Caribbean Shrimp in Lime Sauce Flambeed with Rum
Elevate your dinner table with this vibrant and indulgent Caribbean Shrimp in Lime Sauce Flambeed with Rum—a recipe that combines bold tropical flavors with dramatic flair. Succulent shrimp are seared to perfection and bathed in a creamy coconut lime sauce infused with garlic, shallots, and a hint of honey for the perfect balance of tangy and sweet. The pièce de résistance? A flambé with rich dark rum that not only adds depth but brings a show-stopping moment to your kitchen. Enhanced with fresh lime zest and a sprinkle of cilantro, this quick yet elegant dish is ideal for entertaining or treating yourself to an island-inspired feast. Serve with steamed jasmine rice or crusty bread to soak up every luscious drop of this irresistible sauce.
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Recipe Information
Ingredients
- 1 lb Large shrimp, peeled and deveined
- 3 tbsp Lime juice (freshly squeezed)
- 1 tbsp Lime zest
- 2 tbsp Unsalted butter
- 3 cloves Garlic, minced
- 1 medium Shallot, finely chopped
- 1 cup Coconut milk
- 1 tbsp Honey
- 0.25 cup Dark rum
- 2 tbsp Fresh cilantro, chopped
- 1 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Red chili flakes (optional)
Instructions
Rinse the shrimp under cold water and pat them dry with paper towels. Season the shrimp with salt, black pepper, and red chili flakes (if using). Set aside.
Heat a large skillet over medium heat and add olive oil. When hot, add the seasoned shrimp and cook for 1-2 minutes on each side, until they turn pink and slightly firm. Remove the shrimp from the skillet and set aside.
In the same skillet, reduce the heat to medium-low and melt the butter. Add the minced garlic and chopped shallot, cooking for 1-2 minutes until fragrant and translucent.
Pour in the coconut milk, lime juice, lime zest, and honey. Stir well to combine, and bring the mixture to a gentle simmer. Cook for 3-4 minutes, allowing the flavors to meld.
Return the cooked shrimp to the skillet and toss to coat them in the lime sauce. Let them simmer in the sauce for 2-3 minutes to absorb the flavors.
Carefully pour the dark rum into one side of the skillet and, using a long lighter or match, ignite the rum to flambé. Allow the flames to burn out naturally as the alcohol cooks off, which should take about 30 seconds.
Sprinkle the dish with fresh cilantro and give everything a final stir. Taste and adjust seasoning if needed.
Serve the Caribbean shrimp hot, garnished with extra lime wedges, alongside steamed jasmine rice or warm bread to soak up the flavorful lime sauce.
Nutrition Facts
Calories |
1132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.1 g | 51% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 919 mg | 306% | |
| Sodium | 2915 mg | 127% | |
| Total Carbohydrate | 56.2 g | 20% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 38.9 g | ||
| Protein | 111.2 g | 222% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 398 mg | 31% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1652 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
