This Caribbean Jerk Shrimp is one of our favorite copy cat Bahama Breeze recipes. It’s super easy to make and has the most amazing sauce.
A while back my husband and I ate at a Bahama Breeze restaurant for the first time. As the name implies, the menu is full of tropical items. I shared a recipe for my take on their Mango Mango Man smoothie and my new favorite cocktail, a Coconut Mojito.
Everything we ate (and drank) was over-the-top incredible. I don’t know how they could possibly pack more flavor into the recipes?!
My thing I ate, though, was the Caribbean Jerk Shrimp. This stuff was crazy good! And, when I say crazy, I mean it was so good that I wanted to lick the serving dish clean so I didn’t leave any behind. Yeah, THAT kind of good.
Thankfully, they served some amazing bread along side so that I could politely sop up every last drop of flavorful sauce without actually licking the bowl.
This dish had all kinds of flavors going on. There were big sprigs of thyme on top and colorful chunks of bell pepper and tomato. But it was the seasoning that packed the biggest flavor punch.
Of course, as is my nature, I was taking notes about all of the flavors in our food so I could recreate the recipes at home. The poor waitress — I bombarded her with all kinds of questions. I think she went back to the kitchen about three times. She deserved the nice tip that we left her.
All of her running was not in vain, my friends. Today, I bring you my take on the Bahama Breeze Caribbean Jerk Shrimp. Enjoy!
Bahama Breeze Caribbean Jerk Shrimp
- 1 teaspoon Jamaican Jerk spice divided
- 12 raw shrimp peeled and deveined with tails
- ¼ cup light beer
- ¼ cup Roma tomatoes chopped
- 1 tablespoon green bell pepper diced
- 2 teaspoons Serrano chili pepper diced
- 1 tablespoon red onion diced
- 1 scallion chopped, greens and whites
- 2 cloves garlic chopped
- 2 teaspoons fresh thyme minced
- 1 tablespoon fresh cilantro minced
- 4 tablespoons butter melted
- 8-10 thyme sprigs
- 1 loaf of crusty bread
- Preheat oven to 500ºF.
- In a small bowl, toss shrimp with 1/2 teaspoon of Jamaican Jerk Seasoning; set aside.
- In a cast iron skillet or other oven proof skillet, combine beer, tomatoes, peppers, onions, garlic, minced thyme and minced cilantro.
- Add shrimp on top of vegetables and herbs.
- Pour melted butter over top of the shrimp and top with Thyme sprigs.
- Slice the bread and wrap it tightly in foil.
- Bake shrimp and bread for 5-7 minutes, or until shrimp is cooked through.
- Remove shrimp and bread from the over and serve immediately.
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/