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Doc Ford's Yucatan shrimp recipe in a skillet with garlic butter sauce and crusty bread
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Doc Ford's Yucatan Shrimp Recipe Tested

A buttery, garlicky copycat of Doc Ford's Yucatan Shrimp, tested until the sauce matched the Sanibel Island original — ready in 20 minutes with crusty bread for dipping.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Servings: 4 servings
Calories: 410kcal

Ingredients

For the shrimp:

  • 2 lb large shrimp (21–25 count), peeled and deveined, tails on

For the Yucatan sauce:

  • 8 tbsp unsalted butter (1 stick)
  • 1/4 cup olive oil
  • 6 clove garlic, minced
  • 2 jalapeños, seeded and minced (see Notes for heat adjustment)
  • 1/4 cup Pickapeppa sauce
  • 2 tbsp Worcestershire sauce
  • Juice of 2 limes
  • 1 tsp coarsely ground black pepper
  • Salt, to taste

For serving:

  • 1 loaf crusty French bread, sliced and toasted

Instructions

  • Peel and devein the shrimp, leaving tails on, and pat completely dry with paper towels.
  • Mince the garlic and jalapeño finely. Juice the limes into a small bowl and set aside.
  • Melt the butter and olive oil together in a 12-inch skillet over medium heat.
  • Add the minced garlic and jalapeño to the melted butter mixture. Cook for 90 seconds, stirring constantly, until fragrant but not browned.
  • Stir in the Pickapeppa sauce, Worcestershire sauce, and fresh lime juice. Simmer for 1–2 minutes until slightly thickened and glossy.
  • Season with black pepper and a pinch of salt.
  • Add the shrimp to the pan in a single layer. Cook for 2 minutes, then flip with tongs and cook for another 2 minutes, until the shrimp curl into a loose "C" shape and turn opaque pink-orange throughout.
  • Remove the pan from heat immediately once the shrimp are just cooked through.
  • Taste the sauce and adjust with additional lime juice or salt if needed.
  • Serve immediately from the skillet with toasted crusty bread for dipping.

Notes

  • For a milder version, use 1 jalapeño with seeds removed. For more heat, keep the seeds in on both jalapeños rather than adding a third pepper.
  • Pickapeppa sauce is sold near the Worcestershire and steak sauces in most major grocery stores, or in the international aisle.
  • If you cannot find Pickapeppa, substitute A-1 sauce with a pinch of ground allspice and a small pinch of brown sugar — the flavor will be close but not identical.
  • Pat the shrimp fully dry before cooking; excess moisture thins the sauce and prevents it from thickening properly.
  • Leftovers keep in an airtight container in the refrigerator for up to 2 days.
  • This recipe is not recommended for freezing — the shrimp texture turns mushy and the sauce separates on thawing.
  • Reheat gently in a skillet over low heat for 3–4 minutes; avoid the microwave, which tends to overcook the shrimp further.
  • Garlic and jalapeño can be minced and lime juiced up to a day ahead and refrigerated separately to speed up cooking time.