Check calories and macros for Red Lobster items.
Red Lobster is famous for its Cheddar Bay Biscuits, but just a couple of these buttery biscuits can add more calories than your main seafood entree. Balancing your plate requires some strategy.
This calculator lets you build your Red Lobster dinner, comparing grilled seafood against fried options and tracking the biscuits.
Cheddar Bay Biscuits are loaded with butter and cheese, making them very calorie-dense. While they are a delicious treat, limiting yourself to one is a simple way to save fat and calories.
Wood-grilled lobster tail, salmon, and shrimp are exceptionally lean and high in protein. Fried seafood platters bring extra fat and carbs from the breading and oil. For example, the Sailor's Seafood Boil Family Meal is a top protein pick with 249g of protein.
Garlic butter sauce and french fries add a lot of fat. Opting for steamed broccoli, asparagus, or a baked potato (without sour cream) is a much lighter side choice.
| Lighter choice | Cal | Heavier choice | Cal |
|---|---|---|---|
| Extra Spicy | 50 | Weekday Shrimp Trio | 1840 |
| Lemonade | 50 | Roasted Garlic | 1720 |
| Cocktail Sauce | 50 | Admiral's Feast | 1670 |
Nutrition values are compiled from official Red Lobster published nutrition information and reputable public nutrition databases, then normalized to a consistent per-item format. Figures vary with build, size and customization, so use this calculator as a close guide and confirm in-store details when you need exact numbers. Reviewed by Jennifer Zoned, PhD, Nutrition Researcher.
Wood-grilled shrimp or wild-caught fish paired with steamed broccoli and a garden salad. The calculator shows the exact totals.
A single Cheddar Bay Biscuit contains approximately one hundred and sixty calories, mostly from fat and carbohydrates.
The shrimp itself is low, but the garlic butter sauce it is served in adds significant fat. Asking for light butter is a smart choice.
Nutrition Researcher | Senior Nutritionist | Macro & Meals Founder
Doctorate in Nutrition from Johns Hopkins University PhD and as a Nutrition Researcher and Senior Nutritionist, I aim to make evidence-based nutrition research more user-friendly.
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