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Coconut-Rum Grilled Shrimp Recipe

Coconut-Rum Grilled Shrimp Recipe for a Tropical Summer Feast

Delight in this Coconut-Rum Grilled Shrimp recipe, a vibrant dish perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 10 minutes
Marinating Time 1 hour
Total Time 1 hour 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Seafood, Tropical
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Marinade
  • 1 cup coconut milk
  • 1/2 cup coconut-rum can substitute with regular rum
  • 2 tablespoons brown sugar or honey/agave syrup for healthier option
  • 1 clove garlic (optional) minced or use garlic powder
Shrimp
  • 1 pound large shrimp peeled and deveined

Equipment

  • Grill
  • Mixing Bowl
  • Saucepan
  • Skewers
  • tongs
  • spatula

Method
 

Marinade Preparation
  1. In a medium bowl, combine coconut milk, coconut-rum, and brown sugar. Optionally add minced garlic. Whisk until blended.
  2. Let the marinade sit to develop flavor.
Marinate Shrimp
  1. Add shrimp to the marinade, ensuring they are fully submerged. Cover and marinate in the fridge for at least 30 to 60 minutes.
Prepare Grill
  1. Preheat the grill to medium-high heat (about 400°F). Soak bamboo skewers if using.
Thicken Glaze
  1. Take ½ cup of reserved marinade, heat in a saucepan over medium heat until simmering, and cook until slightly thickened (about 5-7 minutes).
Skewer and Grill
  1. Thread marinated shrimp onto skewers. Grill on each side for 3-4 minutes until opaque and lightly charred.
Add Glaze
  1. Just before finishing grilling, brush shrimp with glaze and caramelize for 1-2 minutes on each side.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 14gProtein: 24gFat: 8gSaturated Fat: 6gCholesterol: 200mgSodium: 400mgPotassium: 300mgFiber: 1gSugar: 6gVitamin A: 100IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Serve with coconut rice or fresh green salad for a complete meal. Experiment with vegetables on skewers for added flavor!

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