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Coconut Rum Shrimp Tacos Recipe

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This recipe for Coconut Rum Shrimp Tacos is from House of Rice: Bill's Favorite Foods Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lbs jumbo shrimp, 12 ct.
1 13.5-oz. can coconut milk
⅓ c. Spiced rum
2 tsp. Lime zest
⅓ c. Fresh lime juice
¼ c. Brown sugar, packed
½ tsp. Salt
1 lb Pineapple chunks
1 large orange bell pepper
1 large red bell pepper
6 6-inch taco-size flour tortillas
1 c. red cabbage, shredded
Fresh cilantro
Lime halves, for garnish
Directions:
Directions:
Preheat a charcoal or gas grill for direct cooking over medium-high heat.

Peel shrimp and remove tails; place shrimp in a large resealable plastic bag. Combine coconut milk, rum, lime zest and juice, brown sugar, and salt. Set aside half of the mixture for brush-on sauce. Pour remaining mixture over shrimp in bag; close bag. Marinate shrimp while preheating grill.

Remove shrimp from marinade; discard marinade. Place shrimp and pineapple in grill basket. Grill shrimp and pineapple and whole peppers for 6 to 8 minutes or until shrimp are opaque (145 degrees) and peppers are crisp-tender, turning halfway through. Brush shrimp with reserved brush-on sauce during grilling. Grill tortillas for 1 to 2 minutes or until charred.

Keep shrimp warm. Seed bell peppers; coarsely chop peppers and pineapple and transfer to a bowl. Sir in 2 tablespoons brush-on sauce. Divide cabbage, shrimp, pineapple, and peppers among tortillas. Garnish with cilantro and lime halves, if desired.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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