If you find yourself on North Broad Street late at night and see a neon-pink building with a crowd gathered around a literal hole in the wall, you haven't stumbled onto a movie set. You've found Sid Booker's Shrimp Corner.
It’s been there since 1966.
Think about that for a second. In a city where restaurants open and close before the first health inspection is even filed, Sid’s has survived for nearly 60 years. It survived the decline of the neighborhood, the rise of franchises, and even the passing of its legendary founder, Sid Booker, who died at 87 in early 2025.
Honestly, it’s kinda remarkable.
The place is basic. No, "basic" is too generous. It’s a takeout window. You stand on the sidewalk—often for a long time—and talk to someone through bulletproof glass. There are no tables. No chairs. No bathroom. If you want a place to sit, your car is your dining room.
The Mystery of the Pink Building on Broad and Belfield
Most people who don't live in North Philly might find the setup intimidating. The intersection of Broad and Belfield (now ceremonially known as Sid Booker Way) is busy, loud, and unapologetically urban. But the smell of those shrimp? It cuts through everything.
People come from the suburbs. They come from South Philly. They come from Jersey.
Why? Because Sid’s does one thing: fried shrimp. Okay, they have a couple of sides, but let’s be real. Nobody is driving 30 minutes for the coleslaw.
What’s actually on the menu?
The menu is hilariously limited. You aren't getting a kale salad here. Basically, you're choosing how many shrimp you want.
- The Half-Dozen: For the snackers.
- The Full Dozen: The standard "I'm hungry" order.
- The Party Box: For when you're the hero of the Friday night hangout.
The shrimp are butterflied, battered, and fried until they’re snap-in-your-mouth crispy. They come served on a bed of potato chips. Yes, regular ridged potato chips (usually Herr's, because this is Philly). It’s a weird combo on paper, but the grease from the shrimp soak into the chips and... well, if you know, you know.
The Legacy of the "Shrimp King"
Sid Booker wasn't just a guy who sold seafood. He was a neighborhood titan. He managed the Uptown Theater back in the day, bringing in legends like James Brown and the Jackson Five. He was a political kingmaker too. If you wanted to run for office in Philadelphia, you basically had to stop by the pink building and talk to Sid.
He used his success to fund college scholarships for local kids. He never had a formal education himself, so he made it his mission to ensure others did.
When he passed away in January 2025, the city felt it. He wasn't just a business owner; he was the glue for that corner of North Philadelphia.
Why does Sid Booker's Shrimp Corner still matter?
In a world of "elevated" dining and $18 avocado toasts, Sid’s is a reminder of what food is supposed to be: consistent, soul-satisfying, and accessible.
Is it expensive? Sorta. A dozen shrimp will run you about $20-$30 depending on the current market. But these aren't those tiny popcorn shrimp you get at a fast-food joint. These are jumbo, meaty, and seasoned with a salt-and-pepper blend that hasn't changed since the Johnson administration.
Practical Advice for Your First Visit
If you’re planning to go, there are some "unwritten rules" you need to follow so you don't look like a total rookie.
1. Cash is King.
Seriously. Don't pull out your phone to Apple Pay. Don't ask where the chip reader is. They take cash. If you forget, there might be an ATM nearby, but just hit the bank before you get there.
2. The Late Night Rush is Real.
They’re open until 2:00 AM most nights and 4:00 AM on Fridays and Saturdays. The line at 1:30 AM on a Saturday is a whole vibe. It’s a mix of people getting off work, people heading home from the clubs, and college students from Temple who are desperately trying to soak up a night of bad decisions with some fried protein.
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3. Seasoning Matters.
When they ask if you want "salt, pepper, hot sauce," the correct answer is usually "yes." The hot sauce isn't just heat; it cuts through the richness of the batter.
4. Check Your Order.
The service is fast, but it’s a tiny window and a loud street. Just double-check your bag before you walk back to the car.
The Verdict on the Food
Is it the "best" shrimp in the world? Food is subjective. Some critics say the quality has dipped since the old days, or that the chips get soggy if you wait too long to eat them. They aren't wrong about the chips—shrimp steam in a paper bag, and steam is the enemy of the crunch.
But as a cultural experience? It's 10/10.
There is something about standing on that corner, watching the traffic on Broad Street, and holding a warm bag of grease-stained paper that feels more "Philly" than any cheesesteak in a tourist trap could ever hope to be.
Actionable Next Steps
If you want to experience this Philly institution for yourself:
- Check the hours: They generally open at noon, but the magic happens after dark.
- Bring a friend: The line can be long, and it's better to have someone to talk to while you wait on the sidewalk.
- Eat immediately: Don't drive 20 minutes home with the bag closed. Open it up, let the steam out, and eat a few shrimp while they’re still burning your fingers. That's the only way to keep the potato chips from turning into a soggy mess.