotating coastal-country spread with Calabash shrimp and Southern fried fish, and Lowcountry boil in its repertoire. Both suit an appetite for seafood with a full Southern supper around it.

At Murrells Inlet’s Back Home BBQ, the buffet calendar deserves attention. Flounder and shrimp are daily dishes; Tuesday-through-Saturday dinner adds she-crab soup. Wednesday brings Lowcountry boil, Thursday brings fried oysters and deviled crab, and Friday and Saturday bring fried oysters again. Collards and macaroni and cheese make useful company for whichever seafood brought you in.

Also in Murrells Inlet, Judy Boone’s Family Traditions Kitchen makes Friday seafood a recurring Southern-buffet occasion. Shrimp and fried flounder belong to its broader repertoire; Friday menus have featured deviled crab, fried oysters, shrimp and grits and baked bourbon salmon. The day’s selection decides which of those joins your plate.

Myrtle Beach’s Simply Southern Smokehouse lists fried fish all day Friday and Saturday, beside chicken bog, pork and collards. Conway’s Big D’s BBQ Trough puts catfish on its dinner buffet. Those meal and day distinctions matter when fish is the reason for the visit.

In Aynor, Radd Dew’s Bar-B-Que Pit includes fried fish and shrimp in its changing buffet repertoire, with vinegar barbecue and chicken bog giving the meal a Horry County character. Georgetown’s Deborah’s Kitchen includes fish in its rotating country lunch, with red rice and collards. Make the day’s fish selection part of choosing either stop.

Back in Myrtle Beach, Golden Corral on Oak Forest Lane lists fried and baked fish on its local buffet menus and Golden Delicious Shrimp among its dinner selections. The broad choice of sides makes room for several versions of a seafood plate.

Pick a favorite and let the helpings continue

Surfside Beach’s Bubba’s Fish Shack makes its Southern Fried Fish N Chips expressly AYCE and dine-in only. Fries, coleslaw and homemade hush puppies accompany the fish. At Surf Diner, Friday means an AYCE fried-pollock supper with hand-cut fries, while supplies last. Check that evening’s serving time before heading to the pier.

For shrimp, Pawleys Island’s Quigley’s Pint & Plate offers its Thursday AYCE special with fries, coleslaw and a choice of dinner salad. Choose the shrimp supper and let the additional helpings come to you. Thursday has made a persuasive case for itself.

Sushi rounds, simmering pots and the tier that matters

Conway’s Ichiban Sushi & Hibachi serves AYCE orders at the table. Lunch includes salmon, tuna, yellowtail and shrimp nigiri, with soft-shell crab in the Spider roll and shrimp tempura and eel in the Dragon roll. Dinner adds sashimi and sushi with octopus, squid and red clam; Sunday uses the dinner menu all day. A sashimi appetite should plan accordingly.

Myrtle Beach’s Osaka Sushi Buffet combines sushi with butter shrimp, whole shrimp and half-shell mussels, plus an ingredient-selected grill. Taste of Asia Buffet puts shell-on shrimp and mussels beside prepared rolls and fish-topped rice. These mixed counters let a plate alternate between cooked shellfish and sushi.

North Myrtle Beach’s Sakura Hibachi Buffet adds seafood and sushi to its Chinese American buffet and live hibachi station. Surfside Beach’s New China Buffet supplies another shrimp-and-sushi option. The changing spreads offer room for different combinations on a return trip to the counter.

At Myrtle Beach’s Blaze Korean BBQ & Hot Pot, the menu’s tier labels have a considerable say in dinner. Gold identifies additions such as jumbo shrimp, salmon, baby octopus, scallops and crawfish across the grill and hot-pot selections; oysters and snow crab legs carry the Diamond designation. The two-hour AYCE meal lets you choose successive portions to cook at the table.

Also in Myrtle Beach, Nine Spices Hot Pot & BBQ combines simmering, grilling and ready-to-eat food. Shrimp and mussels supply the seafood ingredient bars, while sushi gives you something to eat without putting it through either appliance. There is a certain appeal to dinner with more than one cooking project.

Seafood before lunch—and beside the steak knives

Myrtle Beach’s Sea Captain’s House has shrimp and grits in its breakfast-buffet repertoire, with eggs and omelets prepared to order. In North Myrtle Beach, House of Blues Myrtle Beach pairs its scheduled Sunday Gospel Brunch with live gospel music. Shrimp and grits, fried catfish and peel-and-eat shrimp are among its changing seafood selections on the unlimited Southern spread.

Rioz Brazilian Steakhouse in Myrtle Beach and Rioz in North Myrtle Beach both sell the unlimited Fresh Market separately from full rodizio. Seafood and sushi join the seasonal spread, with shrimp and salmon in its repertoire. Choose the unlimited market plan for repeated visits; the bar menu’s one-trip purchase buys one trip. The steak knives can sit this one out.

At Broadway at the Beach, Paula Deen’s Family Kitchen puts refills in shared dishes. Its dinner selections include flour-and-cornmeal fried fish and blackened Gulf shrimp over cheese grits with Tasso ham and Creole gravy. The table chooses its allotted entrées and four sides, then receives refills of those selections. Choose the fish or shrimp for a seafood supper, and keep the serving dishes passing.