Grilled Caribbean Coconut Shrimp with Rum Marinade
Transport your taste buds to the tropics with this irresistible Grilled Caribbean Coconut Shrimp with Rum Marinade. Succulent shrimp are infused with a bold marinade made from creamy coconut milk, zesty lime juice, a touch of dark rum, and a blend of warm spices like allspice and cayenne. Grilled to perfection, these shrimp are tender, smoky, and bursting with island flavor. The dish is elevated further by a drizzle of reduced marinade, a sprinkle of toasted coconut flakes, and a hint of fresh cilantro for a vibrant finish. Perfect for summer cookouts or tropical-themed dinners, this dish pairs beautifully with coconut rice or mango salsa for a complete Caribbean-inspired feast. Keywords: Caribbean coconut shrimp recipe, grilled shrimp, rum marinade, tropical shrimp dish, summer seafood recipes.
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Recipe Information
Ingredients
- 1 pound Large shrimp, peeled and deveined (tails on)
- 1 cup Coconut milk
- 2 tablespoons Dark rum
- 2 tablespoons Lime juice (freshly squeezed)
- 1 tablespoon Honey
- 1 tablespoon Soy sauce
- 1 teaspoon Ground allspice
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 0.25 teaspoon Cayenne pepper (optional, for heat)
- 2 tablespoons Coconut flakes (unsweetened, for garnish)
- 2 tablespoons Chopped fresh cilantro (for garnish)
- 4 individual pieces Lime wedges (for serving)
Instructions
In a large mixing bowl, whisk together coconut milk, dark rum, lime juice, honey, soy sauce, ground allspice, minced garlic, grated ginger, and cayenne pepper (if using) to create the marinade.
Add the peeled and deveined shrimp to the marinade, ensuring they are fully submerged. Cover the bowl and refrigerate for 30 minutes to 1 hour to allow the flavors to infuse.
While the shrimp is marinating, preheat your grill (or grill pan) to medium-high heat. Lightly oil the grill grates to prevent sticking.
Remove the shrimp from the marinade, shaking off any excess liquid. Reserve the marinade and transfer it to a small saucepan.
Thread the shrimp onto skewers for easier grilling. If using wooden skewers, soak them in water for at least 15 minutes beforehand to prevent burning.
Place the shrimp skewers on the preheated grill. Cook for 2–3 minutes on each side, or until the shrimp are pink and opaque. Avoid overcooking, as this will make the shrimp rubbery.
While the shrimp is grilling, bring the reserved marinade to a boil in the saucepan. Reduce the heat to a simmer and cook for 3–5 minutes, stirring occasionally, until slightly thickened. Use this as a basting sauce or serve it as a dipping sauce alongside the shrimp.
Once cooked, remove the shrimp from the grill and transfer to a serving platter. Garnish with toasted coconut flakes and chopped fresh cilantro.
Serve immediately with lime wedges on the side for squeezing over the shrimp. Pair with your favorite tropical accompaniments like coconut rice or a mango salsa.
Nutrition Facts
Calories |
805 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.9 g | 15% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 1483 mg | 64% | |
| Total Carbohydrate | 52.1 g | 19% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 36.1 g | ||
| Protein | 112.2 g | 224% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 229 mg | 18% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1626 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.
