Coconut Rum Grilled Shrimp

Coconut rum grilled shrimp with a glossy coconut-rum glaze and juicy, pink-and-opaque shrimp. Marinate for 30 minutes, then grill to charred edges and finish with toasted coconut and fresh lime-cilantro.

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Prep Time 15

Cook Time 8

marinating 30

Total Time 53

Servings: 4 servings

Course: Main Dish

Cuisine: Caribbean

Calories: 390

Ingredients Method Notes

Ingredients

Shrimp

1.5 lb large shrimp peeled and deveined

Marinade

0.5 cup coconut milk
0.25 cup white rum
2 tbsp lime juice
2 tbsp honey
3 clove garlic minced
1 tsp ginger grated

Finish

0.25 cup shredded coconut toasted
1 fresh cilantro and lime wedges
1 metal or soaked wooden skewers

Method

Make the coconut rum marinade

Combine coconut milk, white rum, lime juice, honey, garlic, and ginger in a bowl. Mix until honey dissolves and the marinade looks smooth.
Reserve 1/4 cup of the marinade and pour the rest over the shrimp. Cover and marinate for 30 minutes.

Grill the shrimp

Thread the shrimp onto skewers. Arrange skewers so shrimp lie flat with minimal overlap.
Preheat the grill to medium-high heat. Let it fully preheat before cooking so the shrimp sear quickly.
Grill the shrimp for 3-4 minutes per side until pink and opaque. Brush with the reserved marinade during grilling.

Finish and serve

Remove the shrimp from the grill and immediately sprinkle with toasted shredded coconut. Keep them hot so the coconut adheres.
Garnish with fresh cilantro and lime wedges before serving. Serve right away for the best texture.

Notes

Pro tip: Make sure the grill is fully preheated to medium-high so the shrimp cook fast and stay plump instead of rubbery. Refrigerate leftover shrimp in an airtight container up to 2 days; reheat gently (just until warm) to reduce moisture loss. Freezing is not recommended for best texture. For a dairy-free swap, use unsweetened coconut milk and keep honey as-is; the recipe remains naturally dairy-free.