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Red Lobster Brings Back Endless Shrimp After Hugely Successful Spring Launch

Red Lobster Endless Shrimp

When Red Lobster brought back its Endless Shrimp promotion in the spring of 2026, it was so successful that CEO Damola Adamolekun decided to do it again. The company announced the fan favorite’s return on August 17, 2026. This time, Endless Shrimp will have five options for fans to choose from, including a brand-new Garlic-Bread Crusted Shrimp that sounds just as heavenly as you think.

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“Our guests were thrilled to have Endless Shrimp back this spring and made it clear they wanted more — so we listened,” Damola Adamolekun shared in a news release. “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 at Red Lobster Means Delicious Options

Fans can choose from five entrees this summer during Red Lobster’s Endless Shrimp promotion.

Garlic Bread-Crusted Shrimp – Crispy shrimp coated in a buttery, garlic bread crumb crust, and served with marinara sauce.

Shrimp Linguini Alfredo – Tender shrimp tossed in creamy house-made Alfredo sauce over linguini.

Garlic Shrimp Scampi – Shrimp sautéed in a garlic and lemon butter sauce.

Parrot Isle Coconut Shrimp – Hand-breaded jumbo coconut shrimp served with piña colada sauce.

Walt’s Favorite Shrimp – Hand-breaded, butterflied shrimp lightly fried and served with cocktail sauce.

Red Lobster knows that guests like to enjoy a special drink while dining on Endless Shrimp, so they can also choose special cocktails.

Fire & Tide Margarita – A bold blend of Cuervo Tradicional Blanco Tequila and Fireball Whisky. Part of Red Lobster’s NEW seasonal Happy Hour Margarita platform and available for $5 during weekday Happy Hour from 3–6 p.m.*

“Old Salt’s” Smoked Old Fashioned – Bulleit Bourbon with spiced brown sugar.

Triple Berry Sangria – Beso Del Sol Red Sangria with a berry mix.

Endless Shrimp is a dine-in only promotion that begins today, and it won’t last long.

This story’s featured image is by Brandon Bell/Getty Images

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