Why You’ll Love This Recipe
This easy recipe takes only a few simple ingredients to create a flavorful and tropical grilled shrimp dish. The combination of coconut milk, brown sugar, rum, and lime juice creates a sweet and savory marinade, while the glaze provides a delicious finish. Whether you’re a shrimp lover or just looking for a fun grilling recipe, this dish is sure to be a hit. It’s quick, easy, and incredibly tasty!
Ingredients
- 13.5 ounce can coconut milk
- ½ cup light brown sugar (packed)
- ¼ cup spiced rum (or non-spiced rum)
- 2 tablespoons lime juice
- 2 pounds large shrimp, peeled and deveined
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- In a large bowl, combine the coconut milk, brown sugar, rum, and lime juice. Whisk until the sugar dissolves. Set aside half of the mixture for the glaze and add the shrimp to the remaining marinade. Coat the shrimp gently and cover. Refrigerate for 1 hour.
- While the shrimp is marinating, make the glaze by placing the reserved marinade in a small saucepan over medium-low heat. Bring to a simmer and cook, stirring constantly, until the mixture thickens and reduces to about half (1/2 – 1/3 cup). Remove from heat.
- Remove the shrimp from the fridge and thread them onto metal or soaked wooden skewers. Discard the leftover marinade.
- Grill the shrimp over medium heat for about 2 minutes per side or until they turn pink.
- Once grilled, brush the shrimp with the prepared glaze. Flip the skewers and brush the other side with more glaze.
- Serve immediately and enjoy!
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Marinate Time: 1 hour
- Cook Time: 4-6 minutes
- Total Time: 1 hour 20 minutes
Variations
- Spicy Coconut-Rum Shrimp: Add a pinch of red pepper flakes or chopped jalapeños to the marinade for an extra kick.
- Grilled Shrimp Tacos: Serve the grilled shrimp in soft tortillas with cabbage slaw and avocado for a tropical taco night.
- Herb-Infused Shrimp: Add fresh herbs like cilantro or basil to the glaze for added freshness.
Storage/Reheating
Leftover coconut-rum grilled shrimp can be stored in an airtight container in the fridge for up to 2-3 days. To reheat, warm them gently in the microwave or on a skillet over low heat to avoid overcooking the shrimp.
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used. Just make sure they are thawed before marinating and grilling.
Can I make the marinade in advance?
Yes, the marinade can be prepared a day ahead and stored in the refrigerator.
Can I use non-spiced rum for this recipe?
Yes, you can use non-spiced rum if you prefer a more subtle flavor, but the spiced rum adds a deeper complexity.
How do I know when the shrimp is done?
Shrimp cooks quickly. They are done when they turn pink and opaque, usually within 2-3 minutes per side.
Can I grill the shrimp without skewers?
Yes, you can grill the shrimp directly on the grill, but skewers make it easier to handle and turn them.
What can I serve with coconut-rum grilled shrimp?
Serve them with rice, grilled vegetables, a fresh salad, or tropical fruit like pineapple and mango for a full meal.
How do I avoid overcooking the shrimp?
Keep an eye on the shrimp while grilling. They cook quickly and should be removed from the grill as soon as they are opaque and pink.
Can I make the glaze ahead of time?
Yes, you can prepare the glaze ahead of time and store it in the fridge for up to 3 days.
Can I make this recipe without a grill?
Yes, you can cook the shrimp in a grill pan or skillet on the stovetop if you don’t have a grill.
How do I thread shrimp onto skewers?
Thread the shrimp through the tail and head (if still on) for easy flipping, ensuring the shrimp are spaced out evenly on the skewer.
Conclusion
Coconut-Rum Grilled Shrimp is the perfect dish for those looking for a tropical-inspired, quick and easy grilling recipe. With its sweet coconut and rum marinade, and the tangy lime glaze, these shrimp offer a flavorful, tender bite every time. Whether you’re grilling for a crowd or a casual dinner, this dish will add a festive touch to your meal.
Print
Coconut-Rum Grilled Shrimp
- Total Time: 1 hour 20 minutes
- Yield: 4-6 servings
- Diet: Gluten Free
Description
Coconut-Rum Grilled Shrimp is a tropical-inspired dish that combines sweet coconut milk, rum, and lime juice to create a delicious marinade for shrimp. Grilled to perfection and finished with a tangy glaze, these shrimp make a perfect summer appetizer or main dish for your next barbecue or dinner party.
Ingredients
13.5 ounce can coconut milk
½ cup light brown sugar (packed)
¼ cup spiced rum (or non-spiced rum)
2 tablespoons lime juice
2 pounds large shrimp, peeled and deveined
Instructions
-
In a large bowl, combine the coconut milk, brown sugar, rum, and lime juice. Whisk until the sugar dissolves. Set aside half of the mixture for the glaze and add the shrimp to the remaining marinade. Coat the shrimp gently and cover. Refrigerate for 1 hour.
-
While the shrimp is marinating, make the glaze by placing the reserved marinade in a small saucepan over medium-low heat. Bring to a simmer and cook, stirring constantly, until the mixture thickens and reduces to about half (1/2 – 1/3 cup). Remove from heat.
-
Remove the shrimp from the fridge and thread them onto metal or soaked wooden skewers. Discard the leftover marinade.
-
Grill the shrimp over medium heat for about 2 minutes per side or until they turn pink.
-
Once grilled, brush the shrimp with the prepared glaze. Flip the skewers and brush the other side with more glaze.
-
Serve immediately and enjoy!
Notes
Storage/Reheating: Leftover coconut-rum grilled shrimp can be stored in an airtight container in the fridge for up to 2-3 days. Reheat gently in the microwave or on a skillet over low heat to prevent overcooking.
Variations: Add red pepper flakes or chopped jalapeños to the marinade for a spicy kick. For a fresh twist, garnish with cilantro or basil. You can also serve the shrimp in tacos for a tropical delight.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Tropical
