Bubba Gump Shrimp Company Copycat “Shrimpin’ Dippin’ Broth”

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You like your shrimp with a little extra flavor on it? Then this is the broth recipe you crave for dunking those yummy shrimp!

This specific recipe includes instructions for both the dippin sauce and the shrimp.

And while you’re at it…

If your really want to get into the Bubba Gump vibe, you might want to pick up that famous red hat with the shrimp logo on it.

Here is how it turns out if you follow the instructions.


Bubba Gump Shrimp Company Copycat “Shrimpin’ Dippin’ Broth”

  • Author: MealHack / FromAway


For The Sauce

  • 1/2 tablespoon butter
  • 1/2 teaspoon black pepper
  • 1 teaspoon Cajun spice
  • 2 cloves garlic, minced
  • 1 chicken bouillon cube
  • 8 ounces clam juice
  • 1/4 cup water
  • 1/4 cup white wine
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon sugar

For The Shrimp

  • 2 tablespoons butter
  • 1/2 tablespoon Worcestershire sauce
  • 1 teaspoon black pepper
  • 1 teaspoon Cajun seasoning
  • 1/2 tablespoon garlic, minced
  • 1 pound medium shrimp, peeled and deveined
  • 1 baguette
  • 1 cup cooked white rice
  • Lemon wedges


For The Broth:

In a small saucepan over medium heat, melt butter, and in the melted cook black pepper, Cajun seasoning, and garlic, about 5 minutes. Add bouillon cube, clam juice, Worcestershire sauce, and sugar. Bring to a boil then turn down the heat to low until ready to serve.

For The Shrimp:

In a large saute pan melt butter. Add Worcestershire, black pepper, Cajun seasoning, garlic and shrimp. Cook shrimp quickly, approximately 2 minutes. Combine shrimp and broth and serve with bread, rice and lemon.


  • Serving Size: 2-3

Bubba Gump Shrimp Company Shrimpin' Dippin' Broth

And now, a little history on our discovery of Bubba Gump Shrimp Co…

Cancun has become synonymous with debauchery. Tacky, inauthentic tourism. A city without memory or consequence. A vacation destination for those who seek to leave behind American law and basic human decency without having to forgo speaking English and eating Bloomin’ Onions. But for us, it was an oasis. For four years we lived in Mexico. Mexico-Mexico. In a town without a bank. Where bone-thin stray dogs roamed the washed-out town square and the dump was a pile of garbage on the side of the road that was regularly set ablaze.

Chelem, where we have a house, is a fishing village, sort of like Rockland, where we live now, except instead of art galleries there are makeshift stalls all Summer that sell string bikinis and plastic sand toys, and rather than fried clam bellies and chowder the seasonal people eat ceviche and cochinita pibil. Octopus in place of lobster. Soccer, not croquet. There are surprising similarities, though. Chelem has a daily market, where you can buy fresh produce, flowers and fresh meat. A farmer’s market, without the liberal arts degree. Both are low-key resorts, without a permanent roller coaster. Carnies tow in flashing rides for a few weeks a year, but mostly what there is to do is walk and relax, swim if you dare, do a bit of boating, spend time with family and friends, reading, eating, and sleeping in a comfortable place more tranquilo than your home. Breezy hammock seaside spots, both. Wild and weird and wonderful.

We lived there for a long time without respite. Without wanting or needing the garish bloated trappings of a culture we felt smug to have left behind. Until the day we longed for them, and longed hard. It hit me first. I craved a break. A few days without the power going out and scorpions in the bedclothes and the daily sadness of dirty children and dead dogs. A drive across the peninsula to the clear blue Caribbean was our quick remedy, the solution to feeling isolated and being strange. Everything was so green well-maintained, shiny, pretty, safe and fun. For a hundred bucks, we could get tossed by the ocean and take cocktails by the hotel pool, get a steak from Ruth’s Chris and shop for new jeans at the pristine outdoor mall. We could play the carefree Americans on holiday.

It was there that we discovered Bubba Gump Shrimp Company, a restaurant we had not been familiar with previously. Everything about it that is earnest (read: lame) seemed marvelous, familiar and positive. We’d order very large, silly drinks, and let ourselves get caught up in the spirit of it all, part of the show. The thing I’d order every time and was never disappointed was this, what the menu calls “Shrimpin’ Dippin Broth”. It is delicious. My favorite way to have shrimp – with spice and butter and lots of crusty bread for dunking.

Jillian Bedell

Jillian Bedell is a writer and mother living in a farmhouse in Cushing, Maine. She is very good at talking about herself in the third person. She is co-author of Eating in Maine: At Home, On the Town, and On the Road.


  1. This looks delicious, and if one day I’m brave enough to buy one of those bags of fresh camarones from the pescadores on the Progreso road, or the guy selling them door-to-door out of the back of his beat-up Tsuru with the megaphone precariously strapped to the top, I am totally going to make it! Reading your writing on Chelem makes me miss you even more. xoM

  2. I must confess my love for Bubba Gump Shrimp Co., as embarrassing as that is. This sounds amazing and reminds me of NOLA BBQ shrimp.

  3. Hello….just saw the recipe which i might agree..looks super delicious!! I do have a question tho…when you’re cooking the shrimp…do you wait for the worchestershire sauce and other ingredients simmer before adding the shrimp or just toss everything together? Thanks!

  4. In the ingredients for the broth you list white wine but don’t say when to add it in the instructions. Does it just go in with all the other wet ingredients?

  5. Lena,

    The white wine was my one addition to the copycat recipe. You’re right – add it to the wet ingredients. Thanks!

    1. So the wine doesn’t go in the original recipe? I’m making this for someone and I want it to taste as close to the original as possible. And is there a specific white wine? Thanks!

    2. If you are going to make something and call it a copycat….making changes like adding white wine can make a big difference. You should at least tell people that these are changes that you have made.

      1. Take a chill pill! Adding something as simple as white wine isn’t going to alter the flavor that much, more than likely, will enhance it.

  6. Cajun spice? LIve on the coast of Mississippi so there are many types of cajun spices here. Can you put in recipe what spices make up the cajun spices or a brand name?

  7. My mouth is watering..! I’ll be cooking this for my family tonight, will let you know how it turns out to be. Thank u soo much 😀

  8. Just made this, and I like it, but I’m wondering is there a substitute you can use for the clan juice? I used it, but it tastes a lil clammy.

    1. If it’s too clammy make a stock from the shrimp shells. Just simmer the shells for a few minutes and you’ll get a very flavorful stock. Strain and use in place of the clam juice…

  9. Videos that auto-play at the bottom of your posts means I WILL NOT EVER READ YOUR BLOG. Extend some courtesy to your readers and do away with the video advertising, or at the very least, make sure it doesn’t auto-play as soon as the page loads. I promise, you’re losing readers because of it.

    1. I appreciate your feedback, Kate! It’s something we’re testing out…so far, the results aren’t very encouraging.

  10. ROFLMBO your summary of Cancun MTV, HPV, THC that made me snort hahahahahahaha oh honey that was a good laugh. You hit it dead on. LOL 🙂

    Now to the shrimp meal oh yummy this is perfect as the weather is cooling off (well not really in GA yet) crock pot and heavy bottomed dutch ovens are ready to go. This sounds like an amazing recipes can’t wait to try it.

  11. Made this tonight for dinner for me and my fiancé. It was AMAZING! I even made it with precooked shrimp and it was delicious, can’t wait to make it again!

    1. I love Old Bay, too, but if you can handle a little heat, this is a wonderful treatment for shrimp. The recipe is so simple, why not make it both ways and try them side by side? My hubby and I love doing our own taste tests at home. Have fun!

  12. Great recipe! Tried it today for super bowl it was a hit Definitely a keeper ……. Didn’t have clam juice so I used lesser than 1/4c of fish sauce and filled it with water till it was 1c also used cornstarch and water to thicken the sauce……. Loved it ! Thank You

  13. I have made this several times. It is so delicious! The first time I made it I didn’t put the wine in because neither the wine or the water is mentioned in the recipe directions, but after that I added those two things with the clam juice. Now I double the recipe and use 1 14 oz can of chicken broth and one 8 ounce bottle of clam juice instead of the water and the bouillon cube.

  14. You did not mention the water and the wine in the method part of the recipe. I assume they both go into the broth…..or is it one or the other?

  15. Sorry to say you are soooo wrong. I’ve been going to Cancun for the last 31 years. Sure you can find debauchery … when you LOOK for it. … but that’s true in any city. As far a Bubba Gumps at the airport, I’m eaten there twice, first time it was great, second time it was sooo bad, and their reaction to my complain was so bad, I swore I’d never go back, and haven’t. Check out their reviews on Trip Advisor….
    I’ll try the recipe…looks good.

  16. Delicious! Used both water and wine- next time I’ll add in a bit of cornstarch as my husband asked for it to be thicker.

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