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Coconut-Rum Grilled Shrimp Recipe

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This recipe for Coconut-Rum Grilled Shrimp is from The Broniarczyk Family Cookbook Project, 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:  
13.5 oz can coconut milk
1/2 c. light brown sugar, packed
1/4 c. spiced rum (or non-spiced)
2 T. Lime juice
2 lbs. large shrimp (peeled and deveined)
Directions:
Directions:
In a large bowl, combine coconut milk, brown sugar, rum and lime juice. Whisk until sugar is dissolved. Set aside 1/2 the mixture for the glaze.
Add shrimp to the rest of the marinade and cover/refrigerate for 1 hour.

While shrimp is marinating, make the glaze by placing reserved mixture in a small saucepan over low-medium heat. Bring to a simmer and while stirring constantly, allow the mixture to thicken slightly, reduced to about 1/2-1/3 c. Remove from heat.

Remove shrimp from refrigerator and thread onto metal skewers or wooden skewers that have been soaked in water. Discard any remaining marinade.

Grill shrimp over medium heat, about 4 minutes per side. Use glaze to brush on shrimp.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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