Lawrence’s Fish & Shrimp, a well-known Chicago-based seafood restaurant, has added a plant-based shrimp option called Shock ‘N Shrimp to its menu. The new item is produced by the local company Good2Go Veggie and offers a healthier, vegan-friendly alternative to traditional seafood.
“We want to bridge the gap between those who are newly vegan, curious, or just looking for healthier options in their diet,” said Andrea Jackson, founder of Good2Go Veggie. “Having Shock ‘N Shrimp available at such a significant Chicago-area restaurant will make plant-based food accessible to so many people.”
Shock ‘N Shrimp is made from the root vegetable Konjac, which is known for its high fiber content. It is free from soy, nuts, dairy, and GMOs, making it an inclusive option for those with various dietary restrictions.
Kelley Whalen, the Director of Marketing at Lawrence’s Fish & Shrimp, expressed enthusiasm about the new addition. “We don’t make menu changes often, but Shock ‘N Shrimp was too good to ignore. Even skeptics and meat-eaters on our team were impressed.”
The plant-based shrimp will be available at all four Lawrence’s Fish & Shrimp locations. Customers can order a Half or Full size for $11.99 and $22.99, respectively when purchasing directly from the restaurant. Prices will be higher on third-party delivery services due to additional fees. Additionally, Shock ‘N Shrimp will be featured as a #MeatlessMonday special every Monday, with a discounted Half size available for $9.99.
“This is a big win for the plant-based community,” said Tamika Price, a vegan content creator. “Lawrence’s Fish & Shrimp is iconic, so offering a plant-based version of their shrimp is a significant development.”
With the introduction of Shock ‘N Shrimp, Lawrence’s Fish & Shrimp is joining a growing movement toward more inclusive and health-conscious dining options. As more consumers seek plant-based alternatives, the restaurant’s decision to incorporate this innovative product could set a precedent for others in the industry.