Grilled Caribbean Coconut Shrimp
Prep time
Cook time
Total time
This grilled Caribbean coconut shrimp is slightly sweet and a perfect Spring dinner to get your palate ready for lighter Summer eating.
Recipe type: Dinner
Cuisine: American
Serves: 2-4
  • 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
  1. Add first 5 ingredients to a medium sized bowl and whisk to combine.
  2. Pour half of the mixture into a small saucepan.
  3. 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.
  4. Place saucepan over medium heat and whisk until mixture is reduced by half. Remove from heat and set aside.
  5. Heat grill to high heat.
  6. 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.)
  7. 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.
  8. Remove from grill and place the shrimp onto a plate.
  9. Brush the hot shrimp with the reduced marinade.
  10. Serve with rice or a tropical fruit salsa.
Recipe by My Man's Belly at