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Coconut Rum Grilled Shrimp

Coconut rum grilled shrimp with a glossy coconut-rum marinade that turns plump, pink, and opaque on the grill. Finished with toasted coconut for a tropical, lightly sweet crunch.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 grill

Method
 

Make the marinade
  1. Combine coconut milk, white rum, lime juice, honey, garlic, and ginger in a bowl. Stir until evenly mixed.
  2. Reserve 1/4 cup marinade and set it aside. Pour the remaining marinade over the shrimp.
  3. Marinate the shrimp for 30 minutes. Keep refrigerated while the shrimp soak.
Grill the shrimp
  1. Thread the shrimp onto skewers. If using wooden skewers, drain any soak water before threading.
  2. Preheat the grill to medium-high heat. Wait until hot before cooking the shrimp.
  3. Grill the shrimp for 3-4 minutes per side until pink and opaque. Brush with the reserved marinade during grilling for a glazed finish.
Finish and serve
  1. Remove the shrimp from the grill. Immediately sprinkle with toasted shredded coconut so it clings while hot.
  2. Garnish with fresh cilantro and lime wedges before serving. Serve at once while the shrimp are still juicy.

Notes

Pro tip: keep the reserved 1/4 cup marinade separate for brushing—don’t reuse the marinade that touched raw shrimp. Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently in a skillet over low heat until warmed through (avoid overcooking). Freezing is not recommended for best texture. For a lower-sugar option, replace the honey with 1–2 tbsp of brown sugar alternative or a sugar-free honey-style syrup if you have one on hand.