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2325 University Blvd, Tuscaloosa, AL 35401
Nutrition Facts & Calorie Information
13 oz USDA Choice ribeye seasoned, chargrilled, and topped with a creamy lump crab and Gulf shrimp au gratin.
Toasted French bread, Boudin ball, french fries, and jalapeño hushpuppies served with your choice of Fried Gulf Shrimp or Grilled Argentinian Reds, Fried Crawfish Tails, Seafood Portabella, Charbroiled Oysters, Mahi Mahi, Grilled Crab Cake, Fried Gulf Oysters.
The best of the best! Three of each Charbroiled Oysters, Oysters Bienville, Oysters Rockefeller, and Oysters Orleans.
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Pecan encrusted mahi over cheddar cheese grits and topped with sautéed shrimp in a smoky bacon cream sauce. Topped with Parmesan cheese.
Sliced USDA Choice filet and ribeye topped with sautéed mushrooms, onions, green bell peppers, and melted Provolone cheese pressed in a French baguette. Served with Au Jus and Dijon horseradish.
Blackened redfish topped with Gulf shrimp sautéed in our original New Orleans style smoky Cajun sauce. Topped with lump crabmeat and Parmesan cheese.
Seared cheddar cheese grit cakes smothered in a smoky bacon cream sauce with Gulf shrimp. Topped with shredded Parmesan, chopped bacon, and green onions.
Bronzed redfish served over a bed of grilled asparagus and Cajun boiled mashed potatoes, topped with Argentinian Royal Red shrimp sautéed in a white wine cream sauce and Parmesan cheese.
Blackened Mississippi farm-raised catfish over a bed of white rice. Topped with Gulf shrimp, crawfish, and mushrooms in a cream sauce with Parmesan cheese.
USDA Choice 7 oz tenderloin topped with Gulf Shrimp sautéed in original New Orleans style smoky Cajun sauce. Topped with lump crab and Parmesan cheese.
A blend of ground Chuck, Brisket, and Short Rib seasoned, grilled and topped with Provolone cheese. Served on a Brioche bun.
Gulf shrimp, crawfish, portabella mushrooms, and seasonings tossed with linguini and creole Alfredo. Topped with lump crabmeat and Parmesan cheese.
Fresh all white meat tenders, fried golden and tossed in our unique sweet and spicy Voodoo sauce. Topped with your choice of cheese on a Brioche bun.
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Download MacrosMap →Linguini tossed with creole Alfredo, topped with fresh grilled chicken and Parmesan cheese.
Linguini tossed with creole Alfredo, topped with Argentinian Red shrimp and Parmesan cheese.
Fried redfish topped with a creamy lump crab and Gulf shrimp au gratin.
Fresh chicken coated in chopped almonds and spices then paneed. Served over a salad of romaine, spring mix, grape tomatoes, sliced red onions, Monterrey Jack and cheddar cheese, and croutons.
Creamy New York Cheesecake with a Bananas Foster fusion. Topped with whipped cream and spiced rum sauce.
Sliced filet and ribeye with sautéed mushrooms, onions, green bell peppers, and a five cheese blend in a flour tortilla. Topped with chives and diced tomatoes.
13 oz USDA Choice ribeye seasoned and chargrilled. Topped with Orleans sauce.
Fresh chicken breast coated in chopped almonds and seasonings, paneed and drizzled with roasted red bell pepper aioli.
Fried green tomatoes layered with blue crab cakes. Topped with crab ravigote, green onions, and diced tomatoes.
Gulf shrimp fried golden and tossed in our unique sweet and spicy Voodoo sauce.
Peel and eat Cajun boiled large Argentinian Reds served with hot drawn butter.
Gulf shrimp, crawfish, crabmeat, corn, peas, and carrots in a traditional pot pie filling topped with a golden buttermilk crust.
Fried Gulf shrimp on Gambino's French bread.
Half Shell’s own slow cooked with Andouille sausage. Topped with white rice and served with hushpuppies.
Fried Gulf oyster on Gambino's French bread.
Homemade bread pudding made with cinnamon rolls, cranberries, and pecans. Topped with spiced rum sauce.
Fried catfish on Gambino's French bread.
Half Shell’s own made with Gulf shrimp, crabmeat and Andouille sausage in a dark filé roux. Topped with white rice.
Smoked Yellowfin Tuna Dip served over romaine and spring mix, grape tomatoes, sliced red onions, Monterrey Jack and cheddar cheese, and croutons.
Gulf shrimp or boneless wings, fried golden and tossed in our unique sweet and spicy Voodoo sauce.
Our Oysters Bienville topped with our signature Orleans sauce and Parmesan cheese.
Lump crab and Gulf shrimp on a creamy blend of five cheeses, onion, celery, and seasonings. Served chilled with toasted baguette slices.
Large six ounce hand-crafted crab cake, blended with sautéed vegetables and seasonings. Grilled and topped with crab ravigotte and Parmesan.
Mississippi farm-raised hand-breaded catfish. Served over your choice of cocktail or tartar.
Grilled portabella mushrooms stuffed with crabmeat, Gulf shrimp, minced chipotle peppers, roasted red peppers, and spinach. Garnished with lemon aioli and Parmesan cheese.
Your choice of any of our fish selections grilled or blackened. Served with lemon aioli.
Crab claws hand-breaded and fried golden. Served with cocktail sauce.
Snow crab claws sautéed in our Orleans sauce. Served with hot drawn butter.
Hand-battered and dusted shrimp in seasoned corn flour and fried golden.
7 oz USDA Choice tenderloin seasoned and chargrilled.
Spring mix, goat cheese, toasted almond slices, chives, tomatoes, and shredded carrots. Served with our signature roasted garlic balsamic house dressing.
Romaine hearts and croutons tossed in our homemade Caesar dressing. Topped with shredded Parmesan cheese.
Half Shell's signature oyster! Charbroiled over an open flame with our unique white wine, butter, garlic, and herb sauce. Topped with Parmesan cheese.
Topped with an herb, mushroom, crab, Gulf shrimp, bacon, and Italian bread crumb mixture, then baked and finished with Parmesan cheese.
Homemade with Yellowfin tuna and creole seasonings. Topped with green onions and diced tomatoes.
Ask your server about our featured dessert selection!
Half Shell's own perfect blend of crawfish, crabmeat and corn in a cream base with creole seasonings.
Half Shell's award winning oyster! Charbroiled over an open flame and basted with our New Orleans style smoky Cajun sauce. Topped with Parmesan cheese.
Topped with fresh spinach, cream cheese, herbs, and Pernod, then baked and finished with Parmesan cheese.
Romaine and spring mix, grape tomatoes, sliced red onions, Monterrey Jack and cheddar cheese, and croutons.
Gulf oysters shucked to order.
Discover the nutritional content of menu items at Half Shell Oyster House in Tuscaloosa, AL. Our comprehensive nutrition database provides detailed calorie counts and macronutrient breakdowns (protein, carbohydrates, and fat) for each menu item.
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