Every flavor looks good, but you get to choose 2 of 6 for $19.99. Go with your gut.


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. (320 Cal)


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. (440 Cal)


Island 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. (530 Cal)


New! Creamy Shrimp-and-Cheese Linguini with Toasted Panko 

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 panko. (720 Cal)


Hand-Crafted Savoury Garlic Shrimp 

Tender shrimp oven-broiled in our famous garlic butter sauce. It’s rich and garlicky in all the right ways. (220 Cal)

Fresh Roasted Brussel Sprouts

Garlic-Grilled Shrimp Skewer 

A skewer of shrimp brushed with a buttery garlic glaze for extra flavor. (320 Cal)


Tomato-Mozzarella Caprese 

We didn’t stop at the simple flavours 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 further. And to finish it, we add a sweet balsamic drizzle. (120 Cal)


New! Roasted Carrots and Butternut Squash with Sweet Bourbon Glaze 

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. (230 Cal)


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. (120 Cal)


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. (140 Cal)


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. (160 Cal)

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