Red Lobster Brings Back Endless Shrimp With New Garlic Bread-Crusted Flavor

Published by Jon Self on

Plates of Red Lobster Ultimate Endless Shrimp featuring fried shrimp, scampi, pasta, broccoli, and Cheddar Bay Biscuits.

Red Lobster announced that Endless Shrimp returns today with five flavors, including the brand-new Garlic Bread-Crusted Shrimp. Seafood fans, rejoice! After a popular return earlier this year, Red Lobster has officially announced that Endless Shrimp is returning starting August 17 for a limited time. For over twenty years, Endless Shrimp has stood out as one of the most recognizable promotions in casual dining, delivering customizability, value, and signature seafood options to diners across the country.

“Our guests were thrilled to have Endless Shrimp back this spring and made it clear they wanted more — so we listened,” said Damola Adamolekun, CEO of Red Lobster. “We proved we could bring it back in a way that delights our guests and works for our restaurant teams and our business. Now we’re bringing our fans more of the Endless experience they asked for.”

Endless Shrimp Returns: Five Shrimp Flavors to Mix & Match

Plates of Red Lobster Ultimate Endless Shrimp featuring fried shrimp, scampi, pasta, broccoli, and Cheddar Bay Biscuits.
All photos courtesy of Red Lobster

Beginning today, guests visiting participating Red Lobster locations can mix and match five distinct shrimp options throughout their meal, ordering as much as they like, prepared any way they like. This season’s lineup features a brand-new option alongside four fan-favorite classics:

Close-up of crispy breaded shrimp being dipped into marinara sauce on a Red Lobster plate as 
Endless Shrimp returns.
  • NEW! Garlic Bread-Crusted Shrimp – Crispy shrimp coated in a rich, buttery, garlic bread crumb crust, served with a side of classic marinara sauce.
  • Shrimp Linguini Alfredo – Tender shrimp tossed in Red Lobster’s creamy house-made Alfredo sauce over a bed of linguini.
  • Garlic Shrimp Scampi – Hand-prepaired shrimp sautéed in a garlic and lemon butter sauce.
  • Parrot Isle Coconut Shrimp – Hand-breaded jumbo coconut shrimp fried to a golden crisp and served with sweet piña colada sauce.
  • Walt’s Favorite Shrimp – Hand-breaded, butterflied shrimp lightly fried and served with tangy cocktail sauce.

Welcome Fall with the New Happy Hour Margarita Platform

A line-up of Red Lobster cocktails including sangria with fresh fruit, a margarita, and a smoked bourbon drink.

To complement the return of Endless Shrimp and welcome the upcoming fall season, Red Lobster is also debuting a brand-new seasonal Happy Hour Margarita platform. The line-up kicks off with a unique, bold cocktail creation designed to bring a little extra warmth to the table:

Red Lobster specialty cocktails including a smoked red cocktail in a branded glass and a blue-rimmed green margarita.
  • NEW Fire & Tide Margarita – A bold blend of Cuervo Tradicional Blanco Tequila and Fireball Whisky. Available for $5 during weekday Happy Hour from 3:00 p.m. to 6:00 p.m. at participating locations.
  • “Old Salt’s” Smoked Old Fashioned – Smooth Bulleit Bourbon crafted with spiced brown sugar.
  • Triple Berry Sangria – Beso Del Sol Red Sangria infused with a fresh berry blend.

Red Lobster confirmed that its seasonal Happy Hour Margarita platform will continue to rotate throughout the year, delivering new flavor combinations and seasonal twists at an accessible price point.

Plan Your Visit to Red Lobster as Endless Shrimp Returns

Endless Shrimp is available for dine-in only at participating Red Lobster restaurants nationwide for a limited time. To find a nearby location or check local menu availability, visit RedLobster.com. For guests staying at the Endless Summer Resort near Universal Orlando, a Red Lobster is within reasonabla walking distance.

For more theme park-related news and information, visit MSM News. As always, eat like you mean it!

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Jon Self

Jon Self is an avid theme park fan. You can follow him at @pastorjonself on X/ Twitter or Jon.Self.37 at Instagram. He has been writing and editing in the theme park media world for over a decade. He also writes for several "foodie" sites as well as in the faith-based world.