Coconut and rum shrimp are perfect for the summer. Toss them on the grill and the top with shredded coconut and you have a simple and easy to make meal.Â
When it is summer time I love finding ways to use the grill. Since I am in Arizona the last thing I want to do is turn on my oven in the summer. I love using colossal shrimp as they cook a little slower and are so succulent once you take them off the grill. You only need about an hour to marinate the shrimp and less than 10 minutes to cook. Pair this with some grilled pineapple, coconut and lime rice and some grilled zucchini or bok choy and you have a great meal.Â
In this recipe
This recipe calls for very simple ingredients and very little effort. The marinade does all of the heavy lifting and the grill does the rest.Â
Coconut milk: this is the main ingredient for the marinade and the full fat version will be better than the light version. Make sure that it isn’t sweetened.Â
Coconut flakes: these will be lightly toasted to add additional coconut flavor. They also need to be unsweetened, however you can forgo this item if you don’t like the texture.Â
Colossal shrimp: these are much larger than the normal shrimp and you will only need 10-16 for this recipe depending on the size.Â
Brown sugar:Â this will be your sweetener as well as giving some molasses notes.Â
Rum: you will want to use a good dark rum for this recipe. This will impart a richer flavor but make sure it is one you like.Â
Making a good marinade
The best part about this marinade is that it is easy to make. The key to make sure all of the flavors that are added taste great. The biggest part of this will be the rum. As I have previously stated you will want to use a dark rum and one that you enjoy drinking. This will make sure the shrimp really suit your tastes. Also dark rum will give more smokey and more intense flavors than a light rum. Once you add the shrimp you will want to marinade for at least 1 hour but up to 4.Â
Gently toast the coconut
If you are going to use the coconut you want to toast it slowly. If you cook it over medium high to high heat you will end up burning the coconut quickly. At most you should cook it over medium heat but medium low is better. Also you will want to make sure that you stir very frequently. Once the coconut starts toasting keep stirring as it will toast very quickly.Â
Sauce for coconut and rum shrimp
Once the shrimp are on the grill you can start making the sauce if you would like it. All you need to do is pour the marinade into a saucepan and bring to a boil. Allow the marinade to reduce by half and up to two thirds. Then once the shrimp is done you can either toss the shrimp in the sauce or brush it on the shrimp while they are cooking on the grill. Sprinkle the toasted coconut on top afterwards. Enjoy with your favorite rum cocktail.Â
Looking for other shrimp recipes?
Colossal Coconut and Rum Shrimp
Equipment
- Mixing Bowl
- Tongs
- Saucepan
- Pastry or BBQ Brush
- Cling film
- Sauté pan
Ingredients
- 1½ pounds colossal shrimp 10-16 shrimp, peeled, and deveined
- 13½ ounces coconut milk 1 can
- ½ cup brown sugar packed
- â…“ cup coconut flakes unsweetened
- ¼ cup rum
- 2 tablespoons lime juice
- 1½ tablespoons lime zest
- 1 tablespoon garlic powder
- 1 tablespoon coconut oil
Instructions
- In a mixing bowl combine the rum, sugar, lime juice, lime zest, and coconut milk together. Add the shrimp, cover with cling film, and refrigerate for an hour.
- In a sauté pan over medium heat, stirring frequently, cook the coconut flakes until toasted and lightly browned. Remove from the heat and place in a bowl and set aside.
- Preheat the grill and brush the grate with the coconut oil to prevent sticking.
- While the grill is preheating season each side of the shrimp with the garlic powder. Place the shrimp on the grill and cook until pink on the outside and done in the middle, about 4-5 minutes per side.
- Remove from the heat and top with toasted coconut and coconut sauce.
Coconut Sauce optional
- In a saucepan pour the remaining marinade and cook over medium high heat, stirring frequently, until it is reduced by ½-⅔. Brush onto shrimp or toss in a bowl before topping with toasted coconut.
Nutrition
I am allergic to shrimp but this dish looks delicious and easy to make. I will share your recipe with my sister. Thank you in advance!