LOCATIONS & DELIVERY
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Shrimp Po Boy
Full orders include 2 sauces
Half orders include 1 sauce
$ Extra Sauce 25 cents each $
MAKE IT A MEAL $4.5
ADD A SIDE, A SLAW, DINNER ROLL & BEVERAGE
Fries | Corn Fritters | Mushrooms
Onion Rings | Okra
SLAWS Reg $1 Lrg $4
Coleslaw | Potato Salad | Macaroni Salad
GARDEN SALAD $4.5
KIDS MEALS $5
Popcorn Shrimp | Chicken Strips
includes fries, cookie, drink
Banana Pudding | Cheesecake | Carrot Cake Caramel Cake
varies by location
GET HOOKED ON OUR DAILY SPECIALS
Mon Full fish chip meal $10
Tues Full order large shrimp $12
Wed Full order lightly breaded shrimp $15
Thu Full wing zing meal $11
Work with Us
Lawrence’s is known for our shrimp, but it is the people that work here that really make us special. We have a great team of employees that work hard every day to provide excellent service along with unmatched quality. If you think you have what it takes to be a part of the team, we invite you to apply now.
Enjoy discounted meals
Ability to work full-time
Cross training on all positions-food prep, cook, cashier
Lawrence Schweig did not have shrimp on his mind when he opened his tiny storefront operation in 1950. He knew seafood, though, and was determined to make a success from this small beginning. A first generation American, he and his wife Eila pursued their dreams while raising four children. All would have a role in Lawrence’s growth and success.
As the business grew, the family added to the physical structure and improved it. In addition to the signature shrimp, which were offered either fried, boiled or smoked, Lawrence partnered with local fishermen and invested in boats to harvest the best fish Lake Michigan had to offer. He smoked fish on site to maintain quality control and added another dimension to the business. The best seafood in Chicago would be caught and distributed to restaurants and hotels throughout the city from this location. Lawrence’s Fisheries and Schweig Smoked Fish quickly earned a reputation for value and quality. The retail business expanded to 24 hours of operation to meet the needs of shift workers in the area.