A good dragon sauce should coat your food with sticky heat and just the right touch of sweetness—and Red Lobster’s hits it!
For this, I mix Thai chili sauce, soy sauce, and brown sugar, then stir in minced ginger to bring a little punch underneath the sweetness.
I skip bottled garlic for this and go straight for fresh—it makes a world of difference when the sauce simmers.
If you want it smoother, a quick pass through a fine mesh strainer after cooking gives it that silky restaurant-style texture.
After cooling, you can store it in a jar for quick use all week—it only gets better as the flavors mingle!
How to Make Red Lobster’s Dragon Sauce
Ingredients
- 1/4 cup Soy Sauce
- 1/4 cup Rice Vinegar
- 3 tbsp Honey
- 2 tbsp Sesame Oil
- 1 tbsp Sriracha
- 2 tbsp Apricot Preserves
- 2 tbsp Brown Sugar
- 1 clove Garlic (minced)
- 1 tsp Fresh Ginger (grated)
- 1 tbsp Water
Step-by-Step Instructions
Step 1:
Combine soy sauce, rice vinegar, honey, sesame oil, sriracha, apricot preserves, brown sugar, garlic, ginger, and water in a small saucepan.
Step 2:
Whisk everything until it looks smooth and well-blended.
Step 3:
Set the saucepan over medium heat and let it come up to a gentle simmer, stirring every now and then.
Step 4:
Simmer for about 4 to 5 minutes, just until it thickens up a bit.
Step 5:
Take the pan off the heat and let the sauce cool for 5–10 minutes.
Step 6:
Pour the sauce into a bowl or jar. Serve it warm or chilled, whatever you’re in the mood for.
Step 7:
Stash leftovers in an airtight container in the fridge—they’ll keep for up to a week.
Tips and Tricks for Making This Recipe
Adjust the Heat
If you want more kick, just add extra sriracha or toss in some crushed red pepper flakes.
Freshness Makes a Difference
Freshly grated ginger and fresh garlic really do make a difference here. The flavors pop way more than when you use the jarred stuff.
Make Ahead
You can make this sauce a day ahead and let it hang out in the fridge. The flavors actually get better after they sit together for a bit.
Consistency
Want it thicker? Let it simmer a touch longer or stir in a little cornstarch slurry—just a bit of cornstarch mixed with cold water, added to the simmering sauce.
What to Serve with Red Lobster Dragon Sauce
Classic Shrimp
Shrimp and Dragon Sauce are a classic duo. The sauce’s sweet heat pairs perfectly with buttery shrimp.
Grill or sauté the shrimp, then toss them in the sauce so every piece gets coated.
I usually throw some chopped green onion on top for a fresh crunch.
Steamed Veggies
Steamed veggies keep things simple and let the sauce shine. Asparagus, broccoli, or even brussel sprouts work great—they’re crisp and don’t compete with the sauce.
A dash of salt and cracked pepper is all you need to finish them off.
Garlic Noodles
I’m a big fan of garlicky noodles tossed with olive oil here. The mellow garlic and pasta help highlight the tangy-sweet sauce.
Spaghetti, linguine, even ramen noodles all work. Swap butter for olive oil if you want it lighter.
Pineapple Fried Rice
Pineapple fried rice is a fun twist. The tropical sweetness plays off the spicy sauce so well.
Stir in peas, bell peppers, or cashews for crunch if you’ve got them. That hit of pineapple really pops with the heat.
Sweet Potato Fries
Sweet potato fries are a surprisingly awesome match for this sauce—seriously, try it!
They soak up the sweet and spicy flavors, and they’re a fun change from regular fries.
Cut them a bit thicker so they stand up to the sauce.
Variations and Substitutions
Swap the Sauce
Want it sweeter? Use sweet chili sauce instead of buffalo sauce for a totally different twist.
If you crave more heat, add extra sriracha or a pinch of crushed red pepper.
Sometimes I splash in pineapple juice or add mango puree for a fruity note. It’s subtle but really tasty.
Change Up the Aromatics
Sometimes I’ll grate in more fresh ginger or toss in another clove of garlic for extra punch.
Out of fresh ginger? Ground ginger works if you’re in a pinch, but fresh is my go-to for the best flavor.
Dietary Choices
For a vegan version, I swap in agave syrup for honey and use gluten-free soy sauce if I need it.
How to Store Leftover Red Lobster Dragon Sauce
In the Fridge
Once you’re done, get the leftover sauce into a clean glass jar or airtight container right away.
Seal it up and stick it in the fridge—it’ll stay good for about 7 to 10 days.
I let the sauce cool a bit before refrigerating so there’s less condensation and it doesn’t get watery.
Freezing for Longer Storage
If you’re not going to use it up in a week, freeze it! Just pour the sauce into a freezer bag, press out the air, and seal it tight.
Label the bag with the date. Frozen, it’ll last up to two months, so you’ve always got some on hand.
Best Storage Tips
If you made a big batch, split it into smaller portions before chilling or freezing. That way, you only thaw what you need.
I always double-check that containers are snapped shut so the sauce stays fresh and doesn’t leak everywhere.
If you can, use glass—red sauces sometimes stain plastic, and that’s just a pain.
Common Mistakes to Avoid
Not Balancing Sweetness and Heat
It’s tempting to go heavy on the sugar or hot sauce, but that can throw things off fast.
I’ve made the mistake of making it too sweet or dulling the heat—taste as you go and tweak just a little at a time.
Even a small change in honey or chili sauce can shift the flavor, so don’t skip the taste test.
Using Low-Quality Soy Sauce
Cheap soy sauce can mess up the taste and color of your dragon sauce. I always reach for a good brand with deep flavor, even if it costs a bit more.
Honestly, it’s worth it—you really can taste the difference in the final sauce.
Skipping Fresh Garlic and Ginger
It’s easy to reach for garlic or ginger powder when you’re in a rush, but honestly, you miss out on that punchy kick and aroma that fresh stuff brings.
I usually spend a couple extra minutes mincing up fresh garlic and ginger—totally worth it. The flavors are just so much brighter and more alive.
Seriously, fresh makes all the difference!
Red Lobster Dragon Sauce Recipe
Ingredients
- 1/4 cup Soy Sauce
- 1/4 cup Rice Vinegar
- 3 tbsp Honey
- 2 tbsp Sesame Oil
- 1 tbsp Sriracha
- 2 tbsp Apricot Preserves
- 2 tbsp Brown Sugar
- 1 clove Garlic minced
- 1 tsp Fresh Ginger grated
- 1 tbsp Water
Instructions
- Combine soy sauce, rice vinegar, honey, sesame oil, sriracha, apricot preserves, brown sugar, garlic, ginger, and water in a small saucepan.
- Whisk everything until it looks smooth and well-blended.
- Set the saucepan over medium heat and let it come up to a gentle simmer, stirring every now and then.
- Simmer for about 4 to 5 minutes, just until it thickens up a bit.
- Take the pan off the heat and let the sauce cool for 5–10 minutes.
- Pour the sauce into a bowl or jar. Serve it warm or chilled, whatever you’re in the mood for.
- Stash leftovers in an airtight container in the fridge—they’ll keep for up to a week.