Aw Shucks Serves Up Coastal Flavors with Southern Charm
By Ashli Urano
There has always been something magical about seafood. Growing up in Myrtle Beach, S.C., my grandmother's Lowcountry boils were a cherished tradition. When the old newspapers were spread across the picnic table and steam from the seafood began to rise, everyone knew it was time to pull up a chair. On weekends, we often had oyster roasts at my friend's beach house in Pawleys Island, shucking oysters around the fire for hours. These memories make me appreciate finding great seafood in Texas.
Over four decades ago, co-founders Robert Peterson and Scott Holyfield built Aw Shucks' reputation by serving premium seafood. The restaurant’s oysters are sourced from Prestige Oysters, a family-owned business committed to Gulf water quality and reef preservation. Their award-winning crawfish is harvested from Frugé Seafood's 3,500-acre Louisiana farm, while their wild-caught crab legs come from Trident Seafood, whose boats have been featured on the TV show Deadliest Catch.
With crawfish on our minds, my friend Natalie and I headed to Aw Shucks in Frisco, located at 4710 Preston Rd. The timing couldn’t have been better. With Mardi Gras season in full swing, the aroma of garlic butter and Cajun spices set the tone for what was to come – honest, unpretentious seafood that lets fresh ingredients stand out.
Walking into Aw Shucks, the interior design had classic seafood shack charm with sports bar energy. The restaurant's color scheme features a combination of nautical blues, vibrant reds, and warm wood tones that run throughout the space. The white ceiling has red pendant lights and ceiling fans throughout the dining room.
The walls tell their own story through a collection of customer photos, fishing nets, and nautical decor that give the space character. Neon beer signs cast a warm glow that plays off the restaurant's bright colors. Red and blue accent stripes top the white walls, creating a seaside atmosphere.
The restaurant’s seating has wooden tables paired with navy blue ladder-back chairs and red vinyl cushions. Booths with red vinyl benches offer a cozy alternative, while counter seating faces the open kitchen. The patio also has additional seating with picnic-style tables. Multiple televisions placed throughout ensure that guests can watch sporting events from any angle.
A long line had formed for counter service, giving us time to study the menu board, which is a seafood lover’s dream. The menu opens with a range of chilled seafood starters. Aw Shucks’ signature Shrimp Cocktail combines bay shrimp with diced avocado, red onion, tomato, and serrano peppers. Another standout is the Ceviche, featuring Mississippi catfish marinated in lime juice and herbs, served on a crispy tostada with avocado slices. Traditional cold-boiled shrimp and Gulf oysters are also available.
When it comes to fried options, you'll find classic shrimp and oysters served alongside fries, hush puppies, and coleslaw. The kitchen puts its own spin on some dishes, like coconut shrimp with marmalade sauce and a butterflied whole catfish served with bones and an intact tail.
For those seeking lighter choices, the grilled menu features Atlantic Salmon and Shrimp K-Bobs, which thread Gulf shrimp with bell peppers and onions. The taco selection includes both blackened tilapia and spicy chipotle shrimp versions, each served with a side of rice.
The boiled seafood section lets guests customize their meal with a choice of seasonings: original, spicy garlic, lemon pepper, crawfish-style, or all seasoning. You can mix and match crawfish, snow crab legs, and head-on shrimp, then add extras like sausage, corn, and potatoes to complete your boil.
When it was our turn to order, we asked about Aw Shucks’ legendary margaritas. The server enthusiastically recommended the Rojo Rita and Sandia Swirl. After ordering, we picked a table in the corner near the open kitchen. At Aw Shucks, the server usually calls each customer’s name to pick up food or drinks, but at times, they will deliver each course to your table. During our visit, we felt lucky to have everything delivered with a smile.
The Rojo Rita featured a frozen margarita base beautifully swirled with chamoy sauce, creating waves of sweet and spicy flavors. A tamarind candy straw slowly dissolved, adding more layers of flavor throughout the drink. The Sandia Swirl's frozen margarita base delivered a refreshing burst of watermelon, with ribbons of bright pink syrup creating a spiral throughout the drink. The watermelon syrup brought sweetness to the tequila, while floating watermelon candy added a playful touch. The candy soaked up just enough of the margarita to transform into boozy bites by the last sip, making it both a drink and a treat. Both margaritas were dusted with Tajin, adding a zesty kick to each sip.
We started with Aw Shucks' Shrimp Cocktail, which arrived in a tall, frosted beer mug. The cocktail sauce was deep red with diced tomatoes, onions, and cilantro filling the glass to the rim. Tender bay shrimp floated in all parts of the sauce, with even more overflowing on top. Each spoonful had two or three shrimp and diced avocado, with occasional bites getting a kick from the serrano peppers. When we couldn't decide between mild or spicy, the server suggested medium heat, which turned out to be perfect for sharing. The Shrimp Cocktail was garnished with a lime wedge and fresh cilantro, along with a light dusting of cayenne pepper.
For our next appetizer, we ordered Natalie's all-time favorite - Crispy Calamari. The golden-brown rings and tentacles achieved an ideal balance of crunch and tenderness, avoiding the rubbery texture that occurs with undercooking. The light, well-seasoned breading didn't feel heavy or greasy, highlighting the natural sweetness of the squid. Each piece was perfectly sized for dipping into the remoulade sauce, making each one taste better than the last.
The irresistible smell pulled me back to the counter to order Maria's Clam Chowder and Shrimp & Sausage Gumbo. Each spoonful of the New England chowder was everything it should be. Rich and creamy without being overly heavy, it was loaded with tender clams and perfectly diced potatoes, allowing me to get a bit of everything in one bite. The bacon added subtle smoke that made the seafood taste even better. I crushed a handful of saltines over the top and let them soften until they melted slightly into the soup.
When Natalie and I first saw the Shrimp & Sausage Gumbo, we could barely contain our excitement. The dark brown roux was packed with flavor. Andouille sausage and rice absorbed the rich, smoky broth, while a surprising amount of shrimp overflowed on top. This is the kind of gumbo that makes you slow down - not because you're full, but because you don't want it to end.
The moment we’d been waiting for had finally arrived – Aw Shucks’ Crawfish. Voted "Best in Dallas" by the Dallas Observer, these Louisiana mudbugs lived up to their reputation. Our first pound came steaming hot and perfectly cooked, an achievement harder to pull off than one might think. The seasoning allowed the sweet meat to shine before the cayenne heat kicked in. Each tail slid cleanly from the shell with minimal effort while garlic and herbs worked their way deep into the meat. We got into a rhythm pretty quickly – peel, eat, repeat. The corn and potatoes soaked up the spicy goodness, which is always an exciting bonus.
While we could have happily kept peeling crawfish all afternoon, we decided to share Aw Shucks’ Fried Shrimp Po'Boy. Six golden-brown Gulf shrimp were tucked into perfectly toasted bread that slightly crumbled as we ate it. Crisp lettuce, juicy tomato slices, onions, and pickles were placed on top. The tartar sauce tied everything together, creamy and tangy in all the right ways. Dipping our side of thick-cut fries into ketchup and tartar sauce made the experience even better.
Saving room for dessert proved worthwhile when our slice of Key Lime Pie arrived. The buttery graham cracker crust had a firm texture that held together with each bite, delivering a toasty sweet flavor. Made with real key lime juice, its smooth, creamy filling was sweet enough to wake up our taste buds without being overly tart. The pie was topped with an incredibly thick layer of vanilla whipped cream that complemented the filling beneath.
Aw Shucks keeps the excitement going with weekly specials. Lunch deals are available from 11 a.m. to 3 p.m., featuring some of their most popular dishes for $7.99. Happy Hour runs from 3 p.m. to 6 p.m., Monday through Friday. During this time, guests can enjoy discounted fresh seafood, including $5 off a dozen raw oysters and $5 fried seafood options. The Happy Hour menu also includes reduced prices on signature margaritas and draft beer.
As Mardi Gras season brings Louisiana tastes, spices, and soul into focus, Aw Shucks continues to deliver some of Frisco's finest seafood dining. Whether you're diving into crawfish, savoring a po'boy, or slurping fresh oysters, this is the place to roll up your sleeves and enjoy. Aw Shucks creates its own kind of magic where fantastic food and good company come together naturally.
Ashli Urano is a freelance writer obsessed with competitive tennis and true crime.
