Go Back

Coconut Rum Grilled Shrimp

Coconut rum grilled shrimp with a glossy coconut-milk glaze and toasted coconut topping. Marinate the shrimp for 30 minutes, then grill until pink and opaque for fast, tender results.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Marinating 30 minutes
Total Time 53 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Caribbean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Shrimp
  • 1.5 lb large shrimp peeled and deveined
  • 1 metal or soaked wooden skewers if using wooden, soak to prevent scorching
Coconut rum marinade and glaze
  • 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
Toasted coconut and garnish
  • 0.25 cup shredded coconut toasted
  • 0.25 fresh cilantro plus extra for serving
  • 1 lime wedges for serving

Equipment

  • 1 grill

Method
 

Make the marinade
  1. Combine coconut milk, rum, lime juice, honey, garlic, and ginger in a bowl until smooth and fragrant.
  2. Reserve 1/4 cup of the marinade, then pour the rest over the shrimp.
Marinate
  1. Cover and marinate the shrimp for 30 minutes.
Grill the shrimp
  1. Thread the shrimp onto skewers.
  2. Preheat the grill to medium-high heat.
  3. Grill the shrimp for 3-4 minutes per side until pink and opaque, brushing with the reserved marinade during grilling.
Finish and serve
  1. Remove the shrimp from the grill and immediately sprinkle with toasted shredded coconut.
  2. Garnish with fresh cilantro and lime wedges before serving.

Notes

For the best color and caramelized glaze, keep the grill at medium-high and brush once or twice during cooking, not right at the start of each side. Refrigerate leftover shrimp in an airtight container for up to 2 days; reheat gently (or enjoy cold). Freezing is not recommended for best texture. For a lower-sugar option, swap honey for an equal amount of a sugar-free honey-style syrup or a measured amount of your preferred low-sugar sweetener.