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Grilled Coconut-Rum Shrimp
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- #21710
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 1/2 pound medium-large shrimp, peeled and deveined
1/3 cup coconut-flavored rum, such as Malibu
2 tablespoons packed light brown sugar
1 1/2 tablespoon grated fresh ginger
1 1/2 tablespoon lime juice
1 1/2 tablespoon soy sauce
3 cloves garlic, minced
Curried Peanut Sauce
1/2 cup creamy peanut butter
1/2 cup reduced-sodium chicken broth
3 tablespoons coconut milk
2 Serrano chiles, stemmed and chopped
2 1/2 tablespoons soy sauce
2 tablespoons fresh lime juice
1 1/2 tablespoon coconut-flavored rum
1 clove garlic, chopped
3/4 teaspoon curry powder
directions
Prepare curried peanut sauce. Let stand at room temperature 1 hour before serving.
In a glass dish, combine shrimp, rum, brown sugar, ginger, lime juice, soy sauce and garlic. Cover and marinate at room temperature for 30 minutes. Stir occasionally.
Remove shrimp from marinade, reserving marinade, and thread them onto flat metal skewers. Grill shrimp, basting with the reserved marinade and turning them once, until just cooked through, about 6 to 7 minutes. Slide shrimp from skewers. Shrimp can be served hot or warm.
For Curried Peanut Sauce: Combine all ingredients in blender or food processor. Process until smooth.
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nutrition data
503 calories, 22 grams fat, 20 grams carbohydrates, 46 grams protein per serving. This recipe is low in carbs.
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see more on the grill - shrimp recipes
reviews & comments
April 9, 2008
This shrimp dish always gets rave reviews. I've made this recipe many times, both on the grill & under the broiler. When broiled, my guest were scraping up the little bit of sauce that was in the serving dish to put on the rice. It was delicious. Next time I'll add more of the mariande to the roasting pan before broiling. I skip the peanut sauce & serve it with coconut rice, grilled pineapple slices & steamed fresh asparagus. I highly reccommend it.