Crazy Good Coconut Glazed Grilled Shrimp
By: Leah Rodrigues
Published: March 21, 2013

These coconut glazed grilled shrimp will transport you to paradise.  Succulent shrimp are marinated in coconut milk and rum along with lime juice and garlic.  They are only cooked for 30 seconds on the grill and then coated with the glaze.  Coconut glazed shrimp is a guaranteed winner.
Coconut Glazed Grilled Shrimp
Recipe Courtesy of The Posh Latin Cook
Ingredients:



For the Coconut Glaze:
1 cup Coconut Rum
1/2 cup Coconut Sugar
				 
For the Coconut Mojito Grilled Shrimp:
1 lb peeled and de-vained shrimp
1/3 cup Coconut Oil
1/2 cup Coconut Milk
1/4 cup Coconut Rum
2 tbsp Coconut Glaze
Zest of 1 lime
Juice of 2 limes
2 tbsp Minced mint
2 Minced garlic cloves
Grilling Skewers
 
Directions:








   
Step 1 – Coconut Rum Glaze. Combine BUGALU Coconut Rum and Coconut sugar. Bring to a boil stirring occasionally, then lower heat and simmer for 15 min or until it reduces by half.


   
When the glaze covers the back of a spoon, turn off heat and set aside. Let cool.


   
Step 2 – Coconut Mojito Grilled Shrimp.


   
In a mixing bowl combine coconut oil, coconut milk, coconut glaze, lime zest, lime juice and garlic. Whisk until smooth.


   
In a medium saucepan, bring marinade to a boil, stir and let sit for about 5 min. This will marry the flavors. Take off stove and let cool.


   
After the marinade has cooled down, pour over raw shrimp and let marinade for 1 hour. (you can get your skewers and grill ready, maybe clean up your kitchen and put your unused items away. No need to panic, the shrimp will be waiting when your done. ;) ) Look how pretty that looks…


   
Now, you’re ready to skew the shrimp! Like I said before, I’m a gadget junkie! So of course I have am in home grill set-up. Arrange your shrimp on skews to your liking.


   
Place in grill. Cook until tips of the tail are black (but no more) watching the shrimp doesn’t burn or dry out. I cooked mines for 20 min on 400 in my Cusinart grill.


   
Once the shrimp is done, you know what to do right? ;p I hope you guys enjoy this recipe! Please leave a comment on the comment box.

Step 1 – Coconut Rum Glaze. Combine BUGALU Coconut Rum and Coconut sugar. Bring to a boil stirring occasionally, then lower heat and simmer for 15 min or until it reduces by half.


     
When the glaze covers the back of a spoon, turn off heat and set aside. Let cool.


     
Step 2 – Coconut Mojito Grilled Shrimp.


     
In a mixing bowl combine coconut oil, coconut milk, coconut glaze, lime zest, lime juice and garlic. Whisk until smooth.


     
In a medium saucepan, bring marinade to a boil, stir and let sit for about 5 min. This will marry the flavors. Take off stove and let cool.


     
After the marinade has cooled down, pour over raw shrimp and let marinade for 1 hour. (you can get your skewers and grill ready, maybe clean up your kitchen and put your unused items away. No need to panic, the shrimp will be waiting when your done. ;) ) Look how pretty that looks…


     
Now, you’re ready to skew the shrimp! Like I said before, I’m a gadget junkie! So of course I have am in home grill set-up. Arrange your shrimp on skews to your liking.


     
Place in grill. Cook until tips of the tail are black (but no more) watching the shrimp doesn’t burn or dry out. I cooked mines for 20 min on 400 in my Cusinart grill.


     
Once the shrimp is done, you know what to do right? ;p I hope you guys enjoy this recipe! Please leave a comment on the comment box.

Comments:
Loretta
April 7, 2013

Ok, so...am I to assume that the glaze is for dipping? Or do you brush over shrimp while cooking? Also....20 min seems like a long time, what size shrimps did you use?
Recipe looks delish!