Drive down Fourth Street in Westwego and the air changes. It gets saltier. Briny. You start seeing the masts of shrimp boats peeking over the horizon of the Harvey Canal before you even see the signs for the Shrimp Lot Westwego LA. This isn't a grocery store. It's not one of those fancy "farm-to-table" boutiques where everything is vacuum-sealed and priced for tourists. It's raw. It's loud. It’s the Westwego Shrimp Lot—officially known as the Westwego Fish & Shrimp Lot—and it’s essentially the heartbeat of Jefferson Parish's seafood culture.
Most people come here because they want the real thing. They’re tired of "Product of Thailand" labels on bags in the freezer aisle. They want shrimp that were swimming in the Gulf of Mexico or the Barataria Basin maybe six hours ago. Honestly, if you grew up around here, you don't even call it a market. You just say you're "going to the lot." It’s a collection of independent vendors, many of whom are multi-generational fishing families, parked under a series of open-air stalls.
What makes the Shrimp Lot Westwego LA different?
If you walk into a supermarket, the seafood counter is quiet. At the Shrimp Lot Westwego LA, it’s a sensory overload. You’ve got the sound of shovels hitting ice. You’ve got vendors shouting out prices that change depending on how many pounds you’re buying or how late in the day it is. It’s one of the few places left where the distance between the boat and your boiling pot is measured in miles, not thousands of miles.
The variety is actually kind of staggering once you look past the big piles of gray-blue shrimp. You’ll find blue crabs—still snapping, mind you—tucked into wooden bushels. There’s flounder, redfish, and sometimes alligator meat if you’re looking in the right cooler. During the winter and spring, the smell of boiling crawfish takes over everything. It’s thick. It’s spicy. It’s New Orleans.
The vendors here, like Westwego Seafood or some of the smaller stalls that have been there for decades, aren't just selling a product. They’re selling a piece of a dying industry. Louisiana's shrimping industry is under massive pressure from imported, farm-raised shrimp that’s flooded the market and driven prices down to levels that make it hard for locals to survive. When you buy from the lot, you’re basically voting for the survival of the Gulf shrimper.
Understanding the Sizes and Seasons
You can’t just walk up and ask for "shrimp." Well, you can, but you’ll get a blank stare. You need to know your counts. In the world of the Shrimp Lot Westwego LA, everything revolves around how many shrimp make up a pound.
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- Jumbos (10/15 or 16/20 count): These are the monsters. Huge. You grill these or stuff them.
- Large (21/25 or 26/30): Your standard boiling shrimp.
- Mediums: Great for pasta or jambalaya.
- Small/Tiny: These are often used for gumbo or dried shrimp.
The seasons matter more than people realize. Brown shrimp (Penaeus aztecus) usually show up in the late spring and summer. They have a slightly stronger, more "iodine" flavor that some locals swear by for heavy seasonings. White shrimp (Litopenaeus setiferus) tend to be bigger and sweeter, peaking in the fall. If you go in October, you’re hitting the sweet spot for those big, beautiful whites.
The Reality of the "Westwego" Experience
Look, it’s not always pretty. The ground might be wet. There’s fish scales on the floor. It's a working market. But that’s the point. People like Sal Sunseri of P&J Oysters often talk about the importance of "traceability," and at the Shrimp Lot Westwego LA, traceability is literally the guy standing behind the counter telling you whose boat the catch came off of.
One thing that surprises newcomers is the "no-frills" aspect. You aren't going to get a recipe card and a reusable tote bag. You’re getting your shrimp in a heavy-duty plastic bag, usually double-bagged, and maybe some ice if you’re traveling far.
Pro Tip: Bring a cooler. Don't be that person trying to drive home to Metairie or New Orleans East with five pounds of dripping shrimp on your floor mats. Your car will never smell the same. Seriously.
Pricing and Haggling
Is it cheaper than the grocery store? Sometimes. But "cheap" isn't why you're there. You're there for quality. However, prices at the Shrimp Lot Westwego LA fluctuate daily based on the catch. If the winds have been high in the Gulf and the boats couldn't go out, prices go up. If it's a "bumper crop" year, you might get a steal.
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Don't be afraid to walk the length of the lot before buying. Different stalls might have different sizes or slightly different prices. While it’s not a flea market where you haggle over every nickel, if you’re buying 50 pounds for a big family boil, it’s perfectly normal to ask, "What’s the best you can do on a sack?"
Why the Westwego Lot Still Matters in 2026
We live in a world of door-to-door delivery and automated warehouses. The Shrimp Lot Westwego LA is the opposite of that. It is a physical manifestation of Louisiana's coastal heritage. It’s located right at 1001 4th St, Westwego, LA 70094. It’s a place where you can still talk to a human being about where your food comes from.
In recent years, the lot has seen some upgrades—better paving, more consistent signage—but the soul remains the same. It’s a place where the "Lait de la mer" (milk of the sea) is traded.
There's a lot of talk about the "coastal crisis" in Louisiana. Land loss is real. The salt line is moving. All of this affects the nurseries where these shrimp grow. By visiting the lot, you’re seeing the frontline of this environment. Every blue crab and every head-on shrimp is a product of a very delicate ecosystem that Westwego has protected for over a century.
Navigating the Lot Like a Local
If you want the best experience at the Shrimp Lot Westwego LA, go early. The best stuff—the jumbo lump crabmeat, the biggest shrimp—tends to move fast, especially on Friday mornings during Lent.
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- Check the heads: If you're buying head-on, look for clear eyes and a firm body. If they look mushy or smell "off," move to the next stall.
- Bring cash: Some stalls take cards now, but cash is still king and often helps the transaction go faster when it’s crowded.
- Ask for advice: These vendors know how to cook. If you aren't sure how long to boil a specific size of shrimp, just ask. They’ll usually give you a better answer than any cookbook.
Essential Next Steps for Your Visit
To get the most out of your trip to the Shrimp Lot Westwego LA, you need a plan that goes beyond just showing up.
Prepare your transport: Clear out your trunk and bring a high-quality, insulated cooler. If you're buying more than 10 pounds, bring two. Buy a bag of ice after you get your seafood, not before, so you don't take up space in the cooler.
Check the season: Before heading out, verify what's currently in season. If you're looking for crawfish in October, you're going to be disappointed (or buying frozen). Use the Louisiana Wildlife and Fisheries website to see when shrimp seasons officially open; that’s when the lot is at its absolute peak.
Plan your menu first: Know whether you need "head-on" or "headless." Head-on shrimp are better for boiling because the fat in the head adds flavor, but they're more work to clean. If you’re making a scampi, go headless to save yourself the mess.
Explore the perimeter: Don't just stop at the shrimp. The Westwego area has some incredible local seafood restaurants nearby like Mosquito Supper Club (in nearby New Orleans) that emphasize these same local ingredients, or more casual spots right in Westwego that use the same "lot" quality fish.
The Shrimp Lot Westwego LA isn't just a place to shop. It's an experience that connects you to the Gulf. It's messy, it's authentic, and it's the only way to ensure you're getting the best seafood Louisiana has to offer. Go there with an open mind and a big cooler, and you won't ever want to buy grocery store shrimp again.