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Coconut Rum Grilled Shrimp

Coconut rum grilled shrimp are marinated in a coconut milk, rum, lime, honey, garlic, and ginger glaze, then quickly grilled until pink and opaque. Finish with toasted shredded coconut and fresh cilantro for a tropical Caribbean main.
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Prep Time 15 minutes
Cook Time 8 minutes
marinating 30 minutes
Total Time 53 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Caribbean
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Shrimp marinade and glaze
  • 0.5 cup coconut milk
  • 0.25 cup white rum
  • 2 tbsp lime juice
  • 2 tbsp honey
  • 3 garlic, minced
  • 1 tsp ginger, grated
Toasted coconut finish
  • 0.25 cup shredded coconut, toasted
  • fresh cilantro and lime wedges
Grilled shrimp
  • 1.5 lb large shrimp, peeled and deveined
  • metal or soaked wooden skewers

Equipment

  • 1 grill

Method
 

Make the coconut rum marinade
  1. Combine coconut milk, white rum, lime juice, honey, garlic, and ginger in a bowl until smooth and well mixed. The mixture should look uniform and lightly glossy.
Marinate the shrimp
  1. Reserve 1/4 cup marinade, then pour the rest over the shrimp in a bowl. Ensure all shrimp are coated evenly.
  2. Cover and refrigerate for 30 minutes to marinate. The shrimp should look slightly opaque and feel more aromatic.
Skewer and grill
  1. Thread the shrimp onto skewers. Keep shrimp snug with minimal gaps so they cook evenly.
  2. Preheat the grill to medium-high heat. Wait until the grates are hot enough that a brief hand hover feels intense.
  3. Grill shrimp for 3-4 minutes per side until pink and opaque, brushing with the reserved marinade as you grill. You should see caramelized edges and no gray translucency in the thickest pieces.
Finish and serve
  1. Remove shrimp from the grill and immediately sprinkle with toasted shredded coconut. The coconut should stick from the warm glaze and look lightly toasted.
  2. Garnish with fresh cilantro and lime wedges before serving. Serve right away for the best texture.

Notes

For best flavor, keep the reserved marinade separate and discard any leftover marinade that touched raw shrimp. Refrigerate leftover grilled shrimp in an airtight container up to 2 days (reheat gently to avoid toughening); freezing is not recommended. For a dairy-free swap, use full-fat canned coconut milk as written (it’s already dairy-free) and choose a maple syrup or agave instead of honey if desired.