Yucatan Shrimp

Recipe from Greg Nelson

Adapted by Sam Sifton

Updated July 21, 2026

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
20 minutes
Rating
5(1,500)
Comments
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This is a dinner to evoke deep summer, when the heat lies heavy even at dusk and humidity wraps you like a blanket: shrimp tossed in garlic butter made fiery with Indonesian sambal and jalapeño, cut by lime, fragrant with cilantro. It is a kind of scampi for the sun-kissed and sun-desirous alike, a vacation on a plate. Add a mojito and a couple of beers. The recipe comes out of southwest Florida, from Doc Ford’s Sanibel Rum Bar and Grille, a restaurant that takes its name from the protagonist of Randy Wayne White's mystery novels. It sits off the road that runs slow and sultry along Sanibel Island toward Captiva, past the placid, russet waters of Tarpon Bay. The air smells of salt and mangrove there, of tropical rot and fresh-cut grass. He graciously sent along a recipe, which we adapted for use at home, in 2010. —Sam Sifton

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Ingredients

Yield:4 servings

  • 4 tablespoons unsalted butter

  • 1 large clove garlic, minced

  • Juice of two large limes

  • 1 tablespoon Indonesian sambal (preferably sambal oelek, by Huy Fong, though sriracha will work as well)

  • Kosher salt

  • freshly ground black pepper to taste

  • 1 pound large, fresh, shell-on shrimp

  • 1 teaspoon jalapeño, seeded and chopped (optional)

  • 2 tablespoons chopped cilantro

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

5 grams carbs; 213 milligrams cholesterol; 215 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 12 grams fat; 1 gram fiber; 405 milligrams sodium; 23 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

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

  2. Step 2

    Add remaining 3 tablespoons butter to saucepan. When it melts, stir in the lime juice, chili sauce, salt and pepper. Turn off the heat and allow the sauce to rest.

  3. Step 3

    Bring a large pot of well-salted water to a boil. Add the shrimp and cook for 2 minutes or until they are just firm and pink. Do not overcook. Drain into a colander and shake over the sink to remove excess moisture.

  4. Step 4

    In a large bowl, toss the shrimp and chili sauce. Add jalapeño, if desired, sprinkle with cilantro and toss again.

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Ratings

5 out of 5
1,500 user ratings
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Comments

AmyR

Tip when using frozen shrimp - defrost them in salted water. Adds a lot of flavor!

Wendy

Man oh man! Sam Sifton never lets me down. I made the sauce then cooked the shrimp in the sauce until they were almost pink. Then I removed the shrimp and reduced the sauce to a glaze. I added the shrimp back into the pan, coated and cooked for one more minute. Delectable. Seriously. Sam, you are a culinary genius. Thank you thank you from Toronto.

Sue Llewellyn

I also removed the shells and oven roasted* the shrimp--salted, peppered, and tossed in a little olive oil--on a foil-lined sheet pan about 10 minutes @ 400 degrees, then proceeded as above, adding any accumulated juices to the sauce along with the shrimp.
*Broiling or even grilling 'em would also work.

Barbara Egan

I live on Sanibel and Yucatan Shrimp are my favorites! Doc Ford's sells the sauce at the restaurant for us lazy cooks! Oh, my mouth is watering.

Joe

Shrimp come out much better, and will look more like the ones in the picture, if you poach rather than boil them. Boiling causes them to curl up into tight circles -- and you're more likely to overcook them. Poaching is gentler and only takes a minute or two longer. An easy way to do it without a thermometer is to just bring water to a boil, then take if off the heat. Add the shrimp while the water's still hot and they'll cook just fine.

Blue

I make this often, cooking peeled shrimp in the sauce. I serve with my Texan aunt’s recipe for cheese grits. Divine.

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Credits

Adapted from Greg Nelson at Doc Ford’s Sanibel Rum Bar and Grille, Sanibel Island, Fla

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