6 Reviews

My sister requested this dish for her birthday as it is her favorite at Red Lobster. She said this recipe tasted very similar. Everyone enjoyed it. We halved the sugar as we don't like our sauces too sweet. This worked out great. I'm putting this in my keeper file since my sister said she would like to have it again. Thanks for posting!

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Dr. Jenny September 02, 2013

This is the only thing I eat at Red Lobster (the kids in my family love that place - ugh). Anyway, I can testify that this is close to the original (actually better since Red Lobster will sometimes overcook the fish). The sauce seemed a little sweet on its own, but with the fish it was perfect. Thank you for putting this out there.

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messystation March 13, 2012

Do not have words to describe how delicious this was. A gourmet treat that was oh so easy! Served with your Fried Risotto Cakes. Loved it all. Made for 2010 PAC

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SB6 April 10, 2010

Wow! This is good! Both DH and I thought that this was a winner. Very good indeed. No changes made. The only thing I omitted was the butter used for the shrimp prior to grilling. A very yummy recipe. Thanks for posting. :)

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teresas March 24, 2009

The cherries really add to the unique flavor. I used King Salmon---big bucks but well worth it. This recipe compliments but does not mask the flavor of the fish. Next time I might replace 1/2 the shrimp for scallops. Many thanks for posting this recipe. We LUVS it!

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msbryer October 08, 2008

Fabulous! Simply Yummo! Instead of grilling this outdoors, I used the inside grill pan and cooked it for about 10 minutes on each side. The outside was crispy and the inside was flaky and moist. The maple glaze was a perfect addition. I will definitely be making this again! (I eliminated the Shrimp because DH has shellfish allergies and I did not want to take a chance)

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Cook4_6 April 23, 2008
Red Lobster Maple-Glazed Salmon & Shrimp by Todd Wilbur