Our story
Where we came from
Red Shrimp is homegrown. We were started by Al Hai Hospitality, an Emirati company, and we cook the way the Gulf actually eats - East, West and Emirati on the same table, without picking a side.
The counter is the point. The day's catch sits on ice where you can see it, the king crabs are in the tank behind it, and what you pick is what gets cooked. Nothing waits in a fridge for a photograph.
Two rooms
At Al Khawaneej the glass opens onto the water and the fire pit, so dinner runs long. At Zawaya Walk we're spread over two floors, which is the only reason we can seat the tables of twelve that keep turning up.
How we cook
Grilled over fire, or tipped across the table in a Sattal. Five sauces, no pork, no alcohol. If you want the loudest version of dinner, order the Sattal and stop asking for plates.