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You are here: Home / Appetizer / Grilled Shrimp on Sugarcane with Coconut Rum Glaze

June 22, 2015 By Kaitlin Leave a Comment

Grilled Shrimp on Sugarcane with Coconut Rum Glaze

I live in an apartment that has no outdoor space, so we clearly do not have access to a grill, which is causing me to only want grilled food! Luckily, I have a grill pan so I can get my fix, and I’ve been using it nonstop!

 

Grilled Shrimp on Sugarcane with Coconut Rum Glaze

 

A really simple weeknight favorite of mine is to grill up some shrimp and serve over rice. This recipe is quick and easy to make, but delivers on flavor! Blue Chair Bay Rum sent me a bottle of their Coconut Rum that I knew would be perfect for a glaze on grilled shrimp. The glaze caramelizes beautifully, adding a nice char and sweetness to the shrimp.

Blue Chair Bay Coconut Rum

 

I adapted this recipe from a Cooking Light recipe, adding more hints of coconut to play off of the Blue Chair Bay Coconut Rum.

 

Grilled Shrimp on Sugarcane with Coconut Rum Glaze

Ingredients:

  • 1 tablespoon olive oil
  • the juice of one lime
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 1 garlic clove, minced
  • 24 jumbo shrimp, peeled and deveined (about 1 1/2 pounds)
  • 6 sugarcane swizzle sticks, each cut into 2 pieces
  • 1/4 cup packed light brown sugar
  • 1/4 cup Blue Chair Bay Coconut Rum
  • 1/4 cup honey
  • 3 tablespoons Dijon mustard
  • 1 tablespoon white wine vinegar
  • 1 tablespoon coconut oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon black pepper
  • Cooking spray
  • Coconut rice, if desired

Combine the olive oil, lime juice, black pepper, salt and minced garlic in a bowl.

IMG_1819

 

Add the shrimp and toss to coat. Cover and refrigerate for 15 minutes.

IMG_1820

 

Prepare your grill to high heat.

Cut the swizzle sticks at a sharp angle.

IMG_1821

Thread 2 shrimp on each skewer. (If you can’t find sugarcane, you can use bamboo skewers)

IMG_1823

 

Combine brown sugar, Coconut Rum, Honey, mustard, vinegar, coconut oil, salt, cinnamon, and black pepper in a saucepan and bring to a boil.

IMG_1822

 

Reduce heat; simmer 5 minutes or until syrupy.

 

IMG_1825

 

Add shrimp to a grill rack coated with cooking spray.

IMG_1830

Grill 3 minutes on each side or until done, basting generously with glaze.

IMG_1829 IMG_1831

 

Serve on their own as an appetizer, or with some coconut rice as a main dish.

Grilled Shrimp on Sugarcane with Coconut Rum Glaze

 

All of the sugars caramelized on the grill and made for one absolutely delicious grilled shrimp! I honestly couldn’t get enough of this glaze; I ended up drizzling some other my rice as well!

Grilled Shrimp on Sugarcane with Coconut Rum Glaze

The coconut flavor of the Blue Chair Bay Rum comes through nicely without overwhelming the other flavors. The Dijon mustard and white wine vinegar work to balance out the sweetness and just add another dimension of flavor to the dish.  Yum!

 

Grilled Shrimp on Sugarcane with Coconut Rum Glaze

 

This is such a perfect summer dish; the only way to make it better would be to make a cocktail to go with it!  (I wouldn’t mind a Pina Colada with this meal.. I wouldn’t mind that at all.)

Grilled Shrimp on Sugarcane with Coconut Rum Glaze

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Filed Under: Appetizer, Caribbean, Dairy Free, Gluten Free, Main Dish, Nut Free, On the Grill, Quick, Seafood, Weeknight Meal Tagged With: Appetizer, Blue Chair Bay, Coconut, Dairy Free, Glaze, Gluten Free, Grilled, I Can Cook That, main dish, Quick, Recipe, Rum, Seafood, Shrimp, Sugarcane, Weeknight Meal

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