Grilled Rum Soaked Shrimp Cuba Caribbean
Transport your taste buds to the sunny shores of the Caribbean with this Grilled Rum Soaked Shrimp recipe, inspired by the vibrant flavors of Cuba. Juicy, tender shrimp are marinated in a tantalizing blend of spiced rum, zesty lime, sweet orange juice, minced garlic, and a touch of honey, perfectly balanced with warm spices like allspice and paprika for an irresistible tropical flair. Grilled to perfection on soaked wooden skewers, the shrimp develop a smoky char while remaining succulent and infused with the rich, aromatic marinade. Garnished with fresh cilantro for a bright finish, this dish is ideal as a sizzling appetizer or served over fluffy rice for a light yet satisfying main course. Perfect for summer barbecues or a tropical-themed dinner, this recipe is a quick and flavorful escape to the Caribbean in just under an hour!
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 0.5 cup spiced rum
- 2 tablespoons fresh lime juice
- 2 tablespoons orange juice
- 3 cloves garlic cloves, minced
- 1 tablespoon honey
- 2 tablespoons olive oil
- 0.5 teaspoon ground allspice
- 1 teaspoon paprika
- 0.25 teaspoon ground cayenne pepper (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro
- 10 pieces wooden skewers (soaked in water for 30 minutes)
Instructions
In a medium bowl, whisk together the spiced rum, lime juice, orange juice, minced garlic, honey, olive oil, ground allspice, paprika, cayenne pepper (if using), salt, and black pepper to create the marinade.
Add the peeled and deveined shrimp to the marinade, ensuring they are fully submerged. Cover the bowl with plastic wrap and refrigerate for 30 minutes to allow the flavors to infuse.
While the shrimp is marinating, soak the wooden skewers in water for 30 minutes to prevent them from burning during grilling.
Preheat the grill to medium-high heat and lightly oil the grates to prevent sticking.
Remove the shrimp from the marinade, reserving the marinade for basting. Thread the shrimp onto the soaked skewers, piercing through both the tail and the head of each shrimp to keep them secure on the skewer.
Grill the skewered shrimp for 2-3 minutes per side, brushing occasionally with the reserved marinade (do not use marinade in the last 2 minutes of cooking for food safety). The shrimp are done when they are opaque and slightly charred.
Remove the shrimp skewers from the grill and garnish with freshly chopped cilantro.
Serve hot as an appetizer or over rice for a complete meal.
Nutrition Facts
Calories |
837 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.0 g | 3% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 2870 mg | 125% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 20.4 g | ||
| Protein | 110.5 g | 221% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 360 mg | 28% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1426 mg | 30% | |
*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.
