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Recipe Box, Grilled Rum Glazed Coconut Shrimp

Have I mentioned how much I dislike hurricane season?

Yeah, so here we go again…but Gordon is mostly a rain event and I am cozy in my house with everything secured outside, and enjoying some alone time after an incredible weekend with extended family

We spent the weekend celebrating HH’s life, sharing lots of laughs and wonderful sweet memories

HHjr installed a large flat screen TV in our gathering area under the house

We spent most of Saturday watching football, HHjr created an outdoor “man cave” complete with 2 tier seating!

He had several grills going, 4 racks of ribs and 2 pork butts to satisfy our game day hunger

While the adults watched football, the children were busy swimming, playing in the sand

Playing corn hole [bean bag toss]

And fishing!

On Sunday we had a beautiful memorial service at sunset on our boat in the Gulf waters and then I spent a quiet Monday relaxing with my immediate family

We enjoyed a simple dinner of grilled shrimp, marinated in coconut milk and rum

We did a take off of our favorite Coconut Shrimp with Orange Marmalade Sauce

We marinated the shrimp in coconut milk and coconut rum

Then we made a basting sauce with orange marmalade, soy sauce and coconut

After marinating all afternoon, the shrimp were put on skewers and seasoned with salt & pepper

After 5-6 minutes on a medium hot grill, dinner was ready  😋

There is nothing better than fresh Alabama wild shrimp

Print

Grilled Rum Glazed Coconut Shrimp

Ingredients

  • fresh shrimp peeled and deveined shrimp
  • 1 can coconut milk
  • 1/4-1/2 cup Coconut rum**
  • 1 cup orange marmalade*
  • 1/4 cup soy sauce*
  • 1/2 cup coconut shreds*
  • salt & pepper

Instructions

  • Combine milk and rum in a large ziplock bag. Add shrimp and marinate 4-6 hours. Drain shrimp and thread on skewers. Season with salt and pepper.
  • Microwave marmalade for 1 minute to melt it down. Stir in soy sauce and coconut. Baste shrimp continually while shrimp is grilling over medium hot coals for 5-6 minutes until pink and just cooked through. Sprinkle with coconut shreds and serve with additional marmalade sauce if desired.

Notes

*make additional marmalade sauce for serving if desired
**substitute 1-2 tsp rum and or coconut extract for coconut rum if desired

Enjoy!

Thank you all for your thoughts, prayers, cards and sweet comments, I can never express how much it has helped me…

🦐  🍤  🦐  🍤  🦐  🍤

I will be joining these fabulous parties and blogs:

Dishing it & Digging it,   Between Naps on the Porch,

Merry Monday   Make it Pretty Monday    Celebrate and Decorate,

Delicious Dishes Recipe Party   Oh My Heartsie Girl  Full Plate Thursday

Thursday Favorite Things  Creatively Crafty   Home Matters 

Weekend Potluck   Sweet Inspirations   Happiness is Homemade

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