Red Lobster Crispy Dragon Shrimp Recipe

I recently visited Red Lobster and fell in love with their Crispy Dragon Shrimp—it’s crispy, sweet, and just spicy enough to keep things exciting! I made copycat version of Red Lobster’s Crispy Dragon Shrimp, and I can’t wait for you to try it!

You don’t have to go out to enjoy this kind of meal. With simple ingredients, you can make this Red Lobster Crispy Dragon Shrimp Recipe right in your own kitchen. It’s quick to cook, full of flavor, and fun to eat.

This dish is great for a family dinner or a special treat when you want something different. If you like shrimp with a little kick, you’ll love this recipe!

Just follow my easy, step-by-step directions, and you’ll have restaurant-style shrimp at home in no time.

What Are Red Lobster Dragon Shrimp?

Red Lobster’s Dragon Shrimp Recipe is a popular appetizer known for its ultra-crispy coating and a bold sauce that blends sweet, spicy, and savory flavors with Asian-inspired ingredients. The shrimp are covered in a tasty batter, fried until they turn golden and crunchy, then tossed in a yummy sauce made with buffalo sauce, honey, sesame oil, soy sauce, and chili flakes. The mix of sweet, spicy, and salty flavors hits just right—not too hot, but full of taste.

Is Lobster a Dragon Shrimp?

No, lobster is not a dragon shrimp. The name “Dragon Shrimp” comes from the bold, spicy sauce and the crispy fried shrimp, not from any kind of lobster in the recipe. The dish uses regular shrimp—peeled and deveined—coated and fried, then tossed in a flavorful sauce. The “dragon” part is just a fun way to describe the fiery, sweet, and spicy flavors in the sauce. So, if you’re worried about needing lobster or finding a special kind of shrimp, don’t be! Regular shrimp from your local store work perfectly for this recipe.

Red Lobster Crispy Dragon Shrimp Ingredients

For the Shrimp:

• 1 lb. peeled and deveined shrimp: I use large shrimp—about 16 to 20 count—for the best texture. Make sure they’re thawed if frozen and ready to cook.
• 2 eggs: These act like glue, helping the coating stick and stay crispy after frying.
• 1 teaspoon garlic powder: Adds bold, savory flavor without overpowering the shrimp.
• 1 teaspoon onion powder: Brings a sweet, mellow flavor that pairs perfectly with the garlic.
• 1 teaspoon chili powder: Gives a gentle kick of heat and deepens the flavor.
• 1/2 teaspoon cumin: Adds a smoky, earthy note that blends well with the spices.
• 1/2 teaspoon black pepper: Adds mild heat and rounds out the spice blend.
• 1/2 cup all-purpose flour: Helps form a crispy outer layer when fried.
• 1/2 cup cornstarch: Makes the coating extra crispy and helps it stay crunchy.
• Oil for frying: I use about 2 to 3 cups of vegetable or canola oil. Both have high smoke points, which is perfect for frying at 350°F.

For the Dragon Sauce:

• 1 small onion, diced: Adds a bit of sweetness and depth to the sauce when softened.
• 1/4 cup buffalo sauce: This gives the sauce its signature tangy, spicy flavor. I like using Frank’s RedHot.
• 2 tablespoons honey: Balances the heat with a nice touch of sweetness.
• 2 tablespoons sesame oil: Brings a nutty flavor that gives the sauce an Asian-style twist.
• 2 tablespoons soy sauce: Adds a salty, umami flavor that ties everything together.
• 2 tablespoons butter: Makes the sauce smooth, rich, and helps it coat the shrimp beautifully.
• 1 teaspoon dried parsley: Optional, but it adds color and a light herbal note.
• 1/2 teaspoon red chili flakes: Adds extra heat—feel free to adjust depending on how spicy you want it.

For Serving and Garnish:

• Jasmine rice (optional): I like to serve the shrimp over about 2 cups of cooked jasmine rice. It’s fluffy and soaks up the sauce perfectly.
• Green onions, sliced: A sprinkle of these adds crunch, color, and a fresh finish.
• Sesame seeds: Just a teaspoon adds nutty crunch and makes the dish look restaurant-quality.

Substitutions & Variations

1. Shrimp: You can use chicken pieces if you don’t eat seafood.
2. Buffalo sauce: Sriracha or any hot sauce works if you want a different flavor.
3. Honey: Maple syrup or brown sugar can be used for sweetness.
4. Soy sauce: Tamari or coconut aminos are good if you need gluten-free.
5. Eggs: Use buttermilk or a little milk if you’re out of eggs.
6. Flour/Cornstarch: Rice flour or potato starch can be swapped for cornstarch.

Kitchen Appliances Needed

• Deep Frying Pan or Skillet: For frying the shrimp. A deep pan helps keep the oil contained.
• Medium Saucepan: For making the sauce and cooking the onions.
• Mixing Bowls (2-3): For mixing the egg mixture, spices, and flour coating.
• Plate or Bowl: To hold the spices and flour for coating the shrimp.
• Tongs or Slotted Spoon: To safely flip and remove shrimp from hot oil.
• Paper Towels: To drain excess oil from fried shrimp.
• Measuring Cups and Spoons: For accurate ingredient measurements.
• Deep-Frying Thermometer (Optional): To check the oil temperature (350°F is ideal).
• Stove: For frying and cooking the sauce.

How To Make Red Lobster Crispy Dragon Shrimp

Step 1 | Prep the Shrimp

If your shrimp aren’t peeled and deveined, do that first. Rinse them under cold water and pat them dry with paper towels. Dry shrimp help the coating stick better.

Step 2 | Set Up the Coating Station

In a small bowl, whisk 2 eggs. On a plate, mix 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon chili powder, 1/2 teaspoon cumin, and 1/2 teaspoon black pepper. Pour the spice mix into the eggs and stir until smooth.

Step 3 | Coat the Shrimp

Add the shrimp to the egg and spice mixture. Toss to coat evenly. In another bowl, combine 1/2 cup flour and 1/2 cup cornstarch. Sprinkle this over the shrimp and gently mix until the shrimp are fully coated. For extra crunch, you can dip each shrimp in the flour mix a second time.

Step 4 | Heat the Oil

Pour 2–3 cups of oil into a deep frying pan or skillet. Heat over medium-high heat until it reaches 350°F. If you don’t have a thermometer, drop a little batter in the oil—it should sizzle and float to the top when it’s ready.

Step 5 | Fry the Shrimp

Fry the shrimp in small batches so you don’t crowd the pan. Cook for 2–3 minutes per side until golden brown and crispy. Use tongs or a slotted spoon to flip and remove them. Drain the cooked shrimp on a plate lined with paper towels.

Step 6 | Cook the Onions

In a medium saucepan over medium heat, melt 2 tablespoons of butter. Add a diced small onion and cook for 3–4 minutes until soft and fragrant.

Step 7 | Make the Sauce

To the same saucepan, add 1/4 cup buffalo sauce, 2 tablespoons honey, 2 tablespoons sesame oil, 2 tablespoons soy sauce, 1 teaspoon dried parsley, and 1/2 teaspoon red chili flakes. Stir and simmer for 3–4 minutes until the sauce thickens slightly.

Step 8 | Toss the Shrimp

Add the fried shrimp to the sauce. Gently toss until each piece is well coated in the sweet and spicy sauce.

Step 9 | Serve It Up

Spoon the shrimp over about 2 cups of cooked jasmine rice. Garnish with 2–3 tablespoons chopped green onions, 1 teaspoon sesame seeds, and a pinch of extra red chili flakes if you like it spicy. Serve hot and enjoy!

Tips for Making Perfect Dish

1. Dry the Shrimp Well: Pat them dry to help the coating stick. Wet shrimp make the batter soggy.
2. Don’t Overcrowd the Pan: Fry in small batches so the shrimp cook evenly and stay crispy.
3. Check Oil Temperature: Keep it at 350°F for the best crunch. Too low, and the shrimp get greasy.
4. Taste the Sauce: Adjust the honey or chili flakes to make it sweeter or spicier to your liking.
5. Prep Ahead: Mix the spices and flour earlier in the day to save time.

What Goes Best with Fried Shrimp?

When it comes to pairing sides with your Red Lobster Crispy Dragon Shrimp, you’ve got some tasty options that make the meal complete.

I love serving it with fluffy jasmine rice because it soaks up that sweet-spicy sauce perfectly, making every bite extra flavorful. Steamed broccoli is another great choice—it adds a fresh, crunchy contrast that balances the richness of the shrimp.

If you’re craving something indulgent, garlic bread is perfect for dipping in any extra sauce. For a cooler option, creamy coleslaw helps tame the spice while adding a nice crunch.

If you want a heartier meal, try fried rice for an Asian-inspired twist. Or, go light with a green salad tossed in a tangy dressing. These sides let you mix and match to suit your mood, making the shrimp dish even more delicious!

Proper Storage & Reheating Tips

Storing in the Fridge

Store leftover shrimp in an airtight container in the fridge for up to 3 days. Keep the sauce separate if possible to maintain crispiness.

Freezing

Freeze fried shrimp (without sauce) in a freezer-safe bag for up to 1 month. Thaw in the fridge overnight before reheating.

Reheating

Reheat shrimp in an oven or air fryer at 350°F for 5-7 minutes to keep them crispy. Avoid microwaving—it makes them soggy.

These tips help keep your shrimp tasty. Storing in the fridge works for a quick next-day meal, while freezing is great for longer storage. Reheating in the oven or air fryer brings back the crunch, making leftovers just as delicious as the first day.

Red Lobster Crispy Dragon Shrimp Recipe FAQs

1. Can I bake the shrimp instead of frying?

Yes, you can bake the shrimp for a lighter version. Preheat your oven to 425°F and place the coated shrimp on a baking sheet lined with parchment. Spray lightly with oil and bake for 10–12 minutes, flipping halfway. While they won’t be as crispy as fried, they’ll still be flavorful and satisfying.

2. What kind of shrimp should I buy for this recipe?

Use large raw shrimp that are peeled and deveined. Look for “16/20 count” on the label—that means there are 16 to 20 shrimp per pound, which gives the perfect bite. Avoid pre-cooked shrimp, as they can become rubbery when fried or baked again.

3. How do I make this recipe less spicy?

To tone down the heat, reduce or skip the red chili flakes in the sauce. You can also substitute buffalo sauce with a milder wing sauce or mix it with extra honey. Adding a small splash of cream or yogurt to the sauce can also help balance the spice.

4. Can I make the dragon sauce ahead of time?

Yes, the sauce can be made up to 3 days in advance. Store it in an airtight container in the fridge. When you’re ready to use it, warm it gently on the stove over low heat, stirring occasionally until it’s smooth and ready to coat the shrimp.

5. Can I use frozen shrimp for this recipe?

Yes, frozen shrimp work well—just make sure to fully thaw them first. Place them in the fridge overnight or rinse under cold water until thawed. Pat dry completely before coating to ensure the batter sticks and fries up crisp.

6. Can I make this recipe in an air fryer?

Yes, you can air-fry the shrimp. Preheat your air fryer to 375°F. Spray both the basket and the coated shrimp lightly with oil. Cook in a single layer for 8–10 minutes, flipping halfway through. The shrimp should turn golden and crisp without deep frying.

Final Words

I hope you try this Red Lobster Crispy Dragon Shrimp Recipe and enjoy every bite as much as I do. It’s a simple way to bring restaurant-style flavor to your own kitchen, and you can make it just the way you like. If you make this recipe, please share your cooking experience with us.