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
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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.
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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.
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Remove the shrimp from the fridge and thread them onto metal or soaked wooden skewers. Discard the leftover marinade.
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Grill the shrimp over medium heat for about 2 minutes per side or until they turn pink.
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Once grilled, brush the shrimp with the prepared glaze. Flip the skewers and brush the other side with more glaze.
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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
