Caribbean: Beer-Boiled Shrimp

Caribbean Beer-Boiled Shrimp

This is a really, really easy recipe to make when guests are coming and you’ve no time to cook.

With this version of “Peel ’em & Eat ’em” shrimp–you can let your guests do the work of peeling the shrimp. Just tell them they taste better when peeled right before eating–they really do!

I love the mustard sauce with the shrimp–it’s a great change from the expected tomato-horseradish cocktail sauce.

This recipe is adapted from a Bahamian cookbook (Best Recipes of the Bahamas, published 2002).

Recipe: Caribbean Beer-Boiled Shrimp Bahamas


  • 2 pounds unpeeled medium or large shrimp (frozen)
  • 24 ounces of your favorite beer, such as Kalik Bahamian beer
  • 1 teaspoon peppercorns
  • 2 teaspoons celery seed
  • 2 garlic cloves, peeled
  • 2 limes, 1 sliced and one cut into wedges


    1. In a large pot, combine frozen shrimp, beer, peppercorns, celery seed, garlic cloves and lime. Bring to a boil. Turn off heat. Let sit in seasoned hot water, covered, 5-10 minutes or until shrimp are just cooked. Cooking time depends on size of shrimp; do not overcook.
    2. Remove from water and allow to cool 5 minutes. Serve with lime wedges and Key Lime Mustard sauce, if desired.

Key Lime Mustard Sauce (optional)

  • 1 cup mayonnaise
  • 1/4-1/3 cup Dijon mustard
  • 1/4-1/3 cup key lime juice

Combine mayonnaise, mustard and key lime juice. Season to taste with additional Dijon and lime juice, kosher salt and freshly ground pepper, if needed.

Time: 20 minutes

Yield: 4-6 appetizer servings

Copyright © Peggy Lampman’s dinnerFeed.

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