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Grilled Rum Glazed Coconut Shrimp


  • 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


  • 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.


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