Red Lobster Introduces Bigger, Better Shrimp
Red Lobster announced the introduction of Bigger, Better Shrimp, which specifically increases the size of shrimp on Shrimp Scampi and lunch and dinner Shrimp Skewers, while also improving the preparation and presentation of these items. These changes directly address guest feedback, impact nearly 70 percent of lunch and dinner entrees that contain shrimp and are part of the company's continued focus on seafood quality. These latest improvements mark another key initiative designed to elevate the quality of Red Lobster's food, enhance the guest experience and deliver continued business momentum.
"As the world's largest seafood restaurant, we serve a lot of shrimp—over 80 million servings per year—and our guests love it. But we started to hear from them that our shrimp had become somewhat ordinary," says Salli Setta, president of Red Lobster. "Our guests shared they wanted Shrimp Scampi and Shrimp Skewers to be bigger, so we increased the size. And, they wanted them to be better, so we changed our preparation to improve taste and give the shrimp a better bite. We know guests are going to love these changes so much so that they will have another great reason to visit Red Lobster."
Shrimp in Red Lobster's Shrimp Scampi and on the Shrimp Skewers are at least 47 percent larger than before and as much as 86 percent larger than before. Bigger, Better Shrimp appears on some of Red Lobster's most popular menu items, including the Ultimate Feast and Seaside Shrimp Trio.
In addition to size changes, Red Lobster has also improved shrimp preparation and presentation. Shrimp Scampi is now handcrafted in-house using Red Lobster's classic scampi sauce that's buttery and freshly prepared with white wine and garlic. Shrimp Skewers are now prepared with a new skewering method, called double-piercing, which provides more surface area, better exposes the shrimp to heat on Red Lobster's signature wood-fire grill and provides more room for proper saucing. As a result, the shrimp on the skewers cook more evenly and consistently, and they have a freshly grilled flavor.
"We knew shrimp size and preparation needed to go hand-in-hand in order to wow guests, so we made improvements to both and trained our restaurant teams to prepare these items with excellence," says Danielle Connor, senior vice president of menu strategy and culinary development. "Guest passion and excitement around these items has been fantastic. We are really proud to bring them Bigger, Better Shrimp and positively impact their dining experience."
Red Lobster's Signature Shrimp Cocktail is also now handcrafted in-house with shrimp that's poached in a seasoned broth and then shock chilled to give it a fresh and firm bite. It is served over shaved ice in a chilled margarita glass.
Bigger, Better Shrimp is a permanent menu change and is rolling into Red Lobster restaurants now through mid-December.