Coconut-Rum Grilled Shrimp: A Tropical BBQ Sensation

Coconut-Rum Grilled Shrimp is a quick and easy 5-ingredient recipe that captures the essence of summer grilling.

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Prep Time 10

Cook Time 10

Marinating Time 1

Total Time 1 20

Servings: 4 servings

Course: Dinner

Cuisine: Tropical

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Marinade

1 cup Coconut Milk can use coconut cream for richer flavor
½ cup Malibu Rum for sweetness and depth
2 cloves Garlic (minced) can substitute with garlic powder
1 lime Lime Juice can use lemon juice if lime is not available

For the Shrimp

1 pound Shrimp (peeled and deveined) fresh or frozen, ensure proper thawing

Equipment

Medium-sized bowl
Small saucepan
grill
Skewers
Paper towels

Method

Step-by-Step Instructions

In a medium-sized bowl, whisk together coconut milk, Malibu rum, minced garlic, and lime juice until well combined.
Place shrimp in a large resealable plastic bag or shallow dish. Pour half of the marinade over the shrimp and refrigerate for about 1 hour.
Pour the reserved marinade into a small saucepan and simmer over medium heat for about 5-7 minutes until thickened.
Remove shrimp from refrigerator, pat dry, and thread onto skewers. Preheat grill to medium-high heat.
Grill the skewers for about 2-3 minutes on one side, then flip and grill for another 2-3 minutes until shrimp are pink and opaque.
Brush the grilled shrimp with the thickened glaze and serve hot.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 10gProtein: 24gFat: 12gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 200mgSodium: 500mgPotassium: 350mgSugar: 3gVitamin A: 100IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

Ensure shrimp are fully thawed and patted dry before marinating for better glaze adherence. Customize skewers with vegetables for extra flavor.

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