Seafood makes a splash on menus in time for Lent

Stonefire Grill and a number of other chains debut shrimp dishes for Lent. | Photos courtesy of the brands.

Lent begins on Wednesday, and restaurant chains are ready with seafood specials for customers that give up meat for the six-week stretch that ends April 2. Shrimp and fish is showing up in tacos, sandwiches, baskets and platters on both limited- and full-service menus. But items geared to National Pancake Day and St. Patrick’s Day are also filling menus this week. Here’s what’s trending in food and drink.

Northwoods Walleye joins the seafood lineup at Culver’s for a limited time. The Great Lakes fish is hand-battered and fried then served as a sandwich or dinner. Also available from the permanent menu are a Hand-Battered Cod Sandwich or Dinner in which the fish is coated in an herb-and-spice flavored batter, and the Butterfly Jumbo Shrimp Value Basket or Dinner. The basket contains six pieces of lightly breaded shrimp with a side and soft drink, while the dinner is composed of a six or 10 shrimp with crinkle cut fries, coleslaw and a dinner roll. 

The Northwoods Walleye sandwich is new at Culver’s.

Popeyes Seafood Menu returns, bringing six items in total. The Butterfly Shrimp Tacklebox includes eight shrimp seasoned with a traditional blend of Louisiana herbs and spices; it’s served with a biscuit and side. Guests can upgrade the shrimp with four new dry rub flavors: Ghost Pepper, Buffalo, Garlic Parmesan and Lemon Pepper. These are also available as an upgrade on the Surf & Turf special, which includes four butterfly shrimp and two chicken tenders. New a la carte shrimp meals are on offer, too, with the same flavors: Garlic Parmesan Shrimp, Lemon Pepper Shrimp, Buffalo Shrimp and Ghost Pepper Shrimp. A crispy Flounder Fish Sandwich in both a classic and spicy coating rounds out the seafood menu. All items are priced at $5.99.

All-you-can-eat Butterfly Shrimp & Steak plus a $7.99 lobster tail add-on are back on the menu at Golden Corral for a limited time. The combo features carved sirloin alongside crispy butterfly shrimp, and with the addition of the lobster tail, makes for an affordable surf ‘n turf option. For seafood-seeking customers, there’s also an expanded Lenten selection on the buffet, including Seafood Cakes, Baked Fish, Bone-In Catfish and new Cajun Breaded Fried Fish. Drink LTOs focus on Campfire Marshmallow beverages.

Southern Fried Shrimp rejoins the menu at Zaxbys Wednesday. The basic meal includes eight butterfly shrimp served with Zax sauce, fries, Texas Toast and a small drink. Also available is ZaxSeas Surf & Turf Meal with eight butterfly shrimp and three chicken fingers, accompanied by sauce, fries, Texas Toast and small drink, as well as a side of eight shrimp.

Fish is in the spotlight with Habit Burger & Grill’s Fresh New Menu rollout. The limited-time Baja Crispy Fish Sandwich is layered with beer-battered wild Alaska cod, cilantro lime slaw and pickled red onions. Starting Friday and through March 27, the fast casual is running Fish Fridays, offering a free side of fries with any Baja Crispy Fish Sandwich order. Other LTOs include Cheesy Street Corn Tots packed with sweet corn, peppers and cilantro with a dip of house-made avocado ranch, and the Blue Wave Shake in a pineapple-coconut flavor. Several other items have been reimagined or improved, including a Sirloin Steak Sandwich, Grilled Chicken Sandwich, BBQ Chicken Salad and BBQ Bacon Char. 

Another burger-centric concept is putting seafood front and center for Lent, as Smashburger releases four shrimp items. The Big Shrimp Roll features a dozen crispy shrimp, lettuce and remoulade sauce on a butter-toasted roll, while for the Scorchin’ Big Shrimp Roll, the crispy shrimp are marinated in fiery spices and joined by the same components. There’s also a Shrimp Basket and Scorchin’ Shrimp Basket, each containing two dozen crispy shrimp with french fries, remoulade and chipotle mayo.

Baja Double Shrimp Tostada and Double Chicken Tostada at El Pollo Loco.

El Pollo Loco is adding shrimp to its menu for the first time, introducing the limited-time Baja Double Shrimp Tostada and Baja Shrimp Tacos. The tostadas are layered with seasoned shrimp, a new Lime Crema sauce, sliced avocado, salsa fresca and chili lime seasoning inside a crispy tostada shell. There’s also a Baja Chicken & Shrimp Tostada for surf ‘n turf fans and a Baja Double Chicken Tostada for a seafood alternative. The items boast between 38 and 66 grams protein.

Full-service Stonefire Grill launched a number of grilled seafood dishes for Lent. There’s a Lemon Garlic or Sesame-Glazed Salmon Filet, Shrimp & Kale Caesar Salad and Lemon Garlic Shrimp served over cilantro rice with chopped Italian parsley. Several entrees are served with signature sides and freshly baked breadsticks.

Wild Alaska pollock stars in Taco John’s seafood LTOs. Alaska Pollock Fish Tacos feature breaded fried fish wrapped in flour tortillas with lettuce, Fiesta Sauce and pico de gallo, while the new Alaska Pollock Big Fish Sandwich pairs the fish with nacho cheese and lettuce layered on a soft potato bun. 

Long John Silver’s returned its $6 Shrimp Baskets for a limited time. Three varieties are available, including the Six-Piece Batter-Dipped Shrimp served with two hushpuppies and a side; Six-Piece Grilled Shrimp served on a bed of rice with a side; and Crispy Breaded Popcorn Shrimp, also served with two hushpuppies and a side. Guests can round out the meal with Mac & Cheese with Crumblies (cavatappi noodles in a creamy white cheese sauce topped with crunchy fried bits) and an Oreo Cookies & Cream Cheesecake.

A Crispy Fish Slider joins the menu at Krystal for Lent. The LTO is made with wild-caught Alaska pollock that’s fried and served on the brand’s signature soft bun with pickles and creamy mayo, plus optional chipotle mayo for a spicy twist. It sells for $2.99 a la carte or $9.99 for a two-slider combo meal. Also new are Krush’d Sodas, the QSR’s spin on dirty sodas. Customers can add vanilla syrup and cream to any fountain beverage for $1 more. 

Pancheros introduces Chile Lime Shrimp.

Chile Lime Shrimp launched on Pancheros Mexican Grill’s menu, a new spin on the Sizzlin’ Shrimp of years past. The shrimp, flavored with citrus notes and a blend of spices, can be added to burritos, tacos, bowls, salads and quesadillas. The option is available during the Lenten season, through April 5. 

The next edition on Burger King’s Whopper by You platform is the Maple Bourbon BBQ Whopper, debuting Feb. 24 for a limited time. The flame-grilled beef patty is topped with maple bourbon barbecue sauce, crispy onions and jalapeños, maple-candied bacon and American cheese on a toasted sesame seed bun. The burger returns as one of the fan-favorite builds created by BK guests.

Rival Wendy’s is going with the green, bringing back the Thin Mints Frosty in time for National Girl Scouts Weekend, which runs from Friday through Sunday. The treat is a blend of Vanilla Frosty with a minty cookie crumble sauce. New this season is the Thin Mints Frosty Fusion, a combo of Vanilla Frosty, crushed Thin Mints cookies and the same sauce. Both can be ordered with a Chocolate Frosty base as well. During the coming weekend, Girl Scouts will be selling cookies at participating Wendy’s locations, a partnership that continues throughout Girl Scout Cookie season. 

Wendy’s Girl Scouts-themed shakes with chocolate mint flavor.

Still Together Sips are new limited-time cocktails at Applebee’s, both made with Still G.I.N., a brand launched by Snoop Dogg and Dr. Dre. There’s Young, Wild & Free Fruit Punch made with the branded gin, grenadine, lemon sour and pineapple ($7) and Rollin’ On the Beach ($10), a mix of the gin, peach schnapps, prickly pear, orange and cranberry juices poured tableside and served in a chilled shaker tin. 

Cousins Subs is bringing back the Reuben Sub in celebration of St. Patrick’s Day. The grilled sandwich is filled with corned beef, Wisconsin Swiss cheese, sauerkraut and Thousand Island dressing on rye; price is $10.99 for a 7½-inch sub. Accompanying the sub is a green-hued Mint Shake, priced at $3.49 for a small size, $4.49 for a regular. Both are available through March 22.

La Madeleine introduced a very limited-time Sweet Bakery Board for Valentine’s and Galentine’s Day that runs through Feb. 24. A takeoff on popular charcuterie boards, the shareable dessert includes a curated assortment of chocolate-covered strawberries, macarons, mini cheesecake, fudge brownies and dipped croissants. Price is $29.99 and the board feeds four to six.

The Sweet Bakery Board at La Madeleine continues through Feb. 24.

Through Friday, guests at Snooze A.M. Eatery can score a free pancake with any entrée purchase in celebration of National Pancake Day this week. Additionally, the breakfast-lunch chain launched a late winter menu, highlighted by the return of Sweet Potato Pancakes. Also on offer is French Toast Latte brewed with espresso and flavored with French toast mix, whipped cream and a cinnamon stick garnish. Veering toward lunch is a Grilled Three-Cheese sandwich (Cheddar, Jack and Swiss) paired with Fire-Roasted Tomato Soup and a Winter Whipped Cottage Cheese Bowl with roasted carrots, crispy chickpeas, prosciutto, toasted rustic bread, everything spice and a splash of lemon juice and olive oil. 

Spicy Jack cheese returns for a limited time at Del Taco. It’s a component of the Spicy Jack Quesadilla and Spicy Jack Chicken Quesadilla, both bolder offerings that first appeared on the menu in the 2000s. The QSR’s signature tangy green sauce complements the cheese. 

St. Louis-born Imo’s Pizza introduced the Honey Trap Pizza, an LTO topped with crisp, curling pepperoni and cheese, then finished with Mike’s Hot Honey-Extra Hot. The LTO is selling for $19.99 for a large pizza. 

Also in the spicy pizza category is Frank Pepe Pizzeria Napoletana with the debut of The Calabrese. The winter pie is topped with crushed tomatoes, hot Calabrian chilies and Pecorino Romano, along with sausage, pepperoni and olive oil. The LTO is finished in the concept’s signature coal-fired ovens. 

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