Fresh Gulf Crawfish, Delivered in Season

Crawfish season typically begins in late January and runs through early summer, with the peak months falling between March and May. During this time, crawfish are most abundant, largest in size, and full of flavor. Shrimp Runner works closely with Gulf suppliers in Louisiana and Mississippi to source live crawfish at their best. Because the season depends on temperature and rainfall, weekly availability can vary, especially at the beginning or end of the cycle. We monitor the catch closely and provide regular updates via our Facebook page. That’s where you’ll find the week’s availability, pickup times, and ordering instructions. To make sure you don’t miss out, we recommend reserving early in the week—especially during peak boil season or holidays like Easter, Lent, and Memorial Day. Once the season ends, crawfish are no longer available live, so stock up and enjoy them while you can. It’s a short season, but a great one.

We only offer live crawfish—never frozen. That’s what makes Shrimp Runner different. Every week, our founder, Kelb,y makes the trip to the Gulf to personally collect fresh, wild-caught crawfish from trusted sources in Louisiana and Mississippi. These crawfish are transported back to Missouri in temperature-controlled conditions, ensuring they remain alive, active, and full of flavor. You’ll receive them just hours after they leave the water—ideal for backyard boils or restaurant service. Frozen crawfish lose their texture, flavor, and overall freshness, which makes a boil special. Our live crawfish cook evenly, soak up seasoning beautifully, and offer a true taste of the South. Whether you’re throwing your first boil or your fiftieth, life is the only way to go. With Shrimp Runner, you’re getting the real deal—delivered weekly during the season and ready to hit the pot.

Ordering crawfish through Shrimp Runner is quick and convenient, with local delivery. Each week during crawfish season, we post availability and pricing on our Facebook page. Posts typically go live mid-week with pickup dates, sizes, and per-pound pricing clearly listed. To place an order, simply comment on the post, send us a direct message, or call/text the number provided. We’ll confirm your order directly, answer any questions, and give you pickup instructions. It’s a personal, low-hassle system that connects you straight to the source. Payment is made at pickup, and all crawfish orders are fulfilled on a first-come, first-served basis. Since demand spikes during holidays and peak weekends, we strongly recommend placing your order early. Our system helps ensure freshness and avoids overstock or waste—so you get the best product without delay. This isn’t a faceless online form—it’s a conversation with the people who went and got the crawfish themselves.

The amount of crawfish you need depends on the size of your group, your menu, and how big everyone’s appetite is! For a traditional crawfish boil where crawfish is the main attraction, plan on 2 to 3 pounds of live crawfish per adult. If you’re serving a variety of sides, such as corn, potatoes, sausage, or shrimp, you may be able to scale that down to approximately 1.5 to 2 pounds per person. For kids or those with lighter appetites, 1 pound is usually sufficient. It's always a good idea to round up—you’ll rarely hear complaints about leftover crawfish, and they can be used for next-day dishes like etouffee, pasta, or po’boys. If you’re unsure, simply let us know how many people you’re serving, and we’ll help you estimate the quantity. We’ve helped dozens of customers plan boils, big and small, and we’re happy to ensure you get just the right amount.

Shrimp Runner offers several convenient pickup locations across Southern Missouri. Our main hub is the Shrimp Runner Restaurant & Fish Market in West Plains, where you can pick up your crawfish and check out our full seafood selection. We also work with partner locations in Springfield, including The Hibiscus Jerk Hut on Glenstone and The Filipino Market on Campbell Avenue. These partner sites make it easier for customers outside West Plains to access fresh, live crawfish without the need for a long drive. We announce all pickup times and addresses in our weekly Facebook post, so be sure to check for the most up-to-date details. Pickup typically takes place on Fridays and Saturdays. For large orders or special events, we may coordinate alternative pickup times as needed. If you’re unsure where to go or have a tight schedule, just message us—we’ll help ensure your crawfish arrives at the right place on time.

You’ll need a few basic items to host a proper crawfish boil. Most importantly, you’ll need a large stockpot—typically 60 to 80 quarts—with a strainer basket insert and a powerful propane burner. You’ll also need a sturdy cooler to keep the crawfish cool and contained before the boil. Many customers already have this setup for turkey frying or shrimp boils. Other essentials include your seasoning blend (such as Zatarain’s, Louisiana Fish Fry, or your own custom mix), as well as your boil ingredients, including sausage, potatoes, corn, mushrooms, lemons, and onions. If it’s your first time, don’t worry—we’ve helped dozens of first-time boilers get set up. We’re happy to share recipes, boil checklists, or gear recommendations. Crawfish boils are about fun, flavor, and togetherness, and a little preparation goes a long way. If you’re missing a piece of gear, ask—we might even be able to point you to a local shop that can help.