I've Got the Rum in the Coconut Shrimp

Submitted by BakinBaby

"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."

 

• Ready In: 25mins
• Ingredients: 8
• Serves: 4

ingredients

• 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)

directions

1. 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.
2. Remove shrimp from marinade, reserving marinade, thread shrimp onto skewers.
3. Grill shrimp, basting with reserved marinade and turning them once, until just cooked through, about 6 minute
4. Slide shrimp from skewers, shrimp can be served hot or warm.

Reviews

[Tinkerbell]

Loved the fresh combination of limes, ginger and garlic, and as I always say, everything's better with coconut rum in it! lol DS and I really enjoyed this for a quick, light meal last night. I grilled the kabobs on the George Foreman indoor grill, which I'm still experimenting with, so they did get a bit overcooked on me. When the summer is here I'll get DH out on the BBQ and we'll have this one again! Thanks for sharing, BakinBaby! Made & enjoyed for Topic of the Month forum's Seafood Tag Game. :)

 

[tara portee]

tasty little devils. I marinated in a plastic Ziploc for about an hour and then put them under the broiler for 2 minutes on each side. Served with coconut rice

 

[Kim127]

Great!! Simple great! The coconut rum shines through and with the ginger, lime, and soy...oh my!! Easy to put together and grilled up in no time. Great weeknight meal. Even my man who is not a fan of coconut loved this! Made for ZWT 7 - Count Dracula and His Hot Bites

 

[momaphet]

These shrimp are delicious! I loved the flavor of the coconut from the rum and was surprised how much it came through. I made a half recipe and we just devoured them. I reduced the ginger a bit because I don't like it overly strong. I served this with jasmine rice and grilled zucchini. The only change I might make would be to add a little bit of red pepper flakes for some zing. Thanks for sharing! Made for ZWT 7 for the Food.commandos

 

[Dr. Jenny]

Very easy, tasty BBQ'd shrimp recipe. The flavors from the marinade really shone through. We served with Recipe #456789, which was a great way to use up leftover rice and complimented the shrimp really well. In fact, we enjoyed the combination of both to either one alone. Thanks! Made for ZWT7.