I've Got the Rum in the Coconut Shrimp
photo by Kim127
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 680.38 g shrimp (peeled & deveined)
- 78.78 ml coconut rum
- 29.58 ml brown sugar
- 7.39 ml ginger (fresh-grated)
- 22.18 ml lime juice
- 4.92 ml lime zest
- 22.18 ml soy sauce
- 3 garlic cloves (minced)
directions
- 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.
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Reviews
-
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. :)
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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
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RECIPE SUBMITTED BY
BakinBaby
Cave Creek, Arizona