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Yucatan Shrimp


The best dish at Doc Ford's restaurant on Sanibel Island. Spicy, buttery, garlicky, and absolutely unforgettable. Serve with an ice-cold cerveza and fresh bread for dipping!

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Rate this recipe 3.9/5 (55 Votes)


  • 4 tablespoons butter
  • 1 clove garlic, minced
  • Juice of 2 large limes
  • 1 tablespoons Indonesian Sambal (e.g,. Sambal Oelek; can substitute Sriracha)
  • Kosher salt, to taste
  • 1 pound large fresh shell-on shrimp
  • 1 tablespoon jalapeño, seeded and chopped
  • 2 tablespoons cilantro, chopped


Servings 2
Preparation time 10mins
Cooking time 20mins


Step 1

In a small saucepan over low heat, melt 1 tablespoon butter. Add garlic and sauté, stirring for 2 minutes.

Add remaining 3 tablespoons butter to saucepan. Stir in lime juice, chili, and salt. Turn off heat and allow to rest.

Bring a pot of well-salted water to boil. Add shrimp and cook 2 minutes or until just pink. Drain and shake to remove excess moisture.

In a large bowl, toss shrimp with chili mixture. Add jalapeño, sprinkle with cilantro, and toss again. Serve with fresh bread for dipping.

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