Dixie Crossroads information
Lonely Planet review
Rodney Thompson developed the rock-shrimp fishery off Canaveral’s coast in the early 1970s and in 1983 his daughter, Laurilee, opened the Dixie Crossroads Seafood Restaurant. The aim: to put local shrimp back on the Canaveral’s tables, which are inundated with imports. Today this local landmark continues to serve up seasonal shrimp, including sweet, blush-coloured royal reds, succulent white shrimp and melt-in-your-mouth rock shrimp.
Shrimp are ordered by the dozen with accompaniments of sweet potato, grits and coleslaw. Other menu highlights include fresh Indian River red mullet, oysters and scallops. Despite the generous seating in the funky wooden chalet there’s often a queue at peak times, so order a drink in the gazebo bar.