This grilled Caribbean coconut shrimp is slightly sweet and a perfect Spring dinner to get your palate ready for lighter Summer eating.
Check out this cool package I got in the mail. What’s in it, you ask? A bottle of Spytail Black Ginger Rum. Yes, this is definitely the coolest packaging of alcohol I have ever seen!
The Spytail brand “celebrates the French deep-sea pioneers and the submarines within which they plunged to terrifying new depths,” according to the company. The name Spytail is inspired by the submarines of old and the bottle’s round shape is based on a Bathysphere (a primitive form of submarine).
The Spytail bottle has a porthole embossed on the front and back and hidden within it are the co-ordinates of the final resting place of Jules Vernes. The navy blue and orange striped label, based on a French Naval signal flag, is adorned with engineering details from original submarine designs. Hence the porthole and striped box it arrived in.
I couldn’t decide what I wanted to do with this special bottle of rum. The rum is distilled in the Caribbean and then aged, spiced and blended at a distillery in the Cognac region of France. It’s got a strong ginger hint to the flavor, so it would make a perfect Dark and Stormy or even a Painkiller. But I thought I’d like to cook with it instead.
These grilled Caribbean coconut shrimp use coconut milk and the great flavor of the Spytail Black Ginger Rum to help make a slightly sweet and delicious shrimp dish that goes perfectly with a bowl of steamed rice or served along with a tropical fruit salsa. It just depends how heavy you want to make the final dish.
This is a really simple recipe to pull together. You mix up the marinade and split it in half. Half of it gets reduced and used as a glaze to finish off the grilled shrimp. You can also serve it with the shrimp if you want to dip into it a little more. The other half, the un-reduced marinade, gets the shrimp tossed in it to rest for an hour.
Skewer the shrimp and grill them for a couple of minutes on each side and you’ve got yourself some grilled Caribbean coconut shrimp.
- 1 13.5 ounce can full fat coconut milk
- ¼ cup Spytail Black Ginger Rum
- ¼ cup agave syrup
- ¼ cup pineapple juice
- 2 tablespoons lime juice
- 2 pounds peeled and deveined shrimp
- Add first 5 ingredients to a medium sized bowl and whisk to combine.
- Pour half of the mixture into a small saucepan.
- Place peeled shrimp into bowl and use a spoon to mix and fully submerge the shrimp into the marinade. Place the bowl into the refrigerator. Let shrimp sit in the marinade for 1 hour.
- Place saucepan over medium heat and whisk until mixture is reduced by half. Remove from heat and set aside.
- Heat grill to high heat.
- While grill is heating, thread shrimp onto wooden skewers. (Make sure to soak the skewers for the same hour that the shrimp are marinating. This helps to keep the skewers from burning on the grill.)
- Place shrimp on the grill and close the lid. Let them grill for 2-3 minutes. Then flip the skewers over and let them cook another 2-3 minutes.
- Remove from grill and place the shrimp onto a plate.
- Brush the hot shrimp with the reduced marinade.
- Serve with rice or a tropical fruit salsa.
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