Rum Glazed Grilled Shrimp

Rum Glazed Grilled Shrimp

12
SPECIALKANDPORK 0

"Delicious for summertime grilling. A light and tasty glaze. If using wooden skewers, soak in lime juice or white wine for some extra flavor."

Ingredients 30 m {{adjustedServings}} servings 232 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 232 kcal
  • 12%
  • Fat:
  • 1.5 g
  • 2%
  • Carbs:
  • 19.1g
  • 6%
  • Protein:
  • 28.7 g
  • 57%
  • Cholesterol:
  • 266 mg
  • 89%
  • Sodium:
  • 453 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat an outdoor grill for medium heat, and lightly oil the grate.
  2. Mix together the honey, lime juice, spiced rum, orange zest, orange juice, ginger, cilantro, salt, black pepper, and cornstarch in a large bowl until the glaze is smooth and the cornstarch is thoroughly blended with the rest of the ingredients. Pour half the glaze into a smaller bowl for basting. Rinse and pat the shrimp dry, and gently stir into the large bowl to thoroughly coat the shrimp with the glaze.
  3. Remove from the glaze, and discard the used glaze. Thread 5 shrimp onto each skewer, and sprinkle with salt and black pepper.
  4. Grill the shrimp until bright pink and opaque and the glaze has cooked onto the shrimp, about 4 minutes per side. Baste with additional unused glaze before turning the shrimp over.
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Footnotes

  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the glaze ingredients. The actual amount of the glaze consumed will vary.
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Reviews 12

  1. 17 Ratings

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JSYBULA
11/12/2010

This was so delicious. I did not change a thing. I made this for a dinner party and everyone raved about how flavorful the shrimp was. I wish I could give this recipe 6 stars

Catherine L.
12/9/2010

Easy and tasty, but I made it in the oven so it was probably not as good as it would have been on the grill! Keep for summer time...

Karen Bussenger
10/26/2010

Tried the glaze on Mahi Mahi and baked it (poured 1/2 the glaze on top) - delicious... saved 1/2 the glaze, heated it until thick and bubbly, and poured over mahi when serving. This is a keeper for sure!