Killer Shrimp has made its return to Marina del Rey after a three-year absence and its eponymous spicy seafood staple remains deliciously intact.
The restaurant formerly served up a simple menu at its location on Washington Boulevard and another outpost in the San Fernando Valley, but has moved into a larger spot in Marina del Rey with marina views.
"We closed with the intention of finding a bigger space—after 20 years, it was time to expand," owner Kevin Michaels said in a statement. "We wanted to offer a full bar, accommodate our huge following and expand the menu. But we're still the same family-run business, and we still use family recipes."
Kevin's father, Lee Michaels, used to make a spicy shrimp dish and his beach-going Southern California sons often would come home and say, "Dad, we want that killer shrimp!"
Father and sons formulated a business plan to bring the meal to the masses and put fliers around apartment buildings in the marina to build up clientele. Killer Shrimp soon became a locals' favorite and Kevin Michaels in 2008 stepped into the ownership role.
The new location, which officially opened Sept. 1, has the same signature Killer Shrimp dish served alone in a spicy broth with bread or served on top of rice or angel hair pasta. There are also new additions to the menu that the old Killer Shrimp didn't have.
"We wanted to give people who don't eat seafood some options, so we now have a filet mignon with peppercorn butter sauce, and a 14-ounce grilled rib eye that's the size of your computer," he says. "On the seafood side we now have a lobster mac and cheese, a mango wedge salad with bacon and blue cheese, and a crab cake BLT that's the bomb."
We recently went to the new Killer Shrimp and can personally vouch for the original Killer Shrimp dish with broth, the sweet potato pecan pie, the ahi tuna tartar and the chocolate molten cake with vanilla ice cream. They were all delicious and filling.
We have yet to check out the bar, but it's spacious and has eight flat-screen televisions and a full range of drink choices. Los Angeles drink mixologist Marcos Tello has come up with new drinks with juices made from fresh fruit and vegetables and house made simple syrups. No drink costs more than $10.
"We love all the love that we get, and it's wonderful to know that after three years, people are excited to have us back," Kevin Michaels said in a statement. "When you want Killer Shrimp, there's really only one choice for you. I think it belongs in its own food group."