Summer is almost here and nothing makes me think of summer more than the flavor of coconut. I wanted a quick and easy dinner and this one doesn’t get any simpler. We grilled the shrimp for some added flavor which really paired nicely with the sauce. I served it all over some quick cooking grits. You could also use mashed potatoes or rice. The shrimp could also be grilled on skewers and served as appetizers.
Coconut-Rum Grilled Shrimp
(Adapted from Home Cooking Memories)
13.5 ounce can coconut milk
1/2 cup light brown sugar (packed)
1/4 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 the mixture for the glaze. Add shrimp to the 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 1/2 – 1/3 cup. Remove immediately from heat.
Remove shrimp from the 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 the grill and brush shrimp with glaze. Turn skewers over and brush the other side with glaze. Serve and enjoy!