Grilled Rum-Soaked Shrimp (Cuba -- Caribbean)

Total Time
Prep 25 mins
Cook 8 mins

This recipe was found on the 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.

Ingredients Nutrition


  1. 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).
  2. In a large nonreactive) stainless steel or glass bowl, combine lime juice, pineapple juice, rum, cilantro & garlic, then salt & pepper to taste.
  3. Add shrimp, cover the refrigerate, allowing shrimp to marinate for as least 2 & not more than 3 hours.
  4. Remove shrimp from the marinade & set the shrimp aside, discarding everything else.
  5. 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!
  6. 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.
  7. Remove shrimp from the grill & serve on a bed of Mango Lime Relish, either skewered or not, as you prefer.
Most Helpful

I can't wait to serve these at a PARTY! OMGoodness, they are awesome! The soak in the rum marinade gave a subtle hint of flavor; I used 1 lb. of shrimp (21-25 sized) and really liked the flavor from the Bacardi Select black label dark rum that I used. Next time, I may re-heat and reduce the marinade, to glaze the shrimp with right before removing them from the grill. I like that I had never had anything like this before! Thanks so much for sharing, Sydney Mike. This will become a go-to recipe to impress!

alligirl April 24, 2010

Decided to make tonight, seeing there is alot of snow on the way. Ver well liked here, the marinade was excellent !! Very nice, and a Great combination of flavors, that made for a lovely dinner. Made for PRMR tag.

weekend cooker January 01, 2012

These were great. The cilantro really rounded out the flavors, but the entire thing was so delicious. Although it's still pretty rainy here, I had to grill these for full effect. But even so, they were quite a treat. Thank you, Sydney Mike. Made for the Best of 2010 tag game.

NorthwestGal February 08, 2011