Recipe for Reb Lobster's Grilled Shrimp

I’m looking for the recipe for the grilled shrimp at Red Lobster. Does anyone know what they use for spices or marinade? I looked in the “Secret Recipe” section but did not see it. Thanks.

This is from the Red Lobster site:


7 each - 21-25 Shrimp, peeled and deveined
4 each - 8" Grilling skewers
Barbeque sauce (choose your favourite brand)

To clean shrimp:

Hold the shrimp with the outside curve and tail away from you. Using a pair of kitchen scissors, cut through the shell along the top of the shrimp to the tail. Peel back the shell and remove it, keeping the tail intact. Deveining shrimp is a matter of personal preference since most small or medium-sized shrimp do not need to be deveined except for cosmetic purposes. Hold the peeled shrimp under running water and, using a pairing knife, remove the black vein along the curve side of the shrimp.

  1. Before lighting the grill, make sure it is clean. You may also want to add a light coat of oil or some nonstick cooking spray at this point to reduce the risk of the shrimp sticking to the grill.
  2. After cleaning the shrimp, slide approximately 7 of them onto a wooden or metal grilling skewer (if you use wooden skewers, soak them in cold water for 15 minutes to keep them from burning on the grill). Repeat with remaining skewers.
  3. About 15 minutes before you plan to cook, brush each shrimp rack evenly on both sides with barbeque sauce.
  4. Place the racks of shrimp onto the grill, but watch them closely, because they will cook quickly. They should cook for approximately 2-3 minutes per side. Test for doneness by cutting a shrimp in half (it should be pink all around and opaque through the middle).
  5. Remove the shrimp racks from the grill and serve.

This is from my files:

Red Lobster Grilled Shrimp Kabobs

1/2 cup melted butter
1/2 teaspoon chopped garlic
1 medium onion, cut into 1/2-inch wedges
2 medium tomatoes, cut into wedges
2 medium zucchini, cut into 1/2-inch pieces
36 shrimp, peeled and deveined with tail on
Salt and pepper

Combine melted butter and garlic; reserve.

Peel the onion and cut from top to bottom. Place cut side down and cut each half into six wedges (widest part of the onion should be 1/2"). Break wedges apart so two or three layers of onion stay together. Steam the onions approximately 3 minutes to soften slightly.

Remove the core from the tomato. Slice the tomato in half from top to bottom. Place cut side down and cut each half into three wedges. Remove the pulp and seeds from each wedge.

Cut zucchini into 1/2 slices. Cut small slices (1 1/2-inch diameter or less) into two pieces; cut large slices (over 1 1/2-inch diameter) into three pieces lengthwise (do not cut into wedges).

Thread items onto skewer in this order, three shrimp (about 1/2 from the thick end), onion wedge, zucchini, tomato, three shrimp, onion wedge, zucchini, tomato, three shrimp.

Brush skewers with butter mixture. Sprinkle with salt and pepper. Refrigerate until ready to cook.

Lightly brush charcoal grill rack with oil, place skewer on grill rack and cook over medium coals until shrimp are done and vegetables cooked, about 8 - 10 minutes. Turn once or twice while cooking to prevent burning. Or place on broiler pan. Broil about 4 inches from source of heat for 8 minutes, turning once while cooking.

Chef’s Tip: Optional Harpoon (Kabob) ingredients: mushroom caps, cherry tomatoes, yellow squash pieces, pineapple chunks, olives, or use your imagination.

Red Lobster Barbecue Sauce

1/2 cup Prego chunky-style sauce
1/2 cup Del Monte ketchup
1 tablespoon Dijon mustard
1 tablespoon vinegar
1/8 teaspoon dry mustard
1 teaspoon chili powder

Combine thoroughly and refrigerate, tightly covered, to use within 90 days or freeze to thaw and use within 1 year.
Yields about 1 cup.

Thanks for the recipe!

You’re very welcomed! Enjoy!!