The San Pedro Fish Market is famous for its exquisite seafood dishes, with locations across the U.S. serving a wide selection of sandwiches, chip dishes, and soups.
Patrons have enjoyed their flavorful menu for more than half a century.
One standout offering is their self-proclaimed “World Famous Shrimp Tray,” a generous tray of jumbo shrimp combined with a colorful mix of onions, tomatoes, bell peppers, potatoes, and optional vegetables, served alongside crispy garlic bread.
The dish gets its distinctive flavor from the signature San Pedro Fish Market seasoning, which ties everything together into a memorable seafood tray.
Contents:
How to make San Pedro Shrimp Tray
Visiting the San Pedro Fish Market with family and friends is a classic treat, but you can easily recreate the Shrimp Tray at home.
Making your own San Pedro Shrimp Tray lets you enjoy that restaurant-quality flavor in your kitchen. Below you’ll find directions for the shrimp and vegetables, plus the garlic bread and suggested sides.
Ingredients:
For the main shrimp tray (4 servings):
- 450 g jumbo shrimp, peeled
- 1 large onion, sliced thinly
- 2 bell peppers, sliced a bit thicker
- 1 tablespoon butter
- 225 g small baby potatoes, halved
- 3 plum tomatoes, quartered and halved into 8 pieces
- 2 tablespoons canola oil
- 1 teaspoon dried oregano (or 1 tablespoon fresh)
- 2 tablespoons chili seasoning mix (San Pedro or a similar blend)
- 2 cups broccoli florets (optional)
- 2 cups seafood stock (shrimp or lobster)
- Salt and pepper to taste
For the garlic bread:
- 4 slices of bread (French bread or similar)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 cloves garlic, finely minced
- 1 tablespoon fresh oregano leaves (or substitute dried)
Instructions:
Begin with the shrimp and vegetable base, and make the garlic bread while the vegetables cook.
Step 1: Heat the canola oil in a large skillet and fry the onions until they begin to soften.
Step 2: When the onions are about halfway done, add the bell peppers and butter. Continue cooking until the vegetables brown, about 8–10 minutes.
Step 3: Add the halved potatoes, tomatoes, seafood stock, and chili seasoning. Stir to combine. Add the optional broccoli if using.
Step 4: Simmer until the potatoes are tender and easily pierced with a fork.
Step 5: While the potatoes cook, prepare the garlic butter for the bread: melt butter into the olive oil in a small pan.
Step 6: Add the minced garlic and oregano. As soon as the garlic sizzles, remove the pan from heat to prevent burning.
Step 7: Dip each slice of bread in the garlic butter, then arrange slices on a baking tray.
Step 8: Bake at 350°F (175°C) for 5–10 minutes, turning halfway, until the bread is lightly browned and crisp.
Step 9: Add the peeled shrimp to the vegetable mixture and cook until they turn pink, about 4–5 minutes. Season with salt and pepper.
Step 10: Serve the shrimp and vegetables in a bowl or on a tray like the original presentation, with the garlic bread on the side.
Ingredient substitutions
The classic Shrimp Tray is the best way to match the original flavors, but several substitutions still give excellent results when you don’t have every ingredient on hand.
1. Crab
Try topping the tray with snow crab or your preferred local crab meat for a richer shellfish experience.
2. Fish
Firm white fish that cooks quickly can replace or be combined with shrimp. Cut the fillets into similar-sized pieces so everything cooks evenly.
3. Sausage
If you prefer a non-seafood option, sliced sausage pairs very well with the seasoning and vegetables used in this dish.
4. Corn
Fresh corn, cut from the cob and roasted or baked with the seasoning, adds sweetness and texture to the tray.
What to serve with San Pedro Shrimp Tray
San Pedro Fish Market offers many sides that are simple to recreate at home. Choose any of the following to complement your Shrimp Tray.
Clam Chowder Soup
A classic, light soup that pairs perfectly with seafood and balances the tray’s bold flavors.
Onion Rings
Crispy onion rings provide a satisfying crunch and are a favorite accompaniment.
Coleslaw
A refreshing, cool side of coleslaw offers a creamy contrast to the warm, spicy tray.
Fries
Fries sprinkled with a little of the same seasoning make a comforting, well-matched side.
How to reheat a San Pedro Shrimp Tray
This recipe serves multiple people, so leftovers are common. The ingredients hold up well for a few days if stored properly.
How to reheat San Pedro Shrimp Tray in a pan
To reheat on the stovetop, add a small amount of oil to a skillet, combine the shrimp and vegetables (omit garlic bread), cover, and warm slowly. Stir occasionally until heated through.
Warm the garlic bread separately in the oven for best texture.
How to reheat San Pedro Shrimp Tray in the microwave
If you’re short on time, microwave in 1–3 minute intervals, stirring halfway to promote even heating. Microwaving can affect seafood texture, so use this method sparingly.
How to reheat San Pedro Shrimp Tray in the oven
Place the contents in an ovenproof dish, cover with foil, and bake on medium heat until warmed through.
How to store San Pedro Shrimp Tray
Cooked vegetables keep well, but shrimp should be eaten within about three days for best quality. Store leftovers promptly.
Store in the fridge
Let the food cool, then either cover the tray tightly with foil or transfer the contents to a sealed container before refrigerating.
Store in the freezer
Freezing is possible but can change texture. Place cooled shrimp and vegetables in an airtight container, freeze, and thaw in the refrigerator for 24 hours before reheating.
Your Top Questions Answered
1. Why does my shrimp turn tough in the tray?
Overcooking is usually the cause. Add shrimp last and remove them as soon as they turn pink—typically about five minutes. If they curl tightly into circles, they are overdone.
2. Why does my vegetable mix taste plain?
Bloom the chili seasoning in hot oil before adding stock to release its full flavor. The San Pedro seasoning is bold, so use it generously if you want that signature kick.
3. How do I know my potatoes are ready before adding shrimp?
Test readiness by piercing with a fork; it should slide through without resistance. Par-cooking potatoes separately speeds the process and ensures even texture.
4. How do I get San Pedro Fish Market’s bold, smoky flavor at home?
Layer the seasoning: add some to the vegetables while cooking and a second sprinkle just before adding the shrimp for a deeper, smoky profile.
5. Why does my broth look greasy and separated in the tray?
Excess fat added early causes separation. Avoid adding more oil or butter after introducing the stock. If separation occurs, stir in a small amount of seafood stock to rebalance the liquid.
6. Can I swap the seafood without losing San Pedro Fish Market’s style?
Yes. Snow crab or fish fillets work well with the same seasoning. Keep portion sizes consistent so everything cooks evenly. The distinctive quality comes from the seasoning and preparation more than the specific seafood.
San Pedro Shrimp Tray Recipe
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Skillet
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Oven
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Tray
- 450 g jumbo shrimp peeled
- 1 large onion sliced thinly
- 2 bell peppers sliced a little thicker
- 1 tbsp butter
- 225 g small baby potatoes sliced in half
- 3 plum tomatoes double quartered into 8 pieces
- 2 tbsp canola oil
- 1 tsp oregano
- 2 tbsp chili seasoning mix
- 2 cups broccoli optional
- 2 cups seafood stock shrimp or lobster
- TT salt
- TT pepper
- 4 slices of bread French bread or other
- 1 tbsp butter
- 1 tbsp olive oil
- 2 cloves garlic finely minced
- 1 tbsp fresh oregano leaves
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Heat the canola oil in a skillet and begin to fry the onions.
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Once the onions are half cooked add the peppers and butter, cook until brown which should take roughly 8-10 minutes.
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Add in the potatoes, tomatoes, shrimp stock, and chili mix seasoning. As these are cooking add the optional broccoli florets if you wish.
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Cook until the potatoes become soft and can be easily pierced with a fork.
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While the potatoes are cooking, we can start with the garlic bread by melting the butter into the olive oil in a small pan.
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Add the minced garlic and oregano, as soon as it begins to sizzle remove from the heat immediately.
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Dip the 4 slices of bread into the garlic butter mixture and place on a cooking tray.
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Bake in the oven at 350°F for 5-10 minutes or until the bread has browned slightly. Flip them over halfway through to cook both sides evenly.
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Finally, we will cook the shrimp. This step won’t take long: add the peeled shrimp to the vegetable mix until they turn pink. It will only take 5 minutes. Season with salt and pepper.
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Serve in a bowl or on a tray just like San Pedro’s fish market, with the crispy garlic bread on the side.
