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The Caribbean is full of different fritters check the board for the current offering.
Calamari lightly dusted and fried with peppers. Served with our house-made island sofrito sauce.
Ten wings in salt shack datil pepper BBQ sauce. Served with a spicy ranch dipping sauce.
Old Florida recipe with avocado, sesame and ginger soy drizzle.
Nachman’s famous family recipe from Redington shores.
Butterflied and hand-breaded in sweet coconut flakes. Served with a citrus mustard sauce.
Lightly breaded shrimp with french fries and guava cocktail sauce.
Homemade daily. A mild rich and creamy base with lobster pieces.
A classic red chowder from exuma. Served with dressing.
Fresh greens with tomato, cucumber, onion, and shredded cheese. Served with dressing.
Fresh avocado and tequila lime shrimp on a romaine salad blend tossed in citrus vinaigrette. Topped with fresh salsa.
Fresh gulf grouper fried, grilled, or blackened on a brioche bun. topped with lettuce and tomato. Served with Caribbean tartar and marinated onion straws.
Jumbo lump crab cake broiled. Drizzled with key lime garlic aioli served on a brioche bun with lettuce and tomato.
Marinated and grilled to perfection. Served on a kaiser roll with lettuce, tomato, and onion straws. Side of banana chutney.
Fresh mahi served on two flour tortillas with shredded cheese, avocado, jicama slaw, cilantro and tomato salsa. Drizzled with chili horseradish.
House-made burger seasoned with authentic Jamaican spices. Topped with caramelized onions and pepper Jack cheese.
House-made burger with applewood smoked bacon, Cabot cheddar cheese, lettuce, tomato, and onion.
Premium jumbo lump crab broiled on top of marinated onion straws with roasted red bell pepper sauce. Served with pineapple salsa and Caribbean vegetables.
Grilled with shack seasoning and banana chutney. Served with rice and peas and jicama slaw. Side of guava cocktail and Caribbean tartar.
Sauteed shrimp, pineapple and peppers in a mild Jamaican curry. Served with rice, sugar snap peas and pineapple salsa.
Citrus and spice marinated breast with banana chutney. Served on a coconut cream sauce with Caribbean vegetables, rice and peas, and pineapple salsa.
Mojo marinated skirt steak topped with roasted peppers, onions, and pepper Jack cheese. Served with Caribbean vegetables, fried yuca, and black bean papaya salsa.
½ dozen baked "island style" with sofrito, Cabot cheese, and cilantro.
18 steamed cedar key middle necks in a garlic herb broth.
Steamed or cold peel and eat.
Fresh Pei mussels sauteed with white wine, shallots, garlic, tomato, and fresh herbs.
Served with fries or fresh fruit and a kids drink.
Served with fries or fresh fruit and a kids drink.
Served with fries or fresh fruit and a kids drink.
Served with fries or fresh fruit and a kids drink.
Served with fries or fresh fruit and a kids drink.
Made with our very own patron Anejo barrel-aged tequila & triple sec with our magic margarita mix.
Vida de Louie Blanco tequila, fresh-squeezed lime juice and lightly sweetened with pure amber agave.
Made with ocean spray cran-grape, Skyy vodka and a splash of sparkling water.
Served on the rocks with fresh-squeezed oj, grey goose vodka, and dekuyper triple sec.
Made over ice with dekuyper blackberry brandy, banana liqueur, creme de noyaux, bacardi superior, dole pineapple juice and a myers's dark rum float.
Homemade rum cake with walnuts and a warm butterscotch rum sauce. Served with vanilla bean ice cream.
Our famous homemade pie with a graham cracker crust and fresh meringue topping.
Decadent chocolate torte layered rich ganache, fresh raspberries, and cream.
Last updated September 30, 2020