Grilled Caribbean Coconut Shrimp With Rum Marinade Recipes

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COCONUT-RUM GRILLED SHRIMP RECIPE



Coconut-Rum Grilled Shrimp Recipe image

This Coconut-Rum Grilled Shrimp recipe is an easy dinner idea for summer grilling and you'll only needs 5 ingredients!

Provided by Brandie Valenzuela

Categories     Main Dish

Number Of Ingredients 5

13.5 ounce can coconut milk
1/2 cup light brown sugar (packed)
1/4 cup spiced rum (can use non-spiced rum, if you prefer)
2 tablespoons lime juice
2 pounds large shrimp (peeled and deveined)

Steps:

  • In a large bowl, combine the coconut milk, brown sugar, rum, and lime juice. Whisk until sugar is dissolved. Set aside half of mixture for the glaze. Add shrimp to remaining mixture still in the bowl. Gently coat all shrimp with the marinade. Cover and refrigerate for 1 hour.
  • While shrimp is marinating, make your glaze by placing reserved mixture in a small saucepan over low-medium heat. Bring to a simmer and while stirring constantly, allow mixture to thicken slightly, reduced to about 1/2 - 1/3 cup. Remove immediately from heat.
  • Remove shrimp from refrigerator and thread onto metal skewers or wooden skewers that have been soaked in water. Discard any remaining marinade. Grill shrimp over medium heat, about 2 minutes per side or until shrimp have turned pink. Remove from grill and brush shrimp with glaze. Turn skewers over and brush the other side with glaze. Serve and enjoy!

COCONUT-LIME MARINATED AND GRILLED SHRIMP



Coconut-Lime Marinated and Grilled Shrimp image

The quick and easy marinade in this recipe is a great way to use up that leftover coconut milk you have in your refrigerator. It adds a touch of sweetness to grilled shrimp and only takes 30 minutes to infuse tremendous flavor into your next dinner. Serve with steamed white rice or cold rice noodles for a light but delicious meal.

Provided by Food Network Kitchen

Time 45m

Yield Serves 4

Number Of Ingredients 9

3 large limes (about 10 ounces)
One 1/2-inch piece fresh ginger
2 large cloves garlic
1/4 to 1/2 teaspoon crushed red pepper flakes, to taste
2 tablespoons canola oil
1/3 cup canned coconut milk
Kosher salt
1 pound jumbo shrimp (16/20), peeled and deveined
1 small scallion, thinly sliced

Steps:

  • Zest and juice 2 of the limes (you should have about 1 tablespoon zest and 1/4 cup juice) and add to a medium glass bowl. Peel and grate the ginger and garlic and add to the bowl along with the red pepper flakes, canola oil, coconut milk and 1 1/2 teaspoons salt. Stir to combine.
  • Marinate in the refrigerator for 30 minutes. Meanwhile, cut the remaining lime into wedges. Reserve for serving.
  • Heat a large grill pan over medium-high heat. Remove the shrimp from the marinade and put on a baking sheet lined with paper towels; don't worry if the coconut milk has hardened while it was in the refrigerator. In batches, cook the shrimp until lightly charred in spots on both sides and just cooked through, about 3 minutes total. Remove from the heat and transfer to a large plate.
  • Top with the sliced scallion and serve with the reserved lime wedges.

GRILLED COCONUT-RUM SHRIMP



Grilled Coconut-Rum Shrimp image

Provided by Marianne J

Time 2h

Yield 4

Number Of Ingredients 17

1 1/2 pound medium-large shrimp, peeled and deveined
1/3 cup coconut-flavored rum, such as Malibu
2 tablespoons packed light brown sugar
1 1/2 tablespoon grated fresh ginger
1 1/2 tablespoon lime juice
1 1/2 tablespoon soy sauce
3 cloves garlic, minced
Curried Peanut Sauce
1/2 cup creamy peanut butter
1/2 cup reduced-sodium chicken broth
3 tablespoons coconut milk
2 Serrano chiles, stemmed and chopped
2 1/2 tablespoons soy sauce
2 tablespoons fresh lime juice
1 1/2 tablespoon coconut-flavored rum
1 clove garlic, chopped
3/4 teaspoon curry powder

Steps:

  • Prepare curried peanut sauce. Let stand at room temperature 1 hour before serving. In a glass dish, combine shrimp, rum, brown sugar, ginger, lime juice, soy sauce and garlic. Cover and marinate at room temperature for 30 minutes. Stir occasionally. Remove shrimp from marinade, reserving marinade, and thread them onto flat metal skewers. Grill shrimp, basting with the reserved marinade and turning them once, until just cooked through, about 6 to 7 minutes. Slide shrimp from skewers. Shrimp can be served hot or warm. For Curried Peanut Sauce: Combine all ingredients in blender or food processor. Process until smooth.

Nutrition Facts :

GRILLED CARIBBEAN COCONUT SHRIMP WITH RUM MARINADE



Grilled Caribbean Coconut Shrimp With Rum Marinade image

Taken from chilicheesefries.net; posted for ZWT 5. "This recipe is fantastic for any time you want to cook out with Caribbean inspired flavors such as rum, allspice, citrus, cinnamon, Scotch bonnet peppers and cilantro. While not quite jerk, the influence is definitely there. I love to serve these freakishly good tasting grilled shrimp over a bed of mashed sweet potatoes topped with fresh grilled pineapple slices that have been marinated in dark brown sugar. Serve all this up with a few pitchers of mojitos and you may think you are on vacation or at least just wished you were. Pass the rum please."

Provided by alligirl

Categories     Caribbean

Time 25m

Yield 2 pounds, 4 serving(s)

Number Of Ingredients 13

2 lbs extra large shrimp, peeled with tails left on, butterflied and deveined
3/4 cup dark rum
1/2 cup pina colada nonalcoholic drink mix
1/4 honey
1 teaspoon vanilla extract
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 cup chopped cilantro
3 tablespoons fresh grated ginger
4 garlic cloves, minced
1 scotch bonnet pepper, stemmed, seeded and minced (substitute habanero)
2 dashes liquid smoke
1 lemon, zest of

Steps:

  • Mix the marinade ingredients in a nonreactive bowl
  • Then add shrimp and marinate for at least 10 minutes but no longer than 30.
  • Preheat grill to medium heat and grill shrimp for about 2 - 4 minutes per side, being careful not to over cook them as they will become tough and chewy.
  • ENJOY!

Nutrition Facts : Calories 286.1, Fat 2.6, SaturatedFat 0.4, Cholesterol 286.5, Sodium 1291.4, Carbohydrate 7.9, Fiber 1.3, Sugar 0.9, Protein 31.8

SPICY GARLIC SHRIMP WITH RUM



Spicy Garlic Shrimp with Rum image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 14

2 1/2 pounds large raw shrimp, peeled and deveined, with tails left on
3/4 teaspoon salt, plus 1 teaspoon for breadcrumb mixture
3 dashes Tabasco
1/2 cup light rum
Juice of 1 lime
1 tablespoon Worcestershire sauce
1 teaspoon ground cumin
4 tablespoons unsalted butter
1/2 cup Spanish olive oil
6 cloves garlic, finely chopped
1/2 teaspoon freshly ground black pepper
1/2 cup fine dry bread crumbs
1 lime, quartered
2 tablespoons finely chopped flatleaf parsley

Steps:

  • Place the shrimp in a large glass or ceramic bowl and toss with the salt and Tabasco. In a small glass bowl, combine the rum, lime juice, Worcestershire, and cumin. Whisk together and pour the mixture over the shrimp. Toss the shrimp to coat them evenly, cover the bowl and refrigerate for at least 1 hour and preferably 2.
  • Preheat a grill or broiler to high heat. In a small saucepan heat the butter and olive oil over low heat. When the mixture is hot and foamy, add the garlic and stir for 1 or 2 minutes, until the aroma of the garlic is released. Do not allow the garlic to burn. Remove 2 tablespoons of the marinade from the shrimp dish and add to the garlic mixture. Bring to a simmer and cook for 1 minute. Remove the shrimp from the marinade with a slotted spoon and discard the remaining marinade. Place the shrimp in a shallow ovenproof dish that will hold them all in one layer. Or, make a single layer of shrimp in the base of individual gratin dishes. Pour an equal amount of the garlic mixture over each, and sprinkle with the salt, pepper, and bread crumbs. Broil the shrimp about 4 inches from the heat source until golden and bubbling, about 8 minutes. Remove from the oven and let cool for 5 minutes, then squeeze a little lime juice over each and sprinkle with the parsley.

CARIBBEAN SHRIMP IN LIME SAUCE, FLAMBEED WITH RUM



Caribbean Shrimp in Lime Sauce, Flambeed With Rum image

Recipe from Spring/99 issue of Gusto Magazine, donated by Daniel et Daniel Catering, Toronto. I prepared this dish for a "Caribbean Theme", birthday barbecue for 20 guests, by adjusting the recipe, times 5. It worked very well, and was a popular dish. Because the recipe was increased, times five, it had to be cooked in two batches, using two skillets at a time, on the barbecue. Flambe on a barbecue presents a small challenge but it can be done. There were no leftovers

Provided by TOOLBELT DIVA

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

32 medium shrimp, peeled and deveined
salt and pepper
1 teaspoon finely chopped garlic
1/2 tablespoon minced fresh ginger
1 tablespoon vegetable oil
1/3 cup dark rum
2 limes, juice of
3/4 cup coconut milk, plus
2 tablespoons coconut milk
1/4 cup 35% cream
cayenne pepper
1/2 lime, zest of
15 leaves fresh coriander
1 tablespoon julienned red pepper

Steps:

  • Season shrimp with salt and pepper.
  • In a medium-heavy bottom skillet, over medium heat, saute shrimp, garlic and ginger in oil about 3 minutes, stirring constantly to ensure garlic and ginger do not burn.
  • Add rum and flambe shrimp.
  • Add lime juice and simmer about 1 minute.
  • Remove shrimp from pan and set aside.
  • Add coconut milk, 35% cream, cayenne pepper and lime zest to pan; bring to a boil.
  • Reduce heat and simmer about 5 minutes, or until sauce thickens slightly.
  • Return shrimp to pan until heated through.
  • Do not allow sauce to boil.
  • Adjust seasoning, if necessary.
  • Garnish with coriander and red pepper.

Nutrition Facts : Calories 222.6, Fat 18.7, SaturatedFat 12.8, Cholesterol 16.6, Sodium 12.5, Carbohydrate 4.2, Fiber 0.2, Sugar 0.5, Protein 1.5

I'VE GOT THE RUM IN THE COCONUT SHRIMP



I've Got the Rum in the Coconut Shrimp image

Catchy title, ugh? Easy grilled shrimp seasoned with coconut rum, ginger and lime. Feel free to make a coconut rum drink while cooking shrimp, after all it's 5 o'clock somewhere. Posted for ZWT5, Caribbean.

Provided by BakinBaby

Categories     Caribbean

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs shrimp (peeled & deveined)
1/3 cup coconut rum
2 tablespoons brown sugar
1 1/2 teaspoons ginger (fresh-grated)
1 1/2 tablespoons lime juice
1 teaspoon lime zest
1 1/2 tablespoons soy sauce
3 garlic cloves (minced)

Steps:

  • In a glass dish, combine shrimp,rum,brown sugar,ginger,lime juice,zest,soy and garlic; cover and marinate at room temperature 30 minutes, stir occasionally.
  • Remove shrimp from marinade, reserving marinade, thread shrimp onto skewers.
  • Grill shrimp, basting with reserved marinade and turning them once, until just cooked through, about 6 minute
  • Slide shrimp from skewers, shrimp can be served hot or warm.

Nutrition Facts : Calories 200.8, Fat 1.8, SaturatedFat 0.2, Cholesterol 214.3, Sodium 1342.6, Carbohydrate 10.4, Fiber 0.2, Sugar 7, Protein 24.1

GRILLED RUM-SOAKED SHRIMP (CUBA -- CARIBBEAN)



Grilled Rum-Soaked Shrimp (Cuba -- Caribbean) image

This recipe was found on the melindalee.com website. It is great when served with Mango-Lime Relish (see recipe). Preparation time does not include the 2-3 hours needed for the shrimp to marinate.

Provided by Sydney Mike

Categories     Cuban

Time 33m

Yield 32 shrimp, 4 serving(s)

Number Of Ingredients 8

32 shrimp, medium-size (about 2 pounds)
4 limes, juice of (about 8 tablespoons)
1 1/2 cups pineapple juice, canned
1/2 cup dark rum
2 tablespoons cilantro, finely chopped
1 teaspoon garlic clove, chopped
1/8 teaspoon salt, to taste
1/8 teaspoon ground pepper, to taste

Steps:

  • Clean & trim shrimp & make 1/4-inch-deep incision on the top of each one (the side without the feet) from tail to head, then under cold running water, open the incision & wash away any brownish-black matter (including the thin, dark vein).
  • In a large nonreactive) stainless steel or glass bowl, combine lime juice, pineapple juice, rum, cilantro & garlic, then salt & pepper to taste.
  • Add shrimp, cover the refrigerate, allowing shrimp to marinate for as least 2 & not more than 3 hours.
  • Remove shrimp from the marinade & set the shrimp aside, discarding everything else.
  • Run a skewer through each shrimp, skewering it in the tail area & also in the thicker, upper area, fitting 8 shrimp on a 10-inch skewer. IF USING WOODEN SKEWERS, DO NOT LEAVE ANY GAPS BETWEEN THE SHRIMP!
  • Place shewered shrimp on the grill over medium-high heat & grill about 3-4 minutes on each side, until the shells turn bright red & the meat is an even, opaque white.
  • Remove shrimp from the grill & serve on a bed of Mango Lime Relish, either skewered or not, as you prefer.

Nutrition Facts : Calories 169.4, Fat 0.7, SaturatedFat 0.1, Cholesterol 60.5, Sodium 348.2, Carbohydrate 19.9, Fiber 2.1, Sugar 10.5, Protein 7.4

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