Red Lobster Sweet Chili Shrimp Recipe

In 2023 I was on a road trip, and the nearest restaurant to my hotel was a Red Lobster. At that time they had an “Ultimate Endless Shrimp” promotion. For about $20 guests could enjoy unlimited shrimp.

I love seafood, so I could not miss the chance. After tasting their shrimp, I became a huge fan. One of my favorite things to order at Red Lobster was their sweet chili shrimp.

In 2024 the restaurant ended the “Ultimate Endless Shrimp” deal, which made me sad. I missed that flavor so much that I created copycat version at home. This Red Lobster Sweet Chili Shrimp Recipe brings back the same taste I enjoyed at the restaurant.

Now I can make it in my kitchen any time and enjoy that special shrimp dish without leaving home.

What Does Red Lobster Sweet Chili Shrimp Taste Like

This dish is sweet, a little spicy, and very tender. When you bite into the shrimp you taste a mild heat from the sauce mixed with a soft, buttery sweetness.

The sauce is sticky but light, so it coats each piece without making it heavy. The crunch from the light coating mixes with the soft shrimp inside.

When you make this Red Lobster Sweet Chili Shrimp Recipe at home you will notice how balanced the flavors are. The chili sauce does not overpower the shrimp. Instead, it adds a bright kick that goes well with the gentle seafood flavor.

Even people who do not like too much spice enjoy this dish because the sweetness softens the heat.

What Goes in Red Lobster Sweet Chili Shrimp (Ingredients)

• Large shrimp (1 lb.) – Use peeled shrimp with tails on. You can substitute with medium shrimp if needed, but adjust cooking time slightly.
• Dry parsley (1 tbsp.) – Adds a mild herby flavor. Fresh parsley works too.
• Garlic cloves (4 cloves, minced) – Gives a strong, fragrant garlic taste. Garlic powder can be used if fresh is not available.
• Onion powder (1 tsp.) – Enhances the savory flavor. Can be replaced with shallot powder if desired.
• Garlic powder (1 tsp.) – Reinforces the garlic flavor. Optional if you use extra fresh garlic.
• Paprika (1 tsp.) – Adds a light smokiness and color. Smoked paprika can be used for deeper flavor.
• Lemon pepper seasoning (1 tsp.) – Gives a citrusy, zesty kick. Fresh lemon zest plus black pepper is a good substitute.
• Salt (1 tsp.) – Balances all flavors. Sea salt or kosher salt can be used.
• Italian seasoning (1 tsp.) – Adds a subtle herb blend. Can swap with Italian herb mix.
• Unsalted butter (1 stick) – Creates a rich, silky sauce. Can replace with margarine or ghee for a different texture.

Recommended Equipment

1. Large Skillet or Wok – Heavy bottom preferred
2. Mixing Bowls – For sauce preparation
3. Whisk – To blend sauce smoothly
4. Tongs – For flipping shrimp safely
5. Measuring Cups and Spoons – Accurate measurements needed
6. Cutting Board – For chopping ingredients
7. Sharp Knife – For mincing garlic
8. Small Saucepan – For making sauce

How To Make Red Lobster Sweet Chili Shrimp

Step 1 | Prepare the shrimp

Pat the shrimp completely dry with paper towels. Any extra water can make the oil splatter and prevent the shrimp from browning properly.

Then, sprinkle the shrimp with onion powder, garlic powder, paprika, lemon pepper, Italian seasoning, salt, and dry parsley. Toss everything well to coat evenly.

Step 2 | Heat the Pan

Place a large skillet or wok over medium-high heat. Add the vegetable oil and let it get hot but not smoking. The oil should shimmer when ready.

Step 3 | Cook the Shrimp (First Side)

Add the shrimp to the hot oil in a single layer. Don’t crowd the pan — cook in batches if needed. Let the shrimp cook for 2 minutes without moving them to get a golden color.

Step 4 | Cook the Shrimp (Second Side)

Flip the shrimp with tongs and cook for another 1–2 minutes until the other side turns golden and the shrimp curl into a C-shape. The internal temperature should reach 145°F. Transfer cooked shrimp to a plate.

Step 5 | Sauté Garlic and Ginger

Reduce heat to medium-low. Melt butter over low heat and add the minced garlic and grated ginger to the same pan. Cook for 30 seconds until fragrant but not burnt.

Step 6 | Add the Shrimp

Return the cooked shrimp to the pan. Toss well so every piece is coated in the butter. Cook for 1 more minute to heat through and blend the flavors.

Step 7 | Garnish and Serve

Remove from heat. Sprinkle with chopped green onions, sesame seeds, and red pepper flakes. Serve hot while the shrimp are glossy and coated in sauce.

Chef’s Special Notes

• Do Not Overcook: The most important rule for shrimp is to not overcook them. They become rubbery and tough. Cook them just until they turn pink and opaque.
• Dry Shrimp are Key: Patting the shrimp completely dry before seasoning is a small step with a big result. It helps the spices stick and allows the shrimp to sear instead of steam.
• Fresh Garlic for Best Flavor: While garlic powder is in the seasoning, using fresh minced garlic for the sauce makes the flavor so much better and more authentic.

What to Serve With This Sweet Chili Shrimp

This dish tastes great with many simple sides. At Red Lobster, sweet chili shrimp is often served as an appetizer on a bed of crisp lettuce with a lemon wedge.

At home it also works as a main dish. Try it with steamed white rice or fried rice to soak up the extra sauce.

It also pairs well with roasted vegetables, a simple green salad, or even soft dinner rolls.

For a fun party spread, serve it next to other seafood items like coconut shrimp or garlic butter mussels.

You can also place the shrimp in small tacos or lettuce wraps for an easy finger food.

Because the sauce is sweet and spicy, plain sides help balance the flavor. Rice, noodles, or even mashed potatoes keep the meal simple but filling.

Storage & Reheating Tips

Make-Ahead: The shrimp taste best fresh, but the sauce can be made one day ahead. Keep it in a sealed container in the fridge and warm it before using. Coating shrimp ahead is not recommended because it gets soggy.

How to Store: Leftover cooked shrimp should cool first. Place them in an airtight box with a paper towel to absorb moisture. Store in the fridge for up to 2 days. Keep the sauce separate if possible.

How to Reheat: Warm the shrimp in a skillet over low heat with a splash of extra sauce or a little butter. Heat only until warm, about 1–2 minutes, to prevent overcooking. The microwave works too, but use short bursts to keep the coating from turning soft.

Red Lobster Sweet Chili Shrimp Recipe FAQs

1. My sauce looks a little oily. What did I do wrong?

Sometimes the butter can separate if the heat is too high when making the sauce. This is not a big problem and it will still taste great.

Next time, make sure to keep the heat on low when you are melting the butter and cooking the garlic. This helps the sauce stay combined.

2. Can the shrimp be baked instead of fried?

Yes. Coat the shrimp as described, then place them on a greased baking sheet. Bake at 400°F for 10–12 minutes, turning once. They will be a little less crispy but still tasty.

3. What size shrimp works best for this recipe?

Large shrimp (16-20 per pound) work best because they stay juicy and don’t overcook as quickly. Extra-large or jumbo shrimp also work well and are easier to handle.

Medium shrimp can work but cook faster, so watch them carefully to avoid overcooking. Very small shrimp tend to get tough and rubbery in this recipe.

I hope you love making this Red Lobster Sweet Chili Shrimp recipe. It is a simple way to bring a restaurant-quality meal to your family.

The mix of sweet, spicy, and garlicky flavors is just too good. Enjoy your cooking.