Add the coconut milk, spiced rum, lime juice, and brown sugar to a mixing bowl. Whisk until the sugar is fully dissolved. Pour half of the mixture into a separate small bowl. Add shrimp to the mixing bowl. Coat the shrimp. Cover the mixing bowl and place it in the refrigerator to marinate the shrimp for 1 hour.
About 15 minutes before the shrimp is done marinating, pour the reserved mixture into a small saucepan. Bring to medium-low heat. Simmer and stir until the mixture is reduced to about 1/2 cup. Remove the pan from the heat.
Bring the grill to medium heat. Remove shrimp from the bowl and thread with metal skewers. Place the shrimp on the grill and cook for about 2 minutes per side, until the shrimp have turned pink. Remove the shrimp from the grill and brush them with the glaze. Transfer to serving plates and enjoy!
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Coconut-Rum Grilled Shrimp
Serves 4
Ingredients:
1 can coconut milk, 13.5 oz.
1/4 cup spiced rum
2 tablespoons lime juice
1/2 cup packed light brown sugar
2 lb large shrimp, peeled and deveined
Directions:
Add the coconut milk, spiced rum, lime juice, and brown sugar to a mixing bowl. Whisk until the sugar is fully dissolved. Pour half of the mixture into a separate small bowl. Add shrimp to the mixing bowl. Coat the shrimp. Cover the mixing bowl and place it in the refrigerator to marinate the shrimp for 1 hour.
About 15 minutes before the shrimp is done marinating, pour the reserved mixture into a small saucepan. Bring to medium-low heat. Simmer and stir until the mixture is reduced to about 1/2 cup. Remove the pan from the heat.
Bring the grill to medium heat. Remove shrimp from the bowl and thread with metal skewers. Place the shrimp on the grill and cook for about 2 minutes per side, until the shrimp have turned pink. Remove the shrimp from the grill and brush them with the glaze. Transfer to serving plates and enjoy!
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