This Coconut-Rum Grilled Shrimp recipe is an easy dinner idea for summer grilling and you’ll only needs 5 ingredients!
Disclosure: I was sent the OXO products used in this post at no charge. Compensated affiliate linking has been used, which helps to support the work on this blog
It’s very seldom that I cook the same recipe twice in one month.
But this Coconut-Rum Grilled Shrimp recipe is one of the rare exceptions.
When I created this recipe, we made them for 4th of July -as one of the two main dishes we made – and then we made them again a week or two later because we couldn’t stop thinking about them.
Yes, they are that good. Two times in the month good. And to make the experience even better, it gave me two opportunities to play with the new grilling tools that OXO sent me.
The whole recipe starts by mixing up a coconut-rum marinade. Part of the marinade is set aside and heated on the stovetop to thicken into a glaze. The remaining mixture is used to marinate the shrimp for about an hour before they are placed on skewers for grilling.
This is when you’ll want a set of good tongs. I have several sets of tongs floating around my kitchen, but these super long OXO Good Grips 16″ Tongs are now David’s go-to for all his grilling because they can reach the back of the grill with ease.
The long length on these tongs also makes them ideal for long skewers, plus it keeps your hands safely away from the heat of the grill. Want to know David’s favorite part? He likes that they “lock”, which keeps the tongs in a closed position when you store them. He does the dishes in our house (which means he puts them away too) and it annoys him that his “fancy” BBQ tools don’t have this feature.
OXO also sent me their OXO Good Grips Silicone Basting Brush. I already use and love the OXO Good Grips Pastry Brush, which looks just like the Basting Brush, but smaller, so I figured I would like the larger size of the basting brush and I did.
The OXO Good Grips Silicone Basting Brush is designed to make it easier for the brush to hold onto a glaze or sauce. It really does a great job of grabbing onto the sauce, which helps to coat your food faster and more evenly.
After the shrimp is removed from the grill, the shrimp is brushed generously with the coconut-rum glaze. You can use as much or as little as you like, but we like to give it a generous amount. After brushing one side, turn the shrimp skewers over to brush the other side.
That’s it to these babies…they are done and ready to serve!
Coconut-Rum Grilled Shrimp Recipe
Here’s the full recipe — ready for you to print, but if you aren’t ready for it yet, be sure to pin it to one of your Pinterest boards for safe-keeping:
- 1 can coconut milk (13.5 ounces)
- ½ cup light brown sugar, packed
- ¼ cup spiced rum (can use non-spiced rum, if you prefer)
- 2 tablespoons lime juice
- 2 pounds large shrimp, peeled and deveined
- In a large bowl, combine the coconut milk, brown sugar, rum, and lime juice. Whisk until sugar is dissolved. Set aside half of mixture for the glaze. Add shrimp to remaining mixture still in the bowl. Gently coat all shrimp with the marinade. Cover and refrigerate for 1 hour.
- While shrimp is marinating, make your glaze by placing reserved mixture in a small saucepan over low-medium heat. Bring to a simmer and while stirring constantly, allow mixture to thicken slightly, reduced to about ½ - ⅓ cup. Remove immediately from heat.
- Remove shrimp from refrigerator and thread onto metal skewers or wooden skewers that have been soaked in water. Discard any remaining marinade. Grill shrimp over medium heat, about 2 minutes per side or until shrimp have turned pink. Remove from grill and brush shrimp with glaze. Turn skewers over and brush the other side with glaze. Serve and enjoy!