This is the perfect recipe for a hot summers day when you want something quick, fresh and healthy but you've become sick of salads. It takes only a few minutes on the BBQ, leaving your home cool and oven-free. I like to serve these shrimp on a bed of brown rice and quinoa, which you can now buy premixed in a 90-second microwave pouch. Outside of the marinade time (30min) this entire meal took me less than 15min to make.
You will see that I used coconut rum in the marinade - do not leave this out! That coconut flavour is the key player in this dish, it is a completely different meal without it. If you are worried about the alcohol content of the rum, don't be. The majority (if not all) will be cooked off when you make the marinade and again when you pop the skewers on the BBQ.
One of the excellent things about this recipe is its "swap-ability". Meaning that you can swap out the peppers for mushrooms, squash, red onion, cherry tomatoes, etc. - basically any veggie you have sitting in your fridge. You can also wrap the shrimp in bacon, just keep it on the barbecue a minute or two extra to make sure the bacon gets nice and crispy. Would love to hear what variations you made, share in the comments below!
Coconut Rum Shrimp
Ingredients
- 1/2 c. brown sugar
- Juice & zest of two limes (about 1/2 c. lime juice)
- 1/4 c. coconut rum
- 2 tsp chili flakes
- 2 tbs devained and peeled raw shrimp
- 1 red pepper, cut into 2x2 pieces (no need to be exact)
- 1 yellow pepper, cut into 2x2 pieces (no need to be exact)
Directions
- Step 1 Combine sugar, lime juice, lime zest, rum and chili flakes into a small saucepan over medium heat. Cook for 4-5minutes, or until the sauce has thickened into a thin syrup. Pour over shrimp and marinate for 30minutes.
- Step 2 Preheat your BBQ to medium-high (about 400/450F)
- Step 3 Thread your marinated shrimp and cut peppers onto skewers, placing a few peppers in-between each piece of shrimp.
- Step 4 Place your skewers onto the BBQ and cook for 2-3 minutes on each side, or until the shrimp is no longer opaque and the peppers have a slight char.
- Step 5 Serve hot with rice, or straight off the stick!
