Big Festival of Shrimp

Every flavor looks good, but you get to choose 2 of 6 for $15.99*. Go with your gut.

*Conditions apply

New! Bourbon-Brown Sugar Grilled Shrimp

We double glaze these tender grilled shrimp with a sauce you can’t get enough of. The bourbon gives a hint of oaky depth, and the brown sugar adds just the right amount of sweetness. We serve them over wild rice – use it to soak up any sauce left behind.

New! Wild-Caught Firecracker Red Shrimp

Before we toss our wild-caught red shrimp in sweet and spicy chili sauce, we coat them in panko crumbs. The crispy outer layer locks in the flavor.

Parrot Isle Jumbo Coconut Shrimp

Yeah, you’re going to want these: Hand-dipped jumbo shrimp tossed in flaky coconut and fried until perfectly crisp. Dunk them in our signature piña colada sauce and hello, paradise.

New! Creamy Shrimp-and-Cheese Linguini with Toasted Parmesan Panko Sodium Disclaimer

With al dente linguini and tender shrimp mixed in a creamy parmesan and cheddar sauce, this dish is for those who like flavors as rich as they are bold. The final touch is a sprinkling of toasted Parmesan panko.

Hand-Crafted Garlic Shrimp Scampi

Tender shrimp oven-broiled in our famous garlic butter sauce. It’s rich and garlicky in all the right ways.

Garlic-Grilled Shrimp Skewer

A skewer of shrimp brushed with a buttery garlic glaze for extra flavor.

Tomato-Mozzarella Caprese

We didn’t stop at the simple flavors of the classic caprese salad. No, we took vine-ripened tomatoes, fresh mozzarella, and basil, and paired them with the tang of red onion and the bright acidity of a champagne vinaigrette to push it just a little bit farther. And to finish it, we add a sweet balsamic drizzle.

New! Roasted Carrots and Butternut Squash with Bourbon Brown Butter

We roast carrots and butternut squash until they’re tender and starting to crisp on the outside, and then top them with a sweet bourbon brown butter. It’s the tastiest way to eat your veggies.

New! Roasted Green Beans and Mushrooms

We take our crisp green beans, roast them with sliced mushrooms, and then toss them in a nutty, sweet brown butter.

New! Blackberry Punch

We're combining freshly muddled blackberries and sweet Disaronno Amaretto with a splash of our house sour mix for a tart finish.

New! Spiked Sangria Splash

We blend sweet white wine, Hennessey VS, and mango and passion fruit juices. We add in our house sour mix, stir it all up, and call it perfection.

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