COCONUT-RUM GRILLED SHRIMP RECIPE
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
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!
I'VE GOT THE RUM IN THE COCONUT SHRIMP
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
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
SPICY GARLIC SHRIMP WITH RUM
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.
KEY WEST RUM SHRIMP WITH COCONUT JASMINE RICE
Grilled shrimp, rum and tangy citrus gives this great flavor. Coconut Jasmine rice tops it. Quick marinade, quick cooking and a quick side dish.
Provided by SarasotaCook
Categories Tropical Fruits
Time 3h30m
Yield 10-12 skewers, 6 serving(s)
Number Of Ingredients 18
Steps:
- Marinade -- Mix the rum, citrus juice, olive oil, garlic, ginger and red pepper flakes in a large baggie and shake well to combine the flavors. Add the shrimp and marinade 2-3 hours. NO longer. The last 30 minutes add the pieces of onion and papaya.
- Skewer -- I like to use bamboo, but use anything you like. I don't find it necessary to soak the bamboo other than just a minute or two. The shrimp is so quick cooking, just a quick soak or rinse if fine for me. Alternate shrimp, papaya onion and just keep going. Don't over crowd the skewer. That way each item cook all the way through. Season with salt and pepper. Any leftover marinade I just reheat in the microwave and then use to brush on the skewers as they grill.
- Grilling -- After making your skewers, let them set and come to room temp before grilling. They can be grilled outside, charcoal or gas or can be done inside on a grill pan. NOW -- make the rice --
- Rice -- Bring the water, coconut and salt to a boil and add the rice. Most recipes will take about 15 minutes to cook covered. Just follow the recipe on the package. Each rice brand can take different times. Once light and fluffy add the cilantro and any salt and pepper is needed.
- Serve the skewers over the coconut rice. I love to serve this with simple sauteed sugar snap peas. A little butter, red pepper flakes, salt and pepper. 3-4 minutes and serve. But use any veggie you enjoy. Bok Choy pan seared is also great with this.
Nutrition Facts : Calories 464, Fat 12.1, SaturatedFat 7.8, Cholesterol 115.2, Sodium 270.9, Carbohydrate 61.9, Fiber 3.3, Sugar 5.5, Protein 21.1
GRILLED CARIBBEAN COCONUT SHRIMP WITH RUM MARINADE
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
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
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