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Nutrition Facts
Serving Size 1 (291g) Recipe makes 4 servings The following items or measurements are not included below: pina colada nonalcoholic drink mix 1/4 honey 2 dashes liquid smoke 1 lemons, zest of
Calories 366
Calories from Fat 38		(10%)
Amount Per Serving		%DV
	Total Fat 4.3g	6%
	Saturated Fat 0.9g	4%
	Monounsaturated Fat 0.6g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 345mg		115%
Sodium 341mg		14%
Potassium 543mg		15%
Total Carbohydrate 7.9g		2%
	Dietary Fiber 1.2g	4%
	Sugars 0.9g
Protein 47.0g		94%
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Grilled Caribbean Coconut Shrimp With Rum Marinade

Recipe #373048 | 25 min | 15 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: alligirl
May 20, 2009

Taken from chilicheesefries.net; posted for ZWT 5. "This recipe is fantastic for any time you want to cook out with Caribbean inspired flavors such as rum, allspice, citrus, cinnamon, Scotch bonnet peppers and cilantro. While not quite jerk, the influence is definitely there. I love to serve these freakishly good tasting grilled shrimp over a bed of mashed sweet potatoes topped with fresh grilled pineapple slices that have been marinated in dark brown sugar. Serve all this up with a few pitchers of mojitos and you may think you are on vacation or at least just wished you were. Pass the rum please."

SERVES 4 , 2 pounds (change servings and units)

Ingredients

2 lbs extra large shrimp, peeled with tails left on, butterflied and deveined

For the marinade

3/4 cup dark rum
1/2 cup pina colada nonalcoholic drink mix
1/4 honey
1 teaspoon vanilla extract
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 cup chopped cilantro
3 tablespoons fresh grated ginger
4 garlic cloves, minced
1 scotch bonnet pepper, stemmed, seeded and minced (substitute habanero)
2 dashes liquid smoke
1 lemon, zest of

Directions

1
Mix the marinade ingredients in a nonreactive bowl
2
Then add shrimp and marinate for at least 10 minutes but no longer than 30.
3
Preheat grill to medium heat and grill shrimp for about 2 - 4 minutes per side, being careful not to over cook them as they will become tough and chewy.
4
ENJOY!

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Featured Reviews for This Recipe

From: NorthwestGal

On Jul 13, 2009

Oh my gosh, these were positively scrumptious. The pina colada taste really came through well with a very slight hint of coconut. I made them twice (forgot to take a photograph the first time). The second time I broiled them (kind of rainy and wet outside), and I used a habanero pepper instead of the scotch bonnet. And it was just as scrumptious. I used a bit of the marinade and mixed it with melted butter which I used to baste the shrimp, and I think it gave it just a little boost of extra flavor). But even following the recipe as written will produce very tasty shrimp with a very definite Caribbean flair. Thanks, alligirl! A definite "keeper" of a recipe.

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