Caribbean Jerk Shrimp - This copycat Bahama Breeze recipe is easy to make and has an incredible sauce
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Caribbean Jerk Shrimp

Prep Time10 mins
Cook Time7 mins
Total Time17 mins
Course: Main Dish
Servings: 2
Author: Christina Hitchcock


  • 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.
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